Friday, September 30, 2016

松软麦芽面包 Cottony Soft Malt Raisin Bread

I am extremely fond of this bread which is not only soft but also rich in flavor.

This recipe is sufficient for 2 loaves of bread. Do remember to reduce the ingredients to half if you are making smaller quantity.

Cottony Soft Malt Raisin Bread

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

580g Bread Flour 高筋面粉
2 Tbsp Cake Flour 蛋糕粉
20g Rice Flour
12g Potato Flour
10g Soy Milk Powder 
7g Instant Yeast 即用酵母粉
60g Castor Sugar 细砂糖
10g Dark Muscovodo Sugar 黑砂糖
6g Sea Salt 海盐
40g Raisins
300g Soy Milk
60g Olive Oil

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.

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.

In the bowl of the stand mixer fitted with dough attachment, add Tangzhong (A) together with all the of ingredients (B) and mix with lower speed until all ingredients are well combined. 

Gradually increase the speed to medium and continue kneading for approx. 20-25 mins, until the dough becomes smooth and pass the window pane test.

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.

Punch down the dough. Divide the dough into 6 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6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 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 5 ps of dough.

Place 3 cylindrical bread dough each (seams down) into 2 greased loaf pan 21cmx11.5cmx6.5cmD.

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 175C 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175C度.

Bake in the lowest level of a preheated oven at 175C degrees for 35-38 mins until the top turns golden brown.

Remove bread from oven and turn it out onto cooling rack to cool.

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

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