Saturday, November 26, 2016

美式切达乳酪面包 American Butter Cheddar Cheese Bread

Having made so many types of breads over the last 4 years, until now I am still spoilt for choices when referring to the many baking books I have accumulated. Usually I would start with books from the reliable authors then move on to choose based on the ease of preparation. And when I do have the luxury of time, I will choose more elaborate recipes which yield the best bread texture.

Here is another good selection adapted from Alex Goh's ' Magic Bread' with soft and fluffy texture.

American Butter Cheddar Cheese Bread

Ingredients 材料
(A) Tangzhong 汤种
150g Bread Flour 高筋面粉
105g Water 清水

250g Bread Flour 高筋面粉
100g Plain Flour 蛋糕粉
20g Milk Powder奶粉
8g Instant Yeast 即用酵母粉
100g Castor Sugar 细砂糖
6g Sea Salt 海盐

190g Cold Milk 冷鲜奶
60g Cold Eggs 冷鸡蛋

60g Unsalted Butter 无盐奶油
60g Cheddar Cheese 切达乳酪

50g Raisins 葡萄干

(F) Toppings 表面装饰
Egg Wash 全蛋液
Almond Slice 杏仁片

Method 做法

Add boiling water from (A) flour and mix until well blended to form a dough. Place a piece of cling wrap directly onto the paste and allow to cool. Refrigerate for at least 12 hours before using.

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

Add in (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 before adding in (E) to combine.

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.

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.

Sprinkle the worktop with bread flour, use a rolling pin flatten the dough and roll up each dough into oval shape. 

Place 11 pcs of bread dough (seams down) into a greased 23cm tube cake mould. The balance 5 pcs of dough can be placed into another smaller baking pan. 

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 175C 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175C度.

Egg wash the surface and top with almond slices (F). 


Bake in the middle level of a preheated oven at 175C degrees for 30 mins until the top turns 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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