Thursday, December 15, 2016

香桃切达奶酪甜面包 Cheddar Cheese Sweet Peach Bread

Time flies and in a couple of weeks time I will officially celebrate my blog's 2nd anniversary.

I originally started this blog with the intention of updating the progress of my self learning into baking  while also use it as a platform to store the tested and proven recipes for my future records. Many thanks to all of you for your support to keep me writing and maintaining this blog till today. I am not much of a talking nor writing person hence I am extremely short in making the blog more interesting.

I will continue to try and share more recipes whenever time permits.  Thank you all!

Cheddar Cheese Sweet Peach Bread

Ingredients 材料
365g High Protein Bread Flour 面包粉
50g Cake Flour 蛋糕粉
60g Castor Sugar 细砂糖
5g Instant Dried Yeast 速发干酵母
150g Peach Puree 香桃酱
1 Egg 鸡蛋
4g Salt 盐
50g Milk 鲜奶
175g Water 清水

50g Unsalted Butter 无盐奶油

Egg Wash 蛋液
Cheddar Cheese 切达乳酪 (grated 搅碎)
Mayonnaise 蛋黄酱

Method 作法

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. Divide the dough into 14 equal portions and mould it round. Let it rest for another 15 mins. 
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出. 面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成14等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟. 

Arrange the 14 pcs of round dough on baking tray line with greased parchment paper. Space the doughs 4 inches apart to make room for the doughs to expand. 


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, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.

Apply egg wash over the dough. Topped with mayonnaise and grated cheddar cheese.

Bake in a preheated oven at 180C degrees for 15-17 mins or until golden brown.

Remove bread from oven and allow to cool on cooling rack.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

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