浓香黑芝麻软面包 Aromatic Black Sesame Bread

浓香黑芝麻软面包
Aromatic Black Sesame Bread

Ingredients 材料
(A) Tangzhong 汤种
150g Bread Flour 高筋面粉
105g Malt Soya Milk 麦芽豆浆

(B)
550g Bread Flour 高筋面粉
115g Cake Flour 蛋糕粉
15g Sesame Powder
15g Milk Powder 
12g Instant Yeast 即用酵母粉
95g Dark Muscovodo Sugar 黑砂糖
11g Sea Salt 海盐
30g Black Sesame Seeds
2 Eggs
280g Milk

(C)
55g Unsalted Butter 无盐牛油


Method 做法

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. Refrigerate for at least 12 hours 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。等面糊冷却后冷藏12小时后才可使用。

In the bowl of the stand mixer fitted with dough attachment, add Tangzhong (A) together with all the of ingredients (B) and mix with lower speed until all ingredients are well combined. 

首先将汤种面糊(A)及材料(B)混入搅拌器的钢盆中，以慢速度搅拌搓揉成团。

Add in butter (C) 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.

把牛油(C)混入面团然后依揉面标准程序继续以中速把面团搅拌大约20-25分钟，直到成撑得起薄膜的面团即可。

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。

Punch down the dough. Divide the dough into 6 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6等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 5 ps of dough.
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的五份面团完成。

Place 3 cylindrical bread dough each (seams down) into 2 greased loaf pan 21cmx11.5cmx6.5cmD.
将卷好的六份面团收口朝下朝内平均的排入两个已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将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50-60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 175C 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175C度.

Bake in the lowest level of a preheated oven at 175C degrees for 35-38 mins until the top turns golden brown.
然后送入已经预热至175C度的烤箱的底层烘烤35至38分钟至表面呈现金黄色即可。

Remove bread 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.