Garlic and Basil Pretzel buns . 羅勒蒜茸香酥包
突然很想吃咸味捲餅，但又不想放太多時間去打蝴蝶結。趕忙只修改了我造捲餅的食譜，延長了浸梳打液的時間，以確保造出捲餅的相同口感。其實這食譜好簡單易做，也快。 我們來看看食譜.....
Garlic and Basil Pretzel buns
Recipe is for making 8 pieces of 50g
Ingredients:
Warm water 150 ml
Instant yeast 3.5 g
Brown Sugar 15 g
Salt 3 g
Bread flour 60 g
All-purpose flour 180 g
Garlic and basil butter (grease
on buns):
Salted Butter melted, 3 Tbsp.
Garlic powder 1/2 tsp
Finely Chopped
Garlic 2 tsp
Finely Chopped basil 2 tsp
Egg
Wash
Egg beaten, 1 pc
Water 1 tsp
Hot Baking-Soda-water
bath:
Hot water 2 cup
Baking soda 2 tbsp.
Method:
1. In the bowl, mix the
yeast with warm water; add sugar to the flours; and add the yeast solution to
the dry ingredients, mix well and knead into a smooth dough. Or knead the dough
by using a stand mixer for approx. 10-15 minutes
2. Cover the dough, let
rise till doubled in size approx. 40-50 minutes; take the dough out, knock out
and let it rest for 15 minutes
3. Preheat oven at 220C
4. Shaping: divide the
dough into 50g each, shape into a round bun. NO FINAL PROOF REQUIRED
5. Mix the melted butter
with chopped garlic, basil and garlic powder well and set aside
6. Prepare a hot
baking-soda-water bath, put the pretzel buns in for 15 seconds, then take out
and leave on a clean towel to dry, and then transfer the buns onto a lined
baking tray, whisk together the egg and water and brush on top of the buns
7. Bake for 15 minutes or
up till your desired color
8. Grease Garlic and
basil butter on top of the small buns when hot.
Serve
Cooking Tips:
1. The best way to taste
the pretzel buns is to eat when it is hot, so just bake the amount you are
going to consume; you could always prepare a big portion and keep the unbaked
ones in the freezer after shaping, just let it return to room temperature, dip
it into the hot water bath and bake, so you will have fresh pretzel buns
every time when you want it.
2. Hot baking-soda-water
bath needed to be hot
3. You may use pesto
sauce to grease on bread instead of using garlic and basil butter for another
option羅勒蒜茸香酥包
食譜是 8 個 50g小圓包份量
材料：
溫水 150ml
速酵 3.5g
黃糖 15g
鹽 3g
高筋粉 60g
中筋粉 180g
上面用：
牛油溶液 3 Tbsp
蒜粉 1/2 tsp
蒜茸 2 tsp
羅勒葉 切碎 2 tsp
熱梳打浸液：拌勻
大熱水 2 杯
梳打粉 2 Tbsp
做法：
1. 在大碗內，用溫水拌勻酵母；糖鹽加在麵粉內；把酵母液與乾料混和，揉光滑有彈性麵糰。可成廚師機打糰10-15分鐘即可。
2. 蓋上麵糰一發至雙倍大，約40分鐘，取出排氣，鬆弛
3. 預熱焗爐 220C
4. 之後整形，取出約 50g 麵糰，搓成小圓球狀，不用二發
5. 把蒜粉、蒜茸和羅勒葉碎加入熱牛油拌勻
6.用大碗預備梳打浸液，把圓包放入，浸約15秒，取起放乾淨毛巾上，再放到已墊紙焗盆, 把蛋液和水混和，輕手塗上包面
7. 放焗爐焗約15分鐘或至理想顏色
8. 出爐，趁熱抹上羅勒香蒜牛油，即可享用
溫馨提示：
1. 即焗即吃是香酥最佳吃法。如造大分量，可在造型後放冰箱冰格冷藏，吃前回溫，浸梳打液，才焗
2. 梳打浸液一定要夠熱
3. 如有青醬，也可抹上青醬取代羅勒香蒜牛油, 多一種選擇
1. 即焗即吃是香酥最佳吃法。如造大分量，可在造型後放冰箱冰格冷藏，吃前回溫，浸梳打液，才焗
2. 梳打浸液一定要夠熱
3. 如有青醬，也可抹上青醬取代羅勒香蒜牛油, 多一種選擇
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