虎皮芋头面包 Tiger Stripes Taro Buns

It's been a while since my last bread posting and I was wondering what bread to make until I suddenly remembered having some leftover steam yam cake batter from yesterday's nyonya kueh posting.

我已有段日子没在博客里分享面包食谱了，刚刚想起冰箱还有昨天剩余的娘惹芋头蒸糕面糊可以派上用场。

Thats the beauty of bread making, it allows me to incorporate lots of leftover ingredients ranging from overnight rice, certain cake and desserts batter and even juice extract of vegetables. Truly amazing isn't it?

这就是做面包的好处，它可以容纳我许多剩余的材料，比如隔夜米饭，某些糕点的面糊，甚至还可以接受果菜汁入其中混合。是不是非常新奇呢？

Today I settled for this recipe from another bread recipe book Handmade Breads 手感烘焙台式經典麵包by陈国勝。If you could read chinese writings and into making sweet breads, this is one good book to invest in. The recipes are unique but easily mastered as the book comes with sufficient pictorial illustrations to guide you.

这道食谱取自于陈国勝的手感烘焙台式經典麵包。这本书籍里记载了许多特别即容易制作的台湾甜面包食谱，书里面还附上了详细的图片示范，是本值得收藏的书籍。

I have made some adaptations from the original recipe by introducing my leftover yam kueh batter but still yield equivalent good outcome.

为了配合家里剩余的芋头蒸糕面糊，我在原有的虎皮面包食谱做了少许修改，最后制做出来的面包效果很好，一点都没受到芋头面糊的音响。

虎皮芋头面包
Tiger Stripes Taro Buns


Ingredients 材料

(A) 面包团
150g Yam Kueh Batter 芋头蒸糕面糊
550g Bread Flour 面包粉
40g Castor Sugar 细砂糖
10g Salt 盐
10g Skimmed Milk Powder 脱脂奶粉
8g Instant Dry Yeast 速溶酵母
1 Egg Yolk 蛋黄
250g Milk 鲜奶
10-30g Water 清水

(B)
40g Unsalted Butter 无盐牛油


(C) Toppings 虎皮面糊
190g Warm Water 温水
15g Instant Dry Yeast 速溶酵母
23g Castor Sugar 细砂糖
150g Rice Flour 在来米粉

37g Bread Flour 面包粉

45g Olive Oil 橄榄油

6g Salt 盐

Prepare the stripe toppings (C) 30 minutes ahead or when the bread dough is half way through its proofing. Combine lukewarm water not exceeding 37C degrees and instant yeast into a mixing bowl. Stir till dissolved. Add sugar to combine.

在面包团发酵完毕的30分钟前就可准备虎皮面糊。将温水，酵母搅拌均匀至融化。再加入细砂糖拌合。

Sift in rice and bread flour into the the yeast mixture and stir to incorporate. Then add in oil and salt. Mix till combined.

沥入在来米粉，面包粉料拌匀。最后倒入橄榄油和盐，充分拌匀。

Set aside mixture to proof for 30 minutes before using.

静置发酵约30分钟后才可以用。

(D) Fillings 馅料

300g Cheddar Cheese Cube 切达奶酪切块

(E) Decorations 表面装饰

Melted Cooking Chocolate 巧克力酱

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 20-25 mins, until the dough becomes smooth and pass the window pane test.
把奶油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.

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 a piece of cheese fillings 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，把切达奶酪馅料放置面团的中间，捏紧收口。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50 mins.
将两个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 190C 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190C度.

Apply a coat of toppings over the surface of the dough. Draw criss cross lines with the melted chocolate over the topping.
面包表面抹上虎皮面糊(C)，挤上巧克力酱做出细條網状即可。

Bake the buns in the middle lower level of a preheated oven at 190C degrees for 5 mins. Open the oven door and stray a few mist of water into the oven for 3-5 seconds then continue to bake for another 10 mins. 
放进已经预热至190C度的烤箱中下层先烤5分钟, 打开烤箱用蒸气喷3－5秒，继续烘烤10分钟。

Reduce the oven temperature to 180C degrees and rotate the baking tray to other direction. Bake for another 8 minutes then remove bread from oven.
烤箱调低至180C度，烤盘转向，焖烤8分钟，出炉。

Turn 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.