Thursday, December 29, 2016

汤种班兰芝麻面包 Tangzhong Pandan Sesame Bread

Sesame seeds are excellent source of copper, calcium and many other dietary nutrition. On top of that, it further enhance the aroma of the bread I am sharing here with you today. In addition, I have incorporated pandan juice which will make the bread even more appetizing. 


Tangzhong Pandan Sesame Bread

Ingredients 材料

(A) Tangzhong 汤种面糊
25g Bread Flour 面包粉
65g Water 清水
65g Milk 牛奶

(B) Pandan Juice 班兰汁
20 pcs Pandan Leaves 班兰叶
300ml Water 清水

120g Overnight Tangzhong 隔夜汤种(A)
500g Bread Flour 面包粉
50g Cake Flour 蛋糕粉
85g Castor Sugar 细砂糖
7g Instant Yeast 速发酵母
30g Coconut Milk Powder 椰浆粉
250ml Pandan Juice 班兰汁
20ml Thick Coconut Milk 浓椰浆
1 Egg 鸡蛋
30g Black Sesame Seeds 黑芝麻

60g  Salted Butter 咸牛油

Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

Wash and cut pandan leaves to 1-2cm lengths into the blender. Add 300ml water and blend to extract the juice. Strain and discard the pulp.

Heat up pandan juice (B) in microwave on medium for 30 seconds. Allow the juice to cool to 35-38C degrees then stir in 1 Tbsp sugar (C) and instant yeast. Allow the mixture to stand for 10 mins until frothy.

With the exception of butter (D), combine ingredients (C) into a mixing bowl and knead until all ingredients are well combined.

Add in butter (D) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.

Place dough into a slightly greased bowl. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.

Punch down the dough. Divide the dough into 6 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6等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Grease bottom and sides of 2 nos of 21cmx12.5cmx11.5cmD loaf pan. Set aside.

Sprinkle the worktop with bread flour, roll each dough into 30 cm ropes. Take 3 ropes of dough and secure together by pressing at one end. Start braiding the ropes and seal the end by pinching the three ends together and tucking under the loaf.

Place each braided bread dough (seams down) into individual 21cmx12.5cmx11.5cmD loaf pan.

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, 将烤面团模从烤箱中取出, 烤箱打开预热刊至170C度.

Apply egg wash over the dough. Bake in the second lower level of a preheated oven at 170C degrees for 35-38 mins until golden brown.

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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