Thursday, August 18, 2016

巧克力咖啡香面包 Chocolate Chips Coffee Buns

After taking 3 weeks of break from bread making, I am beginning to get rusty with idle hands. Just when both my housekeepers are busy kneading away working on their very first bread dough, I quickly gather my own set of ingredients to make this batch of yummy coffee buns.

When the wonderful smell of sweet cinnamon starts to permeate the entire house during baking, everyone was so eager to get their hands on the bread the minute it comes out of the even。。。

Chocolate Chips Coffee Buns

(A) Tangzhong 汤种面团

50g Bread Flour 高筋面粉
125g Milk 鲜奶
125g Water 清水

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool before using.

(B) Coffee Mixture
3 Tbsp Instant Coffee Powder 速溶咖啡粉
1 Tsp Vanilla Extract 香草精
3 Tbsp Hot Water 滚水

(C) Main Dough 主面团
85g Tangzhong 汤种面糊
210g Bread Flour 高筋面粉
55g Cake Flour 蛋糕粉
6g Instant Yeast 速发干酵母
42g Castor Sugar 细糖
10g Milk Powder 奶粉
1/2 Tsp Salt 盐
1 Grade B Egg 鸡蛋(小)
70-80g Water 清水
Coffee Mixture (B)

22g Unsalted Butter 无盐牛油

40g Chocolate Chips 巧克力碎

(F) Topping 表面装饰
20g Unsalted Butter 无盐牛油, softened to room temp 温室回温
20g Castor Sugar 细糖
15g Egg 鸡蛋
20g Plain Flour 普通面粉

Cinnamon Sugar 肉桂砂糖 (Optional自选)

Method 做法

Combine instant coffee powder and hot water until dissolved (B). Add vanilla extract to combine. Allow to cool before using.

In a mixing bowl, combine butter and sugar (F) and beat until light and fluffy. Gradually add one teaspoon beaten egg, beat well after each addition until fully incorporated.
把温室回温的牛油及细砂糖(F)混入一个搅拌盆一起捣打至松发。用茶匙分次的把已打散的鸡蛋混入,每加一茶匙又再继续搅拌均匀才加入下一部份的鸡蛋。 重复步骤直到完全混入即可。

Sift and fold plain flour (F) over the butter egg mixture (F) to combine. Add 1 Tbsp coffee mixture (B) and mix until incorporated. Transfer coffee cream into piping bag and refrigerate until needed.

In the bowl of the stand mixer fitted with dough attachment, add 85g tangzhong (A) together with the   balance of ingredients (B) and (C). Mix with lower speed until all ingredients are well combined.
首先将85g汤种面糊(A), 及其余的材料(B)和(C)混入搅拌器的钢盆中,以慢速度搅拌搓揉成一个不粘手的面团。

Add unsalted butter (D) and slowly increase the speed to medium and continue kneading for 10mins before adding in chocolate chips (E) to combine. Continue kneading for approx. 5-8 mins, until the dough becomes smooth and pass the window pane test.

Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2  hours or until it doubled in size.

Punch down the dough. Divide the dough into 10 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,然后把面团平均分割成10等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Roll each dough round and place it on baking tray lined with parchment paper or non stick baking mat. Use the back handle of a metal spoon, lightly press the dough down to create two indent lines (as per picture).

Spray some water over the surface with fine mist nozzle. Final proof the buns in an unheated oven for another 50-60 mins.

Remove chilled cream topping (F) from fridge 10 mins prior to using to allow it to soften.

Pipe topping (F) onto the buns (as per picture) and sprinkle some cinnamon sugar over the surface. Bake in a preheated oven at 180C degrees for 15-17 mins or until golden brown.
在面包的十字缩进线上,挤上少许装饰糊(F)。然后撒一层桂花砂糖粉在面包的面上, 送入已预热至180C度的烤箱内烘烤15-17分钟至面包烤熟及表面变金黄色即可。

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

No comments :


Related Posts Plugin for WordPress, Blogger...