【蜂蜜小面包】
by 毛毛妈
毛毛妈厨房有一位网亲要求毛毛妈做蜂蜜小面包,也就是风靡一时的韩国烤馒头。我研究了几个方子,做了改进,以适合北美的面粉。这款蜂蜜小面包非常柔软像棉花那般轻柔拉丝,跟北海道汤种面包有的一拼,且热量要低。刚一出炉,毛毛就连吃了2个,亲们要试试噢。
面团:
1:鸡蛋1只,牛奶1/2杯再减1大匙(105克),白糖4大匙(55克);
2:中筋面粉1又2/3杯(266克),面筋粉(wheat gluten)1.5大匙(14克),泡打粉1/2茶匙;
3:快速发酵粉(fast rising yeast)1.25茶匙;
4:玉米油1.5大匙;
底部沾料:
5:白糖1.5茶匙,中筋面粉1.5茶匙,白芝麻1.5茶匙;
其他:
6:玉米油4茶匙,白芝麻1茶匙;
7:蜂蜜1大匙,开水2茶匙。
用具:
9寸圆形烤模。
以上材料做16个蜂蜜小面包。
注:1大匙Tablespoon=15毫升,1茶匙Teaspoon=5毫升,1杯Cup=240毫升。
做法:
1、发面:先将1料放入面包机里,将所有2料混合均匀,也放入面包机内,最后放入3料发酵粉(图1)。面包机放揉面档,启动。当面包机开始启动,刚刚和成面团时,打开盖子,加入4料玉米油,继续揉面过程。
2、等面团发好后(图2),拿出稍揉下,排气后分成8等份(图3),盖保鲜膜松弛10分钟。取一份擀成20厘米长的椭圆饼(图4)。从下往上卷成圆筒(图5-6),盖上保鲜膜,同样做好其余7份。
4、用食指在每个面包中间按压一下,否则面包发得过高会倒下来,注意力度均匀。然后盖上保鲜膜,放温暖地方发一个小时,发至原来的两倍大。冬天室温低,我将烤箱打开1分钟,然后关掉火,面包放入烤箱中醒发。表面刷上6料中剩余的玉米油(图11),多余下的油倒入烤模内。
6、面包出炉后立即在表面刷一层7料的蜂蜜水(图14),面包稍冷凉就可以食用了,真是太好吃了。
Tips:
1:吃不完的面包装在密封塑料袋里,放冰箱保存,吃的时候微波加热15秒左右。
2:由于加拿大的中筋面粉筋度高,所以我用它来做面包,再加上点面筋粉,吐丝情况很好,味道也很好。其他地区建议用高筋粉做。
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