Friday, January 27, 2017

日式巧克力克宁姆软面包 Japanese Chocolate Cream Bread

Today is the eve of lunar Chinese New Year and many have returned back to their respective home town to celebrate the festival with the family.

This year we didn't have much time to prepare nor bake for the occasion. Instead of making all the yummy CNY cookies, I ended up purchasing them from everywhere. This is the only thing I have made by the 3rd week of the month January so here is the recipe.

Japanese Chocolate Cream Bread

Ingredients 材料

(A) Tangzhong 汤种
50g Bread Flour 高筋面粉
200g Chocolate Milk 巧克力鲜奶

540g Bread Flour 高筋面粉
2 Tbsp Cocoa Powder 无糖可可粉
30g Cake Flour 蛋糕粉
105g Castor Sugar 细砂糖
11g Instant Yeast 即用酵母粉
8g Sea Salt 海盐
2 Grade B Eggs 鸡蛋(中)
155g Cold Chocolate Milk 巧克力味鲜奶
130g Whip Cream 淡奶油

55g Unsalted Butter 无盐牛油

(D) Fillings 内陷
500g Fresh Milk 鲜奶
85g Sugar 砂糖
110g Unsalted Butter 无盐牛油

2 Eggs 鸡蛋 (slightly beaten 打散)

30g Corn Flour 玉米粉 (sifted 过沥)
30g Cake Flour 蛋糕粉(sifted 过沥)

(F) Mexican Topping
90g Butter 咸牛油
75g Castor Sugar 细砂糖
1 Egg 鸡蛋 
2 Tsp Coffee Extract 浓缩咖啡精
80g Plain Flour 面粉
1/2 Tsp Baking Powder 发粉

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.

Combine (D) milk, sugar and butter into  saucepan and boil until sugar dissolved. Remove from heat and set aside.

In another bowl, add eaten eggs (D), sifted corn and cake flour (D) mixture together and mix till combined. Transfer mixture into the saucepan of warm milk butter mixture and stir to combine. Heat up the mixture while stirring continuously until thickened into paste form. Remove from heat.  Cover and set aside to slightly cool before using.

With the exception of butter (C), combine 205g Tangzhong and (B) into a mixing bowl and knead until all ingredients are well combined.

Add in butter (C) and continue kneading for approx 25-28 mins, until the dough becomes smooth and pass the window pane test.

Place dough into a slightly greased bowl. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.

In another mixing bowl, combine butter and sugar (F) and beat until light and fluffy. Gradually add one teaspoon beaten egg, beat well after each addition until fully incorporated. Add coffee extract to combine.
把温室回温的牛油及细砂糖(F)混入另一个搅拌盆一起捣打至松发。用茶匙分次的把已打散的鸡蛋混入,每加一茶匙又再继续搅拌均匀才加入下一部份的蛋液, 重复步骤直到完全混入后,再混入咖啡精混匀。

Sift and flour mixture (F) over the butter egg mixture (F) to combine. Transfer mixture into piping bag and refrigerate until needed.

Punch down the dough. Divide the dough into 22 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,再把面团平均分割成22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 shape. Wrap adequate amount of fillings (D) and seal the edges. Repeat the process for the balance 21 ps of dough.

Arrange the dough on baking tray line with greased parchment paper or silicon mat. Space the doughs 4 inches apart to make room for the doughs to expand. 

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。

Remove chilled coffee cream topping (F) from fridge 10 mins prior to using to allow it to soften.

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.

Pipe topping (F) onto the buns (as per picture) and bake in the middle rack of a preheated oven at 180C degrees for 16-17 mins or until golden brown. 

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

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

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