Thursday, September 17, 2015

香软豆奶素面包 Soft Vegan Tea Buns

Last week while browsing through my favorite food bloggers blogs, I suddenly had the urge to convert the many non vegan soft fluffy bread recipes into a vegan version which is equally soft and fluffy, without the need to use milk or eggs. 
一般上,以蛋奶素制做出的面包通常会比全素无蛋无奶的面包来得湿软。上周正当我在网上观看着许多食品博客的食谱时,心里忽然起了个念头要研究出一道全素而不虚加蛋奶或任何人工添加剂,既又能做出柔软蓬松的素面包。

I pondered for a while on how to produce soft vegan breads with natural ingredients and after studying through the functions of certain preparation process, I finally settled down to this adapted recipe. 
想了许久及了解不同的面包制作过程对于面包的组织的音响后,再加以修改食谱,我终于找到个天然方法制做出松软而保湿的全素面包。

My hard work and research paid off. The buns continuously sent out fresh aromatic scent of bakery bread throughout the entire baking time and the texture cake out soft and fluffy, as good as the original MILK buns ! This bread still maintain its soft fluffy texture for several days. A sure keeper.
我的辛勤研究得到了回报。当面包在烘烤时所传出的香味把整个家填满了浓厚的面包香,有如面包店一样。烤出来的面包非常柔软,蓬松,并不输给非素的蛋奶面包!这个面包相当耐放,数天后还保有原有的松软。

This recipe is inspired by Happy Home Baking's Kopitiam Milk Buns recipe and Wendy's Pandan Milk Buns
这道面包食谱启发于Happy Home Baking 及 Wendy's


香软豆奶素面包
Soft Vegan Milk Buns


Sponge Dough 中种面团 (A)

321g Bread Flour 面包粉
195g Soy Milk 豆浆
3g Instant Yeast 速发干酵母

Combine (A) ingredients into a mixing bowl and knead for 5 mins until a rough and slightly dry dough is formed. At this point, it is not necessary to knead till the window pane membrane stage. Cover the bowl with cling wrap and refrigerate the dough for min 12 hours or overnight. I kept mine in the fridge for 2 days (as I forgotten about it, wasn't intentional).
把材料A一起混入搅拌盆中用手揉搓5分钟直到形成一个稍粗糙的面团即可。在这阶段时不需把面团搓至光滑撑得起薄膜的阶段。用保鲜纸盖上碗将面团冷藏12小时或隔夜后才使用。我因把冰箱的面团给忘了而足足放了两天才使用。


Water Roux / Tangzhong 汤种面糊(B)

40g Bread Flour 面包粉
100g Water 水
100g Soy Milk 豆浆

Combine ingredients (B) 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B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 (C)

Sponge Dough 中种面团 (A)
100g Tangzhong 汤种面糊 (B)
138g Bread Flour 面包粉
18g Soy Milk Powder 黄豆粉
92g Castor Sugar 细砂糖
8g Salt 盐
8g Instant Yeast 速发干酵母
35g Water 水
68g Corn Oil 玉米油

Topping 表面装饰 (D)
Soy Milk 豆浆液
Some Coarse Granulated Sugar 粗砂糖 

Method 做法

In a  bowl of the stand mixer, break the overnight sponge dough (A) into smaller pieces.  Combine the balance of ingredients (C) 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.
先把中种面团(A)撕成小块放入搅拌器的钢盆中,再将其余材料(C) 倒入,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 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 the 16 pcs of round dough each to fit into any respective size greased (or lined with parchment paper) baking pan you own. Space the doughs 1-2 inches apart to make room for the doughs to expand. 
将休息好的16个面团摆入您拥有的任何模具,模具里刷上不融化牛油(或铺上烘培纸)即可。面团之间应保留1-2寸的距离,给予面团膨胀的空间。

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 180C 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180C度.


Brush the surface of the dough with a light coat of soy milk and sprinkle with coarse granulated sugar.
面团表层刷上一层薄薄的豆浆液,再撒上粗砂糖。

Bake the buns in the middle level of a preheated oven at 180C degrees for 12 mins or until golden brown.
放进已经预热至180C度的烤箱中层烘烤12分钟, 至表面呈现金黄色即可.

Remove buns 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。




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