Mochi Cheese Balls 芝士麻糬波波 - EC Bakes 小意思

前天EC試了糯米粉與木薯粉各半的比例，亦在專頁寫了一篇文章詳述結果(詳情請到這裡)，但隔了夜後翻烘時發覺麵包雖然仍是外脆內軟，可是口感有變，於是昨天 ... Skiptocontent Menu OpenSearch AftermakingBrazillianCheeseBread,ItriedexperimentingwithMochiCheeseBallsbysubstitutingsomeofthetapiocaflourwithsweetriceflour.WhatIdiscoveredwasthatthecookeddoughtendstobemorecrumblywiththeincreasedratioofsweetriceflour.Sometimesacohesivedoughcouldnotevenbeformed.Whentheeggisincorporatedthough,itbecomesasmoothandelasticsoftdoughagain.Doughwithmoresweetriceflourisalsolessstickywhilerolling.Iguessthisisduetothewaterabsorptionlevelofthedifferentkindsofflour. 做過了萄式麵包球後，EC嘗試以糯米粉取代少部份木薯粉做出麻糬波波，在試過不同比例後，EC發現糯米粉越多的配方燙出來的麵糰越鬆散，有時甚至不會完整地黏作一糰，但加入蛋液完全拌勻後便變回有彈性的軟麵糊，糯米粉比例多的配方做出的麵糊在搓圓時也沒那麼黏手，應該是兩種粉受水程度不同吧！ Iexperimentedwitha50/50mixoftapiocaflourandsweetriceflourdoughtwodaysago.Ihavediscussedaboutmyfindingsonmyfacebookpage(readaboutit,inChinese,here).Iwarmedtheminmytoasteroventhenextday.Theystillhadacrunchycrustandasoftinterior,butthetexturehadchanged.SoIreducedthesweetriceflourratioto30/70andbakedanotherbatchyesterday.ThetextureremainedsoftandgooeywhenIwarmedtheminmyoventodayforbreakfast.BelowismyamendedrecipewhichIadaptedfrommyBrazilianCheeseBreadandmyfriendBonniefromDevil’sKitchen. 前天EC試了糯米粉與木薯粉各半的比例，亦在專頁寫了一篇文章詳述結果(詳情請到這裡)，但隔了夜後翻烘時發覺麵包雖然仍是外脆內軟，可是口感有變，於是昨天又動工將糯米粉與木薯粉比例降至3：7。

今早翻烘作早點時覺得麵包跟剛焗好時味道及質感也差不多，以下份量是參考了上回的葡式芝士麵包球及好友Bonnie在Devil’sKitchen內的配方重新整理出來的。

MochiCheeseBalls 芝士麻糬波波 Makes10十個份量 Ingredients 80gmilk 40gunsaltedbutter 1/4tspsalt 80gtapiocaflour 30gsweetriceflour(IusedMochikoflour) 1largeegg,slightlybeaten 50gMozzarellacheese,shredded 2TbspgratedParmesancheese,plusmoreforsprinkling Notes:TheeggsIuseareabout50geachwithoutshells. 材料 牛奶80克 無鹽牛油40克 鹽1/4茶匙 木薯粉80克 糯米粉30克(EC用日本餅粉) 大蛋1隻(打散) 馬蘇里拉芝士碎(即水牛芝士)50克 巴馬臣芝士粉2湯匙(另加少量洒面用) 註：EC用的大蛋每隻淨重約50克   Directions做法 Preheatovento350ºF/180ºC.Linebakingtraywithparchmentpaper.Shredcheesewithaboxgrater(freezingthecheesefor10minsbeforegratingcanpreventthecheesefromstickingtothegrater).Combinetapiocaandsweetriceflourinabowlandmixwell.Setaside. 焗爐預熱350ºF/180ºC，焗盆墊上牛油紙，芝士刨碎(將芝士預先放在冰箱冷凍十分鐘可防止芝士黏着刨絲器)，木薯粉及糯米粉放大碗混合拌勻備用。

Combinemilk,butterandsaltinasaucepan.Setpanoverlowheatuntilthebutterhasmelted.Turnheatupandbringmixturetoarollingboil.Removefromheat. 奶、鹽及牛油放入小鍋中先開小火煮至牛油融化，然後轉中火煮至沸騰後離火。

Immediatelyaddtheflourmixtureinallatonceandstirvigorouslywithaspatulaorapairofchopsticksuntilyougetadoughthatcomesawayfromthesidesofthepan. 立刻一口氣倒進所有粉類，以膠刮或筷子不斷攪拌成無粉粒及不會黏着鍋邊之麵糰。

Transferthedoughtoamixingbowlandcoolslightly(Ibeatthedoughwithmymixerforaminuteatlowspeedtocoolitdown).Withahandmixerorastandmixerfittedwiththepaddleattachment,addinhalfoftheeggandbeatwithmedium-lowspeeduntilincorporated.Addtheremainingegggraduallyandbeatuntilthedoughissmoothandelastic.Stirinthegratedandshreddedcheeseuntilwellcombined. 麵糰稍凉後轉放鋼盆(EC把麵糰慢速攪拌一分鐘降溫)，先加入一半蛋液，以電動打蛋器或座枱式攪拌器(使用攪拌槳配件)中慢速攪拌至蛋液完全被吸收，分次加入餘下蛋液攪拌至麵糊變得順滑並充滿彈性，加入芝士粉及芝士碎拌勻。

Rubhandsslightlywithoilorwearvinyldisposableglovestopreventdoughfromsticking.Dividethedoughinto10portions,about31geach.Shapeeachintoaballandplacethemonthepreparedbakingsheet.Sprinklewithextragratedcheesepowder. 雙手抹油或帶上即棄手套防黏後將麵糰分割成10份(約31克一個)，搓圓後排放在焗盆上，在麵糰表面洒上少許芝士粉。

Bakefor20to25minutesuntilthedoughshavepuffedupandareslightlybrownedontop.Iliketobroilthemfor1to2minutesneartheenduntiltheyaregoldenbrownontop(adjustbakingtimeaccordinglyaseveryovenisdifferent).Removefromoven.Servewarm. 入爐焗20至25分鐘至麵糰漲大及表面輕微上色後便可取出，EC會在最後轉用上火焗一至兩分鐘至表面金黃色(各家焗爐不同，請自行調整時間)，趁暖吃。

Thisishowmydoughsroseinmyovenafter5,10and20minutes.Itwastrulyamazingtowatchthempuffingupwithoutanyrisingagentoryeast!Thedoughexpandssolelyduetothepowerofsteamcreatedwhenthewaterwithinthedoughgetsheated. 麵糰在焗爐內五、十及二十分鐘後的情況，麵糰不用膨脹劑或酵母也可長到這麼大，靠的就只是困在麵糰中的水份轉成水蒸氣時的威力，真的十分神奇耶！ Afterabouthalfadaythecrustwillbecomesoft.Gentlytoastthemintheovenforacoupleofminutesandthecrustwillbecrunchyagain. 這些芝士波波出爐後暖暖的吃最好，放半天後麵包表皮便會開始軟化，但只要放進焗爐翻烘數分鐘便可回復外脆內軟。

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