松软全麦面包 Fluffy Wholemeal Bread

Lately I have been experimenting on the use of egg whites in bread making and after several successful attempts, I am starting to think that egg whites is a good ingredients in creating soft texture bread. 
我近期来正试验着用蛋清来取代蛋黄于面包材料中，而从中多次得到良好的效果。因此我开始认定蛋清用于面包制作中有助于面包的松软的功效。

Whilst wholemeal breads are generally drier with coarser texture, I am happy to say that this bread recipe yields fairly soft and fluffy bread texture.
特别是用在全麦面包的制做上大有帮助，烘烤出来的面包松软可口，从这食谱所得到的效果我非常满意。赞！




松软全麦面包
Fluffy Wholemeal Bread

Water Roux / Tangzhong 汤中面糊(A)

70g Bread Flour 面包粉

155g Milk 牛奶

Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 

将材料A里的水和高筋面粉加入耐热锅／盆搅拌均匀成面糊，然后以中小火加热，边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. 

把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。

Main Dough 主面团 (B)

195g Tangzhong 汤种面糊 (A)

500g Bread Flour 面包粉

30g Low Protein Flour
50g Wholemeal Flour 全麦面粉
20g Milk Powder
7g Instant Yeast 速发干酵母
65g Castor Sugar 细砂糖
130g Egg Whites
115g Water

55g Double Cream
1 Tbsp Apple Cider Vinegar
7g Salt 盐

(C)
45g Unsalted Butter 无盐奶油

Method 做法

In a  bowl of the stand mixer with dough hook attachment, combine ingredients (A) & (B) and mix with lower speed until all ingredients are well combined. 

将所有材料(A)和(B) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

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 elastic. 
把切成小块的奶油C加入然后依照片揉面标准程序继续以中速把面团搅拌（大约20-25分钟）成为富有弹性和光滑的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 6 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6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.

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 the 3 cylindrical bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD. Repeat the same process for the balance 3 bread dough into another greased loaf pan of equivalent size.
将卷好的三份面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。再把其余的三份面团排入另一个同等及已涂抹不可融化奶油的面包烤模中。

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 lowest level of a preheated oven at 170C degrees for 35-40 mins.

然后送入已经预热至170C度的烤箱中层烘烤35-40分钟.

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. 

樱桃卡士达面包 Cherry Custard Bread

Hello, it's been so long since my last posting. I have been traveling and busy with series of events which leave me little time to indulge in my kitchen adventures.
大家好！好久没在博客上出现分享任何讯息了！这两个月里我都一直忙着飞往外地，所以就没什么机会在厨房内下手尝试新的食谱于您分享，家里全全有女庸打点。

So now after a long absence from home and finally settled in to a new house in Jakarta, our 2 maids and live in gardener took off for their 2 weeks 'Lebaran' holidays while leaving me and hubby to care for our fur babies and the upkeep of a huge house.
经过这许久的出外，现在终于可以停顿下来在刚新搬迁的住所歇脚，结果家中的两位女庸及一位园丁却放两个星期的长假回家渡过开斋节， 剩下我和丈夫两人来照顾狗儿们及打理一间大房子的家务事项。

Anyway, this is one of the bakes I made 2 months ago and I thought it is such a delight to share the recipe with you.
这是一道我两个月前制做的面包，就在此跟您一起分享。


樱桃卡士达面包
Cherry Custard Bread


Ingredients 材料
(A)
500g UHT Fresh Milk 鲜奶
50g Castor Sugar 细砂糖
100g Cherry Juice 樱桃汁
1 Tsp Vanilla Extract 香草精

(B)
3 Egg Yolks 蛋黄
40g Castor Sugar 细砂糖

(C)
125g UHT Fresh Milk 鲜奶
25g Corn Flour 玉米粉
38g Low Protein Flour 低筋面粉

(D)
25g Unsalted Butter 无盐牛油

(E)
540g Bread Flour 高筋面粉
60g Low Protein Flour 低筋面粉
1 Tsp Instant Yeast 速发干酵母
2 Medium Eggs 鸡蛋(中)
60g Castor Sugar 细砂糖
1/2 Tsp Sea Salt 海盐
300ml Fresh Milk 鲜奶

(F)
60g Unsalted Butter 无盐牛油


Method 做法

Combine milk, castor sugar and cherry juice (A) into saucepan and boil until bubbles starts to form at the side. Remove from heat and add in vanilla extract till mixed. Set aside to cool.

将材料A的鲜奶，细砂糖和樱桃汁一起倒入锅里混匀，再用小火煮沸，加入香草精搅匀后熄火。搁置待凉。

In another mixing bowl, combine (B) egg yolks and castor sugar together with whisk. Set aside.

把材料B的蛋黄及细砂糖倒入一个盆里，用打蛋器混合均匀。搁置待用。

Prepare another bowl, add (C) milk into the sifted low protein flour and corn flour mixture till combined. Transfer the batter into the egg yolks mixture (B) and mix to combine.

准备另一个盆，将材料C的牛奶加入混合均匀的低筋面粉及玉米粉中搅拌均匀。再转入之前混匀的材料B中搅拌均匀。

Gradually add in the boiled cherry milk mixture (A) while stirring continuously till combined.

接着再把煮沸好的材料A慢慢加入，一边加入一边搅拌。

Sift the mixture before transferring the mixture back to the stove and cook while stirring continuously till the mixture thickens. Remove from heat.

搅拌均匀后再把面糊过沥。再用小火加热，一边煮一边搅拌至浓稠便离火。

Immediately stir in butter (D) to combine.

马上将D材料的牛油加入搅拌均匀即可。

Place a plastic or cling wrap over the surface of the cooked batter while its hot. Set aside to cool.

面糊表面趁热封上保鲜膜以免干燥，搁置待凉。

Combine all ingredients from (E) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 

将所有材料(E)倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add (F) butter and slowly increase the speed to medium for approx. 20-22 mins, until a smooth window pane effect is formed. 

把切成小块的奶油F加入然后依照片揉面标准程序继续以中速把面团搅拌（大约20-22分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it. If not, continue to proof for another 5-10 mins before using the finger to poke and perform the test.

第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的方方式测试.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 20 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20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.

Flatten each dough into a flat disc and place 1 heaping tablespoon of custard cream filling in the middle of the dough. Gather the edges and pinch to seal. Place the bun on the baking tray lined with parchment paper. Repeat the same process for the remaining buns.

将每个面团用手掌压扁成扁圆皮，把一大汤匙的樱桃卡士达馅料放置面团的中间，一边折一边转最后将收口捏紧，排在已铺上了烘培纸的烤盘上。继续将其余的面团完成。

Final proof the buns in a unheated oven for another 50-60 mins.

将面团放入烤箱中, 再侍完成第二次发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking tray from oven and turn on the oven heat to 170C degrees.

发酵好前8-10分钟, 将面包模具从烤箱中取出, 烤箱打开预热刊至170C度.

Apply egg wash and pipe the custard cream fillings to decorate the buns.

面包表层刷上鸡蛋液后在面包表面上挤出布丁馅料为装饰即可。

Bake the buns in the middle level of a preheated oven at 180C degrees for 15-17 mins or until golden brown.

放进已经预热至180C度的烤箱中层烘烤15-17分钟, 至表面呈现金黄色即可.

Remove buns 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.