Coco's Sweet Tooth ......The Furry Bakers: 奶油奶酪红豆面包 Cream Cheese Red Bean Loaf

Saturday, August 22, 2015

奶油奶酪红豆面包 Cream Cheese Red Bean Loaf

This is a drastic makeover recipe from the original recipe book of Alex Goh's 'Magic Bread'. I started making this bread with the intention to follow through his recipe but somewhere along the line of preparation I got carried away by the my crazy ideas to play with ingredients.
这是一道从原著吴景发的'Magic Bread里的原配方经过大改造的一道食谱。我原先是想安份地依照他食谱制做一个红豆面包，但是一旦下手做起来就不知不觉下得意忘形，玩起花样把原著的配方大大修改成这一个面包。

I guess such behavior is not new to many 'seasoned' food bloggers out there, who have accumulated years of cooking and baking mileage to come up with their own recipes. As for me, I am more into adaptation than creation.
我想，这样的行为对于许多积累多年烹饪及烘培的‘经验丰富’食物博客，因该是常发生的事。至于我，还没到那个水准，以其创出新的食谱我比较善于修改别人的创作。

Anyway, I am rather pleased with the outcome of this bread. Before the bread was fully done, it started to send beckoning signal to everyone in the household by filling everyone's nostrils with the addictively pungent smell of bakery bread. The texture? Very moist and soft. Good try!
总之，我很满意这个面包。非常的成功！当面包还在烘烤时，整间屋子都让那浓厚的面包香给迷住了。烘出来的面包不止香厚而且还很湿软。好吃！

奶油奶酪红豆面包
Cream Cheese Red Bean Loaf

Water Roux 汤种面糊 (A)

40g Bread Flour 面包粉／高筋面粉

200g Water 水

Bread Dough 面包面团材料(B)
90g Cream Cheese 奶油奶酪
150ml Milk 牛奶
120g Water Roux 汤种面糊(A)

440 Bread Flour 面包粉／高筋面粉

50g Cake Flour 低筋面粉
2 Tsp Instant Yeast 速发干酵母

90g Brown Sugar 红糖

1/2 Tsp Salt 盐
80g Red Beans 红豆 (cooked and softened 煮软)
2 Egg Yolks 蛋黄
1 Medium Egg 鸡蛋

(C)

45g Unsalted Butter 无盐奶油

Filling 馅料 (D)

Red Beans 红豆 (cooked and softened 煮软)

Method 步骤

Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge.
将材料A里的水和高筋面粉加入耐热锅／盆搅拌均匀成面糊，然后以中小火加热，边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.
把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。剩余的汤种面糊可收入冰箱不超过4天。

In a saucepan, heat up cream cheese with milk until melted. Set aside to cool.

把奶油奶酪加入牛奶，以小火煮至融化。离火，搁置待凉。

Once the cream cheese milk mixture has cooled, combine all ingredients (B) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. Increase the mixer speed to medium and continue to knead for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
当奶油奶酪混合糊冷却后便将所有材料(B) 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. 然后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 1 - 2 hours 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1-2小时钟或至少两倍大.

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, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵.

Punch down the dough. Divide the dough into 2 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2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.

Lightly dust the work top with bread flour, using a rolling pin, roll out each dough into a long rectangle. Scatter some red bean fillings and roll up the the rectangular dough like a roulade and place in 2 well greased 13x24x7cm bread pan. Tuck the ends down. 在工作台上撒少许面包粉，用杆面杖将各自面团擀成一个长方形, 面团上撒少许红豆馅。将面团短的那一向圈起来，摆入两个刷上不融化奶油的13x24x7cm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.

面团表面喷些水然后将烤模放入未开火的烤箱中盖上烤箱门, 再侍发酵50-60分钟至两倍大.