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Thursday, 5 April 2012

巧克力十字面包 (Chocolate Hot Cross Buns)


上个星期,买了一本新杂志,里面刊登了一个复活节巧克力十字面包。我于是就快快动手做了那个食谱的面包。怎知,那个食谱的水份相比其他的食谱来的较低(我没做过这个面包,这是后来拿多几个食谱比较下,才发觉的)。所以当时, 烘出来的面包干干砰砰的, 我自己都觉得难吃极了。后来,老公回来时,我就跟他说,桌上有hot cross bun,试试吧(我没告诉他我自己觉得难吃, 是要看看他吃时的表情)。哈哈!没想到,他才吃一口,就皱着眉头问我,这是什么hot cross bun来的,怎么这样的?我也笑了,问他真的吃不下吗?可以拿去office派掉吗?他望了望我说,你是厨师,我是这个厨房的quality controller, 这样的质地,不能通过品质保证。对不起,这些面包只好喂Mr Bin,哎哟,好失望喔!

前两天老公又问我,怎么复活节就到了,你没再做十字面包给我吃啊。刚好见了姐姐,就问她觉得她blog里来自爱和自由的十字面包食谱好不好,Jane说很好,她还告诉我她连做了两年同一个食谱呢 。这么一来,我就很有信心了,今天即刻做了这个巧克力十字面包。老公回来时,连吃了几个面包。他说:这是对的Hot Cross Buns 了。谢谢Jane的好介绍。

酵面
30克高粉, 150克牛奶, 7.5克糖, 5克即干酵母

原料:
270克面包粉,2大匙可可粉,45克牛油,45砂糖,2.5,适量香料粉(all spice powder) 1个蛋,80克烹巧克力粒,30克葡萄干

十字糊:筛过的低粉40克、玉米油12克、水40ml。

砂糖2大匙、水2大匙 (我用)。

做法:
1. 酵面:把酵母,牛奶和面粉和匀,盖好保膜,放在温暖处发到高度3-4倍。

2. 将面原料中的牛油切成小,加入面包粉和可可粉里搓成屑状再加入砂糖、、香料、蛋和酵面揉至面出筋就好。(是揉到面段)。

3. 最后加入巧克力粒和葡萄干揉匀后,放在温暖处进酵。

4. 发束后,分割成16份,每份40克,后排入方形烤模(20×20cm)中,行最后酵。

5. 十字糊:过筛的低粉加玉米油混匀后,一点一点的加入水,拌成能出的程度,装入裱花袋中用。

6. 制作糖砂糖加水煮至糖化即可。(我将焦糖用微波炉温10秒)

7. 最后束,在表上十字糊,入预热190的烤箱,烤20


8. 出炉后立即脱模,趁在表面刷上糖

食谱取自:Jane's Corner 

Dough
30g high protein flour 150g milk 7.5g caster sugar 5g instant yeast

Main Dough
270g bread flour2tbs cocoa powder45g butter45g caster sugar2.5g salt1tsp all spice powder 1egg80g dark chocolate chips30g sultanas 

Paste
40g plain flour12g corn oil40ml water

Glaze:
3 tbs golden syrup (warm in the microwave for 10 sec before glaze)

Method:
1. For dough, combine all the ingredients in a bowl, stirring to combine. Cover with plastic wrap and set aside until frothy and raises 3-4 times bigger. (I achieve this in about 40minutes)

2. Sift flour and cocoa powder into a large bowl, rub the butter into flour to become breadcrumb texture (I use blender under pulse mode till achieve breadcrumb like texture). Add in caster sugar, salt, all spice, egg and dough. Fitted mixer with a dough-hook and knead until the dough is smooth and elastic.

3. Fold in chocolate chips and sultanas. Transfer to a greased bowl, cover with plastic wrap and leave to raise in a warm place for 1-1.5 hours until double in size.

4. Knock the dough down with your fist and divide into 16 equal sized balls (about 42g each). Place on a greased baking tray( 20cm x 20cm). Cover with glad wrap and leave in a warm place for a further 45minutes or until double in size.

5. To make the paste, combine all ingredients in a bowl until smooth. Place in a piping bag fitted with a 0.5cm nozzle and pipe crosses on top of the buns. Bake for 20minutes in a preheated 190C oven.

6. While buns are still warm, brush the glaze then serve with butter.