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.

Dragon Fruit Bread Cake

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

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

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

20g Unsalted Butter 无盐牛油油

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

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

100g Milk 鲜奶

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.


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.

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 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.

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.

Place each 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.

Combine and sift together (F) into a bowl. Set aside.

In another mixing bowl, whisk eggs with castor sugar (E) until pale and fluffy. 

Sift in sifted flour mixture (F) in two additions with adding (G) in between. Light whisk to combine.

Combine (H) together until mixed. Scoop 1/4 of cake batter into the vanilla butter mixture and whisk to combine.

Transfer the mixture back into the balance cake batter. Fold to combine.

Divide batter into 2 equal portions and pour it over the well proofed bread doughs.

Bake in the middle rack of a preheated oven at 175C 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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