Sunday, June 8, 2014

Chocolate Swirl Sandwich Bread || 巧克力漩渦吐司 || 花園二三事


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 06/05/2014

這個精緻漂亮的巧克力吐司,還真有不少吸引力,K寶一看見,就忙著去冰箱拿果醬,暴龍下班後一見到,也立刻說: Give me a slice!...照片中的是最近做的杏桃綜合果醬(peach, nectarine & apricot jam), 哈,現在要翻譯才知道,原來apricot,就是我們所稱的杏子,這麼多年來一直蒙在鼓裡XD,雖然有懷疑過,因為apricots看來黃澄澄...這杏桃果醬,和最近做的李子,芒果,或草莓果醬,一樣受歡迎,應該說更受歡迎一些,這些homemade jam,因為幾乎完全是果肉構成,煮稠濃縮之下,所以果香味非常濃郁...附食譜做法(recipe included)...06/09/2014 updated...

李子樹終於還是拿去退了,原來標籤後有一行小字沒注意到:需要另一棵日本李子樹來傳粉,才會結果...我們住的這兒,找到這一棵亞洲品種李子樹,已經很難了,何況還要再找到亞系另一品種來授粉,這兒的李子樹,多半是歐洲或美洲系的品種,想想還是放棄了,為了這棵李子樹,已經鬧得滿城風雨,那還有可能再種一棵...果不其然,花謝後,連一棵李子都沒有,不像蘋果樹,第一年就結了快20顆蘋果,雖說蘋果通常也需另一品種來授粉,還好幸運得很,家裡就有3 顆螃蟹蘋果樹,兩種品種,開花時期,涵蓋後院蘋果樹的整個花期,附近鄰居也有不少蘋果樹及螃蟹蘋果樹,所以既使只種一棵,每年還是結實櫐櫐...

檸檬樹倒是一直開花,香氣撲鼻,也開始看到許多小小檸檬出現,看來要勤澆水及多施肥,不然也保不住這一堆的小檸檬果子...

傍晚在檢查檸檬樹時,突然聽到一陣嗡嗡聲,抬頭一看,原來是一隻超大隻,和拇指頭不相上下的bumble bee,來吃檸檬花蜜/花粉晚餐,暴龍剛好走出來,我小聲和他說有一隻bumble bee在傳粉,要他放輕腳步,暴龍問:在哪兒...我正要指給他看,那隻超肥的bumble bee,突然旋風般從我們面前咻過,害我和暴龍大嚇一跳,倒退好幾步,也是誇張,這樣胖的傢伙,竟然飛起來這樣快速輕盈XD...

後院蘋果樹,也開始長小蘋果,看來要趕緊套袋了,不然一遲,就會被蜂叮咬長蟲了...


Chocolate Swirl Sandwich Bread (1 loaf) (KitchenAid Professional 600 standmixer製作)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

Glass Loaf Pan: (inch) 8.5" x 4.5" x 2.5"(height) or (cm) 21 x 11.5 x 6.5(height) greased
玻璃長條烤模抹油,如果沒有玻璃長條烤模,也可以用一般的金屬吐司烤模,烘烤時間要自行調整
(*If you don't have a glass loaf pan, you can use a regular loaf pan instead. You might have to adjust your baking time.)

Please Note: If you don't have a stand mixer, it would be better to divide the ingredients into 2 equal parts. Make one part plain dough and the other one, chocolate dough. Mix in 2 tbsp of cocoa powder with the flour to make the chocolate dough. It's hard to mix the cocoa powder into the dough evenly later unless you have a stand mixer.
請注意:如果沒有攪拌機,最好將材料等分成兩份,其中一份加入兩大匙可可粉來揉麵,如果等到麵糰成形後,再加入可可粉,可能要花很多時間才能拌勻,或無法拌勻,除非有攪拌機

A.
2 cup unbleached bread flour
1 cup unbleached all-purpose flour
2 tbsp buttermilk powder (Regular milk powder works fine.)
2 tbsp olive oil

將以上幾項,放在KA standmixer大鋼盆裡,用wire whisk攪拌均勻
Put all the above ingredients into the mixing bowl of a stand mixer fitted with a dough hook.

B.
1+1/4 cup water
3 tbsp sugar
1+1/4 tsp salt
1+1/2 tsp active dry yeast (*Not instant yeast/bread machine yeast)

B攪勻加熱,至手觸溫暖後,慢慢分次倒入A中,同時用2速攪拌,攪拌成團,約5分鐘,打至成均勻光滑麵糰即可,再將其滾成圓球後,分成兩分,其中一份麵糰撕碎,再加上兩大匙可可粉,揉製均勻,再將兩份麵糰各自滾圓,分別放入有蓋的容器中,入溫暖烤箱中發酵,下方放置一盤熱水以利保溫及保濕
Mix all the ingredients above from B and stir until all dissolves. With the ingredients from A in the mixing bowl, turn on the stand mixer and set the speed to 2. Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 5 minutes. It's a slightly sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Divide the dough into 2 halves. Tear one half into small pieces and place in the standmixer mixing bowl with 2 tbsp cocoa powder. Mix until cocoa powder blends in completely. Shape both dough into 2 balls. Place each ball into a separated bowl and cover with a lid or plasstic wrap, then put the bowls in a warm oven with a pan of hot water underneath for fermentation.

Fermentation & Shaping
第一次發酵至2倍大,倒出滾成圓球,鬆弛15分鐘後,桿成長方形,再將兩份麵糰疊起,像瑞士捲一樣捲起,表面噴水
Let the dough rise until double in size. Take the dough out and shape each into a ball. Rest for 15 minutes. Roll each of them out to a rectangle. Put the chocolate rectangle dough on top of plain one. Roll them up together like a Swiss roll. Mist the dough with some water with spray bottle after shaping.

Proofing
入溫暖烤箱中發酵,下方放置一盤熱水以利保溫及保濕,作第二次發酵,約至2-3倍大
Put the shaped dough in a glass loaf pan. Place it in a warm oven with hot water underneath for fermentation. Let rise until double or triple in size.

Baking
烤箱預熱至350F,烤40分鐘,最後20分鐘用錫箔紙蓋上(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 40 minutes. Cover it with foil for the last 20 minutes.
All ovens vary. Adjust your baking time accordingly.






2 comments:

  1. Hi Annie,

    Really enjoy your blog and thank you for sharing!

    Oh ya, not forgetting your great shot! (Love the info you indicated on every picture taken)

    Cheers!
    Vivien

    ReplyDelete
    Replies
    1. Thank you for your encouraging comment! :)

      Delete

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