Monday, July 4, 2016

樱桃卡士达面包 Cherry Custard Bread

Hello, it's been so long since my last posting. I have been traveling and busy with series of events which leave me little time to indulge in my kitchen adventures.

So now after a long absence from home and finally settled in to a new house in Jakarta, our 2 maids and live in gardener took off for their 2 weeks 'Lebaran' holidays while leaving me and hubby to care for our fur babies and the upkeep of a huge house.
经过这许久的出外,现在终于可以停顿下来在刚新搬迁的住所歇脚,结果家中的两位女庸及一位园丁却放两个星期的长假回家渡过开斋节, 剩下我和丈夫两人来照顾狗儿们及打理一间大房子的家务事项。

Anyway, this is one of the bakes I made 2 months ago and I thought it is such a delight to share the recipe with you.

Cherry Custard Bread

Ingredients 材料
500g UHT Fresh Milk 鲜奶
50g Castor Sugar 细砂糖
100g Cherry Juice 樱桃汁
1 Tsp Vanilla Extract 香草精


3 Egg Yolks 蛋黄
40g Castor Sugar 细砂糖


125g UHT Fresh Milk 鲜奶
25g Corn Flour 玉米粉
38g Low Protein Flour 低筋面粉


25g Unsalted Butter 无盐牛油


540g Bread Flour 高筋面粉
60g Low Protein Flour 低筋面粉
1 Tsp Instant Yeast 速发干酵母
2 Medium Eggs 鸡蛋(中)
60g Castor Sugar 细砂糖
1/2 Tsp Sea Salt 海盐
300ml Fresh Milk 鲜奶


60g Unsalted Butter 无盐牛油

Method 做法

Combine milk, castor sugar and cherry juice (A) into saucepan and boil until bubbles starts to form at the side. Remove from heat and add in vanilla extract till mixed. Set aside to cool.

In another mixing bowl, combine (B) egg yolks and castor sugar together with whisk. Set aside.

Prepare another bowl, add (C) milk into the sifted low protein flour and corn flour mixture till combined. Transfer the batter into the egg yolks mixture (B) and mix to combine.

Gradually add in the boiled cherry milk mixture (A) while stirring continuously till combined.

Sift the mixture before transferring the mixture back to the stove and cook while stirring continuously till the mixture thickens. Remove from heat.

Immediately stir in butter (D) to combine.

Place a plastic or cling wrap over the surface of the cooked batter while its hot. Set aside to cool.

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


Add (F) butter and slowly increase the speed to medium for approx. 20-22 mins, until a smooth window pane effect is formed. 

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. If not, continue to proof for another 5-10 mins before using the finger to poke and perform the test.
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, 然后再用同样的方方式测试.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 20 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20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 cream filling 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.

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 170C 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170C度.

Apply egg wash and pipe the custard cream fillings to decorate the buns.

Bake the buns in the middle level of a preheated oven at 180C degrees for 15-17 mins or until golden brown.
放进已经预热至180C度的烤箱中层烘烤15-17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.

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

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