蕎麥面包Buckwheat bread的做法怎麼做

簡介 阿青送我的蕎麥粉正好拿來做此健康包，趁熱享用最佳。 Buckwheat is never disappointing, it is high in quality plant proteins, antioxidants, soluble fiber, and minerals. 材料 溫水warmwater200克g 酵母yeast1.5克g 蕎麥粉buckwheatf.45克g 高筋面粉breadflour255克g 鹽salt4克g 糖sugar15克g 南瓜仁pumpkinseed60克g 做法

1. 
   1

   酵母溶入溫水中； Add yeast into the warm water.

2. 
   2

   蕎麥粉、高筋面粉、鹽、紅砂糖和南瓜仁一一加進去；Add in buckwheat flour, bread flour, salt, brown sugar and pumpkin seeds.

3. 
   3

   接下來參考https://icook.tw/recipes/212046的步驟4-6；Follow steps 4-6 of https://icook.tw/recipes/212046.

4. 
   4

   在墊子上撒上高粉，擠壓出空氣，切割10份，滾圓，靜置10分鐘；Put the dough on a floured surface, press it, divide into 10 pcs, roll, rest for 10 mins.

5. 
   5

   造型；Shape them all.

6. 
   6

   在烤盤上撒上高粉，把整好形的面團置於其上，放在烤箱裡面發酵50分鐘，底下放一盤熱水；Transfer all to floured baking tray, rest for 50 mins with some hot water underneath to help fermentation.

7. 
   7

   放進已預熱到190度的烤箱烤15分鐘； Bake for 15 mins at 190C.

8. 
   8

   放涼瞭，皮很脆。It is crispy outside and chewy inside.

9. 
   9

   We dip the mushroom soup with buckwheat bread for dinner. After all, a cup of rose coffee for chatting longer.今天的晚餐是南瓜仁蕎麥面包點蘑菇湯，再來一杯玫瑰咖啡，好嗎？