酪梨面包 Avocado Bread

I remembered reading from somewhere that using avocados can be used as an alternative to making lighter version of brioche bread with minimal use of butter.

我记得成经在某个网络阅读过有关採用酪梨制造出无奶油的Brioche皮欧许法国奶油面包. 

Avocados are in season here and I ended up buying some without knowing what to do with it. Actually, I am not a fan or avocado. Never was and still am. But since people around me often cited the benefits of this fruit I decided to give it a try. Not directly consuming it, but more of using it for baking.

正好现在是酪梨果大量售卖季节而我又好奇的买了4粒想用来加入面包或蛋糕食谱配方，顺便了解一下为什么身边的多位朋友亲属们如此热爱这类果子。

This wonderful recipe was adapted from Carol Hu's The Second Book of Baking for Beginners by Carol Hu 胡涓涓. I am submitting this to Cook Your Books #25 hosted by Joyce of Kitchen Flavors.

这个面包配方取自于胡涓涓的烘焙新手必备的第二本书加以修改少许配料制成. 

酪梨面包
Avocado Bread 

Ingredients 材料(A)

200g Avocado 酪梨果肉, cubed 切成小丁
500g Bread Flour 高筋面粉
80g Whole Meal Flour 全麦面粉
1-1/2 Tsp Instant Dry Yeast 速发干酵母
1/4 Tsp Salt 盐 
45g Castor Sugar 细砂糖
60g Corn Oil 玉米油
175g Plain Yoghurt 原味酸乳
1 Egg 鸡蛋

Topping 表面装饰(B)

Egg Wash 全蛋液

Almond Slices 杏仁片

Directions 做法

Dice the ripened avocado fruit into cubes. Combine all ingredients (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.

酪梨果肉取200g切成小丁. 将所有材料A倒入搅拌器的钢盆中搅拌搓揉成为一个不粘手的面团。

Increase the mixer speed to medium and continue kneading for approx 15-18 mins, until the dough becomes elastic to achieve the window pane test.

以照揉面标准程序继续搅拌搓揉直到成为撑得起薄膜的面团。

Transfer the dough to a slightly greased bowl, spray the top of the dough with water and cover bowl with cling wrap. Allow the dough to proof for an hour or until the dough doubled in size.

将搓好的面团滚圆，收口朝下捏紧放入涂抹少许油的盆中。在面团表面喷一些水，盖上保鲜膜放置到温暧密闭的空间发酵约60分钟或至面团发成两倍大即可。

Dust worktop with some bread flour, transfer dough from bowl onto table top, punch down the dough to release air. Divide dough into 4 equal portions and mould it round. Allow the dough to rest for another 15 mins before shaping.桌上洒些高筋面粉，将发酵好的面团取出，把面团空气拍出，平均分割成4等分，然后滚成圆形，盖上保鲜膜再让面团休息15分钟。

Sprinkle some bread flour on the dough, use both palms to roll out each dough on the tabletop to form a 30cm length dough strips. Take 2 strips of dough and form a braid by criss crossing alternatively. Pinch the ends and tuck the seals down.

休息好的面团表面洒些手粉必免沾粘，用手搓成约30cm的长条面团。将两条面团交叉缠绕成麻花状，两端捏紧。

Transfer the 2 sets of braided dough into 2 nos of slightly greased bread pan of size 24x13x6.5cmD.

将卷好的面团放入2个刷上不融化奶油的24x13x6.5cm深的土司烤模里。

Spray some water over the loaf with a fine mist nozzle. Final proof the loaf in a unheated oven for another 50-60 mins.

在面团表面喷一些水，把土司烤模放入未开火未预热的烤箱里再发酵50-60分钟至面团发成两倍大。

When the dough has achieved 90% proofing (10% almost reaching the brim of the baking mould), remove baking pan from the oven. Preheat oven to 170C degrees.

面团发酵到九分满时，把土司烤模取出烤箱，将烤箱打开预热至170℃。

Apply a thin layer of egg wash over the top of the dough, scatter almond slices over the top. Bake in a preheated oven at 170C degrees for 38-40 mins.进烤箱前在面团表面轻轻刷上一层全蛋液，把杏仁片铺在面团表层，放入已预热到170℃的烤箱中烘烤38-40分钟。

Remove bread from oven and turn it out onto cooling rack to cool.

烤好后马上倒扣出来放在铁网架上放凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours