紫薯吐司（純素。無蛋奶）

在美國，不是到處都可以買到天然色粉，早前特意從台灣訂購，終於可以嘗試如何用紫薯粉製作純素紫薯吐司了～！

由於大部份食譜都是使用新鮮紫薯泥、牛奶和雞蛋，為了製作純素、無蛋奶的版本，需要研究不同的食譜再加以改動。幸好，成功了，好開心啊！

材料:
紫薯粉 25克
高筋麵粉 270克
全麥低筋麵粉 30克
速發酵母 1小匙（約4克）

羅漢果糖（或其他砂糖）15克

鹽 1/4小匙
室溫水 200毫升
沙拉油/橄欖油 30克

事前準備:

- 所有材料秤好

- 預備450克（1斤）吐司模一個（如果不是不沾，請先用純素奶油塗抹內層防沾）

- 預備薄薄塗上一層沙拉油的保鮮盒或碗盆，供麵團發酵用

如何製作:

1. 按順序將材料放入攪拌機的碗盆，混合成為不黏手的麵團。

*各款麵粉的吸水量不同，可依麵團狀態增減液體。

2. 繼續攪打麵團，直至其逹到如耳垂般柔軟。如此時發現水份不足而不夠柔軟，可以每次5毫升的份量逐少添加液體。持續攪打直至麵團能夠撐得出薄膜（手套膜）。

3. 將麵團取出，滾圓並捏緊底部收口，放入已預先塗了沙拉油的保鮮盒/碗盆，表面上噴一些水，蓋上保鮮盒蓋/保鮮膜/矽膠蓋，放在密閉空間，作第一次發酵。

*發酵地點：有發酵功能的烤箱，大概28C（85F）；微波爐及一杯熱水，熱水冷卻後立即更換，以維持溫暖的環境讓酵母活躍。

4. 將麵團取出，滾圓並捏緊底部收口，放入已預先塗了沙拉油的保鮮盒/碗盆，表面上噴一些水，蓋上保鮮盒蓋/保鮮膜/矽膠蓋，放在密閉空間，作第一次發酵，約60分鐘，至2倍大。

5. 首次發酵完成，工作枱上灑上手粉，麵團表面也灑上一些手粉，取出麵團放在工作枱上，輕輕拍打麵團排氣，然後將麵團分割成兩份（每份約290至300克）。

6. 將兩份麵團分別滾圓，蓋上擰乾的濕布，讓麵團休息15分鐘。

7. 休息過後，將麵團排氣及擀平為約25CM長方形，從短邊由遠至近朝著自己的方向捲起成長條狀，蓋上擰乾的濕布，讓麵團再休息15分鐘。

8. 將麵團擀平至約35CM長及與吐司模短邊同寬，翻面，從短邊由遠至近朝著自己的方向輕輕捲起，另一麵團同樣方式處理。

9. 將整形完成的麵團收口朝下放入吐司模，中間留一些空間，輕輕推壓兩個麵團使高度一致，再在表面噴上一些水，蓋上保鮮盒蓋/保鮮膜/矽膠蓋，放入密閉空間，作最後發酵，約60-70分鐘。

10. 當麵團發酵至8分滿時，預熱烤箱至200C（405F）；當發酵至9分滿時，蓋上吐司模蓋。

11. 放入烤箱，烤38-40分鐘，立即從烤箱取出及輕敲模具脫模，放上網架放涼。

12. 用麵包刀切成喜愛的厚度，完成～

小分享:

- 液體份量請依麵粉的吸水程度及麵團狀態作調整 

- 烤箱溫度：上星期購入了TOSHIBA的多功能氣炸烤箱，由於發現210度會令吐司皮變得太乾，所以調整了溫度至200C（405F），如果是傳統烤箱，210C（410F）會更適合。 

- 兩次擀捲使吐司牽絲，口感更Q

- 液態油可以改成純素奶油，於麵團初步成團後分成小塊加入再揉搓至能夠撐出薄膜的麵團。

- 水可以改為植物奶

希望大家喜歡～也可以留言分享製作心得 ＝）

Vegan Dark Brown Sugar Butter Rolls 純素黑糖牛油麵包捲

Finally, I have to admit that as a bread maniac, a stand mixer which can handle bread dough very well is indispensable. Therefore, I am sorry to my Kitchenaid Artisan and welcome the Bosch Universal Plus Mixer to my home.

The first bread I made with it is the Vegan Dark Brown Sugar Rolls. Bosch has done an amazing job and the rolls turned out to be tender and chewy. 

Ingredients:

- Unbleached bread flour 300g

- Instant dry yeast 1t

- Dark brown sugar 40g, predissolved in 1-1.5T warm water (or molasses)

- Sea salt 1/4t

- Water 200mL

- Vegan butter (salted OR unsalted), diced and melted 15g

Optional:

Maple syrup 1t + Water 1/2t, for glazing 

Steps - with Bosch Universal Plus Mixer:

1. Add all flour, dark brown sugar mixture, sea salt and 170mL water to the mixing bowl, set the mixer to Speed 1 and mix until a dough is formed. Slowly switch to Speed 2 to continue mixing, then gradually add the remaining 30mL water until a non-sticky dough is formed.

2. Stop the mixer. Add the melted butter to the dough, use Speed 1 to mix until it is absorbed to the dough throughly, and change to Speed 2, mix for an additional 6-8 minutes until the dough becomes smooth and elastic. 

3. Stop the mixer. Take a golf-size piece of the dough, gently stretch to see if a translucent "window pane" can be formed without tearing.

4. First proofing: Take out the dough, shape it into a ball and seal the dough by gently pinching the bottom. Place it in a lightly greased bowl, let it rise twice its size for about 60 minutes.

*Proofing Test: Poke the dough with a finger, if it retracts, then let it rise for another 10 minutes and repeat the test; if it does not, the dough is ready

5. Move the dough to a surface lightly  dusted with bread flour, sprinkle a little bit of flour on the dough surface as well. Punch the dough to release the air. 

6. Shape the dough into a ball and let it rest for 15 minutes, covering with a damp cloth or a plastic wrap.

7. Flatten the dough to release the air, then divide evenly into 8 pieces @ approx. 65g each. Roll one by one into a ball. 

8. Roll each dough with the palm to make a "rain drop" shape, flatten it to 30cm long with the rolling pin.

9. Start rolling from the wider edge (the side further from you), each dough should look like what is shown in the picture:

10. Second proofing: Place the doughs on the lined baking pan with 3cm (1 inch) space in between. Let them rise for 50 minutes until double in size. Meanwhile, preheat the oven at 170C (340F).

11. Bake at 170C (340F) for 18 to 20 minutes until they turn lightly brown. 

12. Let them cool and enjoy!