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Buttermilk Bread / 白脱奶面包

 
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 Buttermilk Bread / 白脱奶面包


Ingredients / 材料:
  • 7 g Active dry yeast
  • 20 g Sugar
  • 300 g Bread flour
  • 1 tsp Salt
  • 1/8 tsp Baking soda
  • 240 ml Buttermilk (at 50C/120F)
  • 35 g Shortening
  • 7克 干酵母
  • 20克 砂糖
  • 300克 高筋粉
  • 1小勺 盐
  • 1/8小勺 小苏打
  • 250毫升 白脱奶（50C/120F）
  • 35克 白油

Method / 做法:
  1. In a food processor fitted with the dough blade, combine the yeast, sugar, flour, salt and baking soda. Combine the hot buttermilk and shortening.
  2. With the motor running, slowly pour in the liquid. When the dough leaves the side of the bowl and forms a ball, knead 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. Punch the dough down to release gases produced in the fermenting process. Divide the dough into 3 portions. Round up and let rest at the room temperature for 15 minutes.
  4. Roll each dough out as an oval shape. Gently turn both edges to the middle. Turn the dough upside down and roll out at about 30cm long. Roll up and place in a lightly greased loaf pan. Cover the pan loosely with a towel.
  5. Cover and let rise again until double in bulk, approx. 60 minutes. Bake at 180C/350F for 40 minutes.
Details => Forum
  1. 把酵母，砂糖，面粉和盐放到搅拌盆里。把热白脱奶和白油混合。
  2. 一边把液体加入到面粉，一边搅拌直到面团成形。继续搅拌直到面团离开搅拌盆四周，拉开后呈现薄膜状。
  3. 把面团放到一个抹了薄油塑料袋子里，袋子打个结，放到暖处发酵直到面团双倍大。取出面团，排除气体。然后把它成3份。滚圆室温静置15分钟。
  4. 将面团擀开成椭圆形，把两边折至中间，翻个面，擀成30厘米长段，然后卷成圆筒状。收口朝下放入吐司烤模里。
  5. 盖上进行最后发酵，大概需要60分钟。入预热180C/350F烤箱烘焙40分钟左右。
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"Buttermilk Bread / 白脱奶面包" is part of these categories:
Bread / 面包 (129)

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