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Spring Onion Bread / 汤种香葱面包

 
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 Spring Onion Bread / 汤种香葱面包


Ingredients / 材料:
Dough:
  • a: 297 g Bread flour, 30 g Sugar, 6 g Salt, 6 g Active dry yeast
  • b: 60 g Egg, 65ml Warm milk, 75 g Water Roux Starter
  • c: 45 g Butter
Topping:
  • 80 g Chopped spring onion
  • 1 pc Egg
  • 1 tbsp Salad oil
  • ½ tsp Salt
  • 1 tsp Black pepper powder
面团：
  • a: 297克 高筋粉，30克 糖，6克 盐，6克 干酵母
  • b: 60克 全蛋，65毫升 温牛奶，75克 汤种
  • c: 45克 黄油
葱花馅：
  • 80克 葱花
  • 1个 全蛋
  • 1大勺 沙拉油
  • 1/2小勺 盐
  • 1小勺 黑胡椒粉

Method / 做法:
  1. Add dough ingredients (a) and (b) in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough is form.
  2. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
  3. Ferment the dough in a lightly greased plastic bag for 1 hour, Leave in a warm place until dough is double in volume.
  4. Punch the dough down to release gases produced in the fermenting process. Divide dough into 60 g portions and round up and let stand 10 minutes.
  5. Press each portion into a round and roll up like an olive in shape. Seal tightly. Ferment the dough for 1 hour until double in volume. Brush with whole egg and slice over the middle.
  6. Mix all the ingredients for the topping. Spread them evenly on the surface. Bake at 175C/350F for 15 minutes. Sprinkle some paprika powder to enrich the flavour.
Details => Forum
  1. 面团的（a）+（b），低速揉搓1分钟，改为中速，继续搅拌揉搓3分钟，直到面团成型。
  2. 接着加入牛油，搅拌大约5分钟，直到面团拉开呈现薄膜状。
  3. 把它放到一个抹了油的塑料保鲜袋里，把空气排出，然后打上个结，室温进行首次发酵1小时或是面团膨胀为双倍大。
  4. 取出面团，轻揉1分钟，排挤出气体，然后分割成每份60克的小面团，滚圆松弛10分钟。
  5. 将面团收口朝下，排出气体。面团翻个面，卷成橄榄形。结合处要收紧，以免最后发酵完成后，底部外扩。最后发酵1小时，完成后在面团上刷上一层全蛋液，中间割一刀。
  6. 把葱花馅材料搬运即可。把葱花馅放在切割处，入预热175C/350F烤箱烘焙15分钟。
    出炉后洒些匈牙利红椒粉增加色泽和风味。
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"Spring Onion Bread / 汤种香葱面包" is part of these categories:
Bread / 面包 (129)

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