Sunday, September 25, 2016

巧克力卡士德面包 Chocolate Custard Bread


If you prefer a cottony soft bread texture, I strongly advise the use of Tangzhong starter dough method in your bread making. Although it may seem cumbersome having to prepare it a day before the actual baking, however, with the cottony outcome you will eventually believe the advantages of going through this extra step.
您若是松软面包喜爱者的话,我建议采用汤种于面包制做步骤上。虽然这个步骤较费时因需要提前一天准备然后融入面包的制做上,但是制做出来的面包质松软保湿,就算麻烦还是值得的。

This is an interesting sweet bread recipe adapted from Alex Goh's 'Magic Bread'.
这道食谱取自于吴景发的‘烫出面包香’。


巧克力卡士德面包
Chocolate Custard Bread

Ingredients 材料
(A) Tangzhong 汤种
100g Bread Flour 高筋面粉
70g Malt Soya Milk 麦芽豆浆

(B)
360g Bread Flour 高筋面粉
100g Plain Flour 普通面粉
80g Castor Sugar 细砂糖
6g Sea Salt 海盐
20g Milk Powder 奶粉
9g Instant Yeast 即用酵母粉

(C)
175g Cold Water 冷水
65g Cold Eggs 冷鸡蛋

(D)
60g Unsalted Butter 无盐牛油

(E) Fillings 馅料
120g Instant Custard Powder 即用卡士德粉
23g Cocoa Powder 可可粉
300g Milk 牛奶
75g Roasted Macadamia Nuts 烤澳洲坚果 (chopped 切碎)

(F) Streusel Topping 酥菠萝 (Optional自选)
60g Sugar 砂糖
50g Butter 咸牛油
100g Bread Flour 高筋面粉


Method 做法


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.
将材料A的鲜奶,水及面粉一起混入锅里搅拌均匀成面糊后,以中小火加热,边煮边搅拌直到面糊开始转浓稠便离火,继续搅拌至无粒粒如婴儿粥般即可。

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. Refrigerate for at least 12 hours before using.
把汤种面糊转入一个干净的碗,马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。


In the bowl of the stand mixer fitted with dough attachment, add Tangzhong (A) together with all the of ingredients (B) and (C). Mix with lower speed until all ingredients are well combined.
首先将汤种面糊(A)及材料(B)和(C)混入搅拌器的钢盆中,以慢速度搅拌搓揉成团。

Add in butter (D) and slowly increase the speed to medium and continue kneading for approx. 20-25 mins, until the dough becomes smooth and pass the window pane test.
把牛油(D)混入面团然后依揉面标准程序继续以中速把面团搅拌大约20-25分钟,直到成撑得起薄膜的面团即可。


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.
将揉好的面团滚圆,收口朝下捏紧放入涂抹少许油的盆中,盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。


Sieve cocoa powder (E) into instant custard powder (E) and mix well. Add milk(E)  and mix till combined. Add roasted macadamia nuts (E) till incorporated. Transfer mixture into a sauce pan and stirring continuously until the mixture thickens to thick paste. Set aside.
将(E)可可粉过沥入卡士德粉(E)理混匀。然后加入牛奶(E)混合搅拌均匀。加入烤澳洲坚果碎(E)拌匀, 再倒入锅里用小火加热,不停地搅拌直到成糊状,离火备用。

Punch down the dough. Divide the dough into 16 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16等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to flatten the dough and wrap in the chocolate custard fillings (E) . Repeat the process for the balance 15 ps of dough.
台座上撒些高筋面粉,将松弛好的面团用擀面棍压扁并包入巧克力馅料(E)。再重复同样的做法把其余的15份面团完成。


Place the 7 pieces of dough into a greased 23cm tube cake mould and another 9 pieces of dough into another greased 22cm square baking mould. Allow to proof for 50 mins.
将7粒面团放入已涂上牛油的23公分空心蛋糕模里,剩余的9份面糊放入另一个22cm涂上牛油的方型模具,然后再次发酵50分钟。

Mix sugar (F) and butter (F) until crumbles by using hands. Add in flour (F) and mix until crumbly. Refrigerate until ready to use.
用手将糖(F)及牛油(F)混合拌成粗粒状。又拌入面粉(F)搅拌成沙粒状, 然后放置冷藏备用。


When the dough is ready, apply egg wash over the surface. Sprinkle some streusel toppings (F) on top.
在完成第二次发酵的面包表层上涂上蛋液。接着撒上少许酥菠萝。

Bake at the bottom level of a preheated oven at 180C degrees for 25 mins.
把烤模送入已预热的烤箱的底层,以180C度炉温烤25分钟。



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