Recently I’ve been playing with my newly purchased pullman loaf pan. The advantage of using lidded bread pan is that it constrains the rising of the dough, resulting in loaves with a fine, tight crumb as well as perfectly square corners. Last week I made a tangzhong pullman loaf with 40% whole wheat flour, and this time I substituted half of the amount with kamut flour. The addition of kamut flour produced a bread that was more yellowish in color. The texture was smoother and I liked it better than the previous one.
這陣子都是在試新添置的帶蓋吐司模，蓋上蓋子的吐司模能限制麵糰上升，因此可做出組織細密兼四四方方的頂角吐司。EC上星期做了40%全麥湯種吐司，後來再添入了有機卡姆小麥麵粉變成全麥及卡姆小麥各20%，吐司色澤比40%全麥的較黃，口感較軟滑，EC覺得味道較好。
Kamut is the registered trademark for khorasan wheat, an ancient wheat that originates back to ancient Egypt. It has a buttery taste and, according to Kamut International, the nutritional value of kamut is higher than modern wheat as it contains more protein, amino acids, vitamins and minerals such as selenium, zinc and magnesium. All Kamut brand wheat is certified organic, unmodified and non-GMO. For more information, feel free to visit Kamut International.
卡姆小麥(kamut)是東方小麥(khorasan wheat)的註冊商標名稱，東方小麥是源自古埃及的傳統穀物，味道帶牛油香。根據Kamut國際公司，卡姆小麥的營養價值如蛋白質、氨基酸、維他命與硒、鋅和鎂等礦物質均比一般小麥還要豐富。所有註冊為卡姆小麥的產品都是有機耕種，亦沒有經過任何配種或基因改造，更多相關資料可參考Kamut國際公司網頁。
The recipe below was a modification of my Tangzhong Pai Bao. I replaced part of the bread flour with whole wheat as well as kamut flour. I also used organic maple syrup which I bought from Costco last month. As different brands of flour may have various hydration level, the amount of liquids (milk in this case) required may vary. Make sure you keep extra liquid handy during the kneading process and adjust the dough consistency as needed.
以下的配方更改自湯種排包，EC以全麥和卡姆小麥麵粉取替部份高筋麵粉，此外也用了上月在Costco購買的有機楓樹糖漿。由於不同牌子的麵粉受水程度有異，因此EC建議留起少量液體(即牛奶)在搓麵糰時作調節用。
Whole Wheat & Kamut Pain de Mie (Tangzhong Method)
湯種全麥卡姆小麥頂角吐司
For 9”x4”x4” Pullman loaf pan
9”x4”x4”帶蓋吐司盒
Ingredients
For the Tangzhong
25 g bread flour
125 g water
For the Dough
210 g bread flour
75 g whole wheat flour
75 g kamut flour
120 g tangzhong
40 g maple syrup (I used organic maple syrup)
1/2 tsp salt
1-2/3 tsp instant yeast
55 g egg
90 to120 g milk
30 g cold pressed, virgin coconut oil
材料
湯種
高筋麵粉 25克
水 125克
主麵糰
高筋麵粉 210克
高全麥麵粉 75克
卡姆小麥(kamut)麵粉 75克
湯種 120克
楓糖漿(EC用有機楓糖漿) 40克
鹽 1/2茶匙
速發酵母 1-2/3茶匙
蛋液 55克
牛奶 90至120克
冷壓初榨椰子油 30克
Directions 做法
For the Tangzhong 湯種
Mix flour and water in a saucepan until thoroughly combined. Cook over low heat while stirring frequently until the mixture thickens and the starches are gelatinized. Remove from heat and scrape mixture into a bowl. Keep covered and let cool to room temperature.
麵粉及水放入小鍋內拌勻至沒有粉粒，小火加熱 ，期間不停攪拌煮至呈糊狀和出現紋路後離火，把麵糊倒進小碗中，蓋上保鮮紙放涼備用。
For the Main Dough 主麵糰
Add milk, egg, syrup and tangzhong into the bread pan. In order to control the dough consistency, reserve 1 to 2 tablespoons of milk to be added later. Add in the flours and start the machine until a shaggy dough without any dry patch is formed (it took about two minutes for my bread machine). Stop the machine and let rest for 20 minutes to fully hydrate the dough.
把牛奶、湯種、糖漿及蛋加入麵包桶內(麵粉受水情況有異，因此建議保留一至兩湯匙牛奶後下作調整用)，加入所有麵粉後開動麵包機拌成無粉粒及表面粗糙之麵糰(EC家中麵包機大約攪拌了兩分鐘)，關機靜待20分鐘讓麵糰充份吸收水份(此步驟為水合法)。
After the autolyse process is completed, add in the salt and yeast then press the dough function. When a smooth dough starts to develop, add in the coconut oil. Resume kneading process until a thin translucent membrane can be seen if you stretch a piece of dough. Let the dough perform its first rise in the bread machine until doubled in size.
把酵母和鹽加進麵包桶中，開動麵糰功能，揉成表面略帶光滑的麵糰後便可加入椰子油，繼續揉搓至可以拉出薄膜的狀況後便可在機內作第一次發酵至兩倍大。
Scrape dough onto a lightly floured work surface. Gently deflate the dough. Divide the dough into 3 equal portions. Shape each into a ball. Keep covered and let rest for 10 minutes.
取出麵糰放在已灑粉的工作枱上，用手按下排氣後平均分割成三等份，將麵糰滾圓收口向下，蓋上保鮮紙鬆馳10分鐘。
Flatten a dough and roll it into an a long oval. Fold the lower third up then the upper third down as in folding a letter. Give the dough a quarter turn. Flip dough over and roll into a long oval again. Flip over then roll dough into a log. Repeat with the rest of the doughs. Transfer the logs, seam side down, into the pullman loaf pan.
把麵糰擀成橢圓形，把麵糰下段1/3往上摺，再把上段1/3往下摺，轉90度角後翻面再擀成橢圓形，再次翻面把麵糰卷起成圓柱，餘下的麵糰也一樣，把麵糰收口朝下分別排放在吐司盒中。
Cover pan with plastic wrap and let rise in a warm place for 40 to 60 minutes until the pan is 4/5 full (I proofed mine in my steam convection oven with the steam setting set at 100℉/38℃ for 45 minutes).
把麵糰收口朝下分別排放在吐司盒中，蓋上保鮮紙讓麵糰在溫暖的地方發酵40至60分鐘至八分滿，EC把模放在備有發酵功能的蒸氣焗爐內100℉/38℃發酵45分鐘。
Remove plastic wrap and slide on the lid. Bake in a 350℉/180℃ preheated oven for 30 minutes or until the internal temperature of the bread registers 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove pan from oven and take off the lid. Let cool for 5 minutes then take bread out from the pan. Cool completely on a cooling rack before slicing
除去保鮮紙並蓋上吐司盒蓋，放入已預熱350℉/180℃焗爐焗30分鐘，當麵包中心溫度達190至195℉(88至90℃)後即可取出，打開蓋子待五分鐘後脫模，在鋼架上完全放涼後便可切片。
If you want to republish this recipe, please link back to this post.
版權所有，如需引用，請註明出處
EC Bakes 小意思 Facebook Page: www.facebook.com/ECBakes
© Copyright 2016 ecbakes.com
EC Bakes 小意思 
Leave a Reply