Cranberry Bread 西式蔓越莓麵包

Chinese recipes 中西食譜









Ingredients:4 cups of all purpose/whole wheat flour (or 2 cups bread flour and 2 cups all purpose))
1 and 1/2 TBSP sugar
1 and 1/2 cup (about 400 cc) warm water (or milk)
2 TSP active yeast
1/2 cup olive oil
1 cup dry cranberries and/or raisins /millet/other nuts.

1. Put yeast in half amount of warm water (not hot, use finger to test), leave it for 5 minutes (do not stir)
2. Mix sugar well with the other 2 oz water (or milk)
3. Put flour in a big wok, mix with yeast water and sugar water
4. Spread some bread flour on the table, knead the flour to a smooth dough
5. Add dry fruit (or nuts) into the dough, knead it evenly

6. Form the dough into a round shape, put it in a big pan with a little bit olive oil in the pan, cover it with a wet towel (or with lid) for about 2 hours or until it rises to double size.

7. Spread some bread flour on the table, move the dough to the table, press the air out of the dough, knead it a little while to round size.

8. Cover the dough with a wet towel (or with a lid) for another one hour
9. Roll the dough to oblong shape. Turn it over, hand fold it from the long side toward to you; press it tight for every folding. Close two ends, keeping the dough well shaped.

10. Spread some bread flour on the bake pan

11.Move the dough to the pan, spread some whole wheat flour on the top of the dough

12. Cover the dough with a DRY cloth for one hour to rise
13. Preheat oven to 375 F, 10 minutes before the dough is ready
14. Slice several lines on the dough with a sharp knife (put some oil on the knife)

15. Put a cup of HOT water in the oven

16. Put the dough in the oven for 20 minutes or until the surface of the bread becomes brown

You can also add walnuts, millet or green beans into the dough.

(全麥饅頭做法請點彩色字體連線)

中筋麵粉 1000g ，糖 50g (2 大匙) ，橄欖油 250g，蔓越莓 (或其他乾果，堅果) 隨意，溫水或牛奶 400 cc，乾酵母(Active yeast) 2 茶匙 (若用快速酵母, 份量減半, 並直接加入麵粉，省略叫醒過程) 

1. 將酵母加入一半份量 (200 cc) 的溫牛奶或溫水中，溫度以手摸不燙為準，靜置5 分鐘，不要攪拌，讓酵母菌醒過來

2. 將糖加入另一半份量的溫水中調勻

3. 將所有材料放入盆中，拌揉均勻成不黏手的麵團

4. 乾果，堅果，小米或其他材料加入，慢慢搓揉進麵團，分佈均勻即可

5. 揉好的麵團滾圓，收口捏緊朝下，放入盆中，罩上乾布或蓋上蓋子 ，發酵約 1 小時，或至 2 倍大

6. 發酵好的麵團移到灑上麵粉的桌上，將麵團空氣壓出，滾圓

7. 用桿麵棍把麵團橄成一橢圓形後翻面，由長頂端向自己面前捲起，邊捲邊壓，收口處捏緊

8. 將麵團放上烤盤，蓋上乾布，再發酵 10 分鐘

9. 利用這 10 分鐘預熱烤箱 175 度C

10. 在麵團表面，用利刀快速斜劃出幾道線

11. 烤箱中放一杯熱水 (磁器或不鏽鋼材質) ，製造水蒸氣，讓麵包外皮薄脆

12. 麵包烤盤放入已熱的烤箱中，烤 20 分鐘，或至表面金黃即可

Chinese Whole Wheat Steamed Bread 全麥饅頭

Chinese recipes 中西食譜

I haven't had a heavy, dense, hand made Chinese steamed bread since childhood. The breads that I buy in market nowadays are all too puffy. Therefore, I decided to make my own bread at home.








 
Since the temperature and humidity are different in each place, the recipe may not be exactly right to fit your kitchen. You may want to adjust the amounts of water/flour. However, the basic idea of making a nice dough is feel it with your hands. The amounts will be right if the dough feels not too dry, not too wet and flexible in your hands.

Kneading this kind of bread dough is very similar to kneading Cold Noodle dough.

Ingredients:
4 cups of whole wheat flour, 1 cup warm milk (or warm water), 7g active yeast, 1 TBSP dark brown sugar, ¼ TSP salt (option), 1 cup of raisins and/or dry cranberries/blue berries/millet or nuts (option)

1. Put yeast in half amount of warm milk (or warm water). The liquid has to be warm but not hot (test it with your finger) so that the yeast can be alive. Do not stir the water/milk. Leave it for 20 minutes

2. Add sugar into the remaining amount of milk/water, stir it evenly.

3. Put flour in a big wok; mix well with yeast milk (or water), sugar milk (or water) and salt.

 

4. Spread some bread flour on the table. Knead till the surface of dough is smooth and there is no flour on your hands or table.

5. Cover the dough with a wet cloth/paper towel (or put the dough in a big wok, cover with lid) for about 2 hours or until the size of dough rises to double.

 

 

6. Take the dough out of wok, put it on the table, press the dough and get the air out of the dough.

7. Add dried fruit and nuts (or skip this step if you will not add anything), knead the dough evenly.

8. Make the dough into a round shape with a smooth surface. Put it back into the wok with lid (or cover with a wet paper towel) to rise again for another 20 minutes

9. Take out the dough, knead it to oblong shape, cut (or hand divide) it into 8 round pieces.

10. Boil water in the steamer. Then turn off the heat.

11. Put a wet paper towel in the perforated pan; Put 8 round dough pieces on the paper towel.

12. Put the perforated pan inside the steamer, put the lid on, rise for another 20 minutes (DO NOT turn on the heat)

13. Now, after step 12 is finished, steam the dough with medium heat for 20 minutes.

14. If the lid does not have enough holes to allow the steam to escape, then insert an absorbent towel between the lid and pan, taking care to keep the towel away from the burner.

(The easier way to steam Chinese bread is using Chinese Ta Tung rice cooker. The picture of the cooker is HERE. Simply put 3 cups of water in the cooker, place an empty bowl in it, put a steam pan with a wet paper towel on the top of the bowl. Steam doughs until the cooker shuts off).

 
15. Chinese steamed bread can be used to make a sandwich: Slice the bread into 3 parts, add scramble eggs, vegetable or a piece of ham between the slices.





 
16. To store the breads: simply put them in the freezer, defrost them before you steam them again

饅頭重要的是發麵和蒸煮時的技巧，其餘可依自己口味變化配方，例如雜糧饅頭、堅果饅頭、黑糖饅頭等。由於溫度與濕度不同, 你可能需要加減麵粉或水量. 手工饅頭由於未加膨鬆劑，或用機器幫忙，比較結實緊密，吃一個可抵一餐，揉麵的時候也會比較辛苦一點，但十分有成就感，吃不完的饅頭分裝袋中冷凍，下次要吃時用電鍋再蒸一下即可。

材料：全麥麵粉 1000g，水或牛奶 300cc，乾酵母7g，黑糖 50g，鹽4g (可省略) ，其它 (葡萄乾，蔓越莓，藍莓…看做什麼口味，亦可什麼都不加) 

1.取水/奶量的 1/10 ( 20 cc) 活化酵母 20 分鐘 (溫度不要太高，會燙死它們，水/奶溫以不燙手為準)，若用速發酵母 (Instant Yeast) 則省略此叫醒過程，直接加入麵粉即可

2. 剩下的水或牛奶加入糖拌勻

3. 麵粉放大盆中，加酵母水 (或酵母奶)，糖奶 (或糖水)，鹽，拌均

4. 桌面灑高筋麵粉，揉麵至三光 (手光，桌面光，麵團光)，請參閱酪梨涼麵揉麵法 (若無攪拌機，像我用手揉麵，會比較累人，但吃起來比較有嚼勁)

5. 麵團蓋上濕布，或放在大鍋中，蓋上蓋子，發酵 2 小時，或至麵團 2倍大

6. 發好的麵團取出放桌上 ，壓出空氣，加入其他配料 (例如葡萄乾)，揉勻，整型成圓狀，開口收好朝下，蓋上濕布或蓋子，再醱酵20分鐘

7. 二次發酵好的麵團取出，揉成長橢圓形，揪或切成 8 小塊

8. 蒸盤舖上濕紗布或濕紙巾，將小麵團等距排好

9. 大同電鍋外鍋三杯水，蒸到跳鍋即可

10. 若用蒸籠，須先將水煮滾，關火，然後將舖妥濕紗布，放好麵團的蒸盤放上去，用餘熱發酵 20 分鐘 (不開火)，然後才開中火再蒸 20 分鐘

11. 若用不鏽鋼蒸籠 (蓋子無氣孔)，則須將蓋子內部包上一層乾布 (見圖)，防止水蒸氣滴到麵團上

饅頭亦可切開，夾炒蛋，蔬菜或肉片，類似三明治吃法。