Sunday, August 14, 2016

香草咖啡香浓软面包 Soft Vanilla & Coffee Cream Buns

Unlike my previous housekeeper who is more into cooking, our 2 new housekeepers are very keen to learn and explore baking as well as cooking. It's been several weeks since I last bake breads and today when I started to prepare the ingredients thinking of getting down to make some bread, my two housekeepers quickly rush forward showing their eagerness to learn.

Hence both of them ended up making this bread as their maiden bread project. Being beginners to bread making, I taught them to hand knead this batch of bread from scratch. Once they have mastered the way to handle and gauge the dough, I believe they would be able to make bread even with minimal equipments.

Judging from the final output, they have done pretty well for a first timer. The bread turns out soft and fluffy with a strong hinge of coffee aroma. Well done Erti and Nani!

Soft Vanilla & Coffee Cream Buns
Recipe adapted from Happy Home Baker

(A) Tangzhong 汤种面团

50g Bread Flour 高筋面粉
125g Milk 鲜奶
125g Water 清水

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool before using.

(B) Main Dough 主面团

170g Tangzhong 汤种面糊
420g Bread Flour 高筋面粉
110g Cake Flour 蛋糕粉
12g Instant Yeast 速发干酵母
85g Castor Sugar 细糖
40g Milk Powder 奶粉
1 Tsp Salt 盐
1 Grade A Egg 鸡蛋(大)
170g Water 清水

45g Unsalted Butter 无盐牛油

(D) Fillings 内陷
Chocolate Chips 巧克力碎 (optional 自选)

1 Tbsp Instant Coffee Powder 速溶咖啡粉
1 Tsp Vanilla Extract 香草精
1 Tbsp Hot Water 滚水

(F) Topping 表面装饰
50g Unsalted Butter 无盐牛油, softened to room temp 温室回温
50g Castor Sugar 细糖
1 Grade A Egg 鸡蛋 (大)
50g Plain Flour 普通面粉

Method 做法

In the bowl of the stand mixer fitted with dough attachment, add 170g tangzhong (A) together with the balance of ingredients (B) and mix with lower speed until all ingredients are well combined.  Alternatively you may follow the same sequence and combine the ingredients into a mixing bowl and knead till combined.

Add unsalted butter (C) 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. The same applies when you are completely kneading by hand.

Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2  hours or until it doubled in size.

Combine instant coffee powder and hot water until dissolved (E). Add vanilla extract to combine. Set aside to cool.

In another mixing bowl, combine butter and sugar (F) and beat until light and fluffy. Gradually add one teaspoon beaten egg, beat well after each addition until fully incorporated.
把温室回温的牛油及细砂糖(F)混入另一个搅拌盆一起捣打至松发。用茶匙分次的把已打散的鸡蛋混入,每加一茶匙又再继续搅拌均匀才加入下一部份的鸡蛋。 重复步骤直到完全混入即可。

Sift and fold plain flour (F) over the butter egg mixture (F) to combine. Transfer mixture into piping bag and refrigerate until needed.

Punch down the dough. Divide the dough into 20 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,然后把面团平均分割成20等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Flatten each dough and place some chocolate chips onto the center and roll it round and pinch to seal.  Place dough on baking tray lined with parchment paper or non stick baking mat. Repeat the same process for the balance bread doughs until completion.

Spray some water over the surface with fine mist nozzle. Final proof the buns in an unheated oven for another 50-60 mins.

Remove chilled coffee cream topping (F) from fridge 10 mins prior to using to allow it to soften.

Pipe topping (F) onto the buns (as per picture) and bake in preheated oven at 180C degrees for 15 mins or until golden brown. 

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

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