Tuesday, October 11, 2016

摩卡甜饼面包 Mocha Cookies Bread


If you are craving for sweet bread, here is one highly recommended rich coffee flavored soft bread recipe which is sure to please.
您若爱吃甜面包,这正是一道我强力推荐的浓香咖啡软面包食谱,您一旦做成后必会受欢迎。


摩卡甜饼面包
Mocha Cookies Bread

Ingredients 材料
(A)
350g Bread Flour 高筋面粉
20g Cake Flour 蛋糕粉
8g Instant Yeast 即溶速发干酵母
50g Castor Sugar 细砂糖
7g Sea Salt 海盐
1 Large Egg 鸡蛋 (大)
175g Milk 牛奶

(B)
30g Unsalted Butter 无盐奶油

(C)
60g Salted Butter 咸奶油
60g Unsalted Butter 无盐奶油
1 Grade B Egg 鸡蛋 (小)
100g Cake Flour 蛋糕粉
100g Ground Almond 杏仁粉
1g Baking Powder 烘培粉
60g Castor Sugar 细砂糖

(D)
10g Milk 牛奶
4g Instant Coffee Powder 速溶咖啡粉


Directions 做法


In the bowl of the stand mixer fitted with dough attachment,  add ingredients (A) 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.
首先将材料A混入搅拌器的钢盆中,以慢速度搅拌搓揉成一个不粘手的面团。您若要是采用人工搓面的话,只要依据同样的次序把材料混合搓匀即可。


Add unsalted butter (B) 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.
加入无盐牛油(B)然后依照揉面标准程序继续以中速把面团搅拌(大约15-18分钟)成撑得起薄膜的面团。手搓面团也是以相同的标准程序将面团搓成撑得起薄膜的面团。


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。

Dice the butter ingredients in (C) and set aside to soften to room temperature before using.
材料C的两种奶油切丁,搁置于温室软化备用。

Heat up milk (D) in microwave for 20 secs before adding in instant coffee powder and mix till dissolved. Set aside to cool.
把材料(D)的牛奶送入微波炉烧热20秒后,加入咖啡粉混匀,搅匀后待凉备用。


Combine the softened butter (C) with castor sugar (C) into a mixing bowl and whisk to combine.
将温室溶化的奶油C放入容器中,再放入砂糖搅拌均匀。

Add egg (C) and mix to incorporate. Stir in the cooled coffee mixture to combine. 
接着加入鸡蛋C搅匀。这时把冷却的咖啡液D混入奶油霜里,搅匀。


Sift in cafe flour and baking powder. Add ground almond and use a rubber spatula to combine until the cookie dough is formed. Transfer cookie dough into cling wrap and refrigerate until ready to use.
最后放入过滤好的C蛋糕粉,杏仁粉,烘烤粉,用橡皮刮刀拌匀,制成面团。 将面团用塑料薄膜包裹后放入冰箱备用。

Punch down the dough and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,又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 dough into long rectangle shape. 
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.


Remove mocha cookie dough from the fridge. Place a sheet of plastic wrap over the cookie dough and use a rolling pin to roll out the cookie dough into a slightly smaller rectangle than the bread dough. 
将摩卡甜饼面团从冰箱取出,然后在表层铺上一张保鲜纸,用擀面棍把面团擀成比面包面团稍微小一号的长方形. 

Remove the plastic wrap and position the rectangle cookie dough over the bread dough. Start rolling out from the longer end of the dough into a roulade. 
摩卡甜饼面团擀好后,除掉保鲜纸后马上移植摆上面包面团上,由长段卷起随着卷完成瑞士蛋糕卷,并把接口收掐合好。

Cut the roulade into two equal length. Use a knife to cut through the middle (lengthwise as per picture) on one of the cut dough. Using criss crossing method, plait the dough and place it into a greased bread mould.
将擀好的面团切成两断。一份用刀从中间切开(如图), 互相交叉地拧在一起后放入已涂抹少许油脂的面包烤模内。

For the other half of the cut dough, slice it into 2cm thick. Alternate the placement of each 2cm cut dough into another greased bread mould.
另一份面团用刀深深地切开,厚度为2厘米。将切好的面团交错地左右拉开放入另一个已涂抹少许油脂的面包烤模内。


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 180C 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180C度.

Bake in the lowest level of a preheated oven at 180C degrees for 30 mins until the top turns golden brown.
然后送入已经预热至180C度的烤箱中层烘烤30分钟至表面呈现金黄色即可。

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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