Sunday, August 9, 2015

奶酥面包 Milk Crisp Buns


It's been a while since I tried using a water roux method to make bread as I prefer to bake impromptu than to prepare something ahead to use for the next day. When I saw Kitchen Corner's milk crisp bread posting, I braced myself to try it out.
採用汤种制作出来的面包特别柔软即有口感,但因为须提早一天作好汤种面糊,我就很少尝试採用汤种方试制作面包。自从在Kitchen Corner看了她的奶酥面包食谱后,心里便起了痒痒的感觉马上动手做了起来。

The bread turns out soft and chewy with yummy melt in the mouth fillings. Everyone loves it and my patience certainly pays off seeing them wolfing down the buns hungrily. I will definitely make this bread again.
幸好制作出来的面包效果软即富有口感,再加上那吃入口里即溶化的内馅更加讨人喜爱。一下子就把面包吃完了!看来不久后我还会再制做这类面包。

奶酥面包
Milk Crisp Buns

Water Roux 汤种面糊 (A)
50g Bread Flour 面包粉/高筋面粉
250g Water 水

Bread Dough 面包面团材料(B)
420 Bread Flour 面包粉/高筋面粉
112g Plain Flour 中筋面分
40g Milk Powder 奶粉
84g Castor Sugar 幼糖
1 Tsp Salt 盐
12g Instant Yeast 速发干酵母
60g Beaten Eggs 搅拌混合的鸡蛋
170g Water 水
168 Water Roux 汤种面糊(A)

(C)
44g Unsalted Butter 无盐奶油

Fillings 馅料 (D)
210g Salted Butter 咸奶油
90g Icing Sugar 糖粉
90g Beaten Eggs 搅拌混合的鸡蛋
2 Tsp Pure Vanilla Paste 纯香草糊
2 Tsp Corn Flour 玉米粉
1 Tsp Custard Powder 吉士粉
240g Milk Powder 奶粉

Decoration 装饰
Sesame Seeds 芝麻

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. According to Kitchen Corner, once the mixture reaches 65C degrees the water roux is ready. I did not measure the temperature (lazy me) of the mixture hence 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。跟据Kitchen Corner 所描述,面糊一旦达到65度就等于完成。我因懒惰而没跟随这个步奏。

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 rest overnight 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。汤种糊一旦冷却后冷藏一个晚上后才採用。剩余的汤种面糊可收入冰箱不超过4天。


To prepare the fillings for ingredients (D), cream butter with sugar until light and fluffy. Add beaten eggs and vanilla paste and mix until even. Using a rubber spatula, swiftly mix in corn flour, custard powder, milk powder and combine thoroughly. Scoop 16 portions of fillings with an ice cream scoop and place on a plate. Cover and chill the fillings in the fridge for later use.
将材料D里的奶油和糖粉加入搅拌器的盆里打至鬆发,加入鸡蛋和香草糊继续搅打至均匀。用橡皮刮刀,迅速拌入玉米粉,奶粉和吉士粉至混合。用冰淇淋勺取出16等份的内馅,将内馅摆置於盘,蓋上一层保鲜纸后再放进冰箱以备待用。


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. 
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.

Add in butter (C) and 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.
把奶油加入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 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.

Flatten each dough into a flat disc and place a ball of fillings in the middle of the dough. Gather the edges and pinch to seal. 

将每个面团用手掌压扁成扁圆皮,把馅料放置面团的中间,一边折一边转最后将收口捏紧。


Brush a thin coat of fresh milk on the surface of the buns. Dap the top with sesame seeds and place the buns on the baking tray. Continue the process for the balance buns. 
在面包表面均匀刷上一层鲜奶, 然后沾上少许芝麻. 完成的面团收口朝下间隔整齐排放在烤盘上.

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 40-50 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40-50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 190C 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190C度.


Bake the buns in the middle level of a preheated oven at 180C degrees for 15 mins.
放进已经预热至180C度的烤箱中层烘烤15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






Related Posts Plugin for WordPress, Blogger...