Sesame Bread Pocket 芝麻燒餅/叉子燒餅【外酥內香】

Sesame Bread Pocket Recipe

麵糰材料 ⧫ 材料 (份量 10 個)

  • 中筋麵粉 All Purpose Flour  110 g   ( Bob's Red Mill Organic All Purpose Unbleached White Flour)
  • 速發酵母 Instant Yeast  1 小匙(5 g)
  • 40 °C 溫水 Lukewarm Water  50 g
  • 原蔗糖 Demerara Raw Cane Sugar    10 g
  • 岩鹽 Himalayan Salt  1/4小匙(1 g)
  • 自製蔥油 Homemade Spring Onion Oil  1 小匙 (自製蔥油點這裡)

油酥 ⧫ 材料

  • 低筋麵粉  Cake Flour  75 g
  • 自製蔥油 Homemade Spring Onion Oil  3 大匙

裝飾

  • 蛋白 Egg White  適量
  • 白芝麻 White Sesame  100 g
  1. 原蔗糖溶化於熱水中,攪拌均勻。碗裡放入麵粉,中間挖個洞放入速發酵母,旁邊加入岩鹽,加入熱水,讓水和乾麵粉混合成粗糙的麵糰
  2. 加入自製蔥油,用手搓揉至麵糰吸收油份。把麵糰放在工作台上,搓揉約 5 分鐘,成光滑的麵糰
  3. 放入碗裡,放入蒸烤爐 (發酵模式)40°C 發酵 1 小時。烤箱可放一杯剛煮沸的水,和麵糰一起放進去,關門發酵。用手輕按麵糰,覺得鬆軟完成,或目測麵糰的「腰圍」變大兩倍 
  4. 製作油酥
  5. 低筋麵粉加入自製蔥油,混合搓揉成細膩的麵糰,揉成長條形,蓋保鮮紙
  6. 製作燒餅
  7. 麵糰拉長,塑成圓柱形,切成 10 等塊,大小盡量一致。油酥擀長,均分成 10 等份,大小盡量一致,滾圓備用
  8. 麵糰壓成薄圓形,包裹油酥,把接口和兩端開口捏合,成餃子形狀。排烤盤布上,蓋上擰乾的濕布,鬆弛 10 分鐘
  9. 麵糰擀長,捲起來,捏合接口和兩端開口,排好在烤盤布上鬆弛 15 分鐘,把烤盤放進烤箱預熱至 210°C
  10. 工作台上撒些麵粉,取一份麵糰,未用的麵糰繼續用濕布蓋好。麵糰輕輕擀開長 8 ~ 10 cm,成非常薄的麵糰,排在烘焙紙上。成型手法要精細,不能破酥,注意邊緣要沒有破口,否則燒餅會漏氣不能膨脹
  11. 取出預熱的烤盤,把鋪好麵糰的烘焙紙快速放在上面,立即送入烤箱,210°C 烤約 5 分鐘,麵糰很快便會鼓起來,烤至上色,遇冷才不會塌縮,翻面,降溫至 170°C 再烤 5 分鐘
  12. 取出刷蛋白,撒些芝麻,回烤箱 100°C 再烤 5 分鐘。切開,填釀入黃豆芽肉末吃,又香又脆。若放過夜,表面噴水 100°C 回烤烘脆,但不能反覆重烤太多次,否則會變乾硬

 

 

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芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe

Warm Dough ⧫ Ingredients(Makes 10 pcs )

  • 110 g  All Purpose Flour    ( Bob’s Red Mill Organic All Purpose Unbleached White Flour )
  • 1 tsp  Instant Yeast  1 小匙(5 g)
  • 50 g    Lukewarm Water (40°C)
  • 10 g Demerara Raw Cane Sugar
  • 1/4 tsp(1 g) Himalayan Salt
  • 1 tsp  Homemade Spring Onion Oil  ( Homemade Spring Onion Oil Click Here )

Oil Dough ⧫ Ingredients

  • 75 g  Cake Flour
  • 3 tbsp  Homemade Spring Onion Oil

Decoration

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  • Egg White
  • 100 g White Sesame  100 g

芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe

Making Warm Dough

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1. Dissolve demerara raw sugar in 40C warm water.  Combine flour and salt in a mixing bowl. Make a well in the centre, add in instant yeast. Pour in warm water and mix quickly to combine.

芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe

2. Add homemade spring oinion oil to the dough. Turn warm water dough onto a working surface and knead until smooth about 5 minutes.

3. Place the dough in a mixing bowl. Rest in the steamed oven. Turn on “Fermentation mode” 40C for 1 hour. If you don’t have steamed oven, place a cup of boiled water together with the dough in the oven. Close the door.

Making Oil Dough

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4. Combine flour and homemade spring onion oil to a dough. Covered with plastic wrap.

芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe

Making Bread Pockets

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5. Roll the warm water dough into a cylinder. Cut dough widthways into 10 even pieces. Roll out the oil dough. Cut dough widthways into 10 even pieces. Shape to a ball.

芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe

6. Working with one piece of dough at a time. Press a warm water dough thin and round.  Fold warm water dough lengthways to cover oil dough. Then pinch edges to seal cut sides. Cover with a damp tea towel and rest for 10 minutes.

芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe

7. Roll each piece of dough into a very thin rectangle, then roll into a cylinder. Pinch edges to seal. Cover with a damp tea towel and rest for 15 minutes. Preheat oven to 210°C

芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe

8. Roll the dough in to 3 x 10 cm rectangle. Make sure the edges are sealed when rolling so no air escapes when baking. Arrange all dough onto a baking paper.

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芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe

9. Take out the preheated baking tray from oven. Transfer the dough onto the baking tray. Baked bread at 210°C for 5 minutes until puffed and golden. Turn over, 170°C baked for another 5 minutes.

10. Brush dough with egg white wash, place onto plated sesame seeds, turn to coat thickly, then place on an oven tray. Baked bread at 100°C for 5 minutes.

芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe

芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe 芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe 芝麻燒餅/叉子燒餅【外酥內香】Sesame Bread Pocket Recipe

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