当每个人都随着时间而改变, 当每件事都变成了过去, 唯一不变的是我们的回忆。

July 14, 2016

墨西哥巧克力粒面包@ Mexico Chocolate Chips Bun


甜面包其实我不爱吃,可是我家宝贝却很喜欢,
特别放了他喜欢的巧克力粒~
对墨西哥面包一直都情有独钟
不过我不喜欢包馅的面包
所以自己做的面包永远可以自己做主
使用了《爱和自由方子》
自己做了更改

墨西哥巧克力粒面包


墨西哥表面面糊
無鹽奶油    40g,
細砂糖       40g,
雞蛋1顆   40g
 低筋麵粉  40g,
巧克力粒  50g

面包面团材料:
面包粉  160克
低筋面粉 50克
速發乾酵母菌  4克,
蛋液   20克
牛奶  80g,
細砂糖   20g,
鹽      1/4茶匙 
無鹽奶油     20g


做法:
1)把水,鸡蛋,倒入面包桶,之后倒入面粉,中间挖个洞,倒入酵母埋好,左糖右盐。
2)设定11号时间25分钟直到不粘手
3)把面团摆开放入牛油,设定11时间15分钟直到面团光滑。
4)发酵一个小时
5)取出面团用面杆杆出气泡。。。然后分割好50克一粒揉成圆形
6)把所有墨西哥表面面糊材料打发,然后挤在面包表面,撒上巧克力粒。
 
7)休息10分钟,入烤箱180度烤15-20分钟
(温度与时间依个人烤箱调整)

Mexico Chocolate Chips Bun
Ingredients:
80g milk
20g egg
160g bread flour
50g Low Protein flour
20g sugar
1/4tsp salt
4g instant yeast
20g butter
For toppings: 
- flour  40g
-  sugar  40g
- Butter  40g
-Egg   40g
-Chocolate Chips  50g


Method
1.  Add the Dough ingredients, except butter and yeast, in the same sequence to the breadmaker.
2.  Make a well in the center, be sure not to expose water and add the yeast in it.
3.  Start Bread maker at menu 11 (kneads menu) set for 25min.
4.  After 25min, add in butter , Start Bread maker at menu 11 (kneads menu) set for 15min.
5.  Once it is done, leave it in the machine to continue proofing for another 1hr. 
 (Dough is ready once it proof to double of the original volume).
6.  Remove from Bread Maker, punch down to release built up air.  
7.  Weight and shape the dough into balls of 50g each.  
8.  Once done with the shaping, leave it in the greased baking tray, cover with a damp cloth.  Leave it to proof for 45min.
9.  Preheat oven to 180C.
10.  Mix all the Topping Ingredient,pour to the top of dough,and put some chocolate chips,leave for final proofing for 15min.
11.Send to bake for 15-20min.

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