Tuesday, September 14, 2010

偽.丹麥方包。

0 意見
So I came across this recipe quite a while ago, but I never got the chance to see how it'd turn out until I came back from Hong Kong a few months back (subtext: this was made near the end of June.) Well... it wasn't exactly what I was looking for, it had less layers than my expectations, and it was a little too fatty for my warm hands to handle even in cool room temperature.

Nonetheless, it turned out nice and golden, and everyone liked it other than myself. It's not something I'd make all the time, but instead maybe twice a year or so. It's not good for the heart and calories.


丹麥方包
(食譜來源:http://cookpad.com/recipe/350646

材料:
  • ↓↓↓↓疊層用奶油↓↓↓↓
  • 無鹽奶油    90g
  • 中筋麵粉    9g
  • ↓↓↓↓方包↓↓↓↓
  • 中筋麵粉    200g
  • 乾酵母     4g
  • 幼鹽      4g
  • 砂糖      20g
  • 脫脂奶粉    16g
  • 液態生奶油   20g
  • 雞蛋      24g
  • 無鹽奶油    10g
  • 水       92g
步驟:

1. (先製作疊層用奶油)將無鹽奶油和麵粉倒入三明治型保鮮袋,用麵擀敲開奶油,直至奶油跟麵粉融為一體,成為薄薄的一層(約3~5mm),平放進冰箱雪至硬透。
2. 像平時製作麵包般將所有麵包材料混合/捏好(先混好乾料再加濕的,最後再加入奶油),能撐開薄膜即可。將麵糰放進透明膠袋,在室溫發酵一個小時左右之後就放進冰箱進行冷藏發酵。約6~12小時/發酵到三倍大小就可拿出操作。
3. 拿疊層用奶油出來置於室溫。用麵棍擀開麵糰至長方形,約為疊層用奶油的三倍長度。
4. 將疊層用奶油放在長方形的正中心,再將左右兩邊往中心折入,目的為覆蓋到整塊奶油。如果麵糰不夠黏力就用少許清水黏好。


5. 確定麵糰四周都黏好沒有奶油滲出之後,就再度將麵糰擀成長方形。
6. 同樣的左右往中心折入,共作三折。確定麵糰的長度跟方包模子相約。
7. 切開麵糰成六長條。此時每一條應該都能清楚見到中間夾入了兩層奶油。


8. 將麵條疊好,共成三條滿四層奶油。
9. 像編辮子一樣,編一條三股的辮子,頭尾皆往內捲好藏好。
10. 置於方包模子中,室溫發酵至8分滿(小心控制溫度,別讓疊層的奶油融化得一塌糊塗),利用這段時候預熱好烤箱至250℃。
11. 發酵好之後就掃上全蛋汁,蓋上模具蓋子開始烤10分鐘(在烤的過程裡會有少量奶油融出,最好先用個盤子之類盛著再放進烤箱烤)。
12. 10分鐘之後就將溫度下調至180℃再烤個18分鐘即成。*注意*一烤好就要拿出來放涼。