3/10/2015 Saturday
免揉菠菜牛角麵包 (By Yen Li）
份量：約8個牛角麵包
材料：牛奶100-110g（視菠菜泥的濕度），菠菜泥50g, 速發乾酵母1小匙，高筋麵粉300g，細砂糖40克，鹽1/8小匙，奶粉30克，雞蛋1顆，無鹽奶油35g(1歲以下用橄欖油替代)，車達乳酪40-60g，葡萄乾40g，黑芝麻適量， 蛋液適量
菠菜泥: 把50克的菠菜放進沸水中煮2分鐘。然後將煮熟的菠菜和2-3湯匙水，用攪拌機打至幼滑。最後稱50克的重量備用。
做法：
1）將所有材料放入鋼盆內攪拌均勻。
2）放入樂扣盒中但不要蓋緊，讓空氣可進入/蓋上保鮮膜後刺一些小洞。
3）放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)
4）準備工作：把車達乳酪切成小顆粒。
5）將冰箱中的麵糰拿出來整型，撒些麵粉在桌子上。
6）把麵團裡的空氣按壓出來，揉成圓麵團後用擀麵棍壓平。
7）用刀把麵團分割成8份三角形的面皮後用保鮮紙覆蓋，休麵糰5分鐘。
8）三角形麵皮直接擀薄成為長三角條狀。
9）下方部位撒上葡萄乾和乳酪顆粒，中部抹一層油(麵皮尖頂部位保留約2cm)。
10）用刀在下端切出約2cm的切口。
11）將切口往2邊拉開,由下往上慢慢密實捲起。
12）端往中間彎折成為牛角狀。
13）完成的麵團間隔整齊放入烤盤中,噴些水放烤箱中再發酵30分鐘至2倍大。
14）發酵好前8-10分鐘,將烤盤從烤箱中取出,烤箱打開預熱至180度c。
15）進烤箱前在麵團上輕輕刷上一層全蛋液。
16）放入已經預熱到180度c的烤箱中烘烤15-20分鐘到表面呈現金黃色。
17）烤好的麵包移至鐵網架放涼。
免揉菠菜牛角麵包-實作錄影
Kneadless Spinach Croissant (Yen Li's method)
(Yield 8 Croissants)
Ingredients
100-110g Milk (depends on the moisture of the spinach puree)
50g Spinach Puree (i cook 50g of spinach in boiling water for 2 mins. Then blend the cooked spinach with 2-3 tbsp water. Weight out 50g the puree to use in the bun.)
300g high protein flour
40g muscovado sugar or any sugar
1/8 tsp sea salt
30g milk powder
1 egg
1 tsp instant dry yeast
35g unsalted butter (room temperature) / olive oil (for lo below 1yo)
For Filling:
40-60g cubed cheddar cheese
40g raisin
For brushing and deco:
some egg wash
some black sesame seeds
Steps:
1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed.
2) cover bowl with cling wrap, leave a small hole for air flow.
3) keep in the fridge 2 hours~24 hours. after 2 hours, you may take out and shape any time.
4) preparation: cut the cheddar cheese into 5mm3 cube size
5) take out the wet dough and place on a dust mat
6) punch on the dough to remove air from the dough, knead and form round dough. Use roller pin to roll into flat round dough.
7) using knife to cut the flat dough into 8 portions, then cover by cling wrap and rest for 5 mins.
8) take one of the triangle dough and roll into flat triangle.
9) sprinkle raisin and cheese at the lower part of triangle and brush some oil on the dough surface (leave 2cm tip top part un-greased)
10) After you cut a notch in the middle of the short end of the triangle, try and roll the two wings by moving your hands outwards from the center, creating the desired shape with a thinner, longer point.
11) Arrange the shaped croissants on baking sheet and spray some water then proof for 30mins or double the size in the oven.
12) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 180'C for 5 mins.
13) Apply some egg wash on the croissant gently then sprinkle some black sesame on the surface. Bake the croissants for 15 mins or till light golden brown
14) to move the iron grid baked bread and let cool.
