Saturday, November 26, 2016

美式切达乳酪面包 American Butter Cheddar Cheese Bread


Having made so many types of breads over the last 4 years, until now I am still spoilt for choices when referring to the many baking books I have accumulated. Usually I would start with books from the reliable authors then move on to choose based on the ease of preparation. And when I do have the luxury of time, I will choose more elaborate recipes which yield the best bread texture.
虽然这四年里尝试制做了许多种类的面包,至今我还是能在所收集的烘培书籍找到还没尝试过的食谱。每当我从中选择食谱时,一般都会从书籍的作者开始然后从中以简易度来决定采用任何食谱。若是有空的话那么就会选较复杂而又能给予最松软的面包食谱来参考。

Here is another good selection adapted from Alex Goh's ' Magic Bread' with soft and fluffy texture.
今天这项面包超级松软富有口感是取于吴景发的“汤出面包香”为题材。


美式切达乳酪面包
American Butter Cheddar Cheese Bread

Ingredients 材料
(A) Tangzhong 汤种
150g Bread Flour 高筋面粉
105g Water 清水

(B)
250g Bread Flour 高筋面粉
100g Plain Flour 蛋糕粉
20g Milk Powder奶粉
8g Instant Yeast 即用酵母粉
100g Castor Sugar 细砂糖
6g Sea Salt 海盐

(C)
190g Cold Milk 冷鲜奶
60g Cold Eggs 冷鸡蛋

(D)
60g Unsalted Butter 无盐奶油
60g Cheddar Cheese 切达乳酪

(E)
50g Raisins 葡萄干

(F) Toppings 表面装饰
Egg Wash 全蛋液
Almond Slice 杏仁片


Method 做法


Add boiling water from (A) flour and mix until well blended to form a dough. Place a piece of cling wrap directly onto the paste and allow to cool. Refrigerate for at least 12 hours before using.
将材料A的滚水加入面糊A中搅拌成团,马上在面糊表层铺上一层保鲜纸等冷却后冷藏12小时后才可使用。

In the bowl of the stand mixer fitted with dough attachment, add Tangzhong (A) together with all the of ingredients (B), (C) and mix with lower speed until all ingredients are well combined. 
首先将汤种面糊(A)及材料(B)和(C)混入搅拌器的钢盆中,以慢速度搅拌搓揉成团。



Add in (D) and slowly increase the speed to medium and continue kneading for  approx. 18-22 mins, until the dough becomes smooth and pass the window pane test before adding in (E) to combine.
把(D)混入面团然后依揉面标准程序继续以中速把面团搅拌大约18-22分钟,直到成撑得起薄膜的面团再加入(E)混匀即可.


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. Divide the dough into 16 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16等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.


Sprinkle the worktop with bread flour, use a rolling pin flatten the dough and roll up each dough into oval shape. 
台座上撒些高筋面粉,将休息好的面团用擀面棍把面团压扁,然后把每份面团券起来成椭圆形.


Place 11 pcs of bread dough (seams down) into a greased 23cm tube cake mould. The balance 5 pcs of dough can be placed into another smaller baking pan. 
将11个卷好的面团收口朝下朝内平均的排入一个23公分已涂抹不可融化奶油的空心蛋糕模具。剩余的5份面团可以置入另一个烤盘上。

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.

Egg wash the surface and top with almond slices (F). 

面团表层搽上蛋液,然后铺上杏仁片F做装饰



Bake in the middle level of a preheated oven at 175C degrees for 30 mins until the top turns golden brown. 
然后送入已经预热至175C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。




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