摩卡全麦吐司 Mocha Wholemeal Toast

I know of many people who are not into wholemeal bread. Luckily, my husband has never complain towards whatever food I place in front of him. I am truly grateful for his 'chin chai' attitude towards my baking hobby as he has been the major 'laboratory rat' since I started baking.
全麦面包并没白面包般吃香，不是人人都爱吃。幸好我的另一半对吃方面不特别挑剔，无论我给他吃什么他都没投诉，自从我开始烹饪后是我最好的‘白老鼠’。

For tomorrow's breakfast, I decided to make something different. I opted for something healthy and yet yummy, which, I landed on a coffee chocolate flavored bread. Since my hubby is more into soft bread, I have to make the extra effort in preparing the overnight tangzhong / scaled dough, which is a natural form of bread softener.
这次我决定尝试制做一道以全麦及咖啡为主的健康面包，但由于丈夫较喜欢软试面包，而麦制出的面包带干及粗燥。为了想这道全麦面包做得更软湿，我唯有提早准备隔夜汤种来加入主面团里，以取带面包柔软剂。

The outcome is really good and we were very happy with this fragrant, fluffy soft and yet chewy wholemeal bread. This recipe is inspired by Christine's recipe. 
烘烤出来的全麦面包效果很好，味道香浓咖啡味，面包松软及富有口感。这道面包食谱启发于Christine.


摩卡全麦吐司 
Mocha Wholemeal Toast

Water Roux / Tangzhong 汤中面糊(A)

30g Bread Flour 面包粉

150g Milk 牛奶

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。

Main Dough 主面团 (B)

120g Tangzhong 汤种面糊 (A)

Coffee Milk Mixture 咖啡牛奶液 (C)
1 Grade B Egg 鸡蛋, whisked 打发 (50g without shells 无壳)

300g Bread Flour 面包粉
100g Wholemeal Flour 全麦面粉

65g Castor Sugar 细砂糖

5g Salt 盐

7g Instant Yeast 速发干酵母

30g Milk Chocolate, chopped 切碎

(C)

130g Milk 牛奶
1 packet Instant Black Coffee Sachet 速溶黑咖啡香粉包

(D)

45g Unsalted Butter 无盐奶油

Method 做法

Combine ingredients (C) into a heatproof sauce pan and heat up until the milk starts to simmer and the throughly infused into the mix. Remove from heat and allow mixture to cool down before use.

把材料C倒入锅加热至牛奶表面开始煨而咖啡融化混合。离火，待凉后才使用。

In a  bowl of the stand mixer with dough hook attachment, combine ingredients (B) 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 (D) 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.

把切成小块的奶油D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 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 4 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4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.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 3 ps of dough. 
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的三份面团完成。

Place the 4 cylindrical bread dough (seams down) into a greased close lid loaf pan 20cmx12cmx11.5cmD.

将卷好的面团收口朝下朝内排入已涂抹少许不可融化奶油的面包烤模中20x12x11.5cmD以免沾粘。

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 210C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至210C度.

Close the lid and bake in the middle lower level of a preheated oven at 210C degrees for 35-38 mins.
把模具的盖关上然后放进已经预热至210C度的烤箱中层烘烤35-38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。

Please link back to Coco Sweet Tooth if you used any information from this post.