{"id":87905,"date":"2025-02-14T15:11:08","date_gmt":"2025-02-14T15:11:08","guid":{"rendered":""},"modified":"2025-02-14T15:11:08","modified_gmt":"2025-02-14T15:11:08","slug":"easy-butterfly-pea-baguettes-%e7%ae%80%e6%98%93%e7%b4%ab%e8%9d%b6%e8%b1%86%e8%8a%b1%e6%b3%95%e5%9b%bd%e9%9d%a2%e5%8c%85-%ef%bc%88%e4%b8%ad%e8%8b%b1%e5%8a%a0%e5%9b%be%e9%a3%9f%e8%b0%b1%ef%bc%89","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=87905","title":{"rendered":"Easy Butterfly Pea Baguettes \u7b80\u6613\u7d2b\u8776\u8c46\u82b1\u6cd5\u56fd\u9762\u5305 \uff08\u4e2d\u82f1\u52a0\u56fe\u98df\u8c31\uff09"},"content":{"rendered":"


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\nThis is my first attempt making baguettes and using natural butterfly pea flowers to achieve a lovely blue hue. Don’t you think it’s pretty? Super love the natural blue coloring and health benefits the blue pea flowers offer. Blue pea flowers are high in antioxidants, improves eye sight, improves memory, sharpen the mind, anti-aging, anti-inflammatory, can reduce the risk of developing diabetes and boosts immune system.\u00a0<\/span><\/p>\n

\nHere are other blue pea breads that I’ve tried in the past and recently.\u00a0<\/span><\/p>\n


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Blue Pea Hot Dog Buns – recipe adapted from my wholemeal butter buns HERE<\/a>. I’ve boiled the blue pea flowers with the fresh milk to make blue pea milk.\u00a0<\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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\nBelow is a really simple and straight forward baguette recipe that I have tried as a first timer and it turned out satisfactory. \ud83d\ude42\u00a0<\/span><\/p>\n


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\nEasy Butterfly Pea Baguettes\u00a0<\/b><\/span><\/p>\n

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\n\u201cIt takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in\u00a0this blog, please give credit and provide a link back to the relevant post here. \u201d<\/span><\/i><\/p>\n

\u7f16\u5199\u548c\u7ffb\u8bd1\u98df\u8c31\u9700\u8981\u8bb8\u591a\u65f6\u95f4\u548c\u7cbe\u529b\u7684\uff0c\u8bf7\u4e0d\u8981\u590d\u5236\u6216\u5c06\u5b83\u4f5c\u4e3a\u81ea\u5df1\u7684\u98df\u8c31\u3002\u5982\u679c\u60a8\u60f3\u5206\u4eab\u90e8\u843d\u683c\u7684\u4efb\u4f55\u98df\u8c31\uff0c\u8bf7\u5f52\u529f\u4e8e\u535a\u4e3b\u5e76\u63d0\u4f9b\u5728\u8fd9\u7684\u76f8\u5173\u94fe\u63a5\uff0c\u8c22\u8c22\u3002”<\/span><\/i><\/i><\/div>\n

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Ingredients \u98df\u6750: <\/span><\/b>
320g Blue Jacket Baguette flour \u6c34\u624b\u724c\u6cd5\u56fd\u9762\u7c89
210g cold blue pea tea* \u51b7\u7d2b\u8776\u8c46\u82b1\u8336
1 tsp instant dry yeast \u5373\u6eb6\u9175\u6bcd\u7c89
1\/2 tsp sea salt \u6d77\u76d0<\/p>\n

*Note 1:<\/span><\/i><\/b> boil 10g~15g (I used a mixture of about 250 fresh and dried flowers with calyx removed)<\/i><\/span> dried blue pea flowers with 300g water for 5 mins, strain and measure out 210g, chill in fridge before use.\u00a0<\/p>\n

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*\u5907\u6ce8 1\uff1a<\/span><\/i><\/b>\u7528\u9505\u716e10g~15g\uff08\u6211\u7528\u5927\u7ea6250\u6735\u4e0d\u5e26\u82b1\u843c\u7684\u65b0\u9c9c\u548c\u5e72\u71e5\u82b1\uff09<\/span><\/i>\u5e72\u71e5\u7684\u7d2b\u8776\u8c46\u82b1\u548c300g\u6e05\u6c345\u5206\u949f\uff0c\u8fc7\u6ee4\u79f0\u91cf210g\uff0c\u653e\u5165\u51b0\u7bb1\u51b7\u85cf\uff0c\u5907\u7528\u3002<\/span><\/p>\n

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Methods \u65b9\u6cd5: <\/span><\/b>
1. Knead all ingredients until smooth & elastic.\u00a0(I used my Bosch OptiMum kitchen machine\u2019s Yeast dough sensor control function.)<\/i><\/p>\n

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\n1. \u5c06\u6240\u6709\u98df\u6750\u6413\u63c9\u81f3\u5149\u6ed1\u6709\u5f39\u6027\u3002<\/span><\/p>\n

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\n2.\u00a0<\/span>Put dough into a greased container and cover with a wringed wet cloth.\u00a0Proof<\/span>\u00a0f<\/span>or one hour.<\/span><\/p>\n

\n2.\u00a0<\/span>\u9762\u56e2\u653e\u5165\u62b9\u4e86\u6cb9\u7684\u5bb9\u5668\u5185\u5e76<\/span>\u76d6\u4e0a<\/span>\u62e7\u5e72\u7684<\/span>\u6e7f\u5e03<\/span>\uff0c\u8fdb\u884c\u57fa\u672c\u53d1\u917560 \u5206\u949f\u3002<\/span><\/p>\n

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3. Punch dough down to release air. Divide into 3 equal portions, shape round, cover with a wringed wet cloth and bench rest 15 mins.\u00a0<\/span><\/p>\n

\n3.\u00a0<\/span>\u9762\u56e2\u6392\u6c14\uff0c\u5206\u5272\u6210\u4e09\u4efd\uff0c\u6eda\u5706\uff0c\u76d6\u4e0a<\/span>\u62e7\u5e72\u7684<\/span>\u6e7f\u5e03\uff0c\u677e\u5f1b15\u5206\u949f\u3002<\/span><\/p>\n

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4. Shape the doughs and placed on baguette tray. Cover with a wringed wet cloth. Proof for one hour. <\/p>\n

4. \u9762\u56e2\u5851\u9020\u6210\u68cd\u5b50\u5f62\u72b6\uff0c\u653e\u5728\u6cd5\u56fd\u9762\u5305\u70e4\u76d8\u4e0a\u3002<\/p>\n

<\/span>\u76d6\u4e0a<\/span>\u62e7\u5e72\u7684<\/span>\u6e7f\u5e03\uff0c<\/span>\u53d1\u9175\u4e00\u4e2a\u5c0f\u65f6\u3002<\/span><\/p>\n

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5. Dust lightly with flour and score just before baking.<\/span><\/p>\n

\n5. \u5728\u53d1\u9175\u597d\u7684\u9762\u56e2\u4e0a\uff0c\u6492\u4e9b\u9762\u7c89\uff0c\u70d8\u70e4\u4e4b\u524d\u523b\u75d5\u3002<\/span><\/p>\n

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\n6. Bake in a preheated oven at 210\u00b0C for about 20 mins or until deep golden brown.*<\/span> (For my Bosch steam-combi oven, I added steam intensity 3 to the baking to get a crispy crust)\u00a0<\/i><\/span><\/p>\n

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<\/i>6.\u00a0\u5728\u9884\u70ed\u70e4\u7bb1\u4e2d\u4ee5210\u00b0C\u70d8\u70e4\u7ea620\u5206\u949f\u6216\u81f3\u6df1\u91d1\u9ec4\u8272\u3002*<\/span>\uff08\u6211\u7684Bosch\u70e4\u7bb1\u6709<\/i>\u6dfb\u52a0\u84b8\u6c7d\u529f\u80fd\uff0c\u6211\u7528\u84b8\u6c7d\u5f3a\u5ea63\u4f7f\u9762\u5305\u76ae\u70e4\u5f97\u66f4\u8106\uff09<\/i><\/span><\/p>\n

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\n*Note 2: <\/span><\/i><\/b>If your oven does not have the steam added function, you can put a tray of ice on the oven floor to create a burst of steam to get a crispy crust.\u00a0<\/span><\/p>\n

*\u5907\u6ce8 1\uff1a<\/span><\/i><\/b>\u5982\u679c\u60a8\u7684\u70e4\u7bb1\u6ca1\u6709\u6dfb\u52a0\u84b8\u6c7d\u529f\u80fd\uff0c\u60a8\u53ef\u4ee5\u5728\u70e4\u7bb1\u5185\u5e95\u653e\u4e00\u76d8\u51b0\uff0c\u4ee5\u4ea7\u751f\u4e00\u80a1\u84b8\u6c7d\uff0c\u4f7f\u9762\u5305\u76ae\u66f4\u8106\u3002<\/span>
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Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai’s free newsletter<\/a> so that you will never miss a new recipe post. You\u2019ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest <\/a>,Facebook<\/a>, Instagram <\/a>and Youtube<\/a>.<\/p>\n

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