Saturday, October 15, 2016

绿豆鸡蛋吐司 Mung Bean Egg Loaf

I love bread making as it is more versatile than cake baking. You can easily adapt it by introducing most food ingredients by binding it together to create the desired dough. This time I decided to try incorporating mung bean dessert into the dough in hope to create a different flavor bread.

As you can see from the photos, this bread is entirely hand kneaded by our gardener who is now an avid student of mine. This being his 4th attempt in bread making, his skills has improved so much and I just sit back and watch the entire works. Well done!


Mung Bean Egg Loaf

570g Bread Flour 高筋面粉
80g Castor Sugar 细砂糖
2 Tsp Instant Yeast 速发干酵母
3 Eggs 鸡蛋 
1 Egg Yolk 蛋黄
150g Mung Bean Dessert 绿豆糖水渣
100g Milk 牛奶
4 Tbsp Milk Powder 奶粉

50g Salted Butter 咸牛油

Directions 做法

In the bowl of the stand mixer fitted with dough attachment, add ingredients (A) 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 hand knead till combined.
首先将材料A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手搓匀即可。

Add unsalted butter (B) 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.

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 and divide the dough into 2 equal parts. Mould it round and allow to rest for 15 mins.

Sprinkle the worktop with bread flour, use a rolling pin to roll dough into long rectangle shape.

Start rolling out from the longer end of the dough into a roulade. 

Place the 2 pieces of rolled  bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD. 

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 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.

Bake in the medium rack of a preheated oven at 170C degrees for 35-38 mins.

Cover the top with aluminum paper towards the later half of the baking time to prevent over browning due to the high eggs content in the recipe.

Remove bread 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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