Wednesday, July 15, 2015

马铃薯面包 Potato Loaf


Last month I made a batch of Potato Honey Buns which my hubby and maid finished consuming within 2 days. Seeing how much they enjoyed that recipe, I decided to make another batch of the similar bread with minor adaptations. 
上个月我制作了一批蜂蜜马鈴薯面包得到丈夫和女庸的好评而他们俩在短短的两天内把面包全吃光,所以我决定这次以似类的配方再烘培另一款的马鈴薯面包。


This soft and chewy bread 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.

这个柔软即有口感的面包食谱取自于胡涓涓的烘焙新手必备的第二本书,再加以修改调整少许配料制成. 


马铃薯面包  
Potato Loaf 
Recipe for 2 Loaves

Ingredients (A) 
200g Mashed Potato 马鈴薯泥
130g UHT Fresh Milk 鲜奶
75g Honey 蜂蜜
2 Eggs 鸡蛋 (less than 50g net weight each 每粒蛋不超过50克净重)
340g Bread Flour 高筋面粉
40g Cake Flour 低筋面粉/蛋糕粉
1 Tsp Instant Yeast 速发干酵母
1/4 Tsp Salt 盐
40g Melted Butter 融化奶油

(B)
Unsalted Butter 无盐奶油, Cut to short strips 切成幼短条 (Optional)
Cake Flour 蛋糕粉/低筋面粉 (Dusting 撒粉)


Method 做法


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.
将所有材料(A) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
依照片揉面标准程序继续以中速把面团搅拌(大约15-18分钟)成为撑得起薄膜的面团.



Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.
将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.

Punch down the dough. Divide the dough into 16 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成16等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.


Arrange 8 pcs of round dough each into 2 greased loaf pan 23x13x6.5cm. 
将休息好的面团摆入两个刷上不融化奶油的23x13x6.5cm深的土司烤模里。每个烤模各放入8粒滚圆面团。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将两个烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 170C degrees.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至170C度.


Place 1-2 strips of butter in between the grooves. Dust a thin layer of cake flour over the top.
将切成条状的奶油放在面团缺口上. 面团上撒一层薄薄的低筋面粉。

Bake the bread loaves in the middle lower level of a preheated oven at 170C degrees for 35-38 mins.
放进已经预热至170C度的烤箱中下层烘烤35-38分钟, 至表面呈现金黄色即可.


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
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