ham and cheese loaf 火腿起士吐司

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火腿起士吐司
參考65C湯種麵包, p85

12 兩吐司模型 x 1 條

湯種
50g 高筋粉
250g 水
先攪拌均勻,然後慢火上一邊攪拌一邊煮至65C。
當麵糊煮到65C時,攪拌時會有紋路出現。便可關火,倒進碗裡,表面蓋保鮮膜,放涼。
p.s. 是1:5 的比例,所以可以按需要而弄.

主麵糰
171g 高筋粉
45g 低筋粉
22g 細沙糖
2g 鹽
4.5g 快速酵母
63g 水
34g 全蛋
54g 湯種
11g 無鹽奶油

火腿片, 切丁 適量
Mozzarella cheese 適量
Dried parsiely herbs 適量

先放乾材料,加入蛋,湯種,一半水,揉. 再加入其餘的水,再揉,揉至筋度出來才下奶油,再繼續揉,揉至光滑,有彈性,
基本發酵40分鐘.
發酵好,排氣,麵糰分三個,每個120g.
Bench time 15 mins
桿開,包入火腿起士,卷起來,切半。
放進模裡發酵約七分滿。
發酵後,洒上起士火腿,最後香草。放進烤箱,烤約30分鐘 @ 180C.

Ham and cheese loaf
reference to 65C Tangzhong Bread making

Tangzhong
50g Bread flour
250g Water
First, mix the two ingredients together in the pot pan, then slowly heating the mixture up over the hob until it reach 65C. Once it hit 65C, as you mix, you should see some lines forming after your whisk, this means the mixture is ready.
Now, plate it up and cover it over the surface using cling film. Leave it aside to cool.

Main Dough
171g Break flour
45g Cake flour
22g Caster sugar
2g Salt
4.5g Dry easy yeast
63g Water
34g Egg
54g Tangzhong
11g Unsalted butter
Mozarella cheese, ham, and dried herbs. Sufficient amount you desire.
Place all dry ingredients into the mixing bowl, add in tongzhong, egg and half of the water and start kneading. Add more water as you knead… the whole dough should soak up the water quantity stated. if is too wet before you even finish the quantity, dont add anymore. if is slightly over wet, add a little flour when you kneading it on the marble/worktop.
knead until the elasticity is forming, then gradually knead in the butter. Continue kneading until all butter are incoroperated and then whole dough is really shiny n elastic.

If you are using a mixer machine with a dough hook. Add all dry ingredients, then tongzhong and egg, pour in 1/3 of the water, start low speed mixing it. then add the remaining water into it, you have to use your eyes and look for the right texture and moist of the dough. Mix for one minute or until all ingredients combined.
Turn the speed into one level up, mix for another two minutes until the dough is forming its proper dough.. and you then turn the speed into another level up and let this knead until the dough is really elastic and the whole dough is really bouncy.
The dough is ready, when you pick a piece of dough, lightly pull it apart and see if there is like form a membrane alike. If it does, that means the dough is ready.

Next, place the dough into a oiled bowl and covered with film film. Heat a cup of water in microwave first, when done. Place the dough bowl into the microwave with the water. close the door. Leave it to raise for like 40 mins or until double in size.

Once done. press the air out of the dough; divide the dough into three pieces of 120g each. Let it bench rest for 15 mins covered.

Then you roll the dough out, sprinkle the ham and cheese and ground pepper. roll it up into a roll. cut the roll into half and place it onto the mould (like my first picture). continue this with the other two dough. when you are done, use the oven to fermente the dough final time. By warming the oven first for 5 mins, then turn off. And also heat up a cup of water in the microwave, take out and place it in the oven. Place your tin in the bottom shelf for it to raise.
Please note, careful not to put onto the top, as the warm air goes upwards causing the dough to raise too fast and the texture of the dough will then become too coarse.

Let the dough raise until 80% of the mould, sprinkle cheese and dry herbs and bake at 180C for 30 mins. Depends on your oven, might need less time =)

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