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Cherry Heart Bread

Prep

Bake

Total

Yield

基本麵糰 (可做 5 個)

  • 1207 麵包麵粉 (RedMan Bread Flour) 250g
  • 1416 細砂糖 (RedMan Fine Sugar) 15g
  • 58415 海鹽 (Deltasal Fine Sea Salt) 5g
  • 12294 高糖酵母 11 G (RedMan Instant Dry Yeast) 3g
  • 200231 奶粉 (RedMan Full Cream Milk Powder) 20g
  • 8924 黑櫻桃餡罐頭 (RedMan Black Cherry Pie Filling) 285g
  • 68328 無鹽奶油 (RedMan Unsalted Lactic Butter) 30g
  • 50872 雙色巧克力豆 (Bakeway Bakeable Duochip Cocoa Compound) 40g
  • 水 (Water) 125g

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Instructions

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作法:

  1. 將所有材料(除了奶油之外)放入攪拌缸中,以低速攪拌3分鐘,再快速攪拌5分鐘,取出少許麵糰拉開,檢查是否出現薄膜且破洞有鋸齒狀。
  2. 加入奶油,繼續以低速攪拌3分鐘,再快速攪拌2分鐘,直到麵糰拉開薄膜破口處呈圓滑狀即可完成。將麵團取出放入發酵箱。
  3. 基本發酵1小時,然後在工作台上撒上一些麵粉防止沾黏,將麵糰分割成每個80克,滾圓後放在烤盤上進行二次發酵60分鐘。
  4. 發酵完成後,以上火220°C、下火190°C,開蒸氣4秒,烤10~12分鐘,取出並放在網架上冷卻。

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BREAD FLOUR 1KG (#1207)

3.15

FINE SUGAR 1KG (#1416)

2.15

BLACK CHERRY PIE FILLING 2.7KG (#8924)

33.90

INSTANT DRY YEAST 11G (#12294)

2.25

BAKEABLE DUOCHIP COCOA COMPOUND 1KG (#50872)

12.00

FINE SEA SALT 1KG (#58415)

3.35

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

FULL CREAM MILK POWDER 1KG (#200231)

13.70

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