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原料
高筋麵粉: 200克, 黑麥粉: 150克, 鹽: 3克, 酵母粉: 5克, 溫水: 300克, 奇亞籽: 30克
步驟
1高粉混合黑麥粉後,加入鹽,攪拌均勻
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2奇亞籽過水衝下,控干,奇亞籽非常容易吸收水份的,這個步驟要快速進行
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3酵母粉放進粉類攪拌均勻
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4加入奇亞籽和溫水,用矽膠刮刀攪拌均勻至無乾粉即可
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5混合好就這樣了了?,不要追求啥形狀啦
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6蓋保鮮膜,室溫發酵1小時後,放入冰箱冷藏發酵36小時,現在的室溫是22℃左右
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7麵糰大概脹大1倍左右,手感還是濕黏
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8葡萄乾,蔓越莓干,桂圓乾,提前溫水泡泡,洗乾淨控水,用廚房紙巾吸干水份
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9撒高粉,手上擦橄欖油,防止沾手
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10把麵糰取出用手按壓排氣,攤開放上果乾,捲起來
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11我做了4個圓形的
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12進烤箱二發
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13二發大概30分鐘左右
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14看,現在麵糰又脹大了
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15割包,用的刀片還是不夠鋒利,唉?
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16撒上高粉乾粉,烤箱預熱200℃
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17差不多烤25分鐘左右,這個要看麵包的大小自己調整了哈
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18表面顏色很好,敲敲有砰砰的聲音就是烤好啦?
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