Saturday, August 2, 2014

Coconut Swirl Flower Bread || 椰酥花捲麵包


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 07/24/2014

這批亂造型的麵包,還不算太醜吧!XD,口感和味道,還蠻棒的,暴龍和K寶都相當喜愛...附食譜做法(recipe included) 08/04/2014 updated...


Coconut Swirl Flower Bread (1)
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)

A.
1 cup unbleached bread flour
1 cup unbleached all-purpose flour
1/2 egg (Save the other half for filling)
2 tbsp buttermilk powder (Regular milk powder works fine too.)
1 tbsp olive oil (Can be substituted for any vegetable 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.
1/2 cup milk
1/4 cup water
2 tbsp sugar
1 tsp salt
1 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10分鐘,打成均勻光滑麵糰,然後將其滾圓,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 10 minutes. It's a slightly sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Place the dough 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2-3倍大,倒出滾圓,像切pie一樣,分成7份,各滾成球型,表面噴水,鬆弛15-20分鐘,桿成長方形,抹上1/7餡料,對折,將所有邊壓黏合,再像肉桂捲一樣捲起,最後接合處捏緊黏住,總共做6個,放入9吋蛋糕模外圈,中間造型請參考甜薯丹麥麵包,表面噴水
Let the dough rise until double/triple in size. Take the dough out and shape it into a ball. Flaten it a bit and divide it into 7 pieces like cutting a pie. Then shape each piece into a ball. Rest for 15-20 minutes. Roll each ball out to a rectangle. Spread with 1/7 of the filling. Fold in half from long side and seal all edges. Then roll it up like a cinnamon roll. Make 6 rolls total and place them alone the side of a 9-inch cake pan. For the shaping method of the center roll, please refer to Sweet Potato Twist Buns. Mist the rolls with some water.

Filling
1/2 egg + 1 tsp water
1 tbsp olive oil
1 tbsp butter
2 tbsp milk
3 tbsp sugar
3 tbsp AP flour
1/2 cup shredded coconut


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,至2-3倍大
Place the shaped dough with the baking pan in a warm oven with hot water underneath for fermentation. Let rise until double/triple in size. .

Baking
烤箱預熱至350F,烤25分鐘(依各家烤箱調整時間),出爐後趁熱刷上奶油
Preheat the oven to 350F, and bake for 25 minutes. Adjust your baking time accordingly. Brush the bread with butter while still warm.






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