沙菠蘿布丁面包 Crumble Bread with Custard Filling

Sharing another adapted super soft and yummy bread recipe from one of my frequently used recipe book 天然手作面包101道 by 周老师的美食教室. 

再次与您分享一道好好吃即Q软的面包食谱，这也是我所收藏的食谱书中经常使用的书籍，那就是“天然手作面包101道 by 周老师的美食教室 “。



沙菠蘿布丁面包
Crumble Bread with Custard Filling


Ingredients 材料

Bread Dough 面包面团 (A)
260g Full Cream Milk 牛奶
50g Whipping Cream 淡奶油
6g Instant Dry Yeast 快述干酵母
495g Bread Flour 面包粉
105g Low Protein Flour 低筋面粉
120g Castor Sugar 细砂糖
6g Salt 盐
2 Eggs 鸡蛋

(B)
60g Unsalted Butter 无盐奶油

Custard Filling 布丁馅料 (C)
510g Full Cream Milk 牛奶
102g Sugar 糖
80g Plain Flour 面粉
30g Butter 奶油
2 Egg Yolks 蛋黄
1 Tsp Vanilla Extract 香草精

Toppings 沙菠蘿装饰 (D)
85g Butter (room temp) 奶油（室温软化）
68g Icing Sugar 糖粉
127g Bread Flour 面包粉

Directions 做法

Combine all ingredients (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.

将所有材料(A) 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 (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.
把切成小块的奶油B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 an hour 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60分钟或至少两倍大.

While waiting for the 1st proofing, prepare the custard fillings (C) by incorporating milk, sugar and flour into a heatproof saucepan. Add butter into the mixture and cook while stirring continuously with a spatula until the mixture starts to boil and thicken. Remove from the pan from heat and stir in egg yolks and vanilla extract till evenly mixed.  Scoop some fillings to fill up a piping bag. Set the balance aside to cool for later use.
正当等待着面包完成第一次发酵，开始准备布丁馅料C。把牛奶，糖，面粉彻底搅拌均匀，和奶油一起用小锅边煮边搅拌至煮沸浓稠即可离火。取出少许的布丁馅料填满一个挤花袋，其余的馅料搁置待凉备用。

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, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.

Punch down the dough. Divide the dough into 16 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 custard filling (C) in the middle of the dough. Gather the edges and pinch to seal. Place the bun on the baking tray lined with parchment paper. Repeat the same process for the remaining buns.

将每个面团用手掌压扁成扁圆皮，把一大汤匙的卡士达布丁馅料D放置面团的中间，一边折一边转最后将收口捏紧，排在已铺上了烘培纸的烤盘上。继续将其余的面团完成。

Prepare the toppings by coming all ingredients (D) into a dough and allow to set in the fridge for 10 mins. Use a hand held food grater to grate the dough into thick strips. 

准备沙菠蘿装饰，把材料D的三种材料拌匀捏成团，放入冰箱10分钟定型后才取出，用擦丝板擦成粗丝。

Apply egg wash and coat the grated toppings over the buns. 

面包表层刷上鸡蛋液后再战满沙菠蘿丝。

Final proof the buns in a unheated oven for another 50-60 mins.

将面团放入烤箱中, 再侍完成第二次发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking tray from oven and turn on the oven heat to 185C degrees.

发酵好前8-10分钟, 将面包模具从烤箱中取出, 烤箱打开预热刊至185C度.

Pipe the custard cream fillings to decorate the buns.
最后再面包表面上挤出布丁馅料为装饰即可。

Bake the bread loaves in the middle lower level of a preheated oven at 185C degrees for 18 mins.
放进已经预热至185C度的烤箱中下层烘烤18分钟, 至表面呈现金黄色即可.

Unmould and leave bread to cool on a cooling rack.
烤好后马上倒扣出来放在铁网架上待凉。

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