紅酒乾果合桃麥包 Red wine with dried fruit and walnut wheat bread

紅酒配上全麥麵粉，為麵包帶來一點點的酒氣與麥香。麵團中加了老麵團，令口感更為煙韌。內餡是浸了紅酒的桂圓肉和葡萄乾，加上合桃碎，令麵包酸酸甜甜又有口感。

Red wine with whole wheat flour gives the bread with the fragrance of alcohol and wheat. Old dough is added to the dough mixture to enhance the chewiness of the bread. The stuffing are longans and raisins soaked in red wine, together with the chopped walnuts, give the bread sour and sweet in taste with nutty texture.

材料Ingredients:

A.酒漬乾果 Wine-infused dried fruit::

桂圓肉 Dried longans pulp-20g

葡萄乾 Dried raisins-20g

紅酒 Red wine-適量

B.老麵麵團材料 Old dough::

高筯麵粉 Bread flour-125g

水 Water-75g

酵母 Yeast-1/4tsp

鹽Salt-1/4tsp

C. 主麵團材料 Main dough::

老麵麵團 Old dough-50g

高筯麵粉 Bread flour-200g

全麥麵粉 Whole wheat flour-50g

紅酒 Red wine-100ml

水 Water-100ml

酵母 Instant dry yeast-3g

鹽 Salt-3g

砂糖 Sugar-15g

菜油 Vegetable oil-15g

合桃碎 Chopped walnuts-40g

做法 Procedure:

A：做麵包前2-3天準備 Preparation before 2-3 days:

用紅酒浸泡桂圓肉及葡萄乾2-3天

Soak longans and dried raisins in red wine for 2-3 days 

B：做麵包前1天準備 Preparation before 1 days:：

在一個密封盒內把所有老麵材料混合，放入雪櫃低溫發酵1晚

Mix all the ingredients of old dough in a sealed box and place to the fridge for fermentation for 1 night

C：開始做麵包 Get started:

篩出浸桂圓肉及葡萄乾用的紅酒，再加入新的紅酒至100ml，用鍋煮一煮紅酒約5分鐘至酒精蒸發，以免影響發酵

Filter the red wine from dried fruit and totally 100 ml of red wine is used in this recipe. (If the amount of red wine is not enough, add additional amount of red wine to reach 100 ml.) Deliver the red wine into a pot and heat for 5 minutes until evaporation occurs to prevent interruption in fermentation.

準備好所有材料

Ready for all ingredients

主麵團材料除了菜油及合桃外，全部混合搓成不沾手的麵團，水要因應麵團濕度慢慢加入

Combine all ingredients of main dough (except vegetable oil and walnuts) to form rough dough. Depending on the  absorbency of the flour, add water slowly.

加入菜油，搓至光滑及能延伸出薄膜

Add vegetable oil and knead well until dough is smooth and can be stretched to a thin membrane

把麵團滾圓

Roll round the dough

在麵盆掃上一層油，放入麵團，第一次發酵90分鐘至2倍漲大

Put the dough into a bowl that spread with a layer of oil.

Cover the bowl with cling film and leave it at room temperature for 

about 90 minutes until the dough expands 2 times

麵團2倍漲大

The dough expands 2 times

取出麵團，用手指按壓排氣

Punch down the dough to release air pockets by hands

滾圓，靜止發酵15分鐘

Roll round the dough and rest for 15 minutes

把麵團桿平，鋪上桂圓肉，葡萄乾及合桃碎

Roll the dough into flatten and arrange longans, raisins and walnuts on top

分割成5等份，每份都滾圓，靜止發酵15分鐘最後發酵45分鐘

Divide the dough into 5 equal pieces. Leave them to proof for the last time for 45 minutes

焗爐預熱至170度，麵團篩上高筯麵粉及劃上紋，焗約15分鐘至上色

Preheat the temperature of the oven to 170℃ and sprinkle extra bread flour on the top of the dough. Score with bread lame and bake for about 15 minutes.