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. 

芝麻是铜,钙和许多其他饮食营养的优秀来源。用在此分享的面包烘焙上能更增进面包的香气,尤其是我再另加入班兰汁把面包的香味弄得更加香浓及开胃。


汤种班兰芝麻面包 
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

(C)
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

(D)
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.
将材料A的鲜奶,水及面粉一起混入锅里搅拌均匀成面糊后,以中小火加热,边煮边搅拌直到面糊开始转浓稠便离火,继续搅拌至无粒粒如婴儿粥般即可。



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.
班兰叶洗净切成1-2cm小段置入食物搅拌器的容器内,再加入300毫升清水搅碎成泥。过沥取汁,搁置备用。

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.
把班兰汁B用微波炉加热30秒钟,待班兰汁稍凉至35-38C度后便倒入一大汤匙细砂糖A和速发干酵母搅匀。静置10分钟让酵母活化起泡才使用。

With the exception of butter (D), combine ingredients (C) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(D)以外,将所有材料(C)混入一个盆中搅拌搓揉成为一个不粘手的面团.


Add in butter (D) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.
把牛油(D)混入面团然后依揉面标准程序继续搓揉大约20-25分钟,搓成为撑得起薄膜的面团.

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.
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 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.
准备两个刷上一层油质的21cmx12.5cmx11.5cmD面包模具,搁置备用。

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.
工作桌上洒上一些高筋面粉,将每份面团滚搓成30cm的长条形。取3條面团,用按压方式把三條面团尾端固定在一起。将3條面团左右互相往中间编织至尾端时再用按压方式把三條面团尾端固定在一起朝下即可。



Place each braided bread dough (seams down) into individual 21cmx12.5cmx11.5cmD loaf pan.
将编织好的两份面团收口朝下朝内各自排入21x12.5x11.5cmD面包烤模中。

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.
面团刷上一层全蛋液,把模具送入已预热至170C度的烤箱的第二底层烘烤35-38分钟至面包烤至金黄色即可。

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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