Thursday, February 9, 2017

蓝莓酸奶软面包 Blueberry Yoghurt Milk Bread

As you can see from my postings, I am more into baking fluffy soft breads than artisan breads though personally I prefer to consume the latter. Since the baked breads are to cater to the majority soft bread enthusiast at home hence I landed on such decision.

This time round I opted out of using tangzhong method and chose a straightforward method to make this soft milk bread which also yield satisfactory results.

Blueberry Yoghurt Milk Bread

Ingredients 材料
50g Raisins 葡萄干
30g Grand Marnier Liquor 柑曼怡酒

10g Instant Dried Yeast 速溶干酵母
20g Castor Sugar 细砂糖
250ml Blueberry Yoghurt Milk 蓝莓酸奶

580g Bread Flour 面包粉
60g Cake Flour 蛋糕粉
15g Milk Powder 奶粉
80g Castor Sugar 细砂糖
8g Salt 盐
1 Egg 鸡蛋
160g Blueberry Yoghurt Milk 蓝莓酸奶

Unsalted Butter 无盐牛油

(E) Fillings 内陷
Chilled Salted Butter 冷冻咸牛油 (diced 切丁)

(F) Toppings 装饰
Bread Crumbs 面包碎

Method 做法

Combine (A) together into a bowl and set aside for 30 mins. Drain.

Heat 250ml blueberry yoghurt milk (B) in microwave for 30 seconds. Allow the milk to cool till 35-40C degrees then stir in instant yeast and castor sugar to combine. Allow the mixture to rest for 10 mins for the yeast to activate and produce a foamy layer.

With the exception of (D) butter, combine all the ingredients of (A), (B) and (C) into a mixing bowl and knead till combined.
除了无盐牛油D以外,先把材料(A), (B) and (C)混入盆中混合搓匀成团。

Add unsalted butter (D) 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.

Punch down the dough. Divide the dough into 18 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18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 each dough into a disc and wrap in the chilled fillings (E) and seal the edges and mould round. Repeat the process for the balance 17 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压扁,然后包入馅料E捏紧收口滚圆。再重复同样的做法把其余的17份面团完成。

Arrange the dough on a baking tray line with greased parchment paper. Space the doughs 4 inches apart to make room for the doughs to expand.

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, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.

Apply egg wash over the surface. Sprinkle bread crumbs toppings (G) on top.

Bake in a preheated oven at 180C degrees for 15-16 mins or until golden brown.

Remove bread from oven and allow to cool on cooling rack.

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


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