做面包很符合我的个性。喜欢随心所欲,不愿意受拘束。如果有做面包的想法,随时把面一发,易如反掌。而且,做面包不需要一气呵成。 在等着面团发酵的时候,有大把的时间坐下来翻翻杂志,看看电脑, 或者辅导孩子功课。想好要做怎样形状的面包时,面也差不多发好了。心情怡然的时候,就做花俏的小餐包。赶时间的话,就做憨厚朴实的土司。因为太挑剔的原因,至今也没买面包机或大功率搅拌机,全靠一双手。还好摆弄面食是我的爱好。从东方的馒头花卷过渡到西式的面包, 对我来说,似乎顺理成章,水到渠成。
这款花式面包配方简单,烤出来的面包花令人惊艳。很钦佩爱厨房的创意和无私的分享。今天在小悦工坊重现面包花的风采,希望新加坡的朋友也喜欢。
FLOWER BREAD WITH RED BEAN FILLING Ingredients: Bread dough
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Fillings:
Directions:- 200g store bought red bean paste
- Mix dry ingredients until well blended. Add in the milk and egg and knead to form rough dough. Add in butter till form elastic dough.
- Let it proof for 40 mins -1 hour until double in size.
- Transfer the dough to a well dusted wooden board. Punch down and knead gently into a ball. Cover and proof it for another 10 minutes.
- Divide the dough into 4 portions. Divide the red bean paste into 3 portions.
- With a rolling pin, roll a piece of dough to a round (~1/4 inch in thickness). Spread the red bean paste evenly onto the top.
- Roll out another piece of dough, and place it on top of previous one. Repeat the process twice (now we should have four layers of dough.)
- With a sharp knife, cut the edge into 16 pedals, leave out the center part.
- Twist each pedal towards opposite direction twice. Seal the edges.
- Brush the top with egg wash. Bake in preheated oven at 180 degC for 25 to 30 minutes.
- Cool on a cooling rack. Serve warm.
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