做慣了自己做的湯種麵包
總覺得外面買到的麵包沒那麼的柔軟～
但是夏天一到想到揉麵糰就滿身大汗
對於做麵包也就興趣缺缺～
尤其天氣熱麵糰非常溼黏較難整型
黏糊糊的麵糰黏在手上的感覺很不好受～
最近抽空做了這椰子麵包
濃濃的椰香味在烘烤時就滿室生香～
麵包還是自己做的卡香啦～～
『椰子麵包』
（約可做8個)
麵包材料:
1.高筋麵粉210g 低筋麵粉56g 奶粉20g 細砂糖42g 鹽1/2茶匙
快速亁酵母6g
2.全蛋30g 水85g 湯種84g
(湯種麵糰作法請參考:紫米堅果湯種土司)
3.無鹽奶油22g
~~~~~~~~~~~~~~~~~~~
內餡材料:
無鹽奶油50g 細砂糖50g 全蛋50g 鮮奶50g 椰子粉100g
~~~~~~~~~~~~~~~~~~~
表面裝飾材料:
杏仁角適量 全蛋液
內餡做法：
1.先將無鹽奶油放室溫下軟化，用打蛋器攪拌均勻，再加糖下去拌勻。
2.全蛋分次加入攪拌均勻，再將椰子粉倒入拌勻〞
3.最後將鮮奶加入拌勻，靜置一下讓椰子粉充分吸收水份，放冰箱冷藏備用。
麵包做法:
1.將所有乾性材料1放入攪拌缸，用筷子攪拌均勻,再倒入液狀材料2
2.用速度1將所有材料攪拌均勻到無粉粒狀態之後，
改成速度2攪打3-5分鐘，成為一個完整團狀再加入奶油
3.將速度調至4攪打12-15分鐘至薄膜狀態(中間必須不時將黏在勾狀攪拌棒
上面的麵團刮下來這樣攪拌才會均勻
4.揉至擴展階段，收口朝下，放入抹少許油的鋼盆中蓋上濕布
做基本發酵約1小時(或可放入抹少許油的高密度塑膠袋中袋口扎緊
用低溫發酵法入冰箱冷藏一夜)
5.將已發酵完成的麵糰取出，並用手將空氣拍出
分割成8塊(@約65g)滾圓上噴點水，進行中間發酵約20分鐘
6.發酵完成將麵糰收口朝下壓扁，桿麵棍由中間往上下稈開
7.翻面並將麵糰一邊邊緣壓扁以利收口
8.塗上一層椰子內餡，再將麵糰兩邊往中間捲起壓平，再將兩端麵糰捲起收口捏緊
9.將麵糰對折用切麵刀切一刀，從切開處打開攤平放在烤盤上，進行最後發酵
至麵糰變2倍大(約40分鐘)
10.最後塗上全蛋液，再灑上杏仁角即可入爐烤焙
11.烤箱以上火180度/下火150度，先預熱10分鐘再烤約15分鐘即可。
以上做法參考65度c湯種麵包一書
延伸閱讀:
木匠兄妹－Yesterday Once More
When I was young
I'd listen to the radio
Waiting for my favorite songs
When they played I'd sing along
It made me smile
Those were such happy times
And not so long ago
How I wondered where they'd gone
But they're back again
Just like a long lost friend
All the songs I loved so well
Every sha-la-la-la
Every wo-o-wo-o
Still shines
Every shing-a-ling-a-ling
That they're starting to sing
So fine
When they get to the part where he's breaking her heart
It can really make me cry
Just like before
It's yesterday once more
Looking back on how it was in years gone by
And the good times that I had
Makes today seem rather sad
So much has changed
It was songs of love that I would sing to then
And I'd memorize each word
Those old melodies
Still sound so good to me
As they melt the years away
All my best memories
Come back clearly to me
Some can even make me cry
Just like before
It's yesterday once more
花神秘館
留言列表
