全麥核桃葡萄乾麵包 Wholewheat Walnut Raisin Bread ｜低卡低糖麵包｜健康又美味｜蓬鬆柔軟｜麥香果香四溢｜ скачать в хорошем качестве

全麥核桃葡萄乾麵包 Wholewheat Walnut Raisin Bread ｜低卡低糖麵包｜健康又美味｜蓬鬆柔軟｜麥香果香四溢｜

📎食譜 Recipe📎 材料配方 Ingredients： 高筋麵粉 350克 / Bread flour 350g 全麥麵粉 50克 / Wholewheat flour 50g 細砂糖 20克 / Sugar 20g 鹽巴6克 / Salt 6g 即溶酵母 4克 / Yeast 4g *冰水 265克 / Cold water 265g 無鹽奶油 15克 / Unsalted butter 15g 烤核桃60克 / Roasted walnuts 60g 葡萄乾 50克 / Raisins 50g 製作步驟 Instructions： 1. 將高筋麵粉，全麥麵粉，砂糖，酵母和鹽巴放入攪拌盆裏里混匀，加入一半的冰水，然後以慢速攪拌，一邊攪拌一邊分次加入剩餘的冰水繼續以慢速攪拌3分鐘至稍微成團，然後轉中速5-7分鐘直到麵團可拉出粗膜。麵團拉出粗膜后放入奶油，慢速攪拌3分鐘，然后中速5-8分鐘，打至麵團光滑可拉出薄膜（每个人的攪拌器不同，請大家自己斟酌攪拌時間）之後加入烤核桃混匀即可。取出麵團并將麵團往下方摺叠的手法，形成一個光滑的圓球。將麵團放入碗中，用乾净的佈蓋上，之後放到室温28攝氏度的地方發酵30分鐘。30分鐘后，將麵團取出，翻麵, 左右覆盖，由下往上捲起來，然後放入碗中繼續發酵30分鐘。 Place bread flour, wholewheat flour, sugar, yeast and salt into the mixing bowl and stir well. Then, add half cup of cold water and mix at low speed. While stirring, slowly add the remaining cold water and mix at low speed for 3 minutes until dough is formed, then turn to medium speed and mix for 5-7 minutes until the dough form a coarse film. Then, add in butter and mix at low speed for 3 minutes then turn to medium speed for 5-8 minutes until the dough smooth and form a thin film (Each mixer is different, you may adjust the mixing time). Then, add roasted walnuts into the mixing bowl and mix well. Take the dough and fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with a clean kitchen towel, and let it ferment for 30 minutes at 28°C room temperature. After 30 minutes, fold top and bottom part of the dough to the centre. Then, roll the dough from the bottom all the way to the end. Place the dough in a bowl, cover with a clean kitchen towel, and let it ferment for another 30 minutes. 2. 一次發酵后, 用手指蘸上麵粉然後在麵團的中間戳一個洞，如果麵團不塌陷就代表發酵的剛好。取出麵團，排氣，然後分割成2等份。取出一份麵團排氣，往下方摺叠的手法收緊滾圓。如果麵團有点黏手，可以稍微撒一点手粉，之後再来把它分割滾圓。重複排氣滾圓剩餘的麵團，之後用乾净的佈蓋上，静置15分鐘。 When the first fermentation is done, dip your finger in the flour and poke a hole in the middle of the dough, if the indentation remains, it means the dough is right proofed. Take the dough, squeeze out the bubbles by tapping and divide the dough into 2 equal portions (by weight). Take one pieces of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. If the dough is a bit sticky, you can sprinkle a little bread flour on the dough. Repeat the steps for rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes. 3. 静置15分鐘后, 取出一份麵團，排氣，擀成稍微三角形，然後放上葡萄乾，之後由上往下捲起來。重複其餘的麵團。將麵團放在烘培紙上，然後放入烤盤里，蓋上乾净的佈，之後放到室溫於30-33攝氏度左右，發酵60分鐘。 After 15 minutes, take one pieces of dough, squeeze out the bubbles by tapping and roll the dough out flat into triangle shape, put on raisins, then roll the dough tightly from the top all the way to the end. Repeat with the rest of the portioned dough. Place the dough on the parchment paper, then put them on baking tray. Cover it with a clean kitchen towel and let it proof for second time for about 60minutes at 30-33°C room temperature. 4. 在麵包表面篩薄薄一層麵粉，然後用鋒利的刀片或小刀割出幾條花紋。 Sieve a layer of flour on the surface of the dough , then use a sharp blade or knife to score the dough. 5. 烤箱預熱185攝氏度，入烤箱烘烤20-22分鐘（每一台的烤箱不同，請大家自己斟酌烤箱温度与时间)。烘烤到一半的時間，將麵包轉方向，這樣能使烤色更均匀。从烤箱中取出, 輕敲幾下排出空氣, 之後將麵包轉移到凉架上晾涼。將麵包降溫涼透後再切片。完全放涼後，就可以享用啦！ Preheat the oven to 185°C, bake for 20-22 minutes (Everyone's oven is different, you may adjust the temperature and baking time). Halfway through the baking, remember to rotate the bread direction to ensure the baking colour be more even. Remove the bread from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. Let the bread cool completely before slicing. After the bread completely cool down, then it’s ready to serve! _______________________________________________________________________________________________ 我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。 I'm not a baking teacher, just because I love and enjoy baking, so I started to learn baking myself. Purely sharing my personal little baking production, welcome everyone to communicate. Let's learn and grow together. If you like my video, don’t forget to like, share and subscribe to my channel. 📌Please follow me on Instagram:   / flournflow   📌Welcome to follow me on FB page:   / flour-n-flow.  . 📌Song : Daystar - Sky blue /    • ✨샛별 - Sky blue✨(Royalty Free Music)