讓人容易一"口"衷情的Pandesal 菲式小餐包.
菲式小餐包+ 牛油是絕配.後來發現菲式小餐包+"自製肉骨茶",也不賴呢!
材料：
A.
- ３t茶匙，酵母粉 yeast
- ２８０毫升，溫水 lukewarm water
- ５００克，中筋麵粉 ap
- １００克，糖 sugar
- １／２t茶匙，塩 salt
- １０克，脫脂奶粉 milk powder
- ２Ｔ湯匙，香草精 vanilla extract
- １０克，乳瑪琳 margarine
- ３０克，起酥油 shortening
- 適量，麵包粉
步驟:
手工製作方法：
１）酵母粉加入溫水中，靜置１０分鐘，讓酵母醒起來。
Mix yeast into lukewarm water and set aside for 10 mins to active the yeast.
２）乾材料：中筋麵粉，糖，塩，奶粉，加入一鋼盆中，拌勻。
Mix the dry ingredients : ap,sugar,salt and milk powder
３）濕材料：1)料和香草精，加入乾材料中，並揉成一圓形麵團。
-Mix in wet ingredients (yeast and vanilla) into 2) dry ingredients.
-Knead to form a round dough.
４）乳瑪琳，揉進麵團裡，充分混勻後，
Knead in margarine.
５）起酥油，分2次，揉進麵團裡。
Knead in shortening by 2 batches.
６）將麵團揉成一光滑不粘手且"起筋"的圓形麵團，時間長短，因個人力道不同而異，大約２０－３０分鐘。
Knead the dough into smooth and silky round dough. Approximately knead 20-30 mins.
*起筋與否的測試(windowpane test)：取一小塊麵團，用雙手撑開成片，沒有被撑破且薄膜可透光，即可。Do the windowpane test.
*如何揉麵團? 可參考BREAD 101 -- basic white bread: kneading techniques
７）將麵團放入盆將容器裡，用保鮮膜(或濕布)蓋住，在室溫下進行第一次發酵，約４０－６０分鐘（或直到２倍大）。
-Keep the round dough in a greased container and cover with wet clothe or cling wrap for 1st proofing.
-If the weather is below 26 Celsius, keep the covered dough in the oven beside a small bowl of warm water.
*若室溫低於２６度，可將麵團放在有小碗溫水的烤箱裡發酵。
８）排氣： 用拳頭輕壓己發酵完的麵團，排除麵團裡過多的氣。
Degas the dough.
９）將麵團滾成圓柱狀，收口朝下。桌面灑上麵包粉，滾麵團的同時，讓麵團表面也裹上麵包粉。切分成８－１０等份。
- Roll out the dough and form a baston(log)
- Roll in the bread crumbs.
１０）麵團切面朝下，放在烤盤上，表面灑上麵包粉。放進未開火的烤箱裡，進行第二次發酵，約２０－３０分鐘（或直至2倍大）
-portioning the dough into desire size (35-40g/per pc)
-cut side facing down.
-sprinkle the bread crumbs on top of the dough.
-leave in the oven for 2nd proofing( 20-30 mins or double in size)
１１）取出烤箱裡的麵團。
-take out the proofed dough from the oven
１２）預熱烤箱至180度c Pre-heat the oven to 180 Celsius.
１１）將麵團放入烤箱中，烤１５－１８分鐘。Bake the dough for 15-18 mins.
*由於每家的烤箱溫度，多少會有5度+-的差異，留意烤箱裡的變化，並自行針酌溫度。
１）酵母粉加入溫水中，靜置１０分鐘，讓酵母醒起來。
Mix yeast into lukewarm water and set aside for 10 mins to active the yeast.
２）乾材料：中筋麵粉，糖，塩，奶粉，加入一鋼盆中，拌勻。
Mix the dry ingredients : ap,sugar,salt and milk powder
３）濕材料：1)料和香草精，加入乾材料中，並揉成一圓形麵團。
-Mix in wet ingredients (yeast and vanilla) into 2) dry ingredients.
-Knead to form a round dough.
４）乳瑪琳，揉進麵團裡，充分混勻後，
Knead in margarine.
５）起酥油，分2次，揉進麵團裡。
Knead in shortening by 2 batches.
６）將麵團揉成一光滑不粘手且"起筋"的圓形麵團，時間長短，因個人力道不同而異，大約２０－３０分鐘。
Knead the dough into smooth and silky round dough. Approximately knead 20-30 mins.
*起筋與否的測試(windowpane test)：取一小塊麵團，用雙手撑開成片，沒有被撑破且薄膜可透光，即可。Do the windowpane test.
 |
| windowpane test |
７）將麵團放入盆將容器裡，用保鮮膜(或濕布)蓋住，在室溫下進行第一次發酵，約４０－６０分鐘（或直到２倍大）。
-Keep the round dough in a greased container and cover with wet clothe or cling wrap for 1st proofing.
-If the weather is below 26 Celsius, keep the covered dough in the oven beside a small bowl of warm water.
*若室溫低於２６度，可將麵團放在有小碗溫水的烤箱裡發酵。
Degas the dough.
９）將麵團滾成圓柱狀，收口朝下。桌面灑上麵包粉，滾麵團的同時，讓麵團表面也裹上麵包粉。切分成８－１０等份。
- Roll out the dough and form a baston(log)
- Roll in the bread crumbs.
１０）麵團切面朝下，放在烤盤上，表面灑上麵包粉。放進未開火的烤箱裡，進行第二次發酵，約２０－３０分鐘（或直至2倍大）
-portioning the dough into desire size (35-40g/per pc)
-cut side facing down.
-sprinkle the bread crumbs on top of the dough.
-leave in the oven for 2nd proofing( 20-30 mins or double in size)
１１）取出烤箱裡的麵團。
-take out the proofed dough from the oven
１２）預熱烤箱至180度c Pre-heat the oven to 180 Celsius.
１１）將麵團放入烤箱中，烤１５－１８分鐘。Bake the dough for 15-18 mins.
*由於每家的烤箱溫度，多少會有5度+-的差異，留意烤箱裡的變化，並自行針酌溫度。
I bake & I share.
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