脆豬仔包 (附食譜)

今次我用焗法包方法及原理把它焗製而成,可以令每個包也帶法包的漂亮裂紋, 所以這是帶有法包風味的港式脆豬仔包。

材料:
高筋粉 220g
低筋粉 40g
鹽 1/2茶匙
酵母 2茶匙
水 170g
老麵種 100g (高筋60g,糖1g,鹽1g,酵母1g,水40g 搓至起筋,發酵2小時。)

做法:
將所有材料混合, 把老麵種撕成小塊,加入材料中搓至能拉起薄膜。
把麵糰放入碗及用保鮮紙封密。
麵糰發酵至2倍大,用手壓出大氣泡,分割成大約8份,再滾圓及靜止15分鐘。
麵糰按扁壓成長條狀,再把它捲起成豬仔飽形及用乾布蓋上。
進行最後發酵大約30分鐘。
用200c預熱焗爐及焗盤大概15分鐘。
把已熱焗盤取出,小心放上已完成發酵之麵糰。
用利刀在麵糰上快手輕劃2刀,向麵糰噴上水及撒上粉。
即放入焗爐及向焗爐內噴水,以200C焗大概15分鐘。

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7 Responses to “脆豬仔包 (附食譜)”

  1. Jenny Says:

    請問低筋麪粉的英文名是甚麼?

  2. 迪比廚房 Says:

    cake flour

  3. Jenny Says:

    Thank you for replying me. I tried make the crispy buns. The texture was nice but I did not shape them nicely.They were not like the ones those on your photo. How to shape the dough into an oval shape?

  4. Tina Says:

    請問老麵種如何做?

  5. 迪比廚房 Says:

    在未分類中可找到。

  6. ma Says:

    what kind of yeast are you using ? active dried yeast? do the water have to be warm or room temperature water? thank you.

  7. 迪比廚房 Says:

    Yes, I use the active dried yeast.
    Warm water in winter and room temperature water in summer time.

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