簡單做法 (免揉, 免機打, 外脆內軟)
喜歡做這個有趣 的拖鞋麵包, 不用開機打麵團,
也不用揉麵團。外層鬆脆, 內裏非常鬆軟 ,而且非常健康, 沒有加糖, 加了橄欖油。油醋,沙拉,熱湯或是咖哩, 都是非常好的配搭。
詳細做法影片YouTube Video:
材料 :-
高筋麵粉250g
水 190g (30°C)
橄欖油 25g
鹽 5g
快速烤母 2g
Ingredients :
Bread Flour 250g
Water 190g (30°C)
Olive Oil 25g
Salt 5g
Instant Yeast 2g
做法:
1. 水加入酵母拌勻
Add olive oil , flour and salt and mix well
3. 蓋上
5. 手濕點水, 麵團才不會黏手
Cover the lid
4. 第一次發酵30分鐘 (視乎天氣溫度 ,可加長至40分鐘)
First proofing for 30 mins(depends on the
weather , can be increased to 40mins)
**如天氣比較冷, 可以把麵糰放入微波爐, 另外再加一杯熱水保溫
If weather is cold, place the dough inside the
mirowave oven and put a cup of hot water next to it
5. 手濕點水, 麵團才不會黏手
Wet your hands with water so the dough will not
stick to your hands
8. 重複拉伸摺疊
10. 在枱面灑和麵團上麵粉 Sprinkle with flour on the table and the dough
11. 將盒子反轉倒出麵團
12. 在麵團上灑上麵粉
Sprinkle with flour on the dough
15. 再輕輕把麵團整理
6. 提起麵糰並接疊, 重複四邊
Stretch and fold the dough out from the 4 edges
7. 第二次發酵30分鐘
Second proofing for 30 mins
Repeat the stretch and fold process
9. 第三次發酵30分鐘
Third proofing for 30 mins
10. 在枱面灑和麵團上麵粉 Sprinkle with flour on the table and the dough
Turn the container upside down and let the dough slide down
Sprinkle with flour on the dough
13. 輕輕把麵團鋪平
Gently flatten the dough
14. 把麵團分割成三等份
Cut the dough into three portions
15. 再輕輕把麵團整理
Gently put the dough in shape
16. 蓋上毛巾或保鮮膜
Cover with clothe or
cling wrap
17.最後一次發酵45分鐘
Final proofing for 45 mins
18. 預熱焗爐至220°C, 用220°C 焗 20 - 25 分鐘烘焙的時間和度數視乎不同牌子和類型的烤爐
Pre-heat the oven to
220°C. Bake at 220°C for 20 - 25 mins
Baking time and
degree may vary from the brand and type of your oven
19. 外層鬆脆
Crusty and crispy
outside
20. 內裏非常鬆軟
So soft and cotton
like inside
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