Thursday, July 7, 2016

松软全麦面包 Fluffy Wholemeal Bread


Lately I have been experimenting on the use of egg whites in bread making and after several successful attempts, I am starting to think that egg whites is a good ingredients in creating soft texture bread. 
我近期来正试验着用蛋清来取代蛋黄于面包材料中,而从中多次得到良好的效果。因此我开始认定蛋清用于面包制作中有助于面包的松软的功效。

Whilst wholemeal breads are generally drier with coarser texture, I am happy to say that this bread recipe yields fairly soft and fluffy bread texture.
特别是用在全麦面包的制做上大有帮助,烘烤出来的面包松软可口,从这食谱所得到的效果我非常满意。赞!




松软全麦面包
Fluffy Wholemeal Bread



Water Roux / Tangzhong 汤中面糊(A)
70g Bread Flour 面包粉
155g Milk 牛奶

Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 
将材料A里的水和高筋面粉加入耐热锅/盆搅拌均匀成面糊,然后以中小火加热,边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。


Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. 
把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。


Main Dough 主面团 (B)

195g Tangzhong 汤种面糊 (A)
500g Bread Flour 面包粉
30g Low Protein Flour
50g Wholemeal Flour 全麦面粉
20g Milk Powder
7g Instant Yeast 速发干酵母
65g Castor Sugar 细砂糖
130g Egg Whites
115g Water
55g Double Cream
1 Tbsp Apple Cider Vinegar
7g Salt 盐

(C)
45g Unsalted Butter 无盐奶油




Method 做法

In a  bowl of the stand mixer with dough hook attachment, combine ingredients (A) & (B) and mix with lower speed until all ingredients are well combined. 
将所有材料(A)和(B) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and slowly increase the speed to medium and continue kneading for approx 20-25 mins, until the dough becomes smooth and elastic. 
把切成小块的奶油C加入然后依照片揉面标准程序继续以中速把面团搅拌(大约20-25分钟)成为富有弹性和光滑的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough doubled in size.
将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2小时钟或至少两倍大.



Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 6 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成6等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 5 ps of dough. 
台座上撒些高筋面粉,将休息好的面团用擀面棍把面团擀成长方形,宽度同烤模短向宽,然后由短卷起。再重复同样的做法把其余的五份面团完成。



Place the 3 cylindrical bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD. Repeat the same process for the balance 3 bread dough into another greased loaf pan of equivalent size.
将卷好的三份面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。再把其余的三份面团排入另一个同等及已涂抹不可融化奶油的面包烤模中。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 170C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至170C度.

Bake in the lowest level of a preheated oven at 170C degrees for 35-40 mins.
然后送入已经预热至170C度的烤箱中层烘烤35-40分钟.

Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。





Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

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