绿茶奶油面包 Green Tea Custard Cream Bread

For the matcha enthusiasts, here is one soft and fluffy bread recipe which I recently adapted from several bread recipes to come up with. Hope you enjoy it as much as we did.

这道松软既待着绿茶浓香味的甜面包是特别献给绿茶喜好者的。是我从数项面包食谱合集再改编而成的，希望您也喜欢。

Happy baking!

祝你烘焙愉快！

绿茶奶油面包
Green Tea Custard Cream Bread


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

Custard Cream 馅料 (B)
3 Egg Yolks 蛋黄
50g Castor Sugar 细砂糖
20g Low Protein Flour 低筋面粉
250ml Fresh Milk 鲜奶
15g Butter 奶油
1 Tsp Pure Vanilla Extract 香草精

Bread Dough 面包团 (C)
120g Overnight Tangzhong 隔夜汤种(A)
320g High Protein Flour 面包粉
7g Salt 盐
50g Castor Sugar 细砂糖
7g Instant Yeast 即融干酵母
240ml Milk 牛奶
1 Large Egg 大号鸡蛋

(D)
45g Unsalted Butter 无盐奶油

(E)
2 Tbsp Green Tea Powder 绿茶粉

(F) 

Egg Wash 全蛋液

(G) Streusel Topping 酥菠萝 (Optional自选)

15g Sugar 砂糖

12g Butter 咸牛油

25g Bread Flour 高筋面粉

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.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

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.

把汤种面糊转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

Boil (B) milk and butter  together in a saucepan until melted. Add vanilla extract to combine. Set aside.

将B里的鲜和奶油一起混入锅用中小火煮至融， 加香草精混匀，离火搁置。

Combine and whisk (B) egg yolks, castor sugar and low protein flour together until mixed. Add the milk mixture while whisking continuously to thoroughly blend into the egg yolk mixture without over cooking the eggs. Drain and transfer the mixture back into the saucepan and cook under medium low heat until thickened before removing from heat.

接着就把B里的蛋黄，砂糖和低筋面粉一起混合入一个碗中，搅匀后便可一边快速搅拌一边加之前煮热的奶油液以免蛋液被烫熟。搅匀后过沥入锅里用中小火把奶油鸡蛋液煮至浓稠即可离火。

Transfer the thickened custard cream into a bowl. Immediately place cling wrap directly onto the surface of the cream until fully covered up. Set aside to cool completely before transferring the cream into a piping bag. Refrigerate until ready to use.

把煮好的馅料转入碗里，立刻铺一层保鲜膜在馅料的表层上，待凉后转入个挤花袋冷藏待用。

With the exception of butter (D), combine 120g Tangzhong and (C) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(D)以外，将120克汤种以及所有材料(C)混入一个盆中搅拌搓揉成为一个不粘手的面团.

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

把牛油(D)混入面团然后依揉面标准程序继续搓揉大约25-28分钟，搓成为撑得起薄膜的面团.

Divide dough into 2 equal portions. One portion to remain as it is while the other portion to add with (E) green tea powder and knead till incorporated.
把面团分割成两等份。一份保持原味而另一份混入E绿茶粉继续搓揉均匀即可。

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.

将揉好的两份面团滚圆，收口朝下捏紧放入两个已涂抹少许油的盆中，盖上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。

Mix sugar (G) and butter (G) until crumbles by using hands. Add in flour (G) and mix until crumbly. Refrigerate until ready to use.

用手将糖(F)及牛油(F)混合拌成粗粒状。又拌入面粉(F)搅拌成沙粒状， 然后放置冷藏备用。

Punch down both doughs. Divide the dough into 13 equal portions and mould it round. Let it rest for another 15 mins.
将两份面团用手压除气体，然后把面团平均分割成13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 the plain dough into a disc and wrap in  the green tea dough. Seal the edges and mould round. Repeat the process for the balance 12 ps of dough.

台座上撒些高筋面粉，将休息好的原味面团用擀面棍把面团压扁，包入绿茶面团捏紧收口滚圆。再重复同样的做法把其余的12份面团完成。

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. 

将整形好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离，给予面团膨胀的空间。

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 180C 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180C度.

Apply egg wash (F) over the surface. Push the tip of the piping bag into the center of the dough and push in the custard cream (B) until it surface to the top. Sprinkle some streusel toppings (G) over the buns.

在完成第二次发酵的面包表层上涂上蛋液F。将挤花袋的尖端推入面团的中心挤入奶油馅料直到满即可。接着在面团的表层撒上少许酥菠萝G。

Bake at the 2nd bottom level of a preheated oven at 180C degrees for 16-17 mins until the top turns golden brown. 
把烤模送入已预热的烤箱的最后第二层，以180C度炉温烤16-17分钟至表面呈现金黄色即可。

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.

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.  

每当我有时间的时候就会制做一批汤种面糊在短期间一次过制做出不同种类的面包。采用汤种面糊于面包制作的好处就是面团保湿程度高，烤出来的面包很松软。就算没冷藏保存数日后还是松软。

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

所以我又再次采用这项做法来弄出这道超软蓬松的面包咯！

松软绿茶牛奶面包
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

(C)
65g Unsalted Butter 无盐奶油

(D)
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.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

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.

把汤种面糊转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

With the exception of butter (C), combine Tangzhong and (B) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(C)以外，将材料(B)混入一个盆中搅拌搓揉成为一个不粘手的面团.

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

把牛油(C)混入面团然后依揉面标准程序继续搓揉大约25-28分钟，搓成为撑得起薄膜的面团.

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.
把面团分割成两等份。一份保持原味而另一份混入D绿茶粉继续搓揉均匀即可。

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.
将揉好的两份面团滚圆，收口朝下捏紧放入两个已涂抹少许油的盆中，盖上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。

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.

准备两个刷上一层油质的21cmx12.5cmx11.5cmD面包模具，搁置备用。

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.
台座上撒些高筋面粉，从休息好的四份面团里取出一份原味及一份绿茶味面团，用擀面棍擀成12寸x6寸的长方形，便把绿茶面团铺在原味面团上，再从搭好的面团分割成两长条，然后把两份长条搭起来形成个四个颜色的长型面团(如图)。最后再把面团分割成3长条编织起来，收口朝下朝内各自排入面包模具。

Repeat the same for the remaining set of plain and  green tea dough as per above. 
重复同样的步骤完成剩余的原味及绿茶面团。

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.
面团刷上一层蛋液送入已预热至170C度的烤箱的第二最底层烘烤35-38分钟至面包烤至金黄色即可。

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.

甜甜圈 Homemade Doughnuts

Being an avid baker, I still frequents bakery shops to buy cakes and pastries which I have yet to try making it on my own.   And now, with 3 lived in household helpers, it is no longer economical to upkeep household expenses by constantly buying ready made bakes for breakfast.

虽然自己时常烘培糕点，有时还是会在外购买一些自己还没尝试制做的蛋糕及甜品来品尝。自从家里聘请了三位留舍的家庭员工后，为了控制家里的开销就已减少购买市场贩卖的烘焙糕点当早餐。

Instead of going for another bread recipe, we decided on making doughnuts. A change from the usual bread staples and totally loved by them. The process of doughnut making is almost identical to bread,   easy and also economical than buying.

面包一旦吃久了都会厌倦，今次我们选择制做甜甜圈来给予他们些新鲜感。甜甜圈的制做过程跟面包差不多相似，非常的简单既经济。

This is one good recipe taken from Alex Goh's 'Magic Bread'.

这是一道非常好的食谱取自于吴景发的‘汤出面包香’面包书籍。

甜甜圈
Homemade Doughnuts

Ingredients 材料
(A) 
100g Bread Flour 高筋面粉
110g Boiling Water 滚水

(B)
250g Bread Flour 高筋面粉
150g Plain Flour 普通面粉
8g Instant Yeast 即用酵母粉
50g Castor Sugar 细砂糖
10g Milk Powder奶粉
1 Tsp Baking Powder发粉
6g Sea Salt 海盐

(C)
175g Cold Water 冷水
60g Cold Egg 冷鸡蛋

(D)
50g Butter 无盐牛油

(E)
Cooking Oil 食油

(F) Coating 表面装饰
Castor Sugar 砂糖


Method 做法

Add boiling water from (A) into flour and mix until well blended to form dough. Transfer dough 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.
将材料A的滚水及面粉一起混合搅拌成团，转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

In the bowl of the stand mixer fitted with dough attachment, add  (A) together with all the of ingredients (B), (C) and mix with lower speed until all ingredients are well combined. 

首先将汤种面糊(A)及材料(B)和(C)混入搅拌器的钢盆中，以慢速度搅拌搓揉成团。

Add in butter (D) and slowly increase the speed to medium and continue kneading for approx. 18-22 mins, until the dough becomes smooth and pass the window pane test.

把牛油(D)混入面团然后依揉面标准程序继续以中速把面团搅拌大约18-22分钟，直到成撑得起薄膜的面团即可.

Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1 hour 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小时至面团变两倍大为止.

Punch down the dough. Divide the dough into 16 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体，然后把面团平均分割成16等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Press the thumb and index finger together through the center of each dough and adjust to the desired opening and size.  

在每个面团的中心点将拇指和食指按在一起，弄出一个理想的尺寸开口。

Place doughnut dough (seams down) on individual non stick baking paper. Allow to proof for 35 mins.

把造型好的甜甜圈面团（接缝）收口朝下置于不粘的烘焙纸上。再次进行35分钟的发酵。Heat up oil (E) on medium heat till 180C degrees. Drop the doughnuts into the oil and fry until golden brown, flip them over and continue frying  the underside until ready. Remove and place on paper towel lined platter and allow to cool.
把足够的食油(E)倒入炸锅烧热至180C度，轻轻的把发酵好的甜甜圈面团滑入热油锅，以中小火炸至金黄色，再把面团翻面继续把另一面炸至金黄色即可捞起，置于铺上吸油纸的盘上待凉。

When cooled, roll the doughnuts in sugar (F) to coat evenly. Serve.
待甜甜圈凉后便可在表层滚上细砂糖后即可品尝。

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

红菜头营养面包 Healthy Beet Root Bread

Beetroots are excellent source of folic acid as well as fibre, manganese and potassium. Its widely used for medicinal purposes from treating liver's disorder, preventing constipation and lowering of cholesterol. 

甜菜头是个添有叶酸，纤维，锰及钾的优良来源的日常蔬菜。广泛用于治疗肝脏疾病，以及有助于预防便秘和降低胆固醇的医药用途。

Our household consume this vegetable quite frequently and this time round I decided to try it on healthier bread making. 

家里也经常购买这类蔬菜尝试不同的煮法给家人品尝。今次我想变通一下，试一试采用这甜菜头于面包制做上。

The bread turns out exactly the same color hue as when I previously tried using dragon fruit. 

烤出来的面包效果颜色正如采用龙珠果所作的面包一样出色，味道香浓。

红菜头营养面包
Healthy Beet Root Bread


Ingredients 材料
(A) Tangzhong 汤种
75g Bread Flour 高筋面粉
110g Water 滚水

(B)
560g Bread Flour 高筋面粉
100g Plain Flour 中筋面粉
12g Instant Yeast 即用酵母粉
100g Castor Sugar 细砂糖
11g Sea Salt 海盐
225g Cold Water 冷水

(C)
240g Beet Root 甜菜头泥
100g Water 清水

(D)
75g Dairy Free Butter 植物酥油

(E)
120g Golden Raisins 葡萄干

(F)
 Sesame Seeds 芝麻

Method 做法

Add boiling water from (A) into flour and mix until well blended to form dough. Transfer dough 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.

将材料A的滚水及面粉一起混合搅拌成团，转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

Blend C into paste form. Set aside.

将C一起搅拌成泥，搁置待用。

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

除了牛油(D)以外，将隔夜汤中(A), (B)及(C)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (D) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test. Add (E) to combine. 
把牛油(D)混入面团然后依揉面标准程序继续搓揉大约20-25分钟，搓成为撑得起薄膜的面团后即可混入(E)。

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。

Punch down the dough. Divide the dough into 2 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体，然后把面团平均分割成2等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

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

准备两个21cmx12.5cmx11.5cmD面包模具，模具低和则边铺上烘焙纸然后刷上一层油质以免粘黏，搁置备用。

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 longer end of the dough into a swiss roll. Repeat the process for the balance 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，长度同烤模向宽，然后由长段卷起。再重复同样的做法把其余的面团完成。

Place each bread dough (seams down) into individual 21cmx12.5cmx11.5cmD loaf pan.
将卷好的两份面团收口朝下朝内各自排入21x12.5x11.5cmD面包烤模中。

Spray some water over the surface with a fine mist nozzle. Sprinkle some sesame seeds (F) over the surface。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, 面团表面喷些水接着撒上少许芝麻粒，然后把烤模置入烤箱, 进行最后一次发酵约50-60分钟至两倍大.

Bake in the second lowest rack of a preheated oven at 170C degrees for 35-38 mins.把模具放进已经预热至170C度的烤箱中下层烘烤35-38分钟即可.

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。

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