乳牛纹吐司 Cow print toast

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材料:
全脂牛奶180克、高筋面粉250克、细砂糖40克、海盐4克、即溶酵母3克、无盐牛油20克
可可面团用料:
黑可可粉1大匙、全脂牛奶1大匙
模具:
450克带盖的吐司模1个
做法:
1.将全脂牛奶先倒入钢盆里,才加入高筋面粉、细砂糖、海盐及即溶酵母,即可开始搅打面团。
2.待面团搅打到可以拉出较厚的薄膜时,加入无盐牛油,继续搅打成光滑的面团。
3.取一小块面团检测,可拉出大片不易破的薄膜, 取一半的面团加入黑可可粉和全脂牛奶,继续搅打均匀,即完成。
4.将面团滚圆放进盒子盖好,进行第一次发酵至2倍大,需要1个小时左右。
5.工作台上撒点高筋面粉,取出发好的面团放在上面,然后用手轻按压排气。
6.用擀面棒直接将面团各自擀开成½公分厚的面片, 用滚刀切成大小不一的小块状。
7.然后随意交错把原味和可可的小面块放进吐司模里,完成后稍微轻轻的按压面团,以便让表面平滑些。
8.进行最后发酵至8分满,盖上吐司盖,以摄氏150℃上下火烘烤35分钟。
9.出炉后在桌子上轻敲一下吐司模散热,取出吐司放在网架上,待凉即可切片享用。
贴士:
1.由于不同品牌的面粉,吸水量有所不同,所以请预留20克清水,根据实际情况做加减。
2.不同品质的模具受热程度不一样,需要自己判断拿捏适当的温度。

 

Ingredients :
180g full cream milk, 250g high protein flour, 40g castor sugar, 4g seasalt, 3g instant yeast,
20g unsalted butter
Cocoa dough ingredients :
1 tbsp cocoa powder, 1 tbsp full cream milk
Tools :
1 toast mould with lid (450g)
Method :
1. In a mixing bowl, mix all full cream milk, high protein flour, castor sugar, seasalt, and instant
yeast, beat well to become dough.
2. Kneading dough until it allows gluten to form, add in unsalted butter, continue beat
to become smooth dough.
3. Take some dough to check the elastic bread dough. Take half portion to add in cocoa
powder and full cream milk,continue beat well.
4. Rolling the dough into ball shape, keep into container and cover it, have a first rise for 1
hour untill the dough doubled in size.
5. Spread some flour on the table, dust the dough with flour, press it gently to release the air.
6. Pin roll the dough into ½ cm thick, rolling
cut to become small pieces.
7. Arrange the cocoa dough and original dough into toast mould, press gently and have the
2nd rinse till almost full.
8. Cover the toast mould, bake into oven @150℃ with top or bottom heat for 35 minutes.
9. Cool baked bread, then overturn pan and turn loaf out onto a cooling rack to finish
cooling. Slice it and serve.