Yeast Breads

Whole Wheat Pain de Mie (Tangzhong Method)

Just made a whole wheat sandwich loaf a couple of days ago. I sliced the loaf with the aid of a bread slicer which held the bread knife in place. I was glad that the slices were pretty neat and evenly sized.
幾天前做了全麥吐司,更用了麵包切片器輔助穩定麵包刀,切得很整齊平均,實在不錯呢!

This was a 70% hydration dough as whole wheat flour took up more water. The use of tangzhong made the bread softer and retained freshness longer.
全麥麵粉比較吸水,是次麵糰含水量約70%,湯種令麵包更柔軟及耐放。


Whole Wheat Pain de Mie (Tangzhong Method)
湯種全麥頂角吐司

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
150 g whole wheat flour
120 g tangzhong
40 g granulated sugar (I used organic cane sugar)
1/2 tsp salt
1-2/3 tsp active dry yeast
55 g egg
100 to 120 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
全麥麵粉 150克
湯種 120克
細砂糖(EC用有機蔗糖) 40克
鹽 1/2茶匙
活性乾酵母 1-2/3茶匙
蛋液 55克
牛奶 100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 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 sugar then 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),加入所有麵粉及糖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 (according to King Arthur Flour, it is no longer necessary to dissolve active dry yeast in warm water before using due to the much gentler modern manufacturing process). 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(King Arthur Flour提及由於現代生產酵母技術已更溫和,因此活性乾酵母現巳不需溶解活化已可直接使用),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,留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.
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。

 

Transfer the logs, seam side down, into the pullman loaf pan. Cover pan with plastic wrap and let rise in a warm place for 40 to 50 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 40 minutes).
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50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40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切片。

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