Sunday, August 14, 2016

香草咖啡香浓软面包 Soft Vanilla & Coffee Cream Buns


Unlike my previous housekeeper who is more into cooking, our 2 new housekeepers are very keen to learn and explore baking as well as cooking. It's been several weeks since I last bake breads and today when I started to prepare the ingredients thinking of getting down to make some bread, my two housekeepers quickly rush forward showing their eagerness to learn.
家中的现任女庸们很好学,对于烘培及烹饪都很感兴趣。以往,前任的女庸比较喜欢烹饪而对烘培却没太大的兴趣。相隔数星期没动手制做面包今天忽然手痒起来便开始准备材料开始制做面包时,两位新女庸们便涌上前来,满脸带着逑学的眼神。



Hence both of them ended up making this bread as their maiden bread project. Being beginners to bread making, I taught them to hand knead this batch of bread from scratch. Once they have mastered the way to handle and gauge the dough, I believe they would be able to make bread even with minimal equipments.
结果这道面包食谱变成她们俩的首部面包。由于初学者来说,我想最好还是让她们从面包的基本手搓学起,一步一步的用手来体验面团的筋度及如何制做出松软可口的面包,将来就算她们没拥有任何的特别工具也都能制做面包。


Judging from the final output, they have done pretty well for a first timer. The bread turns out soft and fluffy with a strong hinge of coffee aroma. Well done Erti and Nani!
从她们所制做出来的面包对于初学者来看,成绩非常的好!烤出来的面包松软即富有香浓咖啡香。赞!


香草咖啡香浓软面包
Soft Vanilla & Coffee Cream Buns
Recipe adapted from Happy Home Baker

(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.
将材料A的鲜奶,水及面粉一起混入锅里搅拌均匀成面糊后,以中小火加热,边煮边搅拌直到面糊开始转浓稠便离火,继续搅拌至无粒粒如婴儿粥般即可。

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.
把汤种面糊转入一个干净的碗,马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后即可加入主面团材料里混合。



(B) Main Dough 主面团

170g Tangzhong 汤种面糊
420g Bread Flour 高筋面粉
110g Cake Flour 蛋糕粉
12g Instant Yeast 速发干酵母
85g Castor Sugar 细糖
40g Milk Powder 奶粉
1 Tsp Salt 盐
1 Grade A Egg 鸡蛋(大)
170g Water 清水

(C)
45g Unsalted Butter 无盐牛油

(D) Fillings 内陷
Chocolate Chips 巧克力碎 (optional 自选)

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

(F) Topping 表面装饰
50g Unsalted Butter 无盐牛油, softened to room temp 温室回温
50g Castor Sugar 细糖
1 Grade A Egg 鸡蛋 (大)
50g Plain Flour 普通面粉



Method 做法


In the bowl of the stand mixer fitted with dough attachment, add 170g tangzhong (A) together with the balance of ingredients (B) and mix with lower speed until all ingredients are well combined.  Alternatively you may follow the same sequence and combine the ingredients into a mixing bowl and knead till combined.
首先将170g汤种面糊A及其余的材料B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。您若要是采用人工搓面的话,只要依据同样的次序把材料混合搓匀即可。


Add unsalted butter (C) 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. The same applies when you are completely kneading by hand.
加入无盐牛油(C)然后依照揉面标准程序继续以中速把面团搅拌(大约15-18分钟)成撑得起薄膜的面团。手搓面团也是以相同的标准程序将面团搓成撑得起薄膜的面团。



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.
将揉好的面团滚圆,收口朝下捏紧放入涂抹少许油的盆中,盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。

Combine instant coffee powder and hot water until dissolved (E). Add vanilla extract to combine. Set aside to cool.
把材料(E)的咖啡粉和滚水混匀,再加香草精,搅匀后待凉备用。


In another 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)混入另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. Transfer mixture into piping bag and refrigerate until needed.
沥入面粉(F)于鸡蛋牛油糊里,拌匀。把奶油霜转入挤花袋送入冰箱冷藏备用。

Punch down the dough. Divide the dough into 20 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20等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Flatten each dough and place some chocolate chips onto the center and roll it round and pinch to seal.  Place dough on baking tray lined with parchment paper or non stick baking mat. Repeat the same process for the balance bread doughs until completion.
将休克好的面团搓平,在中间放入少许巧克力碎内线,收口捏紧后滚圆,排入已铺上烘焙纸的烤盘上。

Spray some water over the surface with fine mist nozzle. Final proof the buns in an unheated oven for another 50-60 mins.
将烤盤放入未开火的烤箱中,面团表面喷些水盖上烤箱门,再待发酵50-60分钟至两倍大即可。

Remove chilled coffee cream topping (F) from fridge 10 mins prior to using to allow it to soften.
把冷却的咖啡奶油霜(F)从冰箱取出10分钟后便可使用。


Pipe topping (F) onto the buns (as per picture) and bake in preheated oven at 180C degrees for 15 mins or until golden brown. 
根据图片的做法,在面包团的表面上绕着圈圈挤上咖啡奶油霜(F)。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.   



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