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!

Sweet Peach Bread

Ingredients 材料
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

53g Unsalted Butter 无盐牛油

Method 做法

Use a food processor and blend the canned peach (A) into puree form.

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. 20-25 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.

Punch down the dough and divide the dough into 3 portions and mould it round. Let it rest for another 15 mins.

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.

Place bread dough (seams down) into a greased close lid loaf pan 21cmx12.5cmx11.5cmD.

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.

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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