October 26, 2011

Beet Root Bread ... 甜菜根/素地面包

Beet root is a kind of edible taproot with green leafy on the top. This is a local beet root, we don't use them to make salad. We use them to boiled soup with rib bone instead. It is well known of its rich source of antioxidant and rich in nutrients like Vitamin C, calcium, phosphorus and iron.  Beet root may aid the natural process of elimination and support detoxification processes. It has liver, spleen, gall bladder and kidney cleansing properties.

My son love this soup, he named it 'the red sweet corn soup' because it gives the purple red hues and the sweetness of sweet corn. He just love it, I was surprise when he have the first sip of this soup, he told me "Mum... it is delicious....^^" It is just a simple soup, of lots of rib bone and beet root slices slow cook for 2 hours.


~local beet root in and out, looks interesting ....甜菜根的里里外外, 有趣吧...^^..~

(A) Gelatinied dough ingredients...烫种材料:
 120g bread flour...高筋面粉
   85ml boiling water...滚水

(B) Bread dough...面包:
400g bread flour....高筋面粉
  80g plain flour....普通面粉
  75g sugar....糖
    8g salt....盐
    9g instant yeast....酵母

(C)
 145g beet root...甜菜根
 180g cold water...冷水

(D)
  60g butter...牛油

(E)
200g golden raisin - I use black raisin...金黄葡萄干-我用了黑葡萄干

做法...To do:
1) Blend the beet root with 60 ml water until fine.

1) 将甜菜根和60毫升水入果汁机里搅拌至烂, 备用.


~Slices of beet root is in the blender...甜菜根片放入果汁机里

 ~Add 60ml of water and blend it...加60毫升的水~

~Beet root juice is ready...甜菜根汁好了~

2) Add the boiling water from A into flour, mixed into a rough dough. Cover and set aside to cool. Keep it in fridge for at least 12 hours.
3) Mix B until well blended. Add in cold water from C and beet root juice, knead to form into a rough dough. Add A and knead till well blended.
4) Add in D knead to form elastic dough. Add in E mix till well combined.

2) 将A里的滚水加入面粉中搅拌成团, 然后盖起来, 冷却后放进冰箱冷藏最少12小时.
3) 将B拌匀, 然后加入C里的冷水和甜菜根汁搅拌成粗面团. 加入A混合搅拌均匀.
4) 加入D搅拌光滑及富弹性面团. 加入E混合搅拌均匀.

~dough after proof 40 minutes~

5) Let it proof for 40 minutes. Divide the dough into 3 pieces of 290g eaches. Mould it long and place 2 pieces into a greased loaf tins. (I am using a sandwich bread loaf to bake this, my sandwich loaf tin is 19cm x 10cm x 11cm) and the other one piece I make it into a small loaf. (My small loaf pan is bottom 17.5cm x 8.5cm x 7cm)

5) 让它发酵40分钟. 将它分割成3份, 每份大概290克, 并将它搓长. 将2份长条放入以搽油的面包模里. (我用的是土司模..19cm x 10cm x 11cm) 还有一份就放入一个小长模(我的小模的尺寸17.5cm x 8.5cm x 7cm)


~After moulding, place the dough into loaf tin...搓长条后再放入模里~ 

~After proofing for 50 minutes...发酵50分钟后~

~It is ready to go into the preheated oven for baking...要进烤炉了~

6) Let it proof for 50 minutes. Bake at 190c for 30 mniutes. (For my sandwich loaf I bake for 40 minutes)

6)让它发酵50分钟. 以炉温190c 烤30分钟. (我的土司模,我烤了40分钟.)

~Beet root bread is ready...甜菜根面包烤好了~

~~It taste really soft and spongy...它的味道非常美味, 柔软~

**Recipe is from "Magic Bread" By Alex Goh..
**食谱是来自"烫出面包香" 吴景发老师者.

********

1 comment:

  1. This bread is also in my to-bake list for ages. Reading your post reminds me that I got to bake this too.

    Love the natural sweetness of beet root and the lovely intense bright pink colour.

    Your bread is beautiful!

    ReplyDelete

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