Friday, May 26, 2017

松软绿茶牛奶面包 Matcha Soft Milk Loaf

Whenever I have time, I will make a batch of tangzhong to use for several bread recipes which I plan to churn out within that short period. The advantage of incorporating Tangzhong in bread making lies on its ability to create softer and fluffier textured bread. Moreover, the bread remains soft for several days without refrigerating.  

So here I am back to using this ever reliable method to create this ultra soft milk bread.

Matcha Soft Milk Loaf

Tangzhong 汤种面糊 (A)
50g Bread Flour 面包粉
125g Water 清水
125g Milk 牛奶

Bread Dough 面包团 (B)
180g Overnight Tangzhong 隔夜汤种(A)
600g High Protein Flour 面包粉
10g Salt 盐
80g Castor Sugar 细砂糖
11g Instant Yeast 即融干酵母
360ml Milk 牛奶
2 Large Eggs 大号鸡蛋

65g Unsalted Butter 无盐奶油

2 Tbsp Green Tea Powder 绿茶粉

(E) (Optional自选)
Egg Wash 全蛋液

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.

With the exception of butter (C), combine 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.

Divide dough into 2 equal portions. One portion to remain as it is while the other portion to add with (D) green tea powder and knead till incorporated.

Place both doughs into separate (greased) bowls. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.

Punch down the doughs. Divide each dough into 2 equal portions and mould it round. Let it rest for another 15 mins.
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. 把两份面团平均分割成2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.

Grease bottom and sides of 2 nos of 21cmx12.5cmx11.5cmD loaf pan. Set aside.

Sprinkle the worktop with bread flour, use a rolling pin to roll one set of each colored dough into 12"x6" rectangle shape. Stack one layer of green tea dough over the plain layer dough. Cut the dough into 1/2 length and place over each other to form 4 alternate layers. Cut this 4 layered dough into three lengths and braid together. Place each braided bread dough (seams down) into the prepared loaf pan.

Repeat the same for the remaining set of plain and  green tea dough as per above. 

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, 将烤面团模从烤箱中取出, 烤箱打开预热刊至170C度.

Apply egg wash over the dough. Bake in the 2nd lowest level of a preheated oven at 170C degrees for 35-38 mins until 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.

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