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.

Mocha Cookies Bread

Ingredients 材料
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

30g Unsalted Butter 无盐奶油

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

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.

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.

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.

Dice the butter ingredients in (C) and set aside to soften to room temperature before using.

Heat up milk (D) in microwave for 20 secs before adding in instant coffee powder and mix till dissolved. Set aside to cool.

Combine the softened butter (C) with castor sugar (C) into a mixing bowl and whisk to combine.

Add egg (C) and mix to incorporate. Stir in the cooled coffee mixture to combine. 

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.

Sprinkle the worktop with bread flour, use a rolling pin to roll dough into long rectangle shape. 

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. 

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. 

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.

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.

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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