Cracked Boule . 裂紋酥脆歐式圓包
Hahaha, this is not a Hong Kong style pineapple bun as it tastes differently especially I used the same recipe I used for my Soft Crust Boule.
Rice flour and Butter made a puffy crust on my bread, I wanted to make use of the food science behind the Rice Flour and Butter to make the crust more interesting....let the crust crack with the heat inside the oven....
The feeling of Creating Beauty is wonderful, it makes me happy.
哈哈，它並不是港式菠蘿包，因為它們味道不同，鬆脆口感也不一樣，而且我是用了我的酥軟歐式圓包食譜作藍本，它仍是歐式包。
上一次粘米粉加軟牛油的配搭使歐包外皮帶酥軟，今次我想再利用這食物原理，用不同做法使這軟歐包外型更有趣....利用烤箱爐溫使外皮自動爆裂出不同紋路，也帶出吃鍋巴的口感....
創作帶有美感使人興奮，很享受這感覺。
上皮料加入溶牛油前稠度
Cracked Boule
For 4 loaves of 4" boule
For 4 loaves of 4" boule
Ingredients:
Bread Flour 200g
All Purpose Flour 50g
Salt 4g
Instant Yeast 3g
Water 57g
Milk 58g
Sweet Soya Milk 58g
Topping:
Rice Flour 50g
Instant Yeast 0.5g
Sugar 5g
Salt 0.5g
Water 40g
Melted Butter 15g
Instant Yeast 0.5g
Sugar 5g
Salt 0.5g
Water 40g
Melted Butter 15g
Method:
1. Add flour, salt, water, milk and 80g sweet soya milk into the mixing bowl, mix all with a stand mixer, medium speed till combined for 40-minute autolyse ; you may mix it using a wooden spoon till combined as well
2. Mix instant yeast with the leftover 35g sweet soya milk, then add it into the dough when autolyse is done, and then knead it using stand mixer or by hand till the dough is smooth; shape the dough round and put it inside a slightly greased big bowl for bulk proof until doubled
3. Slightly release the air from the dough, round it and let it rest for 15 minutes; divide the dough into 3 equal portions; I shaped two into boules and one into 3 smaller boules, and then cover all with wet towels and let them rise until doubled again
4. Preheat oven to 230°C
5. Prepare the topping when the bread has been proofed to nearly doubled in size, mix all the dry ingredients and add water into it, mix well, let it rest; add melted butter when the bread is ready to bake, mix well
5. Prepare the topping when the bread has been proofed to nearly doubled in size, mix all the dry ingredients and add water into it, mix well, let it rest; add melted butter when the bread is ready to bake, mix well
6. Coat the breads with adequate amount of topping but not too thick
7. Put the breads into the oven at 230°C, and spray water around the oven, adjust to 200°C after 10 minutes; bake until you get your desired color approx. 22-25 minutes
Cooking Tips:
1. Since rice flour does not stretch like regular flour, with the heat and steam, it cracks freely according to how thick the layer of topping you put on to it.
2. For soft crumb, I used 20% all-purpose flour and 80% bread flour
3. I am using the same recipe from my usual recipe for baguette except I used milk and sweet soya milk to substitute 2/3 of water, so it is the same recipe that I used for my Soft Crust Boule, except I changed the ingredients of the topping in order to make it crack, AND I ONLY DID HALF PORTION OF THE RECIPE OF MY SOFT CRUST BOULE WITH INSTANT YEAST THIS TIME.
4. There is friction when mixing rice water, yeast, sugar, salt and water, so i suggest to add melted butter into the mixture right before coating for easy spreading on top of the boule.
4. There is friction when mixing rice water, yeast, sugar, salt and water, so i suggest to add melted butter into the mixture right before coating for easy spreading on top of the boule.
5. For those who use sourdough starter, you could use 1/3 of the flour amount for starter and 2/3 for water, milk and soya milk. If you use unsweetened soya milk, I strongly suggest you to add 5g of sugar into it.
6. For those who use fresh yeast, please use 9g, it's equal to 3 times the suggested amount of instant yeast
7. Adding yeast to the topping is to create strength and tension to it, so the crust will then crack open easily
7. Adding yeast to the topping is to create strength and tension to it, so the crust will then crack open easily
裂紋酥脆歐式圓包
可造 4 個 4吋圓包
材料：
材料：
高筋粉 200g
中筋粉 50g
鹽 4g
快速酵母 3g
水 57g
牛奶 58g
甜豆奶 58g
上皮 :
粘米粉 50g
快速酵母 0.5g
糖 5g
鹽 0.5g
水 40g
溶牛油 15g(後下)
做法：
1.將麵粉，鹽，水，牛奶和40g甜豆奶加入大碗中，用廚師机中速混合，進行40分鐘水合法; 你也可用木勺混勻。
2.將快速酵母與剩餘的18g甜豆漿混合，將其加入麵團，然後用廚師機或手揉捏麵團至光滑; 將麵團整圓，放入一已抹油大碗中進行初發，直到麵團發酵至兩倍大
3.輕按麵團排氣，然後整圓，鬆弛15分鐘; 再將麵團分成 4 等份, 造型成圓包，然後用濕毛巾蓋著二發至兩倍大
4.預熱烤箱至230°C
5 麵包發酵至近2倍時，混勻上皮料，備用; 當麵包二發完成上皮料加入融牛油，拌勻
6.在麵糰面抹上適量上皮料，但不要太厚或太薄
7.將麵包放入烤箱中，在230°C，在烤箱周圍及包面噴水，10分鐘後調至200°C; 烘烤至熟透或包面烤至理想顏色約22-25分鐘，
6.在麵糰面抹上適量上皮料，但不要太厚或太薄
7.將麵包放入烤箱中，在230°C，在烤箱周圍及包面噴水，10分鐘後調至200°C; 烘烤至熟透或包面烤至理想顏色約22-25分鐘，
提示：
1. 粘米粉糊沒張力，受熱會自然出現裂紋，裂紋也取決於粉糊厚薄
2. 我用20％中筋粉配80％高筋粉，包質外酥內軟
3. 我用我常用法包食譜，只改了液體成份(牛奶和甜豆漿代替2/3的水)，配合此包的軟硬度; 今次我用速酵，方便用速酵朋友看到成品。食譜是上次我造酥歐式圓包的一半量
4. 米粉欠張力，與酵母 、糖、鹽和水混和時帶阻力，牛油在塗面前才加入混和，上面較順滑容易，緊記不要弄塌已發好的麵團
5.使用酸種的朋友，可用1/3的麵粉分量比例的酸種，2/3液體, 1 份麵粉。 如果用沒糖豆奶，最好加入5克糖使包質更鬆軟
4. 米粉欠張力，與酵母 、糖、鹽和水混和時帶阻力，牛油在塗面前才加入混和，上面較順滑容易，緊記不要弄塌已發好的麵團
5.使用酸種的朋友，可用1/3的麵粉分量比例的酸種，2/3液體, 1 份麵粉。 如果用沒糖豆奶，最好加入5克糖使包質更鬆軟
6.如用鮮酵母，請用9g，即相當於建議的速酵分量
7.上皮料加入酵母是想外皮增強張力，易於自然爆裂
7.上皮料加入酵母是想外皮增強張力，易於自然爆裂
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