松软全麦面包 Fluffy Wholemeal Bread

Lately I have been experimenting on the use of egg whites in bread making and after several successful attempts, I am starting to think that egg whites is a good ingredients in creating soft texture bread. 
我近期来正试验着用蛋清来取代蛋黄于面包材料中，而从中多次得到良好的效果。因此我开始认定蛋清用于面包制作中有助于面包的松软的功效。

Whilst wholemeal breads are generally drier with coarser texture, I am happy to say that this bread recipe yields fairly soft and fluffy bread texture.
特别是用在全麦面包的制做上大有帮助，烘烤出来的面包松软可口，从这食谱所得到的效果我非常满意。赞！




松软全麦面包
Fluffy Wholemeal Bread

Water Roux / Tangzhong 汤中面糊(A)

70g Bread Flour 面包粉

155g Milk 牛奶

Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 

将材料A里的水和高筋面粉加入耐热锅／盆搅拌均匀成面糊，然后以中小火加热，边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. 

把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。

Main Dough 主面团 (B)

195g Tangzhong 汤种面糊 (A)

500g Bread Flour 面包粉

30g Low Protein Flour
50g Wholemeal Flour 全麦面粉
20g Milk Powder
7g Instant Yeast 速发干酵母
65g Castor Sugar 细砂糖
130g Egg Whites
115g Water

55g Double Cream
1 Tbsp Apple Cider Vinegar
7g Salt 盐

(C)
45g Unsalted Butter 无盐奶油

Method 做法

In a  bowl of the stand mixer with dough hook attachment, combine ingredients (A) & (B) and mix with lower speed until all ingredients are well combined. 

将所有材料(A)和(B) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and slowly increase the speed to medium and continue kneading for approx 20-25 mins, until the dough becomes smooth and elastic. 
把切成小块的奶油C加入然后依照片揉面标准程序继续以中速把面团搅拌（大约20-25分钟）成为富有弹性和光滑的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 6 equal portions and mould it round. Let it rest for another 15 mins.

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  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. 把面团平均分割成6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.

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 shorter end of the dough into a roulade. Repeat the process for the balance 5 ps of dough. 
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的五份面团完成。

Place the 3 cylindrical bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD. Repeat the same process for the balance 3 bread dough into another greased loaf pan of equivalent size.
将卷好的三份面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。再把其余的三份面团排入另一个同等及已涂抹不可融化奶油的面包烤模中。

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, 将烤盘从烤箱中取出, 烤箱打开预热刊至170C度.

Bake in the lowest level of a preheated oven at 170C degrees for 35-40 mins.

然后送入已经预热至170C度的烤箱中层烘烤35-40分钟.

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. 

蛋白班兰蛋糕卷 Egg Whites Pandan Swiss Roll

I was left with a tub of egg whites from the recent making of Indonesia lapis layered cakes 2 weeks ago. Hence I searched from the net for recipes to ease up the leftover egg whites and I came across a white cake recipe from Ann Low's blog which seemed easy and yummy.

前两个星期我因制做了两道印尼千层蛋糕而剩下一大罐的蛋清。为了用掉那些蛋清，我便在网络上寻找能帮助运用蛋清的烘培食谱，最后便于Ann Low's 的博客里看上了一道即简易而又美味的蛋白蛋糕卷的食谱。

To enhance the taste and outlook of the roll cake, I have made some adaptations to arrive at my duo flavor version.

我在原著的食谱里做了少许修改来制做这道双味蛋糕卷的版本。

Thank you Ann Low for this inspiring cake recipe. 

非常感谢Ann Low食谱给予的灵感。

蛋白班兰蛋糕卷
Egg Whites Pandan Swiss Roll

Ingredients 材料

(A)
3 Tbsp Corn Oil 玉米油
60g UHT Fresh Milk 鲜奶

20g Caster Sugar 细糖
1/4 Tsp Salt 盐
40g Plain Flour 中筋面粉
10g Rice Flour 粘米粉
1/2 Tsp Vanilla Powder 香草粉

(B)
2 Tbsp Corn Oil 玉米油
40g UHT Fresh Milk 鲜奶

15g Caster Sugar 细糖
29g Plain Flour 中筋面粉
7g Rice Flour 粘米粉
1 Tbsp Pandan Extract 班兰精

(C)
282g Egg Whites 蛋白
60g Caster Sugar 细糖

(D)
130g Pandan Kaya Jam 班兰加央

Directions 做法

Combine plain flour, rice flour and vanilla powder of (A) evenly. Sift and set aside. 

材料A里的中筋面粉，粘米和香草粉一起加入碗用沥网过筛。搁置待用。

Repeat the same process for the flour ingredients from (B). Set aside.

也把材料B的粉料如上的做法然后搁置待用。

Line and grease a 38x17cm baking tray with parchment paper. 

在38x17cm的烤盘铺上烘焙纸，纸上涂抹少许油脂。

Preheat oven at 160C degrees

烤箱预热160度。

In a mixing bowl, add corn oil, milk, salt and sugar (of A) together and mix evenly. Sift in sifted flour mixture (A) and use a hand whisk to combine. Set aside.

把材料A的玉米油，鲜奶，盐 和糖一起倒入碗，搅匀。再把之前过沥好的粉料A沥入，用打蛋器捣匀。搁置待用。

In another mixing bowl, combine corn oil, pandan extract, milk and sugar (of B) together until mixed. Sift in sifted flour mixture (B) and use a hand whisk to combine. Set aside.

在另一个搅拌碗中，把材料B的玉米油，鲜奶，班兰精和糖一起倒入碗，搅匀。再把之前过沥好的粉料B沥入，用打蛋器捣匀。搁置待用。

In a dry and grease free mixing bowl, whisk the cold egg whites (C) until frothy. Add 1/2 of the castor sugar and continue whisking until the meringue thicken and increase in volume before sifting in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down. This is crucial step to prevent the cake from breaking during rolling.

把材料C的冷藏蛋白倒入另一个搅拌盆里，用搅拌机将蛋白(C)打至粗泡状。将一半的幼糖倒入继续搅打至体积变大后再把剩余的幼糖沥入，以快速把蛋白打至发泡而蛋白会固定于容器内，倒扣时也不会流动即可，否则在卷蛋糕的时候容易破裂。 

Divide the meringue into 2 portions of 136g and 205g respectively.

将打发的蛋白霜分成两份量。一份为136克而另一份为205克。

From the 1st portion of 136g , add 1/3 of the beaten egg whites into the pandan cake batter (B) and fold to incorporate. Continue to fold in the balance beaten egg whites with rubber spatula until evenly combined. Set aside. 

从136克的第一份蛋白霜里，取出1/3份量的蛋白霜拌入班兰面糊B中用橡皮刮刀拌合。接着才加入其余的蛋白霜，轻轻的从容器底部刮起拌匀。搁置待用。

From the 2nd portion of 205g , add 1/3 of the beaten egg whites into the vanilla cake batter (A) and fold to incorporate. Continue to fold in the balance beaten egg whites with rubber spatula until evenly combined. 

从205克的第二份蛋白霜里，取出1/3份量的蛋白霜拌入香草面糊A中用橡皮刮刀拌合。接着才加入其余的蛋白霜，轻轻的从容器底部刮起拌匀。

Pour the 2 cake batters alternately into the prepared baking tray. Level the surface, tap the baking tray on the countertop to release trapped air pockets. Transfer the baking tray into the middle rack of a preheated oven and bake at 160C degrees for 15-16 mins until the surface has browned and cake springs back when press. 

把两种蛋糕糊交替地倒入烤盘。 用小刮板将表面抹平。烤盘在桌面上轻敲几下震出气泡后送入预热的烤箱中层以160度烘烤15-16分钟左右或至到表面呈金黄色，触感有弹性即可。

Invert the cake onto a damp kitchen towel and remove the baking tray and parchment paper. Immediately roll up the cake with the kitchen towel before placing it to cool on a cooling rack. 

蛋糕出炉后，马上倒扣摆上一块湿台布，把烘培纸撕开趁热用台布把蛋糕卷起来摆在铁架上散热。 

Heat up pandan kaya jam in microwave for 30 seconds to soften. 

把班兰加央放入微波炉30秒加热软化。

Unroll the cooled cake, spread a layer of the pandan kaya jam over the cake top. 

将已冷却的蛋糕卷打开，把班兰加央涂抹上蛋糕表面。 

Roll up the cake

再次把蛋糕卷起来。 

Once the cake is rolled up, twist the two sides of the kitchen towel / parchment paper and refrigerate the wrapped cake for 1 hour to set. 

卷完后用蛋糕纸包住蛋糕体，两端稍微扭紧，冷藏1小时待蛋糕卷定型。 

Remove parchment paper, trim both ends and slice to serve. 

去掉蛋糕纸，切去两头就可享用。 

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