Posted by: Jonjon | July 20, 2009

Asian – Buns – Rice Wine bun酒釀餅 9/10 for dough and filling May 20 2009


http://tw.myblog.yahoo.com/jw!8bO6wmCeFRjv7ZnJEKc-/article?mid=37909

ConclusionRice Wine Bun

I only fermented the dough for 90% of the prescribed time. The result was a crispy skin. However, I could have made it thicker so it had more of a bread like texture. Umm, the filling was very nice. I thought it was going to be dry, but somehow, sugar always seem to release a lot of water when baking so it turned out fine. Was sweet, and just right. However, not much flavor from the rice wine, think I should have added more.

33% old dough, 33% rice wine, 1.3% yeast, water 25%, 3% sugar to all purpose flour

Topping = 1:5:5 Peanut/sesame powder : powdered sugar : cake flour

=9% peanut/sesame powder, 45% powdered sugar, 45% cake flour, the percentage of cake flour made the filling quite pasty.

b.主麵團:

材料:

甜酒釀100g,                                      25g

老麵100g,                                          25g

中筋麵粉300,                                    75g

一般乾酵母1茶匙,                           1/4teaspoon

溫水80g,                                            20g

細砂糖10g,                                        2.5g

內餡:

豆沙餡

花生餡(芝麻餡):

花生粉(芝麻粉),糖粉(黑糖),低筋麵粉 約是以1:0.5:0.5的比例混合均勻即可

步驟:

1.甜酒釀加熱煮沸放涼,一般乾酵母放入溫水中靜置5分鐘

2.將所有材料加入盆中攪拌均勻,搓揉成為一個光滑的麵團

3.麵團表面噴些水,罩上一個塑膠袋密封,放置室溫4小時發酵至麵團充滿大氣孔

4.發好的的麵團移出到灑上一些中粉的桌上,搓揉一下將空氣揉出

5.揉好的麵團捏為一長條,用切麵刀平均切成8個小麵團

6.每個小麵團壓扁,用桿麵棍慢慢桿開成為一個直徑約15cm的圓片

7.將內餡適量包入,收口打折捏緊,再用手壓扁

8.間隔整齊排入烤盤中

9.麵團表面噴些水,整盤放入烤箱中然後蓋上烤箱門,再室溫發酵30分鐘

10.發酵好前8-10分鐘,將烤盤從烤箱中取出,烤箱打開預熱至190度c

11.酒釀餅放入烤箱中,烘烤10分鐘後翻面再烤7-8分鐘至表面金黃色即可

也可以在平底鍋中用乾烙的方式烙熟.不喜歡加餡料也可以直接

烘烤成原味的.

酒釀餅

a.老麵麵團

材料:

中筋麵粉120g,一般乾酵母1/2茶匙,溫水(手摸不燙的程度)80g,鹽少許

1.一般乾酵母(active dry yeast)放入溫水中靜置5分鐘

2.將所有材料加入盆中攪拌均勻,搓揉甩打成為一個光滑的麵團

3.罩上一個塑膠袋,放置室溫6-8小時或冰箱內低溫發酵到隔天即可使用

(此老麵可以適量添加在任何麵團中,增添麥香及增加麵團的彈性)

4.短時間用不完的可以放冰箱冷凍保存

註:如果使用速發酵母(instant yeast)使用量請減少1半,且不需要泡溫水

可以直接加入

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