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小朋友大愛 香噴噴Orange橙香手撕麵包 (內含85折優惠碼)

Written by // 荔枝孖媽 2020.08.09 瀏覽次數 2334

 

20200807

 

我家孖寶對水果都很喜愛,但每人都對獨特的喜好,哥哥喜歡菠蘿,牛油果,弟弟就咩水果都喜歡,同佢叔返一樣特別喜歡的就係香噴噴的橙。咁媽咪當然要預備多些他們喜歡的食材啦,今次孖媽就決定以橙入饌加入麵包當中啦,備求滿足一下弟弟愛橙之心.....哈哈(下次要到哥哥菠蘿啦!)

相反,如果大家家中有小朋友唔喜歡食橙的亦都可以做呢款香噴噴橙香手撕麵包比佢,說不定食完之後佢會對水果有不同的看法,而加入鮮橙汁同橙皮亦有助吸收,至於橙皮大家可以批新鮮橙的外皮可以,亦可以好似我今次用現成的橙皮乾亦可,這樣亦比例方便,鮮橙汁就當然可以用鮮橙現榨出來唷。

今次我用蒸焗爐本身的發酵功能,2發都係用蒸焗爐的發酵功能,佢可以自行調教發酵溫度在30° C至45°C間,之後烘焗就直接用有預熱功能的熱風對流模式去焗,可以由100° C至230°C烘烤,一般烘焗麵包所需的溫度都已經完全足夠應付呀,所以用呢部 20L美的蒸氣焗爐去烘焙真係好方便呀。

https://1.bp.blogspot.com/-a1axydteru4/XxHK7_zSEUI/AAAAAAAAVFo/TnLK2B4oTC0YKrctWIb-yKRhSueB-lLmQCPcBGAYYCw/s1600/20200717_154338.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">



香噴噴Orange 橙香手撕麵包》食譜;

材料:
高筋麵粉 Bread Flour:300g
細砂糖 Sugar:30g
速發酵母 Yeast:3g
微溫牛奶 Lukewarm Milk :60ml
無添加糖橙汁 Orange Juice: 110ml
雞蛋 Egg:1隻 (Around 50g)
鹽 Salt:2.5g
無鹽牛油 Unsalted Butter:40g
橙皮Orange Rind: 適量  


配料: 
牛奶Milk: 小量

https://1.bp.blogspot.com/-TEyb_opr8NE/XxHHuz-HSGI/AAAAAAAAVD4/0_1eD_F2EK8bdTH0BKBwZkvOYt_MpvVTACPcBGAYYCw/s1600/20200717_175929.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">


份量:
約12個手撕麵包

做法: 

1. 微溫牛奶混合酵母拌勻,備用。


2. 將高筋麵粉、砂糖、雞蛋、鹽、無添加糖橙汁混合均勻。

https://1.bp.blogspot.com/-sShU-AUfMeU/XxHK53daBkI/AAAAAAAAVF4/YMskbHjAUfE-O21mutiGCz-6VIgVJI65gCPcBGAYYCw/s1600/20200717_145904.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">

 

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3. 加入牛奶酵母混合物。


4. 搓揉至鹽跟麵團完全結合,慢慢至麵筋形成。

5. 麵團開始鬆弛、就可以加入無鹽牛油,搓至成團。


6. 再加入橙皮至麵團出現薄膜。


7. 接著就可以把麵團放在已搽小量油的盆內開始進行基礎發酵,即第一次發酵,將麵糰放入碗中用擰乾的濕布/保鮮紙包住,令麵糰發大成兩倍大。

https://1.bp.blogspot.com/-XHGL4GEdqSY/XxHK598X2EI/AAAAAAAAVFo/V1mj9OC8tuMHPyT6Pf-k3EWFIA9eBKynwCPcBGAYYCw/s1600/20200712_140108.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">

 

 


8. 把麵團取出之後、充份排氣,分割成12等份,搓圓,可在表面噴些水,用擰乾的濕布/保鮮紙蓋住靜止,鬆弛10-15 mins左右。

https://1.bp.blogspot.com/-r_DxrRUVxNA/XxHLAL2KtxI/AAAAAAAAVGA/0qz7wxs91cgWidD_v-ph8m5Lc4KWC124ACPcBGAYYCw/s1600/20200717_192757.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">

 

https://1.bp.blogspot.com/-mIm6BPZ7v1Q/XxHK8g-OPiI/AAAAAAAAVF0/6JGG9XPyoJAgIGTq0F7JwQwuMqRS3s__wCPcBGAYYCw/s1600/20200717_165601.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">


9. 可以用手將麵糰壓平再次排氣,滾壓麵團,再次搓圓。

 

https://1.bp.blogspot.com/-cbKMANFQlFU/XxHK9O7V-oI/AAAAAAAAVF4/q7zl9IRKEcMeTF8wjIecNK7wiUYkwLSygCPcBGAYYCw/s1600/20200717_171319.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">


10. 就可以放入模具,在表面噴些水,進行麵包製作過程中最後一次的發酵,令麵糰體積充氣而膨脹成兩倍大。

https://1.bp.blogspot.com/-HHHZQNo1MxU/XxHK99tGG1I/AAAAAAAAVGA/p_ecH91lVWcHihLM8I_5JpnOoxjT-CxHgCPcBGAYYCw/s1600/20200717_172346.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">

 

https://1.bp.blogspot.com/-v8SNv-STg6Y/XxHK9YAd0AI/AAAAAAAAVFs/ioHY9RLQJ2ACu-vpwp8I2n_DQ1KIskEYACPcBGAYYCw/s1600/20200717_172244.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">

 


11. 預熱焗爐至190℃。

https://1.bp.blogspot.com/-idi0MvcO2Bk/XxHK-agBt6I/AAAAAAAAVFw/aECGr4zto7k0r3mK7FyiIcxtdQBcvgT4QCPcBGAYYCw/s1600/20200717_175615.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">


12. 同時間把牛奶用掃搽上麵團表面。


13. 焗爐預熱後,將溫度調至180℃進行烘焗,放入焗爐下層around 15-17 mins。

https://1.bp.blogspot.com/-lkcE-3Egnt4/XxHK_bGPHYI/AAAAAAAAVF8/iRA1laFdQZIfI4lf_M3SQZ2-CYE7lNn0gCPcBGAYYCw/s1600/20200717_180447.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">



14. 出爐之後比麵包留在烤盤上 around 10 mins,等麵包比較定型之後就可以移放網架徹底涼透即可。

https://1.bp.blogspot.com/-NpsP63GaM3E/XxHK_Zo4y6I/AAAAAAAAVF4/tXCov-PP6G8U7aOzCmUJ0oann-mol_YAACPcBGAYYCw/s1600/20200717_182437.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">

 

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手撕麵包係唔係好可愛的,小朋友都喜愛這圓圈圈的造型,自然開口拿來食,再加上香橙令人開胃,大人細路都一定鍾意呀!

https://1.bp.blogspot.com/-AnBCe-hndRE/XxHLABYLSzI/AAAAAAAAVGA/nZOotOT16sIy4OhBEsgoZq-WEb2fsthVACPcBGAYYCw/s1600/20200717_183127.jpg","style":""}" href="https://www.blogger.com/blog/post/edit/6383296266443833319/7916176656218023799#" style="margin-left: 1em; margin-right: 1em;">

 


大家不妨都一齊試下在家親手輕鬆做拉絲的出香噴噴又鬆軟的橙香麵包呀,比家人朋友齊齊品嚐啦。

 

孖媽溫馨小提示: 
P.S. 
**這份麵團含水量比較低、筋性亦不錯,無需刻意灑手粉 (如果真的有需要亦可) **
**以上份量我分成12個麵糰,如果想做比例小的,份量亦可按比例減少**
**烘烤實際時間需要視乎每台焗爐,不同的實際溫度同特性來增減時間,不時自行目測再調節**

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一日之間,成為兩子之母!充滿愛與驚喜。曾經致力遊歷世界唔同的地方,到而家變成致力育兒的雙職媽媽。希望把生活中每一個美好時光都記錄下來。親子育兒,美容扮靚,飲飲食食,購物,好物都想同大家分享! 更希望與大家一起見證孖寶的成長,分享他們生活的大小趣事。

 
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