蓬松伯爵茶素面包 Fluffy Vegan Earl Grey Bread

Ever since the few successful attempt in combining tangzhong and sponge dough method to produce soft fluffy bread without the need for bread softening agents. These days, I will always go back to this method whenever I have the luxury of time and patience to prepare the starter dough as required in the making of such bread.

自从我成功的把汤种与中种面团混合起来制造出蓬松即松软而勿须采用任何面软化添加剂的素面包后，每当时间应许的时候我一定会到回这个方法来制造软面包。这种面包的制做过程稍为花时间及考耐心，整体上算是种爱心面包哦！

This is even more so when I need to prepare vegan bread for my hubby who is on full vegan diet on every Monday, 1st and 15th day of the chinese lunar calendar. If you are a vegetarian, this shall be the ideal and healthy recipe to produce soft fluffy bread which you rarely find in vegetarian outlets. The bread stays soft for several days if stored in airtight container.

虽然我吃长素已有两年多，我的另一半（丈夫）的主要守斋日是每逢星期一，初一十五及任何佛诞日都会吃全日斋。您若也是素食主义者，这将会是一道健康即爽口的全素面包食谱，制做出来的面包松软，就连素食馆也难买到啊！只要把剩余的面包保存在密封的盒子内，面包可保存松软的状态上几天。

蓬松伯爵茶素面包 
Fluffy Vegan Earl Grey Bread

Ingredients 材料

Water Roux / Tangzhong 汤中面糊(A)

50g Bread Flour 面包粉
100g Soya Milk 豆浆
100g Water 清水
1 Sachet Earl Grey Tea Bag 伯爵灰色茶袋

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。

Sponge Dough 中种面团 (B)

200g Bread Flour 面包粉

50g Wholemeal Flour 全麦面粉
5g Instant Dry Yeast 速发干酵母

1 Sachet Earl Grey Tea Bag 伯爵灰色茶袋

50g Water 清水

100g Soya Milk 豆浆

Combine water and soy milk in a mug and heat up the mixture in a microwave for a minute. Infuse the earl grey teabag into the hot mixture and set aside to cool.
将清水与豆浆混合入杯里以微波炉加热一分钟。注入伯爵灰色茶袋于杯内的热豆浆水液直到冷却后即可用。

Combine (B) ingredients into a mixing bowl and knead for 5 mins until a dough is formed. At this point, it is not necessary to knead till the window pane membrane stage. Cover the bowl with cling wrap allow the dough to rest for 2-3 hours before using.

把材料B一起混入搅拌盆中用手揉搓5分钟直到形成面团即可。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进行初步发酵2-3小时后才使用。

Main Dough 主面团 (C)

120g Tangzhong 汤种面糊 (A)
Sponge Dough 中种面团 (B)
350g Bread Flour 面包粉
50g Wholemeal Flour 全麦面粉
30g Low Protein Flour 低筋面粉

65g Castor Sugar 细砂糖

8g Instant Yeast 速发干酵母
5g Salt 盐

85g Earl Grey Tea 伯爵灰色茶袋
55g Water 清水

65g Corn Oil 玉米油

(D)
50g Golden Raisins 金葡萄干

Method 做法

In a  bowl of the stand mixer, break the overnight tangzhong (A) into smaller pieces.   Add in sponge dough and 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. 

先把汤种面团(A)撕成小块放入搅拌器的钢盆中，再将中种面团及其余材料(C) 倒入，以慢速度搅拌搓揉成为一个不粘手的面团. 

Add in raisins (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.
把金葡萄干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 2 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. 把面团分割成2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.

Mould the 2 dough into roulades and transfer both dough into individual rectangular individual grease loaf pan.
将休息好的面团整形成長方型然后圈起来摆入已涂抹油的面包模里。

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 170C 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170C度.

Cut a few lines over the top of the dough with a sharp blade.
在面团顶部用刀片切割二致三条割痕。

Lightly dust the top with a thin coat of bread flour.

在面团表面上撒少许面包粉。

Bake the buns in the middle level of a preheated oven at 170C degrees for 35-38 mins.
放进已经预热至170C度的烤箱中层烘烤35-38分钟, 至表面呈现金黄色即可.