Click for the recipe: Okara Rolls With Old Dough / 老面豆渣硬包
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Okara Rolls With Old Dough / 老面豆渣硬包

 
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Okara Rolls With Old Dough / 老面豆渣硬包


Ingredients / 材料:
  • 450 g Bread flour
  • 50 g Okara, roasted
  • 7 g Salt
  • 330 g Water at 20C/68F
  • 2/3 tsp Instant dry yeast
  • 160 g Old dough
  • 450克 面包粉
  • 50克 烘焙过的豆渣
  • 7克 食盐
  • 330克 水/20C/68F
  • 1小勺 即溶干酵母
  • 160克 老面

Method / 做法:
  1. Measure the flour, okara and salt into a bowl and Mix. Make a well in the centre and add the yeast and the water. Mix well to form a rough dough. Add in old dough and knead until the dough is smooth and pliable. Cover the dough closely with a large plastic wrap. Set aside to rise in a warm place for up to 2 hours, about doubled in volume.
  2. When the dough has doubled in volume, turn onto the work surface and divide it into 14 pieces. shape each roll into an oval with tapered ends and place them on a baking sheet. Cover and set aside to rise until it doubles in size.
  3. Preheat the oven to 210C/410F. Cut a slash across the center of each roll. Bake in a preheated oven for about 22 minutes until golden brown all over. Remove and cool on a rack.
  1. 面粉,豆渣,和食盐秤好放入盆里,搅拌混合。中间落凹后加入酵母和水。搅拌成团后加入老面继续搅拌揉搓至面团光滑柔软。盖上保鲜膜室温醒发2小时直到其体积双倍大。
  2. 醒好的面团翻放到台面上,切分成14小块。每块揉成两端稍尖的椭圆状后排入烤盘。盖好后醒发至双倍大。
  3. 烤箱预热至210C/410F。用利刀往面团中间划出一长缝。放入烤箱烘焙22分钟直到金黄。烤好后将面包放到架上晾凉。

"Okara Rolls With Old Dough / 老面豆渣硬包" is part of these categories:
Bread / 面包 (129)

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