Page 69 - ap_3_2008

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1.
Steps
1. Put sifted bread flour and rye flour on a work surface. Add sugar
and salt and mix together. Add instant dry yeast and lightly mix
in with your fingers.
2. Make a well and add whisked egg and red wine. Knead for about
5 minutes or until the dough doesn’t cling to your hands.
*Use cold wine during the summer, and room-temperature wine
for the winter.
3. Add unsalted butter and continue to knead for another 4-6
minutes. The color of the dough may vary due to the color of the
wine.
4. Using your palm, press down the dough to flatten it. Add chopped
walnuts and fold in the dough.
5. First Rise. Make a round ball and place it in a large bowl. Cover
with plastic wrap, putting a few holes in the wrap for the dough
to breathe, and leave at room temperature for one hour.
6. Bench. Divide the dough in half. Make a round ball and cover
with plastic wrap. Leave at room temperature for about 20 minutes.
7. Shape. Lightly roll the dough with a rolling pin to make an oval
shape.
3.
1.
制作步骤
1.
将筛匀的高筋面粉和黑麦粉倒在工作台上,然后加入糖
和盐,混合均匀。加入速溶干酵母并用手指将混合物稍稍
拌匀。
2.
在混合物中心挖出一只凹洞,加入打匀的鸡蛋和红酒。
揉搓5分钟左右,待面团成型且不粘手即可。
*注意,在夏季制作面团时请使用冰红酒,如在冬季则应
选用常温红酒。
3.
在上述面团中加入无盐黄油并继续揉搓4到6分钟。由于所
选用的红酒色泽不尽相同,面团的色泽也会有所差异。
4.
利用手掌压平面团。倒上碎核桃并将其混入面团。
5.
第一次发酵。 将面团搓成圆球状并放入大号碗中。用塑
料膜封住碗口,在封膜表面戳出若干小孔形成透气孔。将
碗放在室温环境中发酵一小时。
6.
松弛面团。将面团切成大小相等的两块,分别搓成圆球
状并用塑料膜包裹起来。将面团放在室温环境中松弛
20 分钟。
7.
塑形。用擀面棍将面团轻轻擀成椭圆形面皮。
2.
2a.
3a.
4.
6.
6a.
7.