南瓜平底鍋麵包 |無蛋無奶|純手搓|免焗| PUMPKIN BREAD IN FRY PAN |NO OVEN|EGGLESS|SOFT BREAD|ENGLISH STEP【老娘的草根飯堂】

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#南瓜平底鍋麵包 #平底鍋麵包
#手搓 #無蛋 #無奶
#免焗#pumpkinBREAD
#BREADINFRYPAN
#NOOVEN
#EGGLESS # SOFT
#simplerecipe
#slowcook
#homecooking
材料 Ingredients
高筋麵粉 200g(+15G 後備用) Bread Flour 200g (+15g Backup)
南瓜(去皮) 180g Pumpkin(without skin) 180g
糖 1大匙(15g) Sugar 1tbsp
酵母 半小匙(3g) Quick Yeast 0.5 tsp
鹽 1/4小匙 Salt 1/4 tsp
牛油 20g Butter 20g
做法
南瓜先去切件，切走皮後量重
Peel the pumpkin and cut into pieces
之後切粒，冷水下鍋，隔水蒸15分鐘
Steam it around 15 minutes
開蓋後用叉子測試，輕易插入為之ok
it’s ok if you can fork in easily
拿出來之後，將南瓜壓成蓉，放涼備用
puree the pumpkin in a spoon and let it cool for making dough
將所有材料(除牛油外)放入大碗搓成麵團
Put all the ingredients (except for butter) in to a big bowl and knead into a dough
之後將麵團拿出麵粉墊，加入牛油，將牛油完全搓入麵團
Take the dough out to the flour pad, add butter, and rub the butter completely into the dough
兩者完全搓勻融合後，我們開始揈麵團
Then we can start to fling the dough
揈大概5分鐘，就可以做測試，這時應該已經會出膜，就代表ok了
Fling around 5 minutes, we can test the dough, it’s ok if the dough would not ragged when we stretch the dough and make it thinner to see our finger
將麵團收口滾圓，放回大碗，蓋上濕布，做第一次發酵60分鐘
Round the dough , put it back to the bowl, cover with wet cloth and make the first fermentation for 60 minutes
一次發酵好的麵團拿出來排氣，之後再滾圓後我們分成6份
Exhaust the dough, and cut into 6 pieces
每一分都收口滾圓成小麵團，或者可以加入自已喜歡的餡料
round it to small dough or add your favorite fillings
*這次我加入了烤過的合桃碎和葡萄乾做為麵包卷
之後放上平底鍋，每個之後要預番足夠空位給它發酵變大
Put on the fry pan, and leave enough space for the dough growing bigger
*建議鍋不大就分成兩個平底鍋來做
蓋上鍋蓋，做第二次發酵60分鐘
Cover the pan and make the second fermentation for 60 minutes
發酵好後我們不要打開鍋蓋，直接開小火煎15分鐘
Do not open the lid and fry in low heat for 15 minutes.
之後開蓋，翻面繼續小火煎10分鐘即成
Open the lid, turnover the bread, fry in low heat for 10 minutes.

[@kevinfaichan7860]

老娘真係勁 乜鬼都識整

[@OldLadysKitchen]

為食就乜都得🤤🤤🤤

[@OldLadysKitchen]

為食就乜都得🤤🤤🤤

[@vaarahkg8360]

好吃？

[@hkutpp]

好多STEP ...XD

[@OldLadysKitchen]

詳細d嘛！XD