酒釀桂圓核桃麵包 ~ Red Wine Longan Walnut Bread
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- Опубликовано: 29 авг 2024
- 每年最期待的十二月終於來臨，對於喜愛聖誕歡樂氣氛的我們來說，這個月除了裝飾庭園花卉之外，聖誕🎄的點燈活動也是我們最開心的活動。
今天的酒釀桂圓麵包，用的是美國酒鄉Napa有名的紅酒，混入烘焙剛剛好時間的核桃，以及我們台灣特有的桂圓，滿室的酒香味，出爐後的香氣，真是令人陶醉其中，久久不散的酒香滋味。
食材：
高筋麵粉 220g
紅酒 150ml
糖 30g
鹽 3g
酵母 3g
無鹽奶油 20g
桂圓 50g
核桃 40g
Ingredients:
Bread flour 220g
Red wine 150ml
Sugar 30g
Salt 3g
Yeast 3g
Unsalted butter 20g
Longan 50g
Walnuts 40g
準備工作：
1.核桃放入小烤箱中烤約3分鐘，取出冷卻備用。
2.桂圓乾稍做清洗，瀝乾，加入紅酒放在小鍋中小火煮開約3分鐘，放入冰箱浸泡過夜。
3.第二天從冰箱中取出，倒出紅酒液及桂圓備用。
4.這次使用的鑄鐵鍋為直徑大小為18公分的小鍋。
Preparation:
1. Put the walnuts in the oven and bake for about 3 minutes. Once done, take them out and let them cool
2. Wash the dried longan and drain it. In a small pot, add in red wine and longan and boil it for about 3 minutes. Soak it in the refrigerator overnight
3. Take it out of the refrigerator the next day, pour out the red wine, and keep the longan for later use
4. The cast iron pot used in this video is one with an 18 cm diameter
步驟如下：
1.將桂圓乾放入小鍋中並加入紅酒，放在爐火上用小火煮開即關火，冷卻後放進冰箱浸泡過夜。
2.在攪拌機中依次放入高粉、糖、酵母、鹽、及浸泡過濾出的紅酒液120ml（如果不足請補足至120ml), 再將所有材料攪拌均勻。
3.攪拌盆中放入已軟化奶油繼續攪拌，直到麵糰可拉出透明薄膜為止。
4.將核桃及浸泡過的桂圓放入麵糰中混合均勻。
5.完成的麵糰非常溼軟，用手粉及刮刀協助，用手輕鬆的整理至圓形，放入容器中蓋上布，等待發酵60分鐘。
6.發酵後的麵糰再次稍做整型完成，如影片中的示範內容，將麵糰放入準備好比麵包糰尺寸稍大一點的烘培紙內，再度放入容器中，第二次發酵50分鐘。
7.將18公分尺寸大小的鑄鐵鍋放入190度的烤箱中預熱。
8.麵糰表面灑上一些高筋麵粉，再用刀劃開稍做造型。
9.取出鑄鐵鍋，將麵糰放入鍋中，放入已預熱完成的烤箱中，第一次以190度烤20分鐘。
10.取出鍋蓋，以200度再繼續烘烤25分鐘。
11.時間到取出麵包，稍微放涼即可享用。
Steps:
1. Put the dried longan in a small pot and add in red wine. Put the pot on the stove and boil it on low heat. Put it in the refrigerator and let it soak overnight (Same as preparation step 2)
2. Soak and filter the red wine from preparation step 3. Measure the amount of red wine, if it is not 120ml then add until it reaches that amount. Next, put the bread flour, sugar, yeast, salt, and red wine in the blender. Make sure all ingredients are mixed evenly
3. Put the softened butter in the mixing bowl and continue mixing until the dough is transparent
4. Add in walnuts and the soaked longan into the dough and mix well
5. The finished dough is very wet and soft. So with the assistance of some powder and a spatula, it can be easily sorted into a round shape by hand. Once done, put it in a container and cover it with a cloth. Let it ferment for 60 minutes
6. Once finished, reshape the fermented dough again, as shown in the video. Put the dough on top of a baking paper that is slightly larger than the bread dough, put it in the container again, and let it ferment for the second time for 50 minutes
7. Put the cast iron pot into an oven and preheat it to 190 degree
8. Once the dough is fermented, sprinkle some bread flour on the surface of the dough, and then cut it with a knife as shown in the video
9. Take out the cast iron pan and put the dough in the pan. Next, put the pan in the oven and bake it at 190 degrees for 20 minutes
10. When the time is up, take off the lid and continue to bake for another 25 minutes at 200 degrees
11. Finally, take it out of the oven when it is done, and let the bread cool. ENJOY!
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我要流口水了🤤
I am wondering if we need to squeeze the longans until dry? After I put the longans inside the dough then it became very wet dough. But in this video, it seems your dough is not wet. Thanks
Hi GM, I did squeeze the longan a bit when pouring out the red wine, as you can see in about 23 seconds into the video. This will prevent the dough from becoming too wet. However, what you are experiencing is totally normal, as each brand of flour is slightly different in its potential to absorb water. If the dough is too wet, you can add some flour to your hands to help you knead the dough, or use a spatula to assist you. I hope these suggestions help you! Good luck and let me know how it goes!
Hello, Just wondering will it works in normal bread baking tin ? Thanks
Hi! Yes, that will work. I recommend increasing the temperature to 200-210 degrees, but every oven is different so make sure to pay attention when baking! Hope this helps :)
Hi, wonder it will work in normal bread baking tin? Thanks
Hi, yes it will work in normal baking tin. Sorry for the late response!
好吃嗎？裡面有嚼勁嗎？
當然好吃啊！我們是非常喜歡這個麵包的紅酒及桂圓的香氣，所以才會分享給大家。
@@MargaretLai
嗯嗯！我剛出爐很好吃。可是隔天變硬了。都要再蒸過。
謝謝分享
先恭喜製作麵包成功，太厲害了。請問您如何保存當天沒有吃完的麵包？如果是密封放冰箱會變硬一些，這是正常的現象。
@@MargaretLai 謝謝