Saturday, October 15, 2016

绿豆鸡蛋吐司 Mung Bean Egg Loaf


I love bread making as it is more versatile than cake baking. You can easily adapt it by introducing most food ingredients by binding it together to create the desired dough. This time I decided to try incorporating mung bean dessert into the dough in hope to create a different flavor bread.
在众多的烘焙工作中,我比较爱制做面包。面包其实并不难做,只要掌握了制做过程及技巧后就能任意变通,可以混入许多食物及配料来制成您所要的面团。今天我选择采用剩余的绿豆糖水及渣料混入这道面包食谱里,希望能做出另一种风味。


As you can see from the photos, this bread is entirely hand kneaded by our gardener who is now an avid student of mine. This being his 4th attempt in bread making, his skills has improved so much and I just sit back and watch the entire works. Well done!

从图片中可见到,这项面包是我的新门徒园丁完全用手搓捏而成的。虽然这是他的第四道新学作品,看来他倒是进步很多而我根本都不需要亲自下手,坐看他顺利的完成制作面包的整个过程。赞!



绿豆鸡蛋吐司
Mung Bean Egg Loaf

(A)
570g Bread Flour 高筋面粉
80g Castor Sugar 细砂糖
2 Tsp Instant Yeast 速发干酵母
3 Eggs 鸡蛋 
1 Egg Yolk 蛋黄
150g Mung Bean Dessert 绿豆糖水渣
100g Milk 牛奶
4 Tbsp Milk Powder 奶粉

(B)
50g Salted Butter 咸牛油


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 hand 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手搓匀即可。




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。

Punch down the dough and divide the dough into 2 equal parts. Mould it round and allow to rest for 15 mins.
将面团用手压除气体,平均分割成两等份。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 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.



Start rolling out from the longer end of the dough into a roulade. 
由长段卷起随着卷完成瑞士蛋糕卷,并把接口收掐合好。


Place the 2 pieces of rolled  bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD. 
将卷好的两份面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD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 170C 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170C度.

Bake in the medium rack of a preheated oven at 170C degrees for 35-38 mins.
然后送入已经预热至170C度的烤箱中层烘烤35-38分钟.

Cover the top with aluminum paper towards the later half of the baking time to prevent over browning due to the high eggs content in the recipe.
由于吐司蛋量高很容易上色,所以在烤制过程中,中途时要提早加盖锡纸以免表面上色过深。

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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