香桃切达奶酪甜面包 Cheddar Cheese Sweet Peach Bread

Time flies and in a couple of weeks time I will officially celebrate my blog's 2nd anniversary.

时光流逝如箭再过数星期后我将要庆祝这博客成立的第二周年了。

I originally started this blog with the intention of updating the progress of my self learning into baking  while also use it as a platform to store the tested and proven recipes for my future records. Many thanks to all of you for your support to keep me writing and maintaining this blog till today. I am not much of a talking nor writing person hence I am extremely short in making the blog more interesting.

开始设立这博客的目的原是为了记录自己自学烘焙的进度和过程，同时也把博客当着是储藏所有所尝试及成功的食谱给予以后参考。在此我要谢谢众多的网友给予的支持，让这个不善于说话或沟通的我能坚持继续述写分享下去。

I will continue to try and share more recipes whenever time permits.  Thank you all!

只要时间应许，我会一直继续不停的尝试及分享更多类的食谱给您。谢谢大家！

香桃切达奶酪甜面包
Cheddar Cheese Sweet Peach Bread


Ingredients 材料
(A)
365g High Protein Bread Flour 面包粉
50g Cake Flour 蛋糕粉
60g Castor Sugar 细砂糖
5g Instant Dried Yeast 速发干酵母
150g Peach Puree 香桃酱
1 Egg 鸡蛋
4g Salt 盐
50g Milk 鲜奶
175g Water 清水

(B)
50g Unsalted Butter 无盐奶油

(C)
Egg Wash 蛋液
Cheddar Cheese 切达乳酪 (grated 搅碎)
Mayonnaise 蛋黄酱



Method 作法

Use a food processor and blend the canned peach (A) into puree form.

把罐头桃子A放入食物搅拌器搅碎成泥。

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 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搓匀即可。

Add unsalted butter (B) 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. The same applies when you are completely kneading by hand.

加入无盐牛油(B)然后依照揉面标准程序继续以中速把面团搅拌（大约20-25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。

Punch down the dough. Divide the dough into 14 equal portions and mould it round. Let it rest for another 15 mins. 

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出. 面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成14等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟. 

Arrange the 14 pcs of round dough on baking tray line with greased parchment paper. Space the doughs 4 inches apart to make room for the doughs to expand. 

将休息好的14个面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离，给予面团膨胀的空间。

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, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.

Apply egg wash over the dough. Topped with mayonnaise and grated cheddar cheese.

面团刷上一层蛋液，再铺上蛋黄酱和切达乳酪丝即可。

Bake in a preheated oven at 180C degrees for 15-17 mins or until golden brown.

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。

Remove bread from oven and allow to cool on cooling rack.

烤好后放在铁网架上放凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog