甜酒釀桂圓麵包 Fermented Rice Longan Bread

Pao-Chun Wu is the silver medalist of Bakery World Cup in 2008, and the champion of Master Bakers competition in 2010. He's from Taiwan, my home country.

In 2008's competition he made this unique Longan Wine Bread, using red wine and Taiwan's dried longan. It is inspired by a memory of a sweet, glutinous rice cake made with longan pulp and rice wine which his mom used to make during winter.

吳寶春在 2008年世界麵包團體賽中獲得第二名，2010首屆世界麵包大師賽拔得頭籌。他來自台灣，我的故鄉。

在 2008年的比賽中他使用紅酒與台灣的煙燻桂圓創作出酒釀桂圓麵包，靈感是來自小時候每到冬天媽媽做的桂圓糯米糕。

I've never tried his award-winning bread. I know nothing about red wine but really like dried longan. So I tried it with sweet fermented glutinous rice. This is not an imitation, just a inspiration from his master piece.

我沒有吃過這款大獎麵包，對紅酒也一無所知，但很喜歡桂圓的味道。所以我試著用甜酒釀來做這顆麵包。這不是仿作，只是由他的傑作中得到啟發。

A darker crust due to the sweetness gave by longan.
桂圓的糖份讓麵包表面顏色比較深。

The crust is not crusty due to the sweetness in longan. Still I used some steam when baking for a chewy crust. There's no alcohol fragrance in this bread. I think what the fermented rice gave this bread is the nice texture. Maybe next time if I want more wine aroma I'll try add some real rice wine, plum wine, or red wine.

因為桂圓當中的糖份影響，麵包表皮不是酥脆的，但在剛進爐烘烤時我仍然噴了一些水製造蒸汽，讓表皮有嚼勁。麵包本身沒有酒味，我想甜酒釀帶來的效果是在於麵包的口感吧。如果下回想要有比較明顯的酒香，或許可以試試看添加一些米酒、梅酒、或是紅酒。

Fermented Rice Longan Bread

Ingredients:

• fermented glutinous rice 100 g
• dried longan pulp 50 g
• ingredients for European peasant bread dough, about 1 lb.

                (water 170 g, warm

                active dry yeast 3 g

                salt 4 g

                rye flour 15 g

                whole wheat flour 17 g

                all-purpose flour 195 g)

Directions:

1. At least 1 day before baking day, cover and heat fermented glutinous rice and longan pulp in a small sauce pan until boil. Reduce heat and simmer for 10-15 minutes, covered, stir occasionally. Let it cool and store in the fridge for at least 1 day.
2. Mix the longan mixture with other ingredients for European peasant bread. Let it rise at room temperature for 2 hours. Then keep it in the refrigerator for up to 5 days or use it for baking immediately.
3. Dust and scrap the dough out, quickly shape it into a ball. Dust with more flour or use a scraper to scrap and fold the dough if needed. Let it rest on parchment paper for 70-90 minutes.
4. Preheat the oven to 450F. Put the dough in and spray with water. Close the oven door and wait for 30 seconds to spray again. Repeat twice.
5. Bake for total 30-35 minutes. Let it cool completely.

甜酒釀桂圓麵包

材料：

• 甜酒釀 100 克
• 桂圓 50 克
• 歐式鄉村麵包一顆的材料

                (溫水 170 克

                乾酵母粉 3 克

                鹽 4 克

                裸麥粉 15 克

                全麥麵粉 17 克

                中筋麵粉 195 克)

做法：

1. 在烘焙的至少一天前，將酒釀和桂圓用小鍋子加熱到滾，轉小火加蓋續滾 10-15分鐘，時不時攪拌一下。放涼冷藏至少一天。
2. 將酒釀桂圓和其他歐式鄉村麵包的材料混合均勻，室溫下發酵 2小時，放入冰箱冷藏最多 5天，或是馬上接著烘烤。
3. 麵團表面撒些粉，工作桌面也灑些粉，麵團刮出迅速整形成圓球狀，若會黏手可以適量再撒粉或是用刮刀輔助。麵團放在烘焙紙上二次發酵 70-90分鐘。
4. 烤箱預熱 450F/230C，麵團送入烤箱並噴幾下水，關上烤箱門等 30秒再次噴水，重複兩次。
5. 共烘烤 30-35分鐘。完全放涼再切片或收起來。

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