Friday, May 26, 2017

松软绿茶牛奶面包 Matcha Soft Milk Loaf


Whenever I have time, I will make a batch of tangzhong to use for several bread recipes which I plan to churn out within that short period. The advantage of incorporating Tangzhong in bread making lies on its ability to create softer and fluffier textured bread. Moreover, the bread remains soft for several days without refrigerating.  
每当我有时间的时候就会制做一批汤种面糊在短期间一次过制做出不同种类的面包。采用汤种面糊于面包制作的好处就是面团保湿程度高,烤出来的面包很松软。就算没冷藏保存数日后还是松软。


So here I am back to using this ever reliable method to create this ultra soft milk bread.
所以我又再次采用这项做法来弄出这道超软蓬松的面包咯!



松软绿茶牛奶面包
Matcha Soft Milk Loaf


Tangzhong 汤种面糊 (A)
50g Bread Flour 面包粉
125g Water 清水
125g Milk 牛奶

Bread Dough 面包团 (B)
180g Overnight Tangzhong 隔夜汤种(A)
600g High Protein Flour 面包粉
10g Salt 盐
80g Castor Sugar 细砂糖
11g Instant Yeast 即融干酵母
360ml Milk 牛奶
2 Large Eggs 大号鸡蛋

(C)
65g Unsalted Butter 无盐奶油

(D)
2 Tbsp Green Tea Powder 绿茶粉


(E) (Optional自选)
Egg Wash 全蛋液


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。


Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.
把汤种面糊转入一个干净的碗,马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。


With the exception of butter (C), combine Tangzhong and (B) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(C)以外,将材料(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 25-28 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25-28分钟,搓成为撑得起薄膜的面团.


Divide dough into 2 equal portions. One portion to remain as it is while the other portion to add with (D) green tea powder and knead till incorporated.
把面团分割成两等份。一份保持原味而另一份混入D绿茶粉继续搓揉均匀即可。



Place both doughs into separate (greased) bowls. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的两份面团滚圆,收口朝下捏紧放入两个已涂抹少许油的盆中,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 doughs. Divide each dough into 2 equal portions and mould it round. Let it rest for another 15 mins.
面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把两份面团平均分割成2等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息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, use a rolling pin to roll one set of each colored dough into 12"x6" rectangle shape. Stack one layer of green tea dough over the plain layer dough. Cut the dough into 1/2 length and place over each other to form 4 alternate layers. Cut this 4 layered dough into three lengths and braid together. Place each braided bread dough (seams down) into the prepared loaf pan.
台座上撒些高筋面粉,从休息好的四份面团里取出一份原味及一份绿茶味面团,用擀面棍擀成12寸x6寸的长方形,便把绿茶面团铺在原味面团上,再从搭好的面团分割成两长条,然后把两份长条搭起来形成个四个颜色的长型面团(如图)。最后再把面团分割成3长条编织起来,收口朝下朝内各自排入面包模具。





Repeat the same for the remaining set of plain and  green tea dough as per above. 
重复同样的步骤完成剩余的原味及绿茶面团。


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 2nd lowest level of a preheated oven at 170C degrees for 35-38 mins until golden brown.
面团刷上一层蛋液送入已预热至170C度的烤箱的第二最底层烘烤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。


Do link back to Coco Sweet Tooth if you have used any information as published in this blog.
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