Thursday, October 26, 2017

黑糯米红豆糖水面包 Black Glutinous Rice Red Bean Dessert Buns

This bread is made with the  leftover glutinous rice red beans dessert pulp while hoping to catch a taste of this wonderful sweet dessert from the bread. Although it is devoid of milk and eggs, the bread still comes out soft and chewy.

Black Glutinous Rice Red Bean Dessert Buns

Ingredients 材料

710g Japanese Bread Flour 日本面包粉
200g Glutinous Rice Red Beans Dessert 黑糯米红豆糖水
3 Tsp Instant Dried Yeast 速溶干酵母
65g Castor Sugar 细砂糖
5g Salt 盐
100g Vegetable Oil 菜油
230g Warm Water 温水
80g Coconut Cream 浓椰浆

Store Bought Red Bean Fillings 市卖红豆馅料

Method 做法

Combine (A) together into a bowl of a stand mixer with hook attachment. Knead at medium speed approx. 20-25 mins, until the dough becomes smooth and pliable. The same applies when you are completely kneading by hand.

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 20 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20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 and wrap in the red bean fillings (B) and seal the edges and mould round. Flatten the dough slightly and use a sharp knife or scissors to make 4 cuts (as shown in pictorial) on the edge of the dough. Arrange the dough on a baking tray line with greased parchment paper. Space the doughs 4 inches apart to make room for the doughs to expand. 

Repeat the process for the balance 19 ps of dough.

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.

Bake in a preheated oven at 180C degrees for 15-16 mins or until golden brown.

Remove bread from oven and allow to cool on cooling rack.

Note 注意:
If you deemed the buns too much for your consumption, you may divide the dough into two equal portions after the 1st proofing. Half of it you may still proceed as per the above stated method to make buns with store bought red bean fillings. The balance half of the dough you may turn it into a loaf. 

For standard open lid bread loaf, bake it in a preheated oven at 170C degrees for 35-38 mins. For close lidded loaf, bake it at 210C degrees for 35-38 mins.

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

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