Thursday, October 5, 2017

超软草莓酸奶面包 Super Soft Strawberry Milk Yoghurt Loaf

Apart from using milk, yoghurt is also a good alternative to creating soft fluffy bread. For this recipe, you may opt to use strawberry flavored yoghurt to further enhance the strawberry fragrance in the loaf.  That's the beauty of bread baking as you could custom made it with any available ingredients while still ended up with good outcome.

This recipe of meant for 2 whole loaves of bread, you may reduce the ingredients to half if you only need to make lesser quantity.

Super Soft Strawberry Milk Yoghurt Loaf

Ingredients 材料


670g Bread Flour 高筋面粉
50g Low Protein Flour 蛋糕粉
80g Castor Sugar 细砂糖
8g Instant Yeast 速溶干酵母
8g Salt 盐
3 Medium Eggs (中) 鸡蛋
50g Plain Yoghurt 原味酸奶
60g Milk 牛奶
260g Strawberry Milk 草莓牛奶

75g Unsalted Butter 无盐奶油

Directions 做法

In the bowl of the stand mixer fitted with dough attachment, add ingredients (A) and mix with lower speed until all ingredients are well combined. Alternatively you may follow the same sequence and combine the ingredients into a mixing bowl and hand knead till combined.
首先将材料A混入搅拌器的钢盆中,以慢速度搅拌搓揉成一个不粘手的面团。您若要是采用人工搓面的话, 只要依据同样的次序把材料混合手搓匀即可。

Add unsalted butter (B) and slowly increase the speed to medium and continue kneading for approx. 15-18 mins, until the dough becomes smooth and pass the window pane test. 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 and divide the dough into 4 equal parts. Mould it round and allow to rest for 15 mins.

Sprinkle the worktop with bread flour, use a rolling pin to roll dough into long rectangle shape. 

Start rolling out from the longer end of the dough into a roulade. 

Place 2 pieces of rolled  bread dough (seams down) into a greased close lidded loaf pan 20x12x11.5cmD


Repeat the same for the balance 2 pieces of rolled bread dough into another greased close lidded loaf pan 20x12x11.5cmD

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, 再侍发酵50-60分钟至八分满即可.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 210C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至210C度.

Bake in the medium rack of a preheated oven at 170C degrees for 35-38 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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