Prefermented Starter 麵種

Dough-Prefermented Starter



Ingredients | 材料 :

  • Yield: 150g Prefermented Starter | 麵種

100g  Cake flour | 低根麵粉
1g  Yeast (red label) | 酵母 (紅依士)
60g  Water | 清水
1g  Salt (optional) | 鹽 (不用也可以)
1g  Sugar (optional) | 糖 (不用也可以)

Steps | 做法 :

  • 所有材料放盆中攬拌均勻,密封,放4~6°C冰箱內發酵12小時,便可使用。
  • Combine everything in a bowl, seal, place in a 4~6°C refrigerator. Ferment for 12 hours. Ready to use.
Prefermented Starter 麵種製作 自家食譜 home baking recipe Prefermented Starter 麵種製作 自家食譜 home baking recipe
Prefermented Starter 麵種製作 自家食譜 home baking recipe Prefermented Starter 麵種製作 自家食譜 home baking recipe
Prefermented Starter 麵種製作 自家食譜 home baking recipe

Tips | 心得 :

  • 麵種使麵糰發酵穩定,適合做任何麵糰的麵種。
  • 麵種與麵糰比例為3:7。例如整個麵糰重500,麵種比例150g, 其他麵糰材料是350g。
  • Prefermented starter makes fermentation stable and is suitable for all kinds of dough.
  • The ratio of prefermented starter to dough is 3:7. For example, if the resulting weight is 500g altogether, add 150g prefermented starter to 350g dough.

 

Dough cutting 麵糰分割

CuttingDough

Steps | 做法 :

  1. 將發酵完成的麵糰分割成所需等份,手放麵糰上輕輕地拍出空氣,翻轉麵糰,切口往內包,輕輕滾圓,接口朝下,蓋上一層擰乾的濕布或保鮮紙,待麵糰鬆弛10分鐘。麵糰整形。
  1. Divide the fermented dough into required portions. Press the dough lightly with your hand to squeeze the air out, reverse the dough then fold it into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth or a plastic wrap, let rest for 10 minutes.  Shape.
Shaping round | 滾圓形做法 :

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Shaping rod | 滾圓柱形做法 :

Water-roux (Tang-zhong) 湯種

Zhongzhong

Ingredients | 材料 :

  • Yield: 150g Prefermented Starter | 麵種

100g  Cake flour | 低根麵粉
1g  Yeast (red label) | 酵母 (紅依士)
60g  Water | 清水
1g  Salt (optional) | 鹽 (不用也可以)
1g  Sugar (optional) | 糖 (不用也可以)

Steps | 做法 :

  • 所有材料放盆中攬拌均勻,密封,放4~6°C冰箱內發酵12小時,便可使用。
  • Combine everything in a bowl, seal, place in a 4~6°C refrigerator. Ferment for 12 hours. Ready to use.
Prefermented Starter 麵種製作 自家食譜 home baking recipe Prefermented Starter 麵種製作 自家食譜 home baking recipe
Prefermented Starter 麵種製作 自家食譜 home baking recipe Prefermented Starter 麵種製作 自家食譜 home baking recipe
Prefermented Starter 麵種製作 自家食譜 home baking recipe

Tips | 心得 :

  • 麵種使麵糰發酵穩定,適合做任何麵糰的麵種。
  • 麵種與麵糰比例為3:7。例如整個麵糰重500,麵種比例150g, 其他麵糰材料是350g。
  • Prefermented starter makes fermentation stable and is suitable for all kinds of dough.
  • The ratio of prefermented starter to dough is 3:7. For example, if the resulting weight is 500g altogether, add 150g prefermented starter to 350g dough.

Baguette Dough 法包麵糰

DarkRyebread

Ingredients | 材料 :

  • yield: 8 numbers of approx 60g each | 可做 8個包, 每個約 60g

220g  Bread flour | 高根麵粉 (麵包粉)
30g  Cake flour | 低根麵粉
4g  Yeast | 酵母 (依士)
170g  Warm water | 暖水
5g  Salt | 鹽

Dough fermentation | 麵糰發酵 : 

  1. 所有材料放盆中攬拌均勻,放在檯上搓揉至光滑柔軟的麵糰,以有彈力而不黏手為準。
  2. 把麵糰放在已塗油的盆中,用保鮮紙蓋好,待發酵約30分鐘 (第1次發酵),取出摺疊和拍打數下,作釋放麵糰的空氣,繼續發酵約30分鐘 (第2次發酵),便可分割麵糰。
  1. Combine everything in a bowl. On a counter, knead to glossy, smooth dough. It should be elastic and not sticky to hands.
  2. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for 30 mins (1st fermentation). Take out. Fold and punch a few times to release the gas in the dough. Continue to ferment for roughly another 30 mins (2nd fermentation). Ready to cut in lumps.

Puff Dough 酥皮麵糰

PuffDough11

千層酥皮可用於酥皮濃湯、葡式蛋撻、各種甜派和鹹派等!
Puff pastry can be used for soup, pastel de nata, a variety of sweet and savory pies!

Ingredients | 材料 :

  • yield: 8 numbers | 8件

(A)  Basic dough ingredients :
160g  Bread flour | 高根麵粉 (麵包粉)
40g  Cake flour | 低根麵粉
3g  Salt | 鹽
15g  Caster Sugar | 砂糖
10g  Unsalted or salted butter | 無鹽或有鹽牛油
25g  Egg | 雞蛋
8g  Milk powder | 奶粉
4g  Yeast | 酵母 (依士)
100g  Warm water | 溫水

(B) Fat Layer |  酥芯 (夾心) :
80g  Unsalted or salted butter, chilled in fridge| 無鹽或有鹽牛油,放雪櫃冷凍


Dough fermentation | 麵糰發酵 : 

  1. 依士加入溫水,輕拌勻。
  2. 其他(A)材料放入攪拌盆,加入依士水, 用手將所有材料搓勻(搓揉麵糰時不需太大筋性,折三折時比較容易)。放入已掃油的攪拌盤用保鮮紙包好,放溫暖地方發酵約45分鐘至2.5~3倍大。
  3. 桌上撒少許高根粉,倒出麵糰壓扁。用保鮮紙包好,放冰格冷藏約30分鐘至容易包入酥芯牛油的狀態。
  4. 從雪櫃取出(B)牛油夾,用擀麵棍平均輕壓至0.5cm厚的長方,約9cmx14cm。
  5. 從冰格取出麵糰,用擀麵棍平均輾大成長方形,約牛油的二倍大。牛油放在麵糰的一端,將麵糰的另一端覆蓋牛油,用手將麵糰的三邊開口位收口。
  6. 在已包上牛油的麵糰前後面撒少許高根粉,用擀麵棍平均用力輾壓令牛油和麵糰黏在一起,平均輾壓成約20cmx32cm的長方形。長邊向自己,將三分一的的麵糰摺向中央,再把另一端摺疊其上,形成三層效果(折三折)。
  7. 麵糰旋轉90度(開邊位向自己),重覆(6)的步驟一次。用保鮮紙包起,放回雪櫃冷藏30分鐘以上(這是第一次摺疊冷藏步驟)。
  8. 重複以上(6)及(7)步驟1次(合共2次摺疊冷藏步驟)。等於~3x3x3x3=81層酥皮 !
  9. 30分鐘後取出麵糰,用擀麵棍平均輾薄至大概20cmx32cm的長方形,切出所需做形。
  1. Dissolve yeast in warm water.
  2. Put (A) ingredients inside a bowl, add yeast water. Knead dough ingredients to soft, smooth dough.  Wrap with plastic wrap.  Let rise for about 45 minutes till 2.5~3 times bigger.
  3. Sprinkle little flour on counter, pat flat the dough. Wrap and chill in freezer for about 30 minutes until it’s ready to put in the fat layer.
  4. Roll out (B) butter to a rectangle, 9cmx14cm, 0.5cm thick.
  5. Roll out the dough to a rectangular shape, double the size of butter.  Put butter on one side and wrap it like a little parcel. Use hands to seal 3 sides up.
  6. Sprinkle flour on both sides of dough, use rolling pin to press on one side evenly and roll out smoothly. Do the same on the other side. In this way, the butter inside will be intact with the dough.  Roll out to a rectangle by about 20cmx32cm. Fold in thirds.
  7. With the opening side facing you, roll, same as step (6). Wrap and chill for 30 minutes (steps (6) and (7) forms first round of “3-fold chilling").
  8. Repeat steps (6) and (7) one more time (so total two rounds of “3-fold chilling"). Total layers ~ 3 x 3 x 3 x 3 = 81 puff layers!
  9. After 30 minutes, take out the dough, roll out evenly to 20cmx32cm, cut and shape to suit.

Tips | 心得 :

  • 酥心用的牛油不要太軟,否則容易出現滲油的現象。
  • 搓揉時,麵糰出現軟化,宜放冰箱中雪藏片刻待變硬一點,再次摺疊。
  • 搓揉麵糰時不需太大筋性,折三折時比較容易。
  • 冷藏時間需視乎麵糰與牛油的軟硬程度而定。
  • 存放: 撒些低根粉捲起或放一張烘培紙捲起冷藏保存,放冷凍可保存三個月。若做蛋撻可以放在烘培器中直接冷凍保存,用時稍微退冰就可使用了。
  • Don’t let the butter for the fat layer melt overly; else, oil diffuses and multi-layer may deflate.
  • Dough may be softened during kneading process. Need to chill it in a refrigerator for a while until it becomes slightly tough.
  • Do not knead too long so the dough is easier to do the folding.
  • Chilling time depends on the toughness of the dough and butter.
  • Storage: Sprinkle some cake flour and roll the puff sheet up or roll it into a baking sheet then keep refrigerated.  Frozen ones can be kept up to 3 months.  If putting the puff sheet on the egg tart mold and store refrigerated, defrost it and can be used easily.

Basic Dough 基本麵糰

basic dough

Procedure | 製作過程 : 

weigh ingredients > mix ingredients > fermentation > cutting the dough

磅好材料 > 拌勻 > 發酵 > 分割

Dough fermentation & Cutting | 麵糰發酵及切割 : 

  1. 依士加麵糰用的部份溫水在小碗中拌勻,待5分鐘。
  2. 保留10g~20g液體 (需要時攪拌過程中一點點添加)。
  3. 剩餘的液體放另一小碗中,放入糖和鹽先溶掉。
  4. 其他乾性材料 (牛油除外) 放入大攪拌盆中,加入依士水,再倒入以上(3)之溶液 ,用手在盆內搓成粉糰,放在灑了高根粉的工作枱上。
  5. 按著麵糰底部,用手推開麵糰,再將麵糰摺回靠身體方向,重覆這「推壓搓揉」步驟3分鐘 ; 接著抓著麵糰一角,用力摔打出去,然後對折再轉90度 ,重覆這「摔打揉和」動作140~160次。
  6. 加入牛油,繼續「推壓搓揉」3分鐘和「摔打揉和」約200次,約4~5分鐘,搓成表面光滑不黏手麵糰為準,最後用手把麵糰推圓。
  7. 放麵糰在已塗油的攪拌盆,蓋上保鮮紙,放在溫暖處 (26~28°C) 待發酵約60分鐘 (發酵30分鐘後,可以取出麵糰摺疊和拍打數下,作釋放麵糰的空氣) 至麵糰是原來的2~3倍大。
  8. 將沾滿高根粉的手指插入麵糰中央,指孔不回縮,表示第一次發酵完成。不然,讓麵糰再發酵10分鐘,再試試看。
  9. 取出麵糰放在撒了根粉的枱上,輕輕拍出空氣,分割麵糰成所需等份,手放麵糰上輕輕地拍出空氣,翻轉麵糰,切口往內包,利用手掌與桌面磨擦滾動將麵團滾圓 (枱上不要有粉較易操作),收口向下,蓋上一層保鮮紙,待麵糰鬆弛10~15分鐘。
  10. 接著可以進行下一步整型製作麵包了。

Tips | 心得 :

  • 水份要依照不同溫度及濕度自行調校,天氣乾燥或寒冷,室內水份容易流失,麵糰缺水機會較大,所以計算水的份量時,要較平日的份量增加5g~10g,以補回流失的水份。相反,天氣和暖或潮濕,麵糰流失水份較少。初次麵糰所需水份留起,中途有需要時適量調校。
  • 測試麵糰發酵的程度,將手指插入麵糰中央,凹陷處清晰可見,表示發酵時間準確 ; 下陷凹位迅速回彈,表示發酵時間不足,下陷凹位的四周有陷落迹象,表示發酵時間過長。
  • 遇上天氣冷, 可選擇將整盆麵糰放入另一個注入30~40°C溫水的盤內發酵,發酵期間換溫水以保持溫度。如焗爐有麵糰發酵功能,可省回這步驟。
Making Basic Dough 基本麵糰製作 自家烘焙食譜 home baking recipes Making Basic Dough 基本麵糰製作 自家烘焙食譜 home baking recipes
Making Basic Dough 基本麵糰製作 自家烘焙食譜 home baking recipes Making Basic Dough 基本麵糰製作 自家烘焙食譜 home baking recipes
Making Basic Dough 基本麵糰製作 自家烘焙食譜 home baking recipes Making Basic Dough 基本麵糰製作 自家烘焙食譜 home baking recipes
Making Basic Dough 基本麵糰製作 自家烘焙食譜 home baking recipes Making Basic Dough 基本麵糰製作 自家烘焙食譜 home baking recipes
Making Basic Dough 基本麵糰製作 自家烘焙食譜 home baking recipes Making Basic Dough 基本麵糰製作 自家烘焙食譜 home baking recipes

Dough fermentation & Cutting :

  1. Dissolve yeast with little water from dough ingredients, mix well, set aside for 5 minutes.
  2. Retain 10g~20g liquid, to add gradually during kneading process as needs arise.
  3. In another bowl dissolve sugar and salt in remaining liquid until dissolved.
  4. Fold dry ingredients into a big mixing bowl, except butter, add yeast water and above (3) solution, use hand to mix ingredients to form a rough dough.
  5. Push the dough out on a counter with little sprinkled bread flour, stretching it flat in front of you with the heels of your hands. Fold the top half of the dough back towards you, repeat kneading for 3 minutes; then kneading and beating (throw out the dough, fold half, turn 90 degree) for about 140~160 times.
  6. Add butter, knead 3 minutes, repeat the kneading and beating for about 200 times until the dough is glossy, soft and smooth (takes about 4~5 minutes). Roll dough into shape of ball with both hands.
  7. Put dough in a lightly oiled bowl, cover with plastic wrap, ferment for 60 minutes in a warm place (26~28°C) until it rises double (After the first 30 minutes, you may take the dough out and punch a few times to release the gas).
  8. Poke the risen dough with your finger coated with bread flour up to the second knuckle and then take it out. If the indentation remains, first fermentation is complete.  Else, continue a further 10 minutes fermentation and test again.
  9. Transfer the fermented dough to the counter sprinkled with little bread flour, punch it a few times to release gas in the dough. Divide into portions, press the dough lightly with both hands to squeeze air out, reverse the dough, fold the outer part towards the centre and seam. With the seam down, use centre of palm to roll it lightly against the counter to form a ball (this works better on a counter WITHOUT flour), covered the dough with a plastic wrap, let rest for 10~15 minutes.
  10. Ready for the next step for stuffing/shaping.

Tips :

  • Water quantity required for a dough need adjusted according to the temperature and humidity of the day. On cold and dry day, moisture drops and the dough needs a bit more water, say 5g~10g more; on hot and warm day, water loss is less, thus retain 10g of water and adjust as you go.
  • You can insert finger into the middle of the dough. If the dough brings back, it means fermentation is not completed. If the dough around the finger mark comes off, it means over risen.
  • In cold weather, put the dough with the bowl into another bigger bowl filled with warm water of 30~40°C to ferment. Change water if it turns cold. This step can be saved if the oven has fermentation function.