Sunday, November 20, 2011

65度汤种椰丝面包 (Coconut Bun 65C Tangzhong Method)



又是一个星期过去了。日子真的过得超快的。
不知不觉中,一年很快的就要接近尾声。
孩子们的所有活动也一个接一个的结束。
突然之间的觉得轻松了很多很多。
或许上几个星期过得太紧凑和忙碌了,一下子放松下来,才感觉到自己是多么的累。
睡了两个小时长的午觉,被热热的天给“烘”醒了。
都说我不喜欢热天了。
在热烘烘的厨房里准备晚餐,是一件讨厌的工作。
在冬天时,我可以穿着贴身的牛仔裤在厨房里站一天都不觉得累和不舒服。
但是在夏天即使只穿短裤,站在厨房里一会儿我也会有想逃跑的意念。
就这样,晚餐后我就一直打喷嚏;拜托!我不想生病。。。。
明天约了妹妹走街呐,再来是老公的姐姐要过来度假,我得有个牛般的身体作导游,不是吗?
最近什么都不想做,但是面包还是要做的。
既然冰箱剩下一点点椰丝,那就做个简单的椰丝包吧!
不够馅料了?那就再来个车打面包条,也很不错。
刚巧朋友过来,带上两个小朋友 ,把长面包前尾切了,一人一个,拿在手里吃,小朋友就不吵了,真好。

65度汤种:
  1. 在250g水中,加入高筋面粉50g, 搅拌均匀。
  2. 放到瓦斯卢上加热, 需不断搅拌, 防锅底烧焦。
  3. 面糊加热至65度离火(面糊在搅拌时, 会有纹路出现的状态)。
  4. 在面糊表面贴上一层保鲜膜, 降温后使用或放入冰箱隔天取出使用。*多出的汤种可以收入冰箱内,保存数天。
A: 210克高筋面粉,60克普通面粉, 20克奶粉,30克细糖,1/4小匙盐,6克即溶酵母
B: 60克全蛋,80克水,75克汤种
C: 25克无盐奶油
D: 内馅:125g 新鲜白椰丝, 数片香兰叶,2大匙浓椰浆,1大匙糖,适量盐 ,适量烤香白芝麻(把所有材料,除芝麻以外,混匀,中火蒸5分钟,取出待冷,撒上白芝麻,待用)

做法:
  1. 把A和B的材料倒入搅拌盆中, 使用搅拌器先慢速搅拌。
  2. 搅拌均匀后, 转成中速继续搅拌。
  3. 搅拌成团及有筋性时,才加入C, 用慢速搅拌, 再转中速。搅拌至可拉开薄膜的阶段。
  4. 取出面团,放入已经抹油的大碗中, 让它发酵成双倍大。
  5. 把面团取出,排气,将面团分成14份,每份约25克,滚圆, 松弛10分钟。
  6. 剩余的面团分成4份,每份约55克,滚圆,松弛10分钟。
  7. 把小面团擀成圆形,包入香椰丝,捏紧收口,进行最后发酵。共做14个。
  8. 另外4个,杆成橄榄型, 再搓长条, 编成4股辫子,做一长条,进行最后发酵。
  9. 小面团发酵完毕, 刷上蛋液, 放入预热180‘C的烤箱, 烤12-15分钟。
  10. 辫子面包发酵完毕,刷上蛋液,撒上车打芝士和粗糖,放入预热180‘C的烤箱, 烤15分-20分钟。

Tangzhong (Water Roux) :50g bread flour, 250g water

Method: Mix together and cook over low heat, stirring all the time until 65C. The mixture should be starchy and be able to draw lines in the water roux batter. Remove from heat and cool down at room temperature or store in fridge for latter used.

A: 210g bread flour, 60g plain flour, 20g milk powder, 30g castor sugar, 1/4tsp salt, 6g yeast
B: 60g egg, 80g water, 75g tangzhong
C: 25g unsalted butter
D: Coconut Filling : 125g white grated coconut,   few pieces pandan leaves, 1tbsp sugar, 2tbsp coconut milk, pinch of salt, some roasted sesame seeds (mixed all ingredients together except sesame seeds, steam for 5mins, cool before adding in sesame seeds, set aside)
 
 Method :
 
  1. Mix A and B together in a mixing bowl to form a dough.
  2. Add in C and continue mixing at medium speed until the dough is smooth, elastic and can stretch the dough into thin sheet ( window pane test).
  3. Transfer the bread dough into an oiled bowl, cover with plastic wrap and let it prove until double in size.
  4. Divide dough into 14 portions of 25g each. Roll each small portion into a smooth ball and rest for 10mins.
  5. The balance of dough divide into 4 portions, roughly 55g each, roll each into smoothball and rest for 10mins.
  6. Flatten the 14 small balls and wrap with a tbsp of coconut fillings. Seal the dough to form a ball. Set aside to proof for another 40 mins.
  7. Flatter the balance 4 balls and roll into long shapes. Braid using formula 2 to 3, 4 to 2, 1 to 3, 2 to 3 ... and so on. Set aside to proof for another 40mins.
  8. Egg wash the surface for all the bread.  Bake breads in preheated oen at 180C for 12- 15mins or until golden.
  9. For the braid bread, sprinkle with some cheddar cheese and sugar and bake for 15-20mins at oven temparature 180C. 

17 comments:

  1. 这里的天气也是变幻无穷,要照顾身体哦~

    我今天也是吃了好多面包哦,哈哈

    ReplyDelete
  2. Jane, you also make Shirley's recipe hehe..very ngam!! I normally see brown coconut filling but you have made some white one today. Very different!Nice !

    ReplyDelete
  3. That is a nice version of buns with Asian taste. Yumm..

    ReplyDelete
  4. 小小一粒椰丝面包,包含了我整个童年的回忆。
    至今,我依然钟情于它。:)

    ReplyDelete
  5. 下次我要来,你愿意当我的导游吗?(呵呵,别把Jane给吓跑了。)
    没有留意现在是Perth的夏天,这里最近就常常下雨,时热时凉。
    面包就先请我吃一个吧!^^

    ReplyDelete
  6. 我喜欢椰丝的, 因为小小一粒, 很可爱, 我要两粒!

    ReplyDelete
  7. 娇,我也是只有对面包最钟情。

    ReplyDelete
  8. 娴,因为懒惰所以最好就是做白的,不用煮,只要蒸就可以了。可不是什么特别新点子啦!

    ReplyDelete
  9. Hanushi, yup, I love this but kids dun really like coconut bun.

    Ann, come la! I n my sister will sure bring u kai kai.

    小鱼,我也很喜欢这个。

    ReplyDelete
  10. Sherleen, 不会吓跑的。我会欢迎你。 其实也只是春尾,但是很热。这个星期有两天会是36度。我真的不想这么热还得当导游。可是老公的姐姐来,没办法。

    Min, 给!

    Sonia, I also like this in angku kuih。Easy to make n prepare compare to others filling.

    ReplyDelete
  11. Everytime I drop by, I feel like re-creating your post of the day. But I am supposed to be clearing my pantry in preparation of my year end holidays. How huh ?

    ReplyDelete
  12. Just now dropped by Li Shuan's blog, she made Seaweed Pork Floss bun, also using "Tangzhong," asked her whether "Tangzhong" easy to make or not coz every time when I look at these yummy buns, I can only appreciate. I don't know and also don't like making sticky stuffs, I know that I wont be able to manage it well. Your coconut mini buns look very cute.

    Oh Jane, when making the dough, do you normally use k-beater? I just spent money in buying a handblender(like a stick master), but now feel like buying a Kenwood mixer but costs like $349! My hubby will kill me, spending so much of money lately!

    ReplyDelete
  13. 每每看到你尝试我们家的食谱,就觉得很窝心。有种莫名的感动。部落格的最大喜悦,也就是如此,与大家分享。。。与大家同乐!这个面包,我相信会唤起很多人儿时的回忆,家乡的回忆。。thanks for your shout out, Jane!

    ReplyDelete
  14. the experimental cook, haha...tq. Dont worry,u have plenty of times to try out after holiday. Me too busy packing before going back for holiday.

    Jessie, not K beater. Is dough hook. You should invest one good mixer and i am sure ur hubby wont kill u but will love u more. haha...

    ReplyDelete
  15. Shirley, Ya, u r right. Enjoy blogging so much. I love ur blog very very much. You always tempted me to put my hands together :)
    Thanks for all your wonderful recipes.

    ReplyDelete

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