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. 

每当我对传统面包條产生厌腻感时，我就会花点心思去研究制做出些市场贩卖版的面包来当摄影题材，同时也能取悦丈夫。

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 !

这是一道他竖起大拇子赞好的面包之一。虽然这面包的制作过程稍微复杂及花时间，结果烘烤出来的面包松软可口即富有浓香的咖啡香味，你绝对会满意！

全麦咖啡杏仁奶油面包 
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. 

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)

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

(C)

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

(D)
60g Unsalted Butter 无盐奶油

(E)
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)

(F)

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.
将所有材料C倒入个锅煮热直到牛奶开始沸腾而咖啡粉注入奶液。离火待凉后备用。

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.
把切成小块的奶油C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 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. 
将休息好的15个面团排入烤盘，烤盘底刷上一层不融化牛油(或铺上烘培纸)即可。

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.
在面团顶部用剪刀切割两条交叉割痕。

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

将巧克力杏仁奶油馅料以螺旋状挤在面团表面再撒些杏仁片在上。

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.