Thursday, November 24, 2016

香桃甜面包 Sweet Peach Bread


Made this with the leftover canned peach from the recent cheesecake posting. The bread turns out sweet with rich aroma of peach with a beautiful hue of orange. Love it!
这批面包是采用了上个星期制做乳酪蛋糕所剩余的罐头桃子为主要材料。结果烤出来的面包富有香浓的桃子口味,而且还给面包体添加了美丽的橙色色彩,超级满意!


香桃甜面包
Sweet Peach Bread

Ingredients 材料
(A)
380g High Protein Bread Flour 高筋面粉
90g Cake Flour 低筋面粉
50g Castor Sugar 细砂糖
6g Instant Dried Yeast 速溶干酵母
115g Peach Puree 桃子泥
1 Large Egg 鸡蛋(大)
5g Salt 盐
50g Milk 鲜奶
100g Water 清水

(B)
53g Unsalted Butter 无盐牛油


Method 做法


Use a food processor and blend the canned peach (A) into puree form.
把罐头桃子A放入食物搅拌器搅碎成泥。

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. 20-25 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20-25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 3 portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,把面团分割成3等份后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 each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 2 ps of dough.
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,宽度同烤模短向宽,然后由短卷起。再重复同样的做法把其余的两份面团完成。

Place bread dough (seams down) into a greased close lid loaf pan 21cmx12.5cmx11.5cmD.
将卷好的面团收口朝下朝内排入已涂抹少许不可融化奶油的面包烤模中21x12.5x11.5cmD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 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.

Close the lid and bake in the middle lower level of a preheated oven at 210C degrees for 30 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30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。



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