松软全麦面包 Fluffy Wholemeal Bread

Lately I have been experimenting on the use of egg whites in bread making and after several successful attempts, I am starting to think that egg whites is a good ingredients in creating soft texture bread. 
我近期来正试验着用蛋清来取代蛋黄于面包材料中，而从中多次得到良好的效果。因此我开始认定蛋清用于面包制作中有助于面包的松软的功效。

Whilst wholemeal breads are generally drier with coarser texture, I am happy to say that this bread recipe yields fairly soft and fluffy bread texture.
特别是用在全麦面包的制做上大有帮助，烘烤出来的面包松软可口，从这食谱所得到的效果我非常满意。赞！




松软全麦面包
Fluffy Wholemeal Bread

Water Roux / Tangzhong 汤中面糊(A)

70g Bread Flour 面包粉

155g Milk 牛奶

Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 

将材料A里的水和高筋面粉加入耐热锅／盆搅拌均匀成面糊，然后以中小火加热，边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. 

把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。

Main Dough 主面团 (B)

195g Tangzhong 汤种面糊 (A)

500g Bread Flour 面包粉

30g Low Protein Flour
50g Wholemeal Flour 全麦面粉
20g Milk Powder
7g Instant Yeast 速发干酵母
65g Castor Sugar 细砂糖
130g Egg Whites
115g Water

55g Double Cream
1 Tbsp Apple Cider Vinegar
7g Salt 盐

(C)
45g Unsalted Butter 无盐奶油

Method 做法

In a  bowl of the stand mixer with dough hook attachment, combine ingredients (A) & (B) and mix with lower speed until all ingredients are well combined. 

将所有材料(A)和(B) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and slowly increase the speed to medium and continue kneading for approx 20-25 mins, until the dough becomes smooth and elastic. 
把切成小块的奶油C加入然后依照片揉面标准程序继续以中速把面团搅拌（大约20-25分钟）成为富有弹性和光滑的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 6 equal portions and mould it round. Let it rest for another 15 mins.

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  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. 把面团平均分割成6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.

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 shorter end of the dough into a roulade. Repeat the process for the balance 5 ps of 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，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的五份面团完成。

Place the 3 cylindrical bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD. Repeat the same process for the balance 3 bread dough into another greased loaf pan of equivalent size.
将卷好的三份面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。再把其余的三份面团排入另一个同等及已涂抹不可融化奶油的面包烤模中。

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, 将烤盘从烤箱中取出, 烤箱打开预热刊至170C度.

Bake in the lowest level of a preheated oven at 170C degrees for 35-40 mins.

然后送入已经预热至170C度的烤箱中层烘烤35-40分钟.

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. 

樱桃卡士达面包 Cherry Custard Bread

Hello, it's been so long since my last posting. I have been traveling and busy with series of events which leave me little time to indulge in my kitchen adventures.
大家好！好久没在博客上出现分享任何讯息了！这两个月里我都一直忙着飞往外地，所以就没什么机会在厨房内下手尝试新的食谱于您分享，家里全全有女庸打点。

So now after a long absence from home and finally settled in to a new house in Jakarta, our 2 maids and live in gardener took off for their 2 weeks 'Lebaran' holidays while leaving me and hubby to care for our fur babies and the upkeep of a huge house.
经过这许久的出外，现在终于可以停顿下来在刚新搬迁的住所歇脚，结果家中的两位女庸及一位园丁却放两个星期的长假回家渡过开斋节， 剩下我和丈夫两人来照顾狗儿们及打理一间大房子的家务事项。

Anyway, this is one of the bakes I made 2 months ago and I thought it is such a delight to share the recipe with you.
这是一道我两个月前制做的面包，就在此跟您一起分享。


樱桃卡士达面包
Cherry Custard Bread


Ingredients 材料
(A)
500g UHT Fresh Milk 鲜奶
50g Castor Sugar 细砂糖
100g Cherry Juice 樱桃汁
1 Tsp Vanilla Extract 香草精

(B)
3 Egg Yolks 蛋黄
40g Castor Sugar 细砂糖

(C)
125g UHT Fresh Milk 鲜奶
25g Corn Flour 玉米粉
38g Low Protein Flour 低筋面粉

(D)
25g Unsalted Butter 无盐牛油

(E)
540g Bread Flour 高筋面粉
60g Low Protein Flour 低筋面粉
1 Tsp Instant Yeast 速发干酵母
2 Medium Eggs 鸡蛋(中)
60g Castor Sugar 细砂糖
1/2 Tsp Sea Salt 海盐
300ml Fresh Milk 鲜奶

(F)
60g Unsalted Butter 无盐牛油


Method 做法

Combine milk, castor sugar and cherry juice (A) into saucepan and boil until bubbles starts to form at the side. Remove from heat and add in vanilla extract till mixed. Set aside to cool.

将材料A的鲜奶，细砂糖和樱桃汁一起倒入锅里混匀，再用小火煮沸，加入香草精搅匀后熄火。搁置待凉。

In another mixing bowl, combine (B) egg yolks and castor sugar together with whisk. Set aside.

把材料B的蛋黄及细砂糖倒入一个盆里，用打蛋器混合均匀。搁置待用。

Prepare another bowl, add (C) milk into the sifted low protein flour and corn flour mixture till combined. Transfer the batter into the egg yolks mixture (B) and mix to combine.

准备另一个盆，将材料C的牛奶加入混合均匀的低筋面粉及玉米粉中搅拌均匀。再转入之前混匀的材料B中搅拌均匀。

Gradually add in the boiled cherry milk mixture (A) while stirring continuously till combined.

接着再把煮沸好的材料A慢慢加入，一边加入一边搅拌。

Sift the mixture before transferring the mixture back to the stove and cook while stirring continuously till the mixture thickens. Remove from heat.

搅拌均匀后再把面糊过沥。再用小火加热，一边煮一边搅拌至浓稠便离火。

Immediately stir in butter (D) to combine.

马上将D材料的牛油加入搅拌均匀即可。

Place a plastic or cling wrap over the surface of the cooked batter while its hot. Set aside to cool.

面糊表面趁热封上保鲜膜以免干燥，搁置待凉。

Combine all ingredients from (E) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 

将所有材料(E)倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add (F) butter and slowly increase the speed to medium for approx. 20-22 mins, until a smooth window pane effect is formed. 

把切成小块的奶油F加入然后依照片揉面标准程序继续以中速把面团搅拌（大约20-22分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it. If not, continue to proof for another 5-10 mins before using the finger to poke and perform the test.

第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的方方式测试.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 20 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出. 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. 把面团平均分割成20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.

Flatten each dough into a flat disc and place 1 heaping tablespoon of custard cream filling in the middle of the dough. Gather the edges and pinch to seal. Place the bun on the baking tray lined with parchment paper. Repeat the same process for the remaining buns.

将每个面团用手掌压扁成扁圆皮，把一大汤匙的樱桃卡士达馅料放置面团的中间，一边折一边转最后将收口捏紧，排在已铺上了烘培纸的烤盘上。继续将其余的面团完成。

Final proof the buns in a unheated oven for another 50-60 mins.

将面团放入烤箱中, 再侍完成第二次发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking tray from oven and turn on the oven heat to 170C degrees.

发酵好前8-10分钟, 将面包模具从烤箱中取出, 烤箱打开预热刊至170C度.

Apply egg wash and pipe the custard cream fillings to decorate the buns.

面包表层刷上鸡蛋液后在面包表面上挤出布丁馅料为装饰即可。

Bake the buns in the middle level of a preheated oven at 180C degrees for 15-17 mins or until golden brown.

放进已经预热至180C度的烤箱中层烘烤15-17分钟, 至表面呈现金黄色即可.

Remove buns 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. 

绿茶布里欧土司 Green Tea Brioche Loaf

This is my second attempt making brioche bread after the one I made for my friend last year. The bread texture is so soft and fluffy with the aroma of green tea. Yummy!

自从去年尝试制做布里欧面包送给好友后都一直没再试做。今次我便采用了绿茶粉来尝试制做布里欧面包，制做出来的效果松软富有茶香味好好吃！

If you have limited mixer or bread maker capacity, I suggest you to adjust the ingredients from my recipe accordingly.

您若是搅拌机或面包机的容量有限，我建议您从我的材料分量上作适量的调整。

绿茶布里欧土司
Green Tea Brioche Loaf 

Recipe Adapted from here


Ingredients 材料

(A) 204g Milk 鲜奶

8g Instant Yeast 速发干酵母
700-730g Bread Flour 面包粉
10g Green Tea Powder 绿茶粉
204g Whipped Cream 动物性鲜奶油
2 Grade A Eggs 大号鸡蛋
80g Egg Whites 蛋白
72g Castor Sugar 细糖
8g Salt 盐


(B)
72g Unsalted Butter 无盐牛油


(C)
35g Milk Chocolate 牛奶巧克力 (chopped切碎)

Method 做法

Combine all ingredients from (A) & (C) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 

将所有材料(A)和 (C)倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add (B) butter and slowly increase the speed to medium for approx. 20-22 mins, until a smooth window pane effect is formed. 

把切成小块的奶油B加入然后依照片揉面标准程序继续以中速把面团搅拌（大约20-22分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it. If not, continue to proof for another 5-10 mins before using the finger to poke and perform the test.

第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的方方式测试.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 8 equal portions and mould it round. Let it rest for another 15 mins.

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出. 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. 把面团平均分割成八等份, 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.

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 shorter end of the dough into a roulade. Repeat the process for the balance 7 ps of 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，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的七份面团完成。

Place the 4 cylindrical bread dough (seams down) into a greased close lid loaf pan 19.5cmx10cmx11cmD. 

将卷好的面团收口朝下朝内排入已涂抹不可融化奶油的有盖面包烤模中19.5x10x11cmD以免沾粘。

Tuck the ends down and place the balance 4 pcs of dough (seams down) into another greased bread pan (open lid) of similar size.

再把其余的四份卷好的面团收口朝下朝内排入已涂抹不可融化奶油的相等容量的(无盖)面包烤模中。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 1-2 hours or until the dough reaches 90% of the bread pan rim. 

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1至2小时至面团膨胀至面包模具的轮圆即可。

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, 将烤盘从烤箱中取出, 烤箱打开预热刊至210C度.

Bake the close lid pan at the lowest level of a preheated oven at 210C degrees for 32-35 mins. For the open lid bread, adjust the temperature to 170C degrees and bake for 35-38 mins until cook.

然后将有盖的面包模具送入已经预热至210C度的烤箱最下层烘烤32-35分钟. 至于那份无盖的面包模具，采用同样的做法用170C度把面包摆在烤箱最下层烘烤35-38分钟至面包熟透即可。

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. 

椰丝煎饼 Coconut Pancakes

Looking for an easy cum yummy snack, here is one fail proof recipe you might want to try.

您是否也想尝试些即简易又可口的小吃呢？这是一道零失败及又超简单的食谱，不妨试试。

椰丝煎饼
Coconut Pancakes

Ingredients 材料

(A)
250g Fresh Shredded Coconut 新鲜椰丝
125g Cream Style Sweet Corn 甜玉米罐头
76g Glutinous Rice Flour 糯米粉
175g Water 清水
1/2 Tsp Vanilla Extract 香草精
1/2 Tsp Salt 盐

(B)
Cooking oil 食油


Directions 做法

Combine all ingredients (A) together into a bowl until mixed.
将材料A的全部混入盆中，混匀。

Brush some cooking oil (B) onto a pan and heat up oil.
准备好煎锅，煎锅涂抹上少许食油后以中火烧热。

Spoon batter into pan and cook under medium heat until golden brown.
用汤匙勺入面糊在已烧热的煎锅上，以中小火把面糊煎至表面香脆及金黄色。

Flip and cook the other side until golden brown.
然后再把煎饼翻转继续煎熟另一面至金黄色即可。

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

蛋塔 Egg Tarts

This is my last bake for this week. I will be away in Japan for holiday to take a break away from the kitchen.

这将会是我这星期的最后一道作品。今晚我将会飞往日本度假，暂时远离任何厨房份内的事务。

This is another recipe taken from Carol Hu's "First Book of Baking for Beginners". Hope you enjoy it as much as I did.

今天跟您分享的是取自于湖涓涓的‘烘焙新手必备的第一本书’里的食谱，希望你也和我一样享受蛋挞的美味。

蛋塔
Egg Tarts

(A)
160g Unsalted Butter 无盐牛油
60g Icing Sugar 糖粉
20g Milk Powder 奶粉
60g Eggs 全蛋液 (beaten 打散)
230g Low Protein Flour 低筋面粉
30g High Protein Flour 高筋面粉
1/4 Tsp Salt 盐

(B)
5 Large Eggs 鸡蛋（大）
313g Milk 牛奶
100g Castor Sugar 细砂糖
2 Tsp Vanilla Extract 香草精


Directions 做法

Combine high and low protein flour together. Sift and set aside.

把低筋面粉和高筋面粉一起混合后用滤网过筛。搁置待用。

Cut butter into cubes and allow to soften at room temperature. When slightly press the butter with finger and leaves an indent, whisk the butter until creamy.

无盐牛油切丁放置温室回软，用手指压按有痕迹的程度后便可用打蛋器打散成乳霜状态。

Add icing sugar and continue beating the butter until pale and creamy before adding milk powder. Mix to incorporate.

将糖分及盐加入搅打至泛白呈现乳霜状态，再把奶粉加入搅拌均匀。

Add beaten eggs in few additions. Each addition must be thoroughly mixed in before adding next addition.

全蛋液分数次加入奶油霜内，每一次等混合均匀后才继续加。

Add in sifted flour in 2 batches, use the back of a rubber spatula, press and slice to combine. Fold to evenly incorporate until a dough is formed.

把过滤的面粉分两次加入，用橡皮刮刀按压的方式混合成团 （千万不可过度搅拌，以免影响口感）。

Divide dough into 2 portions and wrap with cling wrap. Refrigerate for at least 30 mins until the dough has sufficiently hardened.

混合完成的面团分成两份然后用保鲜纸包起来， 放入冰箱冷藏至30分钟定型。

Remove tart dough from fridge and cut into 18 equal pieces approx 31g each.

将冰硬的塔皮取出，平均分成18等份（每份约31g).

Place each dough onto the palm and roll into balls. Light flatten each dough into a disc. Dust both sides of the dough with flour and place the dough into the prepared tart moulds.

将小面团放在手心中滚圆，然后稍微压扁， 两面都沾上一层低筋面粉。再把面皮放入塔模中。

Use a thumb to press the skin into the tart mould. Use a fork to press out the edges to form patterns. Place the completed tart moulds onto a baking tray. Transfer the prepared tart shells into the fridge until ready for use.

用大拇指慢慢按压，填满整个塔模，面皮周围一圈用叉子压出花纹，做好的蛋挞皮摆上烤盘上，再放入冰箱里搁置待用。

Combine milk and castor sugar into a saucepan and heat up until sugar dissolved. Remove from heat and allow to cool slightly before adding in vanilla extract. Mix well.

将牛奶和细砂糖一起放入锅加热，煮至砂糖融化就熄火，搁置待温后才把香草精加入混合均匀。

Gradually add the warm milk into the beaten eggs and whisking continuously while pouring until combine. Sieve.

鸡蛋用搅拌器打散，把回温的牛奶慢慢的加入，一边加入一边搅拌至混匀。用滤网过筛。

Place a piece of kitchen paper towel into a measuring cup, transfer the sieved egg mixture into the cup. The paper towel helps to absorb the bubbles from the egg mixture.

把蛋液装入量杯中，量杯里铺上一张餐巾纸让蛋液通过餐巾纸吸取气泡。

Equally divide the egg mixture into the prepared tarts mould about 90% full.

将蛋液平均倒入塔模中约九分满即可。

Transfer the baking pan into a preheated oven and bake at 180C degrees for 20-22 mins until the egg custard is cooked and settled.

送入已预热至180C度的烤箱的中层烘烤20-22分钟，至内陷凝固即可。

Allow the tarts to cool in the mould for 15 mins before unmoulding. Place tarts on a cooling rack to cool completely.

烤好后取出待稍凉就可脱模放凉。

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贝奈特饼 Beignet

Beignet is actually the french version of doughnut usually made in the form of rectangular puffy pillows after fried. The texture is soft and chewy resembling our local version of fritters.

贝奈特饼是一种法式无孔甜甜圈。一般的造型都是一长方形为主，油炸出来就像浮肿的枕头而富有弹性的口感类似于油条。

The preparation is similar to doughnuts, once the dough is being fried it will be sprinkled with powdered sugar and best eaten fresh while hot.

贝奈特饼的制做方式和甜甜圈一样，都是使用油炸煮熟。一旦油炸离火后便会在饼的表面上撒上糖粉，最好是趁热及新鲜时候品尝。

贝奈特饼
Beignet

Recipe source from Bonbini

Ingredients 材料
(A)
170g Mashed Potato 马铃薯泥 (warm 温)

(B)
330g Plain Flour 中筋面粉
1g Nutmeg Powder 肉豆蔻粉
2 Tsp Vanilla Powder 香草粉

(C)
75g Milk 鲜奶
50g Sugar 糖
3g Instant Dried Yeast 速发干酵母
1 Large Egg 大号鸡蛋

(D)
55g Salted Butter 咸牛油, soften to room temp 温室回温

(E)
Cinammon powder 桂皮粉
Icing Sugar 糖粉

(F)
Oil for frying 食油（用于煎炸）



Directions 做法

Cut potatoes into cubes and steam until tender. Mashed it while its hot. Cover and set aside.

马铃薯切丁后用大火蒸熟透至软化，趁热捣碎成糊状。立刻盖起来搁置。

Heat up milk with sugar in (C) a saucepan until dissolved. Allow to cool.

把材料C的鲜奶和糖一起混入煮锅，开火加热至糖融化即可。搁置待凉。

Sift ingredients (B) together into a mixing bowl until incorporated. Set aside.

将材料B一起沥入碗中，混匀后搁置待用。

When the milk turn lukewarm, transfer it into the mixing bowl of a stand mixer attached with dough hook. Add yeast and set the mixer to low. Add mashed potato and egg and continue mixing.

牛奶稍凉变温后，倒入已安装面团勾的搅拌机的钢盆。再加入速发干酵母，马铃薯泥和鸡蛋以慢速捣匀。

With mixer at low speed, add flour ingredients (B) and continue mixing until smooth and slightly elastic about 15mins.

接下来加入过沥混合的粉料B，继续以慢速搅拌大概15分钟至面团光滑有弹性即可。

Transfer dough into a greased bowl and cover with cling wrap or slightly damp cloth. Allow the dough to proof till doubled in size.

把面团转送入一个已涂抹少许食油的盆，用保鲜纸或拧干的湿布盖上。让面团进行第一次发酵至两倍大以上.

Remove dough from bowl and release the air. Fold the dough once and refrigerate it overnight.

将发酵好的面团从盆子中移出， 将面团用手压下去将气体挤出。折叠面团一次，冷藏隔夜。

On the next day, remove dough from fridge and roll out on slightly floured worktop about 1/2" thick. Use a pizza cutter, cut the dough into 2x2inch squares or rectangles. Place each cut dough on top of baking tray lined with siplat or parchment paper. Final proof the bread in a unheated oven for another 50-60 mins.

第二天，从冰箱取出面团，工作枱上撒些面粉把面团擀成大约1/2 “厚度。再用比萨刀把面团切割成2x2inch正方形或长方形，排在已铺上烘培纸的烤盘上。将烤盤放入未开火的烤箱中, 再侍发酵50-60分钟至两倍大.

Combine (E) together and set aside.

把材料E一起混匀， 搁置待用。

In a deep heavy saucepan or a fryer, heat the oil until it reaches 175C°. Deep fry the beignets in batches for 1-2 minutes on each side, until puffed and golden brown on both sides.

把足够的炸油倒入炸锅，以中火把油烧热至175C度。调低火力以中小火分批的把贝奈特饼油的两侧各炸1-2分钟，至面团膨化和金黄色即可。

Remove and sprinkle (E) mixture as toppings.

离火后马上在表面撒上桂皮糖粉混合料。

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