香草蔓越莓鲜奶油软面包 Vanilla Cranberry Pain A La Crème Bread

Found this lovely bread idea from Domestic Gothess blog to use up the leftover whipped cream from my recent swiss roll cake project.

为了用完之前剩余的动物性鲜奶油霜，我便在Domestic Gothess 的博客里找到了这道超好吃的面包食谱。

I have made some adaptations to deliver a softer texture bread which my hubby loves.

因为想把面包做成丈夫喜好的湿软面包，我在这食谱中做了少许的修改。

香草蔓越莓鲜奶油软面包 

Vanilla Cranberry Pain A La Crème Bread

Ingredients 材料

(A)

120g Whipping Cream 动物性鲜奶油

15g Icing Sugar 糖粉 (sifted 过沥)

2 Tsp Pure Vanilla Extract 香草精

(B)

345g Bread Flour 面包粉

35g Cake Flour 蛋糕粉

6g Instant Dried Yeast 速发干酵母

40g Castor Sugar 细糖

1 Egg 鸡蛋

1 Egg Yolk 蛋黄

120g Milk 鲜奶

30g Whipping Cream 动物性鲜奶油

7g Salt 盐

(C)

30g Butter 牛油

(D)

20g Dried Cranberries 蔓越莓干

Method 做法

Whip the whipping cream from (A) in a chilled mixing bowl with electrical mixer from medium to high speed until fluffy. Whisk in sifted icing sugar and vanilla extract and continue whisking till stiff peaks. Set aside.

把材料A的动物性鲜奶油放入已冷却的容器内，用搅拌机由慢而快的速度搅打至变浓稠时加入幼糖, 香草精继续搅打。直到打发至体积变大而不会流动的状态即可. 搁置待用。

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

将所有材料(B)和打发的动物性奶油(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 (C) and slowly increase the speed to medium and continue kneading for another 10 mins before adding in dried cranberries (D). Continue to knead for another 8-10 mins until the dough becomes smooth and pass the window pane test.
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10分钟后再加入蔓越莓干再继续搅拌8-10分钟直到成为撑得起薄膜的面团即可.

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, 然后再用同样的方式测试.

Sprinkle some bread flour on the worktop. Remove the dough from the bowl and punch down the dough. Divide the dough into 4 equal portions and mould it round. Cover with either cling wrap or damp cloth and allow it to rest for another 15 mins before shaping.
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4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 and roll out each dough into rectangular shape, cut and shape the bread as illustrated in the picture. Press braided ends tightly and tuck them under the dough. Repeat the same steps for the remaining 3 portions of dough.
将每个面团拼合擀成长方形，然后依据图片说明般切割做造型。编好后尾端捏紧后收口朝下。重复同样的步骤完成其余的3份面团。

Transfer 3 portions of  braided dough into a greased 5x9x3.5 inch rectangular bread pan. Place the other braided dough onto a onto a baking tray lined with parchment paper or non stick silicone baking mat. 
取3份编好的面团装入已涂抹油脂的5x9x3.5寸面包模具。另一份面团变摆在已铺上烘培纸或不粘用硅胶烘烤垫。

Spray some water over the buns with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤盘放入烤箱中, 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.

Egg wash the surface and of the dough and transfer the bread pan into the middle lower level of a preheated oven and bake for 35-37 mins for the loaf bread at 170C degrees while only 25-28 mins for the single braided dough until golden brown.
面团表面涂上一层全蛋液，放进已经预热至170C度的烤箱中下层烘烤35-37分钟, 而那没装入面包模具的一份面团只需烘烤25-28分钟至表面呈现金黄色即可.

Remove baking pan 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.