Monday, November 21, 2016

黄河面包 Yellow River Buns

This is another highly recommended recipe from Alex God's Magic Bread with soft and fluffy bread texture. Extremely appetizing!

Yellow River Buns

Ingredients 材料

(A) Tangzhong 汤种
100g Bread Flour 高筋面粉
70g Water 水

300g Bread Flour 高筋面粉
100g Plain Flour 蛋糕粉
9g Instant Yeast 即用酵母粉
75g Castor Sugar 细砂糖
20g Milk Powder奶粉
6g Sea Salt 海盐

175g Cold Water 冷水
60g Cold Eggs 冷鸡蛋

75g Butter 无盐牛油

100g Raisins 葡萄干

(F) Toppings 表面装饰
Salted Butter 咸牛油
Sugar 砂糖

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.

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.

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

Add in butter (D) and slowly increase the speed to medium and continue kneading for approx. 18-22 mins, until the dough becomes smooth and pass the window pane test before adding in (E) to combine.

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 12 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12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, use a rolling pin flatten the dough and roll up each dough into oval shape. 

Place bread dough (seams down) into 2 greased pan. 

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 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.

Egg wash and cut the top portion with scissors or sharp knife. Place some butter (F) into the incision and sprinkle some sugar (F) over the top.

面团表面搽上蛋液,用剪刀或利刀在表层切开然后放入少许咸牛油块(F), 最后撒上少许糖(F).

Bake in the middle level of a preheated oven at 180C degrees for 15-16 mins until the top turns golden brown.

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.

No comments :


Related Posts Plugin for WordPress, Blogger...