紫菜肉鬆卷 (低温發酵) Seeweed, pork floss roll (Low temperature proving)

前天做黑糖玉桂卷時,  留起了部份麵糰低温發酵,
昨天下午, 從雪柜取出, 回温, 做形, 二發, 焗,
完成了今天的早餐, 真的省脚不少時間.

麵糰材料, 份量請看這篇: http://dlstang.blogspot.hk/2016/02/blog-post_18.html

餡料: 沙律醬, 紫菜絲, 肉鬆 適量
Filling: miracle whip, seaweed strip, fork floss


做法:

1) 麵糰從雪柜取出, 因天氣冷, 回温了一小時十分鐘 (夏天只需半小時).
     Take out the dough from refrigerator, let it back to room temperature around 1hr10min.
     (if under hot weather, half hour is ok)

2) 取出麵糰, 分割三份, 排氣, 滾圓, 休息15-20分鐘.
     take out the dough from plastic bag, cut into 3 equal pieces, press the dough to flatten
     to release the air  gently, round the dough, set aside for 15min.

3) 取一個小麵糰擀開,  翻面, 再擀開, 抺上少許沙律醬, 放上適量紫菜絲和肉鬆,
    用刮刀在大約三份一位置垂直界開一條條, 末端裝薄, 從上開始捲起, 末端揑緊.
    take a small dough, roll the dough into a rectangle, spread some miracle whip,
    place seaweed strip and fork floss, use plastic scraper to cut 1/3 of the lower
    part into stripes, roll the dough from top to the end, press the ending firmly.

 

4) 做形後, 收口向下排放在焗盤上放入焗爐二發.
     (因天氣冷, 我先用100度預熱焗爐5分鐘,  才將焗盤放入, 再加一杯熱水, 隔一段時間要
       check check 水温, 若不夠熱, 要換過一杯熱水)
     Shaping finished, place the dough on a baking pan, put the pan into oven or a warm
     place for 2nd proving.

5) 二發至倍半大 (用了大約一小時), 輕手掃上蛋液, 放入已預熱焗爐,
    180度焗15分鐘.
     2nd proving until the dough rises to two times of the original sizes, brush the
     surface with egg mixture gently, baked in a pre-heated oven 180c for 15min.

7) 出爐後立即移到網架放涼.
     Once take out from oven, put the bread on a rack to cool down.
 

***以上發酵時間只供參考, 發酵時間因應氣温,濕度改變, 請自行調整.
     The above proving time just for reference, proving time should be adjust according
     to the actual temperature and humidity.