在我所制做的众多类面包中，这一道稍普通面包却是最吃香及受朋友，家属们欢迎的食谱。尤其是那富有椰香及椰糖的浓厚味道令许多人们回忆着幼小时所吃的传通椰子面包。
Ever since I found the natural way to produce soft fluffy vegan bread, I decided to also adopt the water roux with sponge dough method for this bread. With this method, the bread will turn out soft and fluffy while also stays fresh longer.
以往我都是采用直接法制做这类面包。自从成功地以天然的方法（无蛋无奶）制做出即蓬松又柔软的全素面包后，我决定再以这方法用于这道面包食谱，把面包做得更保湿及面团会延迟老化。
Sponge Dough 中种面团 (A)
280g Bread Flour 面包粉
35g Castor Sugar 细砂糖
35g Castor Sugar 细砂糖
20g Soy Milk Powder 黄豆粉
1 Tsp Instant Yeast 速发干酵母
70g Water 清水
Combine (A) ingredients into a mixing bowl and knead for 5 mins until a rough and slightly dry dough is formed. At this point, it is not necessary to knead till the window pane membrane stage. Cover the bowl with cling wrap and refrigerate the dough for min 12 hours or overnight.
把材料A一起混入搅拌盆中用手揉搓5分钟直到形成一个稍粗糙的面团即可。在这阶段时不需把面团搓至光滑撑得起薄膜的阶段。用保鲜纸盖上碗将面团冷藏12小时或隔夜后才使用。
Water Roux / Tangzhong 汤种面糊(B)
25g Bread Flour 面包粉
100g Water 水
Combine ingredients (B) 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B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. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.
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。剩余的汤种面糊可收入冰箱不超过4天。
Main Dough 主面团 (C)
Sponge Dough 中种面团 (A)
100g Tangzhong 汤种面糊 (B)
170g Bread Flour 面包粉
90g Cake Flour 蛋糕分
90g Cake Flour 蛋糕分
55g Castor Sugar 细砂糖
4g Salt 盐
2 Tsp Apple Cider Vinegar 苹果醋
75g Water 水
60g Corn Oil 玉米油
1/2 grated coconut 椰丝 (white part only)
100g gula melaka 椰糖 (chopped 切碎)
4 tbsp water 清水
2 pandan leaves 班兰叶 (knotted 打结)
1/4 tsp salt 盐
(For thickening 稠剂料)
(For thickening 稠剂料)
1 tsp cornflour 玉米粉
1 tbsp water 清水
Topping 表面装饰 (E)
Soy Milk 豆浆液
Method 做法
In a heatproof sauce pan, add sugar, salt, pandan leaves and water from ingredients (D). Cook the mixture until the sugar completely dissolved. Reduce the heat to medium, stir in grated coconut and cook until the gula melaka has evenly coated the grated coconut and until it is fairly dry.
在耐热锅中，加入椰糖，盐，香兰叶和水。以中火煮至糖完全溶解后再转小火，拌入椰丝拌搅至椰糖浆均匀地混入椰丝而同时椰丝稍微干燥即可。
Add cornflour mixture and continue to stir fry the grated coconut until it has turned fairly dry for easy handling when filling into the bread. Set aside to cool for later use.
拌入玉米粉混合再翻炒至椰丝内馅干燥及容易包入面包团里。搁置待凉备用。
在耐热锅中，加入椰糖，盐，香兰叶和水。以中火煮至糖完全溶解后再转小火，拌入椰丝拌搅至椰糖浆均匀地混入椰丝而同时椰丝稍微干燥即可。
Add cornflour mixture and continue to stir fry the grated coconut until it has turned fairly dry for easy handling when filling into the bread. Set aside to cool for later use.
拌入玉米粉混合再翻炒至椰丝内馅干燥及容易包入面包团里。搁置待凉备用。
In a bowl of the stand mixer, break the overnight sponge dough (A) into smaller pieces. Combine the balance of ingredients (C) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. Increase the mixer speed to medium and continue to knead for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
先把中种面团(A)撕成小块放入搅拌器的钢盆中，再将其余材料(C) 倒入，以慢速度搅拌搓揉成为一个不粘手的面团. 然后依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.
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.
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.
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16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.
Flatten each dough into a flat disc and place 1 heaping tablespoon of coconut filling (D) in the middle of the dough. Gather the edges and pinch to seal.
将每个面团用手掌压扁成扁圆皮，把一大汤匙的椰丝馅料D放置面团的中间，一边折一边转最后将收口捏紧。
Flatten each dough into a flat disc and place 1 heaping tablespoon of coconut filling (D) in the middle of the dough. Gather the edges and pinch to seal.
将每个面团用手掌压扁成扁圆皮，把一大汤匙的椰丝馅料D放置面团的中间，一边折一边转最后将收口捏紧。
Arrange the 16 pcs of round dough each to fit into any respective size greased (or lined with parchment paper) baking pan you own. Space the doughs 1-2 inches apart to make room for the doughs to expand.
将休息好的16个面团摆入您拥有的任何模具，模具里刷上不融化牛油(或铺上烘培纸)即可。面团之间应保留1-2寸的距离，给予面团膨胀的空间。
将休息好的16个面团摆入您拥有的任何模具，模具里刷上不融化牛油(或铺上烘培纸)即可。面团之间应保留1-2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.
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.
Coat the surface of the dough with a thin layer of soy milk.
面团表层刷上一层薄薄的豆浆液。
Bake the buns in the middle level of a preheated oven at 180C degrees for 15 mins or until golden brown.
放进已经预热至180C度的烤箱中层烘烤15分钟, 至表面呈现金黄色即可.
Remove buns 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。
