Wednesday, January 27, 2016

沙菠蘿布丁面包 Crumble Bread with Custard Filling

Sharing another adapted super soft and yummy bread recipe from one of my frequently used recipe book 天然手作面包101道 by 周老师的美食教室. 

再次与您分享一道好好吃即Q软的面包食谱,这也是我所收藏的食谱书中经常使用的书籍,那就是天然手作面包101道 by 周老师的美食教室 “。

Crumble Bread with Custard Filling

Ingredients 材料

Bread Dough 面包面团 (A)
260g Full Cream Milk 牛奶
50g Whipping Cream 淡奶油
6g Instant Dry Yeast 快述干酵母
495g Bread Flour 面包粉
105g Low Protein Flour 低筋面粉
120g Castor Sugar 细砂糖
6g Salt 盐
2 Eggs 鸡蛋

60g Unsalted Butter 无盐奶油

Custard Filling 布丁馅料 (C)
510g Full Cream Milk 牛奶
102g Sugar 糖
80g Plain Flour 面粉
30g Butter 奶油
2 Egg Yolks 蛋黄
1 Tsp Vanilla Extract 香草精

Toppings 沙菠蘿装饰 (D)
85g Butter (room temp) 奶油(室温软化)
68g Icing Sugar 糖粉
127g Bread Flour 面包粉

Directions 做法

Combine all ingredients (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.
将所有材料(A) 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 (B) 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 an hour 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60分钟或至少两倍大.

While waiting for the 1st proofing, prepare the custard fillings (C) by incorporating milk, sugar and flour into a heatproof saucepan. Add butter into the mixture and cook while stirring continuously with a spatula until the mixture starts to boil and thicken. Remove from the pan from heat and stir in egg yolks and vanilla extract till evenly mixed.  Scoop some fillings to fill up a piping bag. Set the balance aside to cool for later use.

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, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.

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 custard filling (C) in the middle of the dough. Gather the edges and pinch to seal. Place the bun on the baking tray lined with parchment paper. Repeat the same process for the remaining buns.

Prepare the toppings by coming all ingredients (D) into a dough and allow to set in the fridge for 10 mins. Use a hand held food grater to grate the dough into thick strips. 

Apply egg wash and coat the grated toppings over the buns. 

Final proof the buns in a unheated oven for another 50-60 mins.
将面团放入烤箱中, 再侍完成第二次发酵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 185C degrees.
发酵好前8-10分钟, 将面包模具从烤箱中取出, 烤箱打开预热刊至185C度.

Pipe the custard cream fillings to decorate the buns.

Bake the bread loaves in the middle lower level of a preheated oven at 185C degrees for 18 mins.
放进已经预热至185C度的烤箱中下层烘烤18分钟, 至表面呈现金黄色即可.

Unmould and leave bread to cool on a cooling rack.


Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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