烘焙 | 椰子奶酥迷你餐包 (免揉麵包)

近年來，因為家人需要限醣飲食，加上低醣可以幫助瘦身，所以我開始嘗試低醣烘焙，但這個食譜並不是低醣烘焙喔，只是利用限定攝入量來控制醣份。與其在那邊算這一塊麵包能吃幾分之幾，不如一開始就做成剛好的份量，這是我輩懶人的想法。


這個麵包吃起來外脆內軟，加上微甜的椰子奶酥餡，一下子就吃完一顆啦~


[份量]
麵團重20g
椰子奶酥餡重10g
一共做23顆，低醣飲食者一天不超過一顆


麵團採用的是Artisan Bread in Five Minutes a Day的免揉食譜，這個食譜真的超讚，而且可以做塑型，推薦大家都來試試，詳細方法(英文)請見附註，我用的甜麵團食譜可惜查不到，感謝有孟老師的教學，非常希望台灣能出中文版，至於奶酥餡是我烤丙級證照時，授課老師給的不失敗食譜。








[麵團材料]
30度溫水 110g
細砂糖 10g
速發即溶酵母粉 1.5g
鹽 用手捏一點點
全蛋 1顆 (55g)
無鹽奶油 25g
蜂蜜 40g
高筋麵粉250g



[免揉麵糰做法]

參考孟老師翻譯 + Artisan Bread in Five Minutes a Day 的網站 ，做好的麵糰可冷藏5天，之後冷凍可放4週，回溫會變黏，所以從冰箱拿出來就可以立刻操作，麵糰偏黏，需要手粉喔~

1. 融化無鹽奶油，備用
2. 糖+酵母粉+鹽+蛋+蜂蜜+水在有蓋的盒子攪拌均勻
3. 加入無鹽奶油，攪拌均勻 (微溫可)
4. 加入麵粉，攪拌均勻，蓋子微蓋上，留個縫，室溫放2小時
    (天氣冷我會放一小杯熱水) (其實這時就可以使用了)
6. 放入冰箱冷藏12-14小時
7.  把粉撒在揉麵板跟麵糰上，用剪刀剪取需要的份量
8.  麵糰分割滾圓之後噴微濕中間發酵15分鐘
8. 包好餡之後，二次發酵 30度 1小時
9. 底層烤盤加熱水，預熱175度 20分鐘
9. 上色後掉頭，烤20分鐘






[椰子奶酥材料]
無添加純糖粉 30g
赤藻糖粉(可用糖粉取代) 34g
無鹽奶油 56g
全蛋 30g
奶粉 40g
椰子粉 40g


[椰子奶酥做法]
1.糖跟切成小塊的固狀奶油用手抓勻
2.加入蛋拌勻 (千萬不要嫌麻煩就把整顆蛋都加進去，會太濕)
3.加入奶粉、椰子粉均勻混合成固體
4.搓成10g小圓球以備包餡



註:
1. Artisan Bread in Five Minutes a Day
https://artisanbreadinfive.com/

2. Artisan Bread in Five Minutes a Day 示範影片
https://www.youtube.com/watch?v=JFJZPm-_2-M   (畫質略差)
https://www.youtube.com/watch?v=g_c53AYZMGM

3. Artisan Bread in Five Minutes a Day的基礎麵糰 (master) 食譜
https://leitesculinaria.com/93789/recipes-5-minute-artisan-bread.html
3 cups (24 ounces or 680 grams) lukewarm water (100°F or 38°C)
1 tablespoon (.35 ounce or 10 grams) granulated yeast
1 to 1 1/2 tablespoons (.6 to .9 ounce or 9 to 12 grams)salt
6 1/2 cups (2 pounds or 910 grams) unbleached all-purpose flour
Cornmeal, for dusting (optional)

4. Artisan Bread in Five Minutes a Day的布里歐許麵糰( Brioche dough )食譜
屬於Rich dough，含有較多糖、奶油和蛋的麵糰
https://artisanbreadinfive.com/2008/09/24/brioche-dough-recipe-and-all-of-its-wonderful-uses/
1 1/2 cups lukewarm water
1 tablespoon Red Star Platinum, Active Dry, or Quick-Rise yeast (1 packet)
1 to 1 1/2 tablespoons kosher salt
8 large eggs at room temperature, lightly beaten
1/2 cup honey (this is my all time favorite!)
1 1/2 cups (3 sticks) unsalted butter, melted
7 1/2 cups unbleached all-purpose flour

5. Artisan Bread in Five Minutes a Day的猶太麵包麵糰( Challah dough )食譜
通常做成辮子形，無奶
http://www.thekitchn.com/recipe-noknead-challahem-43363
1 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons salt
4 large eggs, lightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola), plus more for greasing the cookie sheet
7 cups unbleached all-purpose flour
Egg wash (1 egg beaten with 1 tablespoon of water)
Poppy or sesame seeds for the top


6. Artisan Bread in Five Minutes a Day的披薩/薄餅麵糰( Olive Oil Dough )食譜
https://artisanbreadinfive.com/2011/10/25/pizza-margherita-and-a-pizza-making-package-red-star-yeast-king-arthur-flour-emile-henry-pizza-stone-a-signed-pizza-book-giveaway/
3 1/4 cups lukewarm water
1/4 cup olive oil
1 tablespoon Yeast
1 to 1 1/2 tablespoons Kosher salt
2 tablespoons sugar
7 1/2 cups (scoop and sweep) unbleached all-purpose flour


7. Artisan Bread in Five Minutes a Day的全麥麵糰( whole wheat Dough )食譜
https://artisanbreadinfive.com/2016/10/30/our-new-book-healthy-bread-in-five-minutes-a-day-is-released-tomorrow-get-yourself-some-vital-wheat-gluten-and-make-our-whole-grain-master-recipe/
5 3/4 cups (750g) whole wheat flour
2 cups (300g) unbleached all-purpose flour
1 tablespoon (10g) granulated yeast
1 tablespoon (15g) Kosher salt
1/4 cup (40g) vital wheat gluten (or vital wheat gluten flour)
4 cups (910g) lukewarm water (about 100°F)
1 to 2 tablespoons of whole seed mixture for sprinkling on top crust