Wednesday, November 30, 2016

超软龙珠果奶油面包 Ultra Soft Dragon Fruit Cream Bread



Red dragon fruits are in season and being sold in everywhere. I ended up buying lots of it without considering its short shelf life.  So I decided to widen its usage by incorporating them into my baking and it turns out extremely well.
近来是龙珠果的季节无论去到哪儿都能买到。结果我买了过多而却没考虑到这水果的短储藏寿命,以其来不及吃完倒不如采用些于烘焙上。结果尝试了之后的效果非常满意。

The bread turns out sweet and cottony soft with natural hues of pink from the fruit. Highly recommended!
制做出来的面包不但香甜及松软,而且还带有自然的粉红色彩。强力推荐!


超软龙珠果奶油面包
Ultra Soft Dragon Fruit Cream Bread


Ingredients 材料
(A) Tangzhong 汤种
135g Bread Flour 高筋面粉
100g Water 清水

(B)
450g Bread Flour 高筋面粉
30g Cake Flour 蛋糕粉
8g Instant Yeast 即用酵母粉
75g Castor Sugar 细砂糖
6g Sea Salt 海盐

(C)
90g Cold Dragon Fruit Puree 龙珠果泥
100g Cold Whipping Cream 淡奶油
80g Cold Milk 冷鲜奶
60g Cold Eggs 冷鸡蛋

(D)
40g Unsalted Butter 无盐牛油油

(E) Fillings 馅料
116g Salted Butter 咸奶油
45g Icing Sugar 糖粉
45g Beaten Eggs 鸡蛋(打散)
30g Corn Flour 玉米粉
130g Milk Powder 奶粉



(F) 
Egg Wash 全蛋液

(G) Streusel Topping 酥菠萝 (Optional自选)
30g Sugar 砂糖
25g Butter 咸牛油
50g Bread Flour 高筋面粉


Method 做法


Combine (A) and mix well blended to form a dough. Place a piece of cling wrap directly onto the paste and allow to cool. Refrigerate for at least 12 hours before using.
将材料A的滚水加入面糊A中搅拌成团,马上在面糊表层铺上一层保鲜纸等冷却后冷藏12小时后才可使用。


With the exception of butter (D), combine all ingredients 205g Tangzhong (A), (B) and (C) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(D)以外,将所有材料205g汤中(A), (B)及(C)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (D) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.

把牛油(D)混入面团然后依揉面标准程序继续搓揉大约20-25分钟,搓成为撑得起薄膜的面团.



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。




To prepare the fillings for ingredients (E), cream butter with icing sugar until light and fluffy. Mix in the remaining ingredients (E) and combine. Scoop 16 portions of fillings with an ice cream scoop and place on a plate. Cover and chill the fillings in the fridge for later use.
将材料E里的牛油和糖粉一起混合入盆里打至鬆发,再其余的材料E依序地加入混匀。用冰淇淋勺取出16等份的内馅,将内馅摆置於盘,蓋上一层保鲜纸后再放进冰箱以备待用。


Punch down the dough. Divide the dough into 18 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18等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.




Sprinkle the worktop with bread flour, flatten each dough into a disc and wrap in the chilled fillings (E) and seal the edges and mould round. Repeat the process for the balance 17 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压扁,然后包入馅料E捏紧收口滚圆。再重复同样的做法把其余的17份面团完成。

Place the 9 pieces of dough into greased muffin liners and another 9 pieces of dough into another greased 22cm square baking mould. 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9粒面团放入已涂上牛油的马芬蛋糕模,剩余的9份面糊放入另一个22cm涂上牛油的方型模具。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.

Mix sugar (G) and butter (G) until crumbles by using hands. Add in flour (G) and mix until crumbly. Refrigerate until ready to use.
用手将糖(F)及牛油(F)混合拌成粗粒状。又拌入面粉(F)搅拌成沙粒状, 然后放置冷藏备用。

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C 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180C度.


Apply egg wash over the surface. Sprinkle some streusel toppings (G) on top.
在完成第二次发酵的面包表层上涂上蛋液。接着撒上少许酥菠萝G。

Bake at the 2nd bottom level of a preheated oven at 180C degrees for 16-17 mins (for muffin liners buns) and 25 mins (for the 22cm square baking mould) until the top turns golden brown. 把烤模送入已预热的烤箱的最后第二层,以180C度炉温烤(采用马芬蛋糕模具16-17分钟) 及(采用22cm方型模具25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.

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