brown sugar walnut roll 黑糖核桃麵包

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黑糖核桃麵包出爐!
Brown sugar walnut roll baked! I am not too sure about others, but when I am free and have the energy… I will have to find something to do in the house…. which I choose to bake this brown sugar walnut roll.. wweeee~~~~~~

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剛揉好的麵糰…
Dough finished kneading

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發到兩倍的麵糰…
Fermentated to double in size

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造型…
shaping…

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卷下來..  收口捏好.
roll it down from above… make sure the dough are sealed tightly.

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看,造型好了得麵包.
lined up on the tray.

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發至7成的麵包,塗蛋液,便可以放進去烤.
fermentated to 70%, brush some egg wash then its good to go.

食譜參考至愛和自由的卜

高筋面粉200g
低筋面粉50g
乾酵母2.5g
黑糖40g
盐3g
奶粉10g
蛋25g
水135g
無鹽奶油25g
核桃50g, 用水煮過,然後烤香再切碎.

揉麵糰至可以拉開薄膜,
發至兩倍大.  打气出來, 再将面团分割成每個80g个,
滚圆后松弛15分钟.
然後,將鬆弛好的麵糰桿成椭圆形,然後卷成橄榄形. 記著收口捏好向下.
將造好麵糰排上烤盘上, 蓋上保鮮膜,放進溫暖的地方進行最後的發酵.
發酵好後,表面塗上蛋液,用麵包刀在中间割口.
放入预热180℃的烤箱,烤約15分钟.

Bread flour 200g
Cake flour 50g
Fast active yeast 2.5g
Brown sugar 40g
Salt 3g
Milk powder 10g
Egg 25g
Water 135g
Unsalted butter 25g
Walnut 50g,  blanch in salted water, roasted till dry and chop into pieces.

Knead the dough with everything apart from the butter and walnut. Knead it until window-pane stage. Place into an oiled bowl and covered it up to have it raised into double in size. Punch the air out and divide the dough into 80g each, which yields about six in this recipe.
Roll each dough into a ball and bench rest it for 15 minutes.
Shaping into an olive shape by flattening the rough into oval shape, fold in the top two corners and roll it from the top towards you, seal the dough well. Place the sealed side down and let it do 2nd time fermentation, until 70% raisen. Brush it with egg wash and bake at 180C for 15 mins. Until the bottom is golden brown.

milk tangzhong loaf 牛奶湯種吐司

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牛奶湯種吐司
參考65C湯種麵包

12 兩吐司模型 x 2 條

湯種
50g 高筋粉
250g 水
先攪拌均勻,然後慢火上一邊攪拌一邊煮至65C。
當麵糊煮到65C時,攪拌時會有紋路出現。便可關火,倒進碗裡,表面蓋保鮮膜,放涼。
p.s. 是1:5 的比例,所以可以按需要而弄.

主麵糰
高筋粉540g
奶粉9g
细砂糖86g
盐8g
快速酵母11g
鸡蛋86g
牛奶54g
汤种184g
無鹽奶油49g
鮮奶油59g

先放乾材料,加入蛋,湯種,鮮奶,揉至筋度出來才下奶油,再繼續揉,揉至光滑,有彈性,
基本發酵40分鐘.
發酵好,排氣,麵糰分四個,每個265g.
Bench time 15 mins
桿開,按壓成長卷狀,在卷起來
放進模裡發酵約八分滿。
發酵後,涂滿蛋液。放進烤箱,烤約35分鐘 @ 180C.


Milk loaf
reference to 65C Tangzhong Bread making

Tangzhong
50g Bread flour
250g Water
First, mix the two ingredients together in the pot pan, then slowly heating the mixture up over the hob until it reach 65C. Once it hit 65C, as you mix, you should see some lines forming after your whisk, this means the mixture is ready.
Now, plate it up and cover it over the surface using cling film. Leave it aside to cool.

Main Dough
540g Bread flour
9g milk powder
86g Caster sugar
8g Salt
11g Dry easy yeast
54g Milk
86g Egg
184g Tangzhong
49g Unsalted butter
59g cream

Place all dry ingredients into the mixing bowl, add in tongzhong, egg and half of the water and start kneading. Add more water as you knead… the whole dough should soak up the water quantity stated. if is too wet before you even finish the quantity, dont add anymore. if is slightly over wet, add a little flour when you kneading it on the marble/worktop.
knead until the elasticity is forming, then gradually knead in the butter. Continue kneading until all butter are incoroperated and then whole dough is really shiny n elastic.

If you are using a mixer machine with a dough hook. Add all dry ingredients, then tongzhong and egg, pour in 1/3 of the water, start low speed mixing it. then add the remaining water into it, you have to use your eyes and look for the right texture and moist of the dough. Mix for one minute or until all ingredients combined.
Turn the speed into one level up, mix for another two minutes until the dough is forming its proper dough.. and you then turn the speed into another level up and let this knead until the dough is really elastic and the whole dough is really bouncy.
The dough is ready, when you pick a piece of dough, lightly pull it apart and see if there is like form a membrane alike. If it does, that means the dough is ready.

Next, place the dough into a oiled bowl and covered with film film. Heat a cup of water in microwave first, when done. Place the dough bowl into the microwave with the water. close the door. Leave it to raise for like 40 mins or until double in size.
Once done. press the air out of the dough; divide the dough into four pieces of 265g each. Let it bench rest for 15 mins covered.

Then you roll the dough out roll it up into a roll. press it a bit, tilt 90 degree and roll it up into smaller roll, place it into the mould. continue this with the other dough. when you are done, use the oven to fermente the dough final time. By warming the oven first for 5 mins, then turn off. And also heat up a cup of water in the microwave, take out and place it in the oven. Place your tin in the bottom shelf for it to raise.
Please note, careful not to put onto the top, as the warm air goes upwards causing the dough to raise too fast and the texture of the dough will then become too coarse.

Let the dough raise until 80% of the mould, bake at 180C for 35 mins. Depends on your oven, might need less time =)

coconut Roll 椰絲麵包卷

找到這照,原來弄了麵包也沒有分享.. 天氣炎熱,最適合做麵包,起碼容易發酵是吧^^ 自己弄麵包永遠好過在外面買的,那份用心希望吃的人會感受得到。

This coconut roll is such a classic Hong Kong style coconut filled sweet dough roll. A little like Western’s cinnamon roll but of course with a different filling and not as spicy but rather the milky and coconut taste brings some boring sweet dough into another level.

椰絲麵包卷
參考了65C湯種麵包﹐不過為求方便我沒做湯種呢 請留意.

內餡:
無鹽奶油 50g (室溫)
細砂糖 50g
全蛋 50g
椰子粉 100g
奶水 50g
將奶油和糖攪拌均勻﹐全蛋分次加入攪拌均勻
將椰子絲加入﹐攪拌均勻
最後加入奶水﹐攪拌好之後就放一會﹐讓他充份吸收水分

甜麵團一份
高筋麵粉 340g
水 175cc
酵母 1.5 茶匙
糖 65g
奶粉 1 湯匙
雞蛋 1 隻
吉士粉 1.5 茶匙
奶油 45g


將水加熱至 35 – 38 °C,加入酵母,待 5 分鐘。加入高筋麵粉、糖、雞蛋 、奶粉及吉士粉搓勻。待麵團搓成一團,且開始成平滑狀後,將牛油一點點塗於表面,然後繼續搓至平滑,約 10 分鐘。
第一次發酵:將麵團放進己塗上牛油的缽 (mixing bowl) 中,用保鮮紙或濕布蓋好,放在溫暖的地方,讓它膨漲約一小時至兩倍大小。
完成第一次發酵後,用拳頭壓下麵團放氣。將麵團置檯上再搓幾下,桿至長圓形﹐塗點餡料上去﹐將麵團捲起來收口﹐用刀在中間切一切﹐從切住打開攤平﹐放上烤盤上﹐進行最後的發酵.
第二次發酵:用保鮮紙或濕布蓋好,放在溫暖的地方,讓它膨漲約一小時至兩倍大小。
發酵後在麵團部份塗上蛋汁﹐便可以拿去烤 15分鐘 @ 180C

Filling:
Unsalted butter 50g (At room temperature)
Caster sugar 50g
Egg 50g
Dessecidated coconuts 100g
Milk 50g
Whip the butter and sugar together, add in the eggs gradually and mix until combined.
Add in the coconuts and mix well
Lastly, add in the milk, mix until combined.
Ideally, make this after the dough, so the coconuts get to soak up the milk.

Using a sweet base dough recipe
Bread flour 340g
Water 175cc
Dried easy yeast 1.5 tsp
Sugar 65g
Milk powder 1 tbsp
Egg 1
Custard powder 1.5 tsp (this is why the buns you purchased in China town looks a little yellowish colour!)
Unsalted butter 45g

Prepare the dough as normal, ready for the first fermentation.
First fermentation; let it rise until double in size, which takes roughly about 45mins.
Once due, deflatted the dough, mould it and roll it out into rectangle, spread over the fillig mixture and roll up. Making sure the dough is sealed well.
Cut the rolled dough into respectively thickness, please on the grease paper lined baking tray. Second fermentation; for another 30mins or until double in size.
Then this is ready to bake for 15 mins at 180C until golden.

ham and cheese loaf 火腿起士吐司

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火腿起士吐司
參考65C湯種麵包, p85

12 兩吐司模型 x 1 條

湯種
50g 高筋粉
250g 水
先攪拌均勻,然後慢火上一邊攪拌一邊煮至65C。
當麵糊煮到65C時,攪拌時會有紋路出現。便可關火,倒進碗裡,表面蓋保鮮膜,放涼。
p.s. 是1:5 的比例,所以可以按需要而弄.

主麵糰
171g 高筋粉
45g 低筋粉
22g 細沙糖
2g 鹽
4.5g 快速酵母
63g 水
34g 全蛋
54g 湯種
11g 無鹽奶油

火腿片, 切丁 適量
Mozzarella cheese 適量
Dried parsiely herbs 適量

先放乾材料,加入蛋,湯種,一半水,揉. 再加入其餘的水,再揉,揉至筋度出來才下奶油,再繼續揉,揉至光滑,有彈性,
基本發酵40分鐘.
發酵好,排氣,麵糰分三個,每個120g.
Bench time 15 mins
桿開,包入火腿起士,卷起來,切半。
放進模裡發酵約七分滿。
發酵後,洒上起士火腿,最後香草。放進烤箱,烤約30分鐘 @ 180C.

Ham and cheese loaf
reference to 65C Tangzhong Bread making

Tangzhong
50g Bread flour
250g Water
First, mix the two ingredients together in the pot pan, then slowly heating the mixture up over the hob until it reach 65C. Once it hit 65C, as you mix, you should see some lines forming after your whisk, this means the mixture is ready.
Now, plate it up and cover it over the surface using cling film. Leave it aside to cool.

Main Dough
171g Break flour
45g Cake flour
22g Caster sugar
2g Salt
4.5g Dry easy yeast
63g Water
34g Egg
54g Tangzhong
11g Unsalted butter
Mozarella cheese, ham, and dried herbs. Sufficient amount you desire.
Place all dry ingredients into the mixing bowl, add in tongzhong, egg and half of the water and start kneading. Add more water as you knead… the whole dough should soak up the water quantity stated. if is too wet before you even finish the quantity, dont add anymore. if is slightly over wet, add a little flour when you kneading it on the marble/worktop.
knead until the elasticity is forming, then gradually knead in the butter. Continue kneading until all butter are incoroperated and then whole dough is really shiny n elastic.

If you are using a mixer machine with a dough hook. Add all dry ingredients, then tongzhong and egg, pour in 1/3 of the water, start low speed mixing it. then add the remaining water into it, you have to use your eyes and look for the right texture and moist of the dough. Mix for one minute or until all ingredients combined.
Turn the speed into one level up, mix for another two minutes until the dough is forming its proper dough.. and you then turn the speed into another level up and let this knead until the dough is really elastic and the whole dough is really bouncy.
The dough is ready, when you pick a piece of dough, lightly pull it apart and see if there is like form a membrane alike. If it does, that means the dough is ready.

Next, place the dough into a oiled bowl and covered with film film. Heat a cup of water in microwave first, when done. Place the dough bowl into the microwave with the water. close the door. Leave it to raise for like 40 mins or until double in size.

Once done. press the air out of the dough; divide the dough into three pieces of 120g each. Let it bench rest for 15 mins covered.

Then you roll the dough out, sprinkle the ham and cheese and ground pepper. roll it up into a roll. cut the roll into half and place it onto the mould (like my first picture). continue this with the other two dough. when you are done, use the oven to fermente the dough final time. By warming the oven first for 5 mins, then turn off. And also heat up a cup of water in the microwave, take out and place it in the oven. Place your tin in the bottom shelf for it to raise.
Please note, careful not to put onto the top, as the warm air goes upwards causing the dough to raise too fast and the texture of the dough will then become too coarse.

Let the dough raise until 80% of the mould, sprinkle cheese and dry herbs and bake at 180C for 30 mins. Depends on your oven, might need less time =)