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Tuesday, 21 August 2012

红豆面包卷(汤种), Red Bean Bread Rolls (Tangzhong)





今天这豆面包卷是用了两个一路来都一直在方默默自持我的部落格朋友 :JessieBernice家的食idea构造成的。那天看到Jessie家上了豆面包卷真的很感趣,再做了豆相思蛋糕剩下的就有了用途了。Bernice家的面包是家喻户晓的,次用了她家的种面团来做这个面包卷,真的很棒!

面包出烤箱后,随口问老公要不要来一个,(他是不太捧场甜面包的)。有点转性,说要和我share半个,分了半个给他,竟然再来讨,说面包很好吃。意外意外,红豆包都ngam口味?还不止,竟然这个面包的魅力在我家还胜于相思蛋糕。 今天和老公喝咖啡时,叫他任选要相思还是要面包。他指着相思说:this is boring, 然后指着红豆面包说: this is amazing。哎呦。。。这样的结论真的不知是好气还是好笑!

种做法

 40g水冲入40g高筋粉混合拌匀,放凉后,冷藏


主面团:
高筋粉 181g
低筋粉 50g
汤种38g
干酵母 3g
砂糖 40g
3g
奶粉 10g
25g
116g
奶油 25g

料:
红豆馅料, 分成25g,揉成圆团

酥松粒:
糖份30g 低筋面粉50g,奶粉5g 无盐奶油40g

面包做法
1.所有材料(除了奶油)混合拌至面筋展、表面光滑。加入奶油拌至完全展,基60-90

2. 分割成每份60g盖保膜松弛15

3. 形,翻面、包入1收口(2)。将收口朝下,椭圆长18cm x 9cm(3)。将表面划上五刀(4)手抓上下两端顺势卷(图5),卷成麻花装(图6),放在烤盘上。


4. 把烤放入烤箱, 先不开火。 烤箱里放一杯热水,发酵40分钟或至双倍大。

5. 酥松粒:将糖份, 低粉和奶粉混合,再加入奶油用手轻轻搓成均匀的细小颗粒。

6. 发酵好的面团取出,刷蛋液,洒上酥松粒。送入预热烤箱 180°C 18-20


Water Roux:
40g Bread Flour
40g boiling water

Bread Dough:
(A)
181g bread flour, 50g plain flour,  3g active dry yeast, 38g water roux, , 40g sugar, 3g salt, 10g milk powder, 25g egg, 116g water,  

(B)
 25g unsalted butter

Red bean filling:
175g red bean paste (divide to 7x 25g balls)

Crumbles:
icing sugar 30g, low protein flour 50g, milk powder 5g, unsalted butter 40g

 Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge overnight.

2. Mix all ingredients (A) at slow speed for 4 mins.

3. Add butter and increasing kneading speed to medium high.

4. Continue kneading for 15-20 mins until dough is no longer sticky and does not break when pulled to perform window test.

5. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof until double in size.

6. Roll the dough into 7 x 60g round ball and leave to proof for 15mins.

7. Flatten the dough and wrap with red bean filling(Pic 1). Seal the dough tight (pic 2). Roll into an oval shape 18cm x 9 cm (pic 3). Use a sharp knife to score 5 long lines on the dough surface (pic 4). Hold two ends and twist in one direction (pic 5). Tie a knot to shape (pic 6).

9. Leave to proof until double in size (about 1 hour).

10. Mean while make the crumbles. Mix icing sugar, low protein flour and milk powder well. Using your fingertips, rub ingredients with unsalted butter resembles fine breadcrumbs.

11. Brush with egg wash and sprinkle with crumbles and bake at preheated 180C for 18-20 mins until brown.