Monday, January 2, 2017

龙珠果面包蛋糕 Dragon Fruit Bread Cake


Following my last successful attempt incorporating dragon fruit into bread making, I went on to spice up the bread by integrating this phytonutrient rich fruit with cake batter and turning it into a bread cake.
自从前阵子采用了龙珠果于面包制作得到了良好的效果后,我又再次将这植物营养素丰富的果肉配用于面包及蛋糕糊的结合作品上调出这道面包蛋糕。



龙珠果面包蛋糕
Dragon Fruit Bread Cake

Ingredients 材料
(A) Tangzhong 汤种
65g Bread Flour 高筋面粉
55g Water 清水

(B)
225g Bread Flour 高筋面粉
15g Cake Flour 蛋糕粉
4g Instant Yeast 即用酵母粉
45g Castor Sugar 细砂糖
3g Sea Salt 海盐

(C)
45g Cold Dragon Fruit Puree 龙珠果泥
50g Cold Whipping Cream 淡奶油
40g Cold Milk 冷鲜奶
30g Cold Eggs 冷鸡蛋

(D)
20g Unsalted Butter 无盐牛油油

(E) Cake Layer 蛋糕层
160g Castor Sugar 细砂糖
6 Eggs 鸡蛋

(F)
260g Plain Flour 中筋面粉
1 Tsp Baking Powder 发酵粉

(G)
100g Milk 鲜奶

(H)
120g Salted Butter 咸奶油 (melted 融化)
2 Tsp Vanilla Extract 香草精


Method 做法


Combine ingredients (A) and mix until well to form a dough. Place a piece of cling wrap directly onto the paste and allow to cool. Refrigerate for at least 12 hours before using.

将材料A的滚水加入面糊A中搅拌成团,马上在面糊表层铺上一层保鲜纸等冷却后冷藏12小时后才可使用。



With the exception of butter (D), combine 112g of Tangzhong (A), (B) and (C) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(D)以外,将112g汤中(A), (B)及(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 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. Divide the dough into 2 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2等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.


Grease and line bottom and sides of 2 nos of 21cmx12.5cmx11.5cmD loaf pan. Set aside.
准备两个21cmx12.5cmx11.5cmD面包模具,模具低和则边铺上烘焙纸然后刷上一层油质以免粘黏,搁置备用。


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 longer end of the dough into a swiss roll. Repeat the process for the balance 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,长度同烤模向宽,然后由长段卷起。再重复同样的做法把其余的面团完成。

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


Combine and sift together (F) into a bowl. Set aside.
把材料F一起混合,过沥入碗中搁置备用。

In another mixing bowl, whisk eggs with castor sugar (E) until pale and fluffy. 
在另一个搅拌盆中把E的鸡蛋和砂糖打发均匀至浓稠。



Sift in sifted flour mixture (F) in two additions with adding (G) in between. Light whisk to combine.
分两次沥入过沥的粉料F,间中加入G然后用打蛋器搅匀。

Combine (H) together until mixed. Scoop 1/4 of cake batter into the vanilla butter mixture and whisk to combine.
把材料H一起混合入小碗,混匀。接着取出1/4蛋糕糊混入H搅匀成糊。

Transfer the mixture back into the balance cake batter. Fold to combine.
再转入其余的蛋糕糊一起拌匀。

Divide batter into 2 equal portions and pour it over the well proofed bread doughs.
将面糊分成两等份,倒入已
发酵好的面包团上即可烘烤。

Bake in the middle rack of a preheated oven at 175C degrees for 30 mins.
把模具放进已经预热至175C度的烤箱中层烘烤30分钟即可.

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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