葡萄干藜麦甜面包Raisin Quinoa Sweet Bun

Directions

非常喜欢有机的三色藜麦，即含有红，黄，黑3种颜色的藜麦；黑色藜麦营养价值最高，但是口感偏硬，黄色藜麦质感则最软，将已混合好的3色藜麦煮熟，软硬度适中、口感更好。煮熟的藜麦，除了可混合米饭吃，还可以用来添加在菜肴和面包烘培内，而且也非常好收藏，只需将熟藜麦密封收藏于雪柜，3-5天内用完，非常方便呢。

Step 1

将高筋面粉和熟藜麦倒入面包机桶内，接着将速溶酵母放在中央，然后将黄糖和盐分别放在面粉的角落。Put high protein flour and cooked Quinoa in the bowl of stand mixer, place instant yeast in the middle; and then add in brown sugar and salt around the corner.

Step 2

将全蛋液和牛奶倒入粉料内，并启动面包机，按“慢速和面”功能揉面15分钟。Pour in egg solution and milk (pic 2); start mixer and knead in low speed for 15 minutes.

Step 3

加入葡萄干和牛油，再次按“自发面团”功能进行发酵1个小时30分钟。Add in raisin and butter, press auto rising to let the dough rise for 1 ½ hour.

Step 4

取出发酵完毕的面团(将会有点黏手)，桌上洒面粉，将面团均分为12份，松弛10分钟。Sprinkle flour on table top, put on done rising dough and separate into 12 portions; let rise again for 10 minutes.

Step 5

塑型滚圆后，置入铺上烘焙纸的12”x12”烤盘内，常温发酵60分钟或至2倍大，涂上蛋液。Shape dough roundly and put on top of12”x12”baking tray with parchment paper; let rise for 60 minutes until double the size; spread egg solution on top.

Step 6

烤箱预热180°C，烤15-18分钟至上色，即可取出，待凉后，享用。Bake in oven pre-heat at 180° C for 15-18 minutes or until brown; cool down to serve.