玲珑骰子安红豆,入骨相思知不知
紅豆又名相思子,為何如此稱呼?其由來的傳說如下:
相傳漢代閩越國有一男子被徵召去守護邊疆,後來同去的人都回來了,只有他沒有音訊,他的妻子終日立於路口的樹下,朝暮盼望,最後倚樹泣血而亡。而那棵樹上忽然結了莢果,剝開後出現了黑紅相間的種子,晶瑩鮮艷。
而台灣所產之相思子,其整顆為朱紅色,稍為扁平,兩面有三角鈍圓的形狀,看久了卻似心形,互相輕碰時,聲音如瓷清脆,比閩南所產的品種更為圓潤華美,也更引人懷思。
而我這款"雙峰"紅豆吐司,更讓相思的效果加倍了.
善用麵包機,其實它一點也不難做。還可以包裝起來當伴手禮,送给朋友,親人,师長,同學,等等,相思之情並不侷限於戀人之間,大愛的情懷,讓相思更美.
食材:
高筋麵粉 2 cup
牛奶 2/3 cup
細砂糖 2 Tbsp
全蛋 1 個
酵母 1 tsp
奶油 2 Tbsp
鹽 1/4 tsp
蜜紅豆 1/4 cup
Ingredients:
Bread flour 2 cups
Milk 2/3 cup
Egg 1
Yeast 1 tsp
Butter 1 Tbsp
Salt 1/4 tsp
Sweet red bean 1/4 cup
做法:
麵包機設定為麵糰 (dough),依序加入牛奶、全蛋、麵粉、酵母,細砂糖、鹽、奶油。一小時四十五分鐘後發酵成為麵糰。Put the ingredient in sequence in milk, egg, breadflour, yeast, sugar,salt, and butter into the bread making machine. Set the mode in "dough", ready in one hour and 45 minutes.
最後二十分鐘加入蜜紅豆。我這次偷懶用罐頭的蜜紅豆,如果怕太甜可將份量稍減。Add in the sweet red bean in the last 20 minutes. I used the can one this time, reduce the amount if it's too sweet for you.
將麵糰取出,用手拍出空氣,分成兩份,再度發酵十五分鐘. 將麵糰桿開,捲起,再發酵十五分鐘,再桿平,再捲起。Take out the dough, punch out the air, separate into two, let rise for 15 minutes. Roll the dough out, rise for another 15 minutes, roll out again, and roll up again like the pictures below.
將兩塊捲好的麵糰放入烤模,塗上蛋水,華氏350烤十八分鐘。Put the two dough into the baking pan, brush on egg water, bake at 350 degree C for 18 minutes.
成品可以包裝好,系上丝帶,就是一份有質感又有情義的伴手禮。The wrapping material is available at stores like Michael's or Hobby Lobby.
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