但女生對紫色總會著迷.
昨天做了這個浪漫的吐司.
今早吃, 軟糯香甜.
材料:
白色麵糰: 高筋粉 170g, 水 120g, 糖 17g, 鹽 1.7g, 速發酵母 2g, 菜油 10g
White Dough: Bread flour 170g, Water 120g, Sugar 17g, Salt 1.7g, instant dry yeast 2g,
Vegetable oil 10g
紫色麵糰: 高筋粉 150g, 水105g, 糖 15g, 鹽 1.5g, 速發酵母 2g, 菜油 8g, 紫薯蓉 80g
Purple Dough: Bread flour 150g, Water 105g, Sugar 15g, Salt 1.5g, instant dry yeast 2g,
Vegetable oil 8g, Mashed purple sweet potato
*建議水份先留起 20g, 特別是紫色麵糰, 因紫薯含水量不一, 看麵糰情況慢慢加入.
Suggest hold up 20g water, especially for purple sweet potato dough, cause water content
are varied on different type of sweet potato, just base on the status of the dough and add water
gradually.
做法:
1) 紫薯去皮, 切細塊, 蒸10-15分鐘, 用义壓成蓉, 放涼備用.
Peeled the purple sweet potato, cut into small pieces, steam for 10-15min until soft,
use fork to mash the potato, let it cool.
2) 分別量好材料, 我習慣油份後下, 所以油沒有放入材料.
較遲搓的一份糰, 鹽不要接觸到酵母.
Weighing all ingredient into a mixing bowl, except oil (add later)
Salt must not contact yeast !
3) 我先搓紫色麵糰 (因要試水量, 所以會用多些時間), 搓至成糰起筋, 下油, 搓至出膜, 滾圓,
抺些少油在盤中, 蓋好保鮮紙, 先放入雪柜.
**現在天氣很冷, 如果搓麵糰快手 (15分鐘以內), 可以不用放雪柜.
I knead the purple dough first, mix all ingredient (except oil), knead until soft and smooth,
add oil, knead until stretchable and when pulling slowly, a thin membrane is formed.
I knead the purple dough first, mix all ingredient (except oil), knead until soft and smooth,
add oil, knead until stretchable and when pulling slowly, a thin membrane is formed.
4) 跟住搓白色麵糰, 同樣搓至成糰起筋, 下油, 搓至出膜, 滾圓, 放入已沬油的盤中,
表面噴些少水, 蓋好保鮮紙, 同時取出雪柜的紫色麵糰, 表面噴些少水, 蓋好保鮮紙,
一起放入焗爐作第一次發酵至兩倍大.
(天氣冷, 先用100度預熱焗爐5分鐘才放入麵糰發酵, 另再加一杯熱水幫助發酵)
Then knead the white dough, same as purple dough, knead until smooth and a thin
membrane is formed.
Spray some water onto the surface of each dough, cover with plastic food wrap, let them
prove in oven or a warm place until 2 times of the original size.
5) 一發完成, 取出麵糰, 兩個麵糰分別排氣, 滾圓, 蓋上保鮮紙休息15分鐘.
When first proving done, flatten each dough with hands to drive the air out.
Round the dough, set aside for 15min.
6) 休息好的麵糰, 分別擀開成長方形, 大約30x20cm, 我先擀紫色麵糰, 完成後放一邊,
再擀白色麵糰, 完成後將紫麵糰放在白色麵糰上, 用擀麵棒按壓一下使兩塊麵糰緊貼,
用刮刀在中央平均切開兩份, 將兩份重叠.
Roll each dough into a rectangle shape, place the purple dough on top of the white dough,
gently press the two layer with rolling pin to make sure they are stick together, then cut into two equal pieces with the plastic scraper and overlapping into layers.
7) 再次擀開成長方形, 大約 30x20cm, 同樣用刮刀在中央平均切開兩份, 重叠.
Roll out the dough into a rectangle again, and cut into two pieces from the centre,
overlapping again.
8) 略為將麵糰擀濶到大約10cm, 用刮刀平均切開三份, 最頂不要切斷.
Sightly flatten the dough to 10cm width, use plastic scraper to cut into three pieces, but don't
break the top.
9) 鬢成辮子, 末端收口揑實, 頭尾兩端收口向下折, 放入吐司模内, 手握拳頭, 用第二節指背
略為按壓一下麵糰.
Braid the three stands into a loaf, two sides folded down, place the dough into a loaf
mould.
10) 放入焗爐内二發至模的八分滿, 與一發同樣, 先用100度預熱焗爐7分鐘才放入麵糰
發酵, 另再加一杯熱水幫助發酵.
Put the mould into oven or warm place for 2nd proving until the dough has risen up to
80% of the depth of the mould. (cause today is very cold, I pre-heated the oven 100c 7min, then, place the mould inside oven for 2nd proving, I also put a cup of hot water to stimulate
proving).
11) 發酵完成, 放入已預熱焗爐内, 180度焗35分鐘.
Proving finished, baked in a pre-heated oven at 180c for about 35min.
12) 出爐後立即移到網架放涼
Place the loaf on a rack to cool down once took out from oven.
13) 待吐司微暖切片, 放入密實盒, 讓少少水氣keep住吐司濕潤. (但切記不要太熱時放入, 太多水氣太濕就不好了)
Cut into desired pieces when the loaf still a bit warm, place into a box to keep it moisture.
