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.
从我开始通过youtube的许多烹饪视频以及众多的爱心博客里自修烘焙后,我一直都是Dailydelicious作品的热血追求者。她的所有的食谱不但精致而且摄影技术非常令人敬佩。

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.
这一项食谱是从她博客中收集了多年后才终于下手尝试制做。制做出来的面包松软及满意。



蓝莓奶油面包
Blueberry & Custard Cream Bread


Ingredients 材料

(A)
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

(B)
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

(D)
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.
除了无盐牛油B以外,先把材料(A)混入盆中混合搓匀成团。

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)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。

In a saucepan, bring the milk (C) to boil. Set aside.
将C里的鲜置入锅用中小火煮滚,离火搁置。

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.
再把混匀的牛奶鸡蛋液过沥入煮锅,又开始不停地搅拌着用中小火煮至滚后再继续快速地搅拌多1至2分钟把奶油鸡蛋液煮至浓稠即可离火。

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.
离火后即刻把煮锅浸入一碗冰水中以让奶油鸡蛋糊停止浓稠,同时还得继续搅拌奶油以保持奶油的润滑,一旦冷却后即可停止。

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.
把奶油馅料转入碗里,立刻铺一层保鲜膜在馅料的表层上,冷藏待用。

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. 
烤箱预热至180C度。

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. 
用擀面棍把面团压扁,然后把面团压入已涂抹油质的松饼模具形成一个杯子,再把奶油馅料C置入面团杯里,最后把蓝莓酱D铺在奶油馅料上即可。重复同样的步骤完成其余的面团。

Bake in the center rack of a preheated oven for 15 mins.
完成后把模具置入预热好的烤箱的中层,烘焙15分钟即可。



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








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