Tuesday, January 10, 2017

浓香巧克力面包 Sinfully Rich Chocolate Buns


My aunt gave me 3kg of baking chocolates recently and that spurs me into making more chocolate flavored pastries and bread which our household utterly love.
前一阵子我新加坡的二姑送了我三大公斤的巧克力豆而激发我制做出更多巧克力口味的甜品给予家中爱吃巧克力的成员们。

To create softer bread texture, I opted to use overnight tangzhong method into this recipe and very happy with the results.
为了达到更松软的面包质体,我选择花多些功夫和时间准备隔夜汤种面团然后再混入主面包的材料里即达到非常理想的效果。


浓香巧克力面包
Sinfully Rich Chocolate Buns

Ingredients 材料
(A) Tangzhong 汤种
15g Bread Flour 面包粉
35g Water 清水
35g Milk 牛奶

(B)
70g Overnight Tangzhong 隔夜汤种(A)
230g Bread Flour 面包粉
20g Cake Flour 蛋糕粉
1 Tbsp Cocoa Powder 可可粉
40g Dark Muscavado Sugar 黑砂糖
30g Castor Sugar
4g Instant Yeast
4g Salt 盐
100ml Chocolate Milk 牛奶巧克力
30g Egg 鸡蛋
40g Milk Chocolate (grated 切丝)

(C)
30g  Unsalted Butter 无盐奶油

(D) Fillings 馅料
Cheddar Cheese 切达乳酪
Chocolate Buttons 巧克力豆

(F) Topping 表面装饰
Egg Wash 全蛋液
Melted Chocolate 融化巧克力酱


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。


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


Add in butter (C) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.
把牛油(C)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 9 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,再把面团平均分割成9等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, flatten each dough into a disc or rectangular shape. Wrap adequate amount of fillings (D) and seal the edges. Repeat the process for the balance 8 ps of dough.座面上撒些高筋面粉,将休息好的面团用擀面棍把面团压扁成圆或长方型,包入馅料D捏紧收口。再重复同样的做法把其余的8份面团完成。

Arrange the dough on baking tray line with greased parchment paper or silicon mat. Space the doughs 4 inches apart to make room for the doughs to expand.
将整形好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离,给予面团膨胀的空间。


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. Bake in the middle rack of a preheated oven at 180C degrees for 15-16mins or until cooked.
面团刷上一层蛋液,把烤盘送入已预热至180C度的烤箱内烘烤15-16分钟至面包烤熟即可。

Remove bread from oven and allow to cool on cooling rack.
烤好后放在铁网架上放凉。

Garnish the surface with melted chocolate.
待面包冷却后便可在表层上淋上融化巧克力酱。



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