Monday, September 5, 2016

豹纹吐司 Leopard Print Loaf


Ever since I started teaching my two maids on baking, our gardener also wanted to follow suit. Last week, I taught him to bake his first cake and today he wanted to try his hands on bread making.
自从我开始教导家里的两位女庸烘焙后,就连园丁也向我要求学习。上个星期我才开始教他做成他第一道蛋糕,今天他开口说想跟我学习做面包。



So when I have now 3 eager learners, I decided to use this recipe from Carol's blog as a training subject whereby each of them worked on one type of bread dough to complete this multi flavored bread. For beginners, I made them knead the dough entirely by hand as I believe it is a good way to build their understanding on handling bread dough. By the end of the session, all of them show great potential in bread making.
现今竟然多了3位有心好学的门徒,我便采用了胡涓涓博客里的食谱为这次的训练题材。让各自制做其中一份的面包团来完成这份三种口味的甜面包。由于他们三位都是初学者,我选择让他们完全用手搓揉至面团形成为止,对我而言用手搓揉面团有助于对方对面包制作的学问。当面包顺利的完成后,他们三位都显出巨大的潜能力。

The bread turns out beautifully crafted with soft pillowy texture. Well done!
烤出来的面包完美,口感松脆内软。做的好!


豹纹吐司
Leopard Bread

Ingredients 材料

(A) Milk Dough 牛奶面团
195g Bread Flour 面包粉
13g Castor Sugar 细糖
2g Sea Salt 海盐
2g Instant Dry Yeast 速发干酵母
137g Soy Milk 豆浆
20g Unsalted Butter 无盐牛油

(B) Coffee Dough
130g Bread Flour 面包粉
9g Castor Sugar 细糖
1g Sea Salt 海盐
1g Instant Dry Yeast 速发干酵母
91g Warm Soy Milk 温豆浆
1/2 Tsp Instant Coffee Powder 速溶咖啡精
13g Unsalted Butter 无盐牛油

(C) Coco Dough
130g Bread Flour 面包粉
13g Cocoa Powder 可可粉
9g Castor Sugar 细糖
1g Sea Salt 海盐
1g Instant Dry Yeast 速发干酵母
104g Soy Milk 豆浆
13g Unsalted Butter 无盐牛油



Method 做法

With the exception of butter, combine all ingredients (A) into a mixing bowl and knead until all ingredients are well combined.
除了牛油以外,将所有材料(A)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.

把牛油混入面团然后依揉面标准程序继续搓揉大约20-25分钟,搓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. Refrigerate the dough until the balance 2 doughs are ready for proofing. 
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, 把面团冷藏至其余的两种面团完成搓揉程序才取出。

Heat up soy milk (B) in microwave for 1 min. Stir in instant coffee powder to combine. Allow to cool before using.
豆浆(B)采用微波炉加热1分钟后,加速溶咖啡精,搅匀待凉备用。




With the exception of butter, combine all ingredients (B) into another mixing bowl and knead until all ingredients are well combined.
除了牛油以外,将所有材料(B)混入另一个盆中搅拌搓揉成为一个不粘手的面团.



Add in butter and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.

把牛油混入面团然后依揉面标准程序继续搓揉大约20-25分钟,搓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. Refrigerate the dough until the last dough is completed and is ready for proofing. 
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, 把面团冷藏至最后一项的面团完成搓揉程序才取出。



With the exception of butter, combine all ingredients (C) into a mixing bowl and knead  until all ingredients are well combined.
除了牛油以外,将所有材料(C)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.

把牛油混入面团然后依揉面标准程序继续搓揉大约20-25分钟,搓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. Remove the earlier 2 doughs from the fridge.
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, 把之前冷藏的两项面团取出。

Allow the 3 doughs to proof for an hour or until the dough doubled in size.
把3份面团一起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.

Gently deflate the doughs. Remove the doughs from their respective bowls and place it on a floured worktop. Divide each colour dough into 8 equal portions and mould it round. Let it rest for another 15 mins.
将发酵好的三份面团从盆子移出. 面团表面也洒上一些高筋面粉, 用手轻轻的压下面团挤出气体. 把每份面团平均分割成8等份, 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, roll a coffee dough into a 12cm oval tube. Now use a rolling pin to roll the cocoa dough into a 12cm flat rectangular shape. Wrap the cocoa dough over the coffee dough and pinch to seal the edges. Proceed to roll out a piece of the milk dough into flat rectangular shape sufficient enough to wrap over the coffee cocoa dough. Pinch to seal the edges.
台座上撒些高筋面粉,首先将休息好的咖啡小面团用擀面棍擀成长约12cm的條状。接着把可可小面团擀成约12cm的椭圆长型,把咖啡面团放置于可可面团中央,然后卷起两尾收口捏紧。最后把牛奶小面团擀成椭圆长型,把卷起的咖啡可可面团团放置于面团中央,然后卷起两尾收口捏紧。

Repeat the process for the balance 7 sets of various doughs. 
再重复同样的做法把其余的七份面团完成。

Arrange 4 sets of dough together. Stack the other 4 doughs over it.  Pull the two ends of the doughs together and twist to combine as one.
把四套面团排在一起,再把剩余的四份面团堆在上面。拉一拉全部面部的两尾端,扭成一体结合起来。


Place the bread dough into a greased close lid loaf pan 20cmx12cmx11.5cmD.
将面团排入已涂抹少许不可融化奶油的面包烤模中20x12x11.5cmD以免沾粘。


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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