Friday, September 8, 2017

蓝莓奶油面包 Blueberry & Custard Cream Bread

From the day I started baking through following youtube videos and other peoples' blogs, I have been an avid follower of Dailydelicious works. Not only are her recipes fool proof, her food photography always put me in awe even until today.

This is an old posting saved from her blog several years ago but finally gotten to try out now.  A great recipe with wonderful outcome.

Blueberry & Custard Cream Bread

Ingredients 材料

500g Bread Flour 面包粉
65g Castor Sugar 细砂糖
4g Instant Yeast 速溶干酵母
4 Egg Yolks 蛋黄
10g Salt 盐
310ml Milk 牛奶

60g Unsalted Butter 无盐奶油

Custard Fillings 奶油馅料 (C)
400ml Milk 牛奶
2 Tsp Pure Vanilla Extract 香草精
3 Eggs 鸡蛋
2 Egg Yolks 蛋黄
85g Castor Sugar 细砂糖
28g Cake Flour 蛋糕粉
Pinch of Salt 少许盐

400g Canned Blueberry 罐头蓝莓

Directions 做法

With the exception of (B) butter, combine all the ingredients of (A)into a mixing bowl and knead till combined.

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.

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.

In a saucepan, bring the milk (C) to boil. Set aside.

Combine and whisk (C) eggs, egg yolks, castor sugar, salt, vanilla extract and cake flour together until mixed. Gradually add in the hot milk while whisking continuously to thoroughly blend into the egg mixture without over cooking the eggs.
接着就把B里的鸡蛋,蛋黄,砂糖,盐,香草精和蛋糕粉一起混合入一个碗中,混匀。 接着一边快速地搅拌蛋液一边慢慢地把热牛奶混入以免把蛋液烫熟,一直到完全混匀后即可停止。

Drain and transfer the mixture back into the saucepan and cook under medium low heat while stirring continuously to bring it to boil. Continue cooking and stirring the mixture for another 1-2 mins until the custard cream thickened before removing from heat.

Immediately dip the saucepan into a bowl of ice water to stop the cooking process. Continue stirring the cream to keep it smooth until it cooled completely.

Transfer the thickened custard cream into a bowl. Immediately place cling wrap directly onto the surface of the cream until fully covered up. Refrigerate until ready to use.

Punch down the dough. Divide the dough into 22 equal portions and mould it round. Cover and refrigerate the dough for 20 mins.
将面团用手压除气体,然后把面团平均分割成22等份, 滚圆盖上拧干的湿布或保鲜膜冷藏20分钟.

Preheat oven to 180C degrees. 

Use a rolling pin to flatten out the dough into a disc. Press the dough into the greased muffin pan to form a cup and fill it with some custard egg fillings (C). Spoon some blueberry toppings (D) over the custard fillings. Repeat the process for the remaining dough. 

Bake in the center rack of a preheated oven for 15 mins.

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


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