Monday, September 28, 2015

紫薯葡萄干素面包 Purple Sweet Potato Raisin Bread (Vegan)

Sharing this wonderfully soft and tasty VEGAN sweet potato recipe to the many sweet potatoes fans and the vegan out there.

今天我又分享一道自创及修改出来的即松软及蓬松美味的全素紫薯葡萄干面包食谱给予爱好吃紫薯的粉丝或素食主义者。

Although this method might take up slightly more preparation time, I will not hesitate to adopt this method over and over again to produce any vegan breads since it is by far the most natural and healthy way of producing soft fluffy bread without the need for milk or egg.
In addition, the leftover bread if properly stored in an airtight container would stay soft for an extra couple of days as comparable to commercially made ones, which uses chemically enhanced additives to keep the bread supple and soft.

虽然这道食谱需要略多的预先准备中种和汤种面团的时间,我以后还是会不断的使用这个方法来制做素面包。到目前为止我还时是认为这个方法是个即天然而无需任何柔软剂或蛋奶素做出来的超软的素面包。处次之外,用次方法还能延迟面团老化,剩余的面包只要妥善保存在密封容器中面包就能保湿面包及保有松软的口感。好比市场外售卖带有化学柔软剂的面包来的健康。




紫薯葡萄干素面包 

Purple Sweet Potato Raisin Bread (Vegan)


Sponge Dough 中种面团 (A)


190g Bread Flour 面包粉
120g Oat Milk 燕麦奶
2g 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. 

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。



Water Roux / Tangzhong 汤种面糊(B)

25g Bread Flour 面包粉
100g Water 水

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)
80g Tangzhong 汤种面糊 (B)
110g Purple Sweet Potato 紫薯
190g Bread Flour 面包粉
55g Castor Sugar 细砂糖
5g Instant Yeast 速发干酵母
5g Salt 盐
1 Tsp Apple Cider Vinegar 苹果醋
23g Water 水
40g Corn Oil 玉米油

(D)
40g Sultana / Raisins 葡萄干

Topping 表面装饰 (E)
Soy Milk 豆浆液


Method 做法

Cut purple sweet potato into small pieces and steam until tender. Mashed and set aside.
紫薯切小块后蒸熟,捣碎成泥,搁置备用。


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. 
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. 

Add in sultana (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 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.


Using a rolling pin, roll each dough into long rectangle about 30-32cm and start rolling out from the shorter end into a roulade. Arrange the rolled bread dough (seams down) into a greased loaf pan  22x11x7cm,  Repeat the process for the balance 3 ps of dough. 
休息好的面团用擀面棍擀成长条约30-32cm,宽度同烤模短向宽,然后由短卷起,千万不要卷得太紧,轻轻往前自然卷起就可以。将卷好的面团收口朝下朝内间隔适当排入已涂抹少许不可融化奶油的面包烤模中22x11x7cm以免沾粘。再重复同样的做法完成剩余的3份面团。


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 175C 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175C度.


Coat the surface of the dough with a thin layer of soy milk.
面团表层刷上一层薄薄的豆浆液。

Bake the bread in the middle lower level of a preheated oven at 175C degrees for 35-37 mins or until golden brown.
放进已经预热至175C度的烤箱中层烘烤35-37分钟, 至表面呈现金黄色即可.

Remove baking pan 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。













Sunday, September 20, 2015

我的招牌素椰子面包 My Signature Fluffy Vegan Coconut Bun

Among the many fancy types of bread I have made, this is one of the most frequently requested bread by most people. The main enticing factor of this recipe is the use of fresh coconut fillings with gula melaka, which, all of them claimed to be very tasty like the good ole coconut buns from their childhood.
在我所制做的众多类面包中,这一道稍普通面包却是最吃香及受朋友,家属们欢迎的食谱。尤其是那富有椰香及椰糖的浓厚味道令许多人们回忆着幼小时所吃的传通椰子面包。


Ever since I found the natural way to produce soft fluffy vegan bread, I decided to also adopt the water roux with sponge dough method for this bread. With this method, the bread will turn out soft and fluffy while also stays fresh longer.
以往我都是采用直接法制做这类面包。自从成功地以天然的方法(无蛋无奶)制做出即蓬松又柔软的全素面包后,我决定再以这方法用于这道面包食谱,把面包做得更保湿及面团会延迟老化。


Sponge Dough 中种面团 (A)

280g Bread Flour 面包粉
35g Castor Sugar 细砂糖
20g Soy Milk Powder 黄豆粉
1 Tsp Instant Yeast 速发干酵母
70g Water 清水

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. 
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。


Water Roux / Tangzhong 汤种面糊(B)

25g Bread Flour 面包粉
100g Water 水

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)
170g Bread Flour 面包粉
90g Cake Flour 蛋糕分
55g Castor Sugar 细砂糖
4g Salt 盐
2 Tsp Apple Cider Vinegar 苹果醋
75g Water 水
60g Corn Oil 玉米油

Fillings 馅料 (D) 
1/2 grated coconut 椰丝 (white part only)
100g gula melaka 椰糖 (chopped 切碎)
4 tbsp water 清水
2 pandan leaves 班兰叶 (knotted 打结)
1/4 tsp salt 盐

(For thickening 稠剂料)
1 tsp cornflour 玉米粉
1 tbsp water 清水

Topping 表面装饰 (E)
Soy Milk 豆浆液


Method 做法



In a heatproof sauce pan, add sugar, salt, pandan leaves and water from ingredients (D). Cook the mixture until the sugar completely dissolved. Reduce the heat to medium, stir in grated coconut and cook until the gula melaka has evenly coated the grated coconut and until it is fairly dry. 
在耐热锅中,加入椰糖,盐,香兰叶和水。以中火煮至糖完全溶解后再转小火,拌入椰丝拌搅至椰糖浆均匀地混入椰丝而同时椰丝稍微干燥即可。

Add cornflour mixture and continue to stir fry the grated coconut until it has turned fairly dry for easy handling when filling into the bread. Set aside to cool for later use.

拌入玉米粉混合再翻炒至椰丝内馅干燥及容易包入面包团里。搁置待凉备用。



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.

Flatten each dough into a flat disc and place 1 heaping tablespoon of coconut filling (D) in the middle of the dough. Gather the edges and pinch to seal. 
将每个面团用手掌压扁成扁圆皮,把一大汤匙的椰丝馅料D放置面团的中间,一边折一边转最后将收口捏紧。


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.


Coat the surface of the dough with a thin layer of soy milk.
面团表层刷上一层薄薄的豆浆液。



Bake the buns in the middle level of a preheated oven at 180C degrees for 15 mins or until golden brown.
放进已经预热至180C度的烤箱中层烘烤15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。









Friday, September 18, 2015

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.

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。




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