Friday, November 13, 2015

全麦咖啡杏仁奶油面包 Wholemeal Coffee Almond Cream Buns

Whenever I got tired of making conventional loaf breads, I would start experimenting with making of commercial looking buns which would spice up my photography portfolio and also pleased my hubby. 


Here is one of his 'thumbs up' coffee buns which I took the extra time and preparation process to arrive at this aromatic fluffy ball of bread. Enjoy !


Wholemeal Coffee Almond Cream Buns

Ingredients 材料

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. 

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.

Main Dough 主面团 (B)

150g Tangzhong 汤种面糊 (A)
Coffee Milk Mixture (C)
1 Grade A Egg, whisked (65g without shells)
395g Bread Flour 面包粉
130g Wholemeal Flour 
80g Castor Sugar 细砂糖
7g Salt 盐
9g Instant Yeast 速发干酵母
40g Milk Chocolate, chopped

175g Milk 牛奶
1 packet Instant Black Coffee Sachet 速溶黑咖啡香粉包

60g Unsalted Butter 无盐奶油

Chocolate Almond Cream Topping 巧克力杏仁奶油表面装饰 
100g Salted Butter 咸奶油, cubed at room temp 切丁温室回温
90g Castor Sugar 细砂糖
40g Soft Brown Sugar 红糖/ Palm Sugar 椰糖
2 Large Eggs 鸡蛋(大)
100g Almond Powder 杏仁粉
2 Tsp Cocoa Powder 可可粉
30g Plain Flour 普通面粉 (optional自选)

Almond Flakes 杏仁片

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.

Meanwhile, mix the topping ingredients (E) into a mixing bowl and cream until combine. Transfer the topping into piping bag and store in fridge for later use.
当等待面团发酵时,把杏仁奶油表面装饰 (E)的材料加入一个搅拌盆混合均匀,装入挤花袋后冷藏备用

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 (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.

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 15 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15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 15 pcs of round dough onto a greased (or lined with parchment paper) baking tray. 

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 tray from oven and turn on the oven heat to 190C 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190C度.

Cut the top of the dough with a scissor, to make x cross.

Pipe the chocolate almond cream topping over the top of the dough. Sprinkle some almond flakes over the pipe cream.

Bake the buns in the middle level of a preheated oven at 190C degrees for 15-18 mins.
放进已经预热至190C度的烤箱中层烘烤15-18分钟, 至表面呈现金黄色即可.

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