Wednesday, March 16, 2016

地瓜芋头软面包 Sweet Potato and Yam Combo Bread


Another soft and fragrant bread I am extremely happy with the outcome.
又是一道我极为满意的可口软面包。






地瓜芋头软面包
Sweet Potato and Yam
 Combo Bread


Ingredients 材料

Tang Zhong 汤种 (A)

35g Bread Flour 高筋面粉
175g Water 清水


(B)
170g Tangzhong 汤种
100g Yellow Sweet Potato 地瓜 (steam and mashed 蒸后搅成泥状)
100g Yam 芋头 (steam and mashed 蒸后搅成泥状)
540g Bread Flour 高筋面粉
3 Tbsp Cake Flour 蛋糕粉
12g Milk Powder 奶粉
1 Tbsp Instant Dried Yeast 速发干酵母
45g Castor Sugar 细糖
2 Eggs 鸡蛋
50g Unsalted Butter 无盐牛油 (melted and cooled 融化冷却)
160g Milk 牛奶
1 Tsp Salt 盐


Method 做法

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息火继续搅拌至无粒粒或如婴儿粥般即可。




Transfer the tang zhong 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面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。

Combine all ingredients (A) and (B) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. Increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
将所有材料 (A)和 (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. 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 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.

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. If not, continue to proof for another 5-10 mins before using the finger to poke and perform the test.
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, 然后再用同样的方方式测试.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 10 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10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 9 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九份面团完成。

Place the 5 cylindrical bread dough (seams down) into a greased close lid loaf pan 20cmx12cmx11.5cmD. Place another 5 pcs of dough onto the next layer.
将卷好的面团收口朝下朝内排入已涂抹不可融化奶油的有盖面包烤模中20x12x11.5cmD以免沾粘。再把其余的五份面团排上之前的面团上层。


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。









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




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