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。
請問低筋麪粉的英文名是甚麼?
cake flour
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?
請問老麵種如何做?
在未分類中可找到。
what kind of yeast are you using ? active dried yeast? do the water have to be warm or room temperature water? thank you.
Yes, I use the active dried yeast.
Warm water in winter and room temperature water in summer time.