Wednesday 28 October 2015

Healthy Honey & Oatmeal Bread 蜂蜜燕麦片面包 (中英加图对照食谱)

-Wordless Wednesday- 

Sources from Internet 

Honey & Oatmeal Bread 
(中文食谱取之“我爱面包机烘焙书”, english recipe translated by bakingtaitai) 

375g bread flour
 (I used Blue Jacket bread flour

60g oatmeal (I used instant oatmeal) 
4g salt
4g active dry yeast

60g honey
255ml fresh milk
20ml olive oil 

375克 高筋面粉  (我用水手牌特级强力粉
60克 燕麦片 (我用速溶燕麦片)
4克 盐
4克 活性干酵母
60克 蜂蜜
255毫升 鲜牛奶
20毫升 橄榄油

Method 做法:
1. Place all ingredients into the breadmaker pan based on the sequence as seen in the photo below . (Note: Salt is placed at the side. Make an indention at the centre of the flour and add instant yeast, make sure it does not touch the wet ingredients below.)


2. Make selection for the program, loaf size and crust colour on your breadmaker. (Kenwood BM250 - select 750g loaf, light crust and program 1 (basic). This cycle takes 3 hrs and 18mins to complete.)

2。选择程序,面包尺寸和外皮颜色。 (Kenwood 面包机- 我选择了750克重,外皮浅色。1 -基本做法 ,这个过程需要3个小时,18分钟完成)。

3. Press start, it will knead for a few minutes before it stops. Add olive oil at this stage.


4. Let machine do the rest of the work. (I remove the dough paddle at the last stage of kneading [Kenwood BM time 1:42] so that the bottom of the loaf will not have a big hole). 

4。让机器做剩下的工作。(当面团经过最后的搅拌过程,我把内锅的叶片取出,[Kenwood 面包机- 取出时间1:42] 面包底才不会有个大洞。)

5. Remove from breadmaker when the program ends and transfer the bread to cool on a wiring rack for at least half an hour before slicing. 

5。程序结束后,将面包取出面包机,转移到架子上冷却至少半小时, 再切片。

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 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

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