Chocolate Marble Bread

 Source:Pain de Yumi


🍫朱古力餡：
（前一晚預備）
A.高筋麵粉 35g
B.粟粉 10g
C.牛奶 80g
D.可可粉 15g
E.細砂糖 35g
F.朱古力 50g
G.無鹽牛油 30g
蛋白 1 隻

做法:
A-E 放在鍋內攪勻，加入F+G，開小火一邊攪 一邊煮至F+G溶化，成一鍋細滑的朱古力糊。然後加入蛋白，小火一邊煮 一邊攪（以防痴底）朱古力糊會慢慢變乾身（沒有流動性）。然後鋪平在牛油紙上，蓋成平均的長方形，包好入雪櫃備用。

🍞麵團：
（前一晚預備）
高筋麵粉 270g
乾酵母 3g
奶粉 15g
牛奶 150g
雞蛋 1 個（如果雞蛋較大，牛奶要減10g)
細砂糖 25g
鹽 3g
無鹽牛油 20g

🔸麵包機搓：
機搓10分鐘成團後，加入無鹽牛油再搓10分鐘至出膜。

🔸手搓：
＞牛奶130g(抽起20g搓團時慢慢加入）+乾酵母，靜置5分鐘。其他材料除無鹽牛油放於大碗內。
＞酵母奶加入所有材料，用筷子略略攪成一球，太乾可開始少少地加入牛奶。
＞取出開始搓揉，其間慢慢加入抽起的牛奶（如果太濕 頂唔順😬 唔加/加唔哂都可以）此為麵團微微偏濕，好好搓。
＞手搓10分鐘，起粗膜，加入無鹽牛油再搓出薄膜（總搓團時間請保持20分鐘內）
＞成團後放雪櫃低溫發酵一晚（8-14小時）

（原食譜係直接放雪箱雪30分鐘，只做一次發酵，但我想軟熟啲，所以做夠兩次發酵🙂 第一次為低溫發酵，隔日食都唔硬）

以下請在枱面洒上麵粉（防沾），但摺疊前請先掃走麵團上的防沾粉
＞第二朝取出麵團，排氣碌平（如太軟可包好放雪箱靜置 15分鐘），靜置後碌成大長方型，取出雪好的朱古力餡放在中間，包好！
＞包好後左右各摺一摺，然後對摺。包好放雪箱鬆弛 15分鐘。
＞取出，碌成長方形，兩邊向中間摺成長方形（看圖），包好放雪箱鬆弛 15分鐘。
＞（剛才已完成 4x3次摺疊），碌平成大長方形，分八份成八條長條，然後兩條兩條痴埋一齊，成四條粗長條

四手辮：
第4條搭第2條
第1條搭第3條
第2條搭第4條
嫌煩直接三手辮一樣得😁

＞頭尾向下摺一摺，放入450g吐司
＞做發酵（溫度不過30度）
發好耐咖，我發左兩個鐘🥶
＞發好上蓋，預熱焗爐180度 焗45分鐘。
焗好大力撻一撻，脫模 放涼 即可享用😋😋😋

⚠️請唔好為慳時間唔放雪櫃！（會溶到周圍都係）
💁🏽‍♀️後尾四手辮部份可自由創作，花紋效果會唔同～
💁🏽‍♀️發酵時間會比較耐，實屬正常（請留意發酵溫度保持30度以下）

參考分量食譜：
參考步驟食譜：

Comments

Post a Comment

Popular posts from this blog

DARK SOYA BRAISED CHICKEN WITH MEIGUILU (玫瑰豉油鸡)

Image
I was craving for dark soy chicken very long time. Miss a lot the Spore Chinatown dark soy chicken at Scott road, but the Chinatown here is really out! Finally I've decided to do my own and turn out not that bad and definitely much better than Chinatown here. Ingredients (serves 4): 1 large chicken (abt 1.5 to 2kg) 2 sticks cinnamon 1 tbsp cloves 1 pc Anise 2 pc Licorice （甘草） 1 large piece aged Chinese dried citrus peel (陈皮) 50ml Chinese wine (preferably meiguilu 玫瑰露) 50g rock sugar 1 small bottle (200ml) best quality dark soya sauce/黑酱油或老抽 Method: 1. Clean the chicken and remove all visible fat from neck and back cavity. Wipe with a damp cloth and reserve. 2. Add a little oil to a large pot (enough to contain the whole chicken) and briefly fry spices until aromatic. Add the soya sauce, rock sugar and citrus peel. Place the chicken in the pan and then add enough water to cover three-quarters way up. 3. Bring to a boil and let bubble for three minutes. Turn down to a strong
Read more

Kaya

Image
Ingredients: 10pcs Eggs 300g Sugar 450ml Coconut milk 80ml Pandan Juice Few drops green food colouring Method: 1. Mix eggs and sugar together till sugar dissolves. Add coconut milk, pandan juice and a few drops green food colouring and stir well blended. Strain mixture into small pot. 2. Place small pot inside large pot. Puor 5 cup water into large pot, make sure that is does not overflow into small pot. Bring to a boil, stirring continuously till kaya becomes thick and sticky. ** To make pandan juice, blend 4 pieces of pandan leave with water, strain the mixture.
Read more

Seafood Hor Fun

Image
Ingredients : -1lbs rice noodles/sticks -2tsp dark soya sauce -oil for cooking - some crushed garlic Gravy : -8 big-sized prawns; deveined - marinated with pinch of salt, pepper -8 fishballs; -10 piece of fish cake -100g of mince pork -0.8-1lbs bok choy and bok choy-sum, cleaned and cut into sections of stalks/stems and leaves -1/2tsp crushed garlic -1/2tsp crushed ginger -1 tbsp cornflour mixed with 1/2 cup water -1/2cup chicken broth or 1/2 tbsp of chicken stock -2 eggs -pepper and salt to taste -oil for cooking -water Method : 1. Loosen the fresh rice noodles 2.Heat oil and saute prawns till cooked, set aside 3.Add in fishball slices, fry till soft, set aside 4.Heat more oil in frying pan/wok at high heat add in rice noodles, add dark soya sauces and stir fry briskly ( Note : You can allow noodles to burn a little at the edges for that smaky taste). Set aside. 5.Add in garlic, ginger and fry until fragrant. 6.Pour in broth and bring to the boil. Simmer 5mins. 7. Add in mince pork un
Read more