Friday, April 29, 2016

绿茶布里欧土司 Green Tea Brioche Loaf



This is my second attempt making brioche bread after the one I made for my friend last year. The bread texture is so soft and fluffy with the aroma of green tea. Yummy!
自从去年尝试制做布里欧面包送给好友后都一直没再试做。今次我便采用了绿茶粉来尝试制做布里欧面包,制做出来的效果松软富有茶香味好好吃!


If you have limited mixer or bread maker capacity, I suggest you to adjust the ingredients from my recipe accordingly.
您若是搅拌机或面包机的容量有限,我建议您从我的材料分量上作适量的调整。



绿茶布里欧土司
Green Tea Brioche Loaf 
Recipe Adapted from here


Ingredients 材料

(A)
204g Milk 鲜奶

8g Instant Yeast 速发干酵母
700-730g Bread Flour 面包粉
10g Green Tea Powder 绿茶粉
204g Whipped Cream 动物性鲜奶油
2 Grade A Eggs 大号鸡蛋
80g Egg Whites 蛋白
72g Castor Sugar 细糖
8g Salt 盐


(B)
72g Unsalted Butter 无盐牛油


(C)
35g Milk Chocolate 牛奶巧克力 (chopped切碎)



Method 做法

Combine all ingredients from (A) & (C) 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)和 (C)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 (B) butter and slowly increase the speed to medium for approx. 20-22 mins, until a smooth window pane effect is formed. 
把切成小块的奶油B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20-22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 8 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. 把面团平均分割成八等份, 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 7 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七份面团完成。

Place the 4 cylindrical bread dough (seams down) into a greased close lid loaf pan 19.5cmx10cmx11cmD. 
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19.5x10x11cmD以免沾粘。

Tuck the ends down and place the balance 4 pcs of dough (seams down) into another greased bread pan (open lid) of similar size.
再把其余的四份卷好的面团收口朝下朝内排入已涂抹不可融化奶油的相等容量的(无盖)面包烤模中。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 1-2 hours or until the dough reaches 90% of the bread pan rim. 
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1至2小时至面团膨胀至面包模具的轮圆即可。





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210C度.

Bake the close lid pan at the lowest level of a preheated oven at 210C degrees for 32-35 mins. For the open lid bread, adjust the temperature to 170C degrees and bake for 35-38 mins until cook.
然后将有盖的面包模具送入已经预热至210C度的烤箱最下层烘烤32-35分钟. 至于那份无盖的面包模具,采用同样的做法用170C度把面包摆在烤箱最下层烘烤35-38分钟至面包熟透即可。

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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