Saturday, December 17, 2016

芝士火腿面包(冷藏液种) Ham and Cheese Bread (Overnight Cold Batter)



冷藏液种材料 : 

高筋粉  300克
水  300克
即溶酵母  1克 


1. 所有材料搅拌至酵母完全溶解入面团即可。
2. 室温发酵1小时,放入冰箱冷藏至少16小时,备用。

主面团材料 : 

高筋粉  350
细砂糖  50
盐  5

即溶酵母  5
全蛋  1个
奶油  50

鲜奶  75
冷藏液种  300

1. 所有材料(除了奶油)混合成团,加入奶油搅拌至可撑出薄膜状。用湿布或保鲜膜盖好,发酵至双倍大。

2. 取出面团排气,分割成小面团,滚圆松弛15分钟。

3. 擀成长条形,放上火腿
4. 排放入烤盘,进行最后发酵约50-60分钟。

5. 放入预热烤箱,180度烤约20-25分钟。

Ham and Cheese Bread

Overnight cold batter ingredients :

300g bread flour
300g water
1g instant yeast 

Method :
1. Mix all ingredients till yeast is dissolved.

2. Proof in room temperature for 1 hour,then refrigerate for at least 16 hours.

Main  dough ingredients :

350g bread flour
50g sugar
5g salt
5g instant yeast
1 egg
50g butter 
75g milk
300g overnight cold batter 


1. Mix all ingredients except butter to form a dough. Add butterknead to form a smooth and elastic dough. Cover it with cling film,allow to proof till double in size.
2. Punch out the air
divide dough and rest for 15 mins. 

3. Roll the dough flat with a floured rolling pinadd ham and cheese,then roll it up.
4. Place
in a lined baking pan. Let it proof for 50-60 mins.
5. Bake in preheated oven at 180C for 20-25 mins.