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Tuesday, 29 July 2014

Dark Brown Sugar Sweet Bun

   

Two soft sweet loaves with dark brown sugar replacing half of the white sugar content of the roti bun recipe. Personally, I found the dark brown sugar roti bun smell better than the original version.
The loaves were so soft that a good bread knife faced difficulty in slicing the bread in danger of compromising its height. You'll understand what I mean when you start slicing your nice soft loaf ^^

Yield: two 10x9x10cm loaves 

Ingredients
140g bread flour 高筋面粉
15g top flour 低筋面粉
15g fine sugar 细糖
15g dark brown sugar 黑糖
10g condensed milk 炼乳
15g beaten egg 蛋液
1/2 tsp instant dry yeast 即发干酵母粉
1/8 tsp salt 盐
90g whole milk 全脂牛奶
20g unsalted butter 无盐奶油

Some beaten egg for glazing 蛋液

Directions
1. If you are using fridge-cold milk, you can warm the whole milk and condensed milk in rice cooker for 10 minutes.
Or, you can leave them in room temperature for about 20 to 30 minutes.
如果用冷牛奶,可将牛奶和炼奶放进电饭锅保温加热10分钟。或放在室温20到30分钟。



2. Sprinkle yeast over the surface of the warm milk without stirring it. Let it stand for about 10 minutes till foamy.
The temperature of the warm milk should not exceed 38 degree Celsius.
将酵母粉撒在温牛奶上,勿需搅拌。静待10分钟直到出现汽泡。
温牛奶不能超过38度C。




3. Mix all the remaining ingredients, except butter, in a mixing bowl. 
将其余的材料、除了奶油,放进搅拌盆中混合。


4. Slowly add in the yeast milk mixture and stir in one direction till it combine into a lump. Let it rests for 20 minutes to allow the flour to fully absorb the liquid.
慢慢将牛奶混合物倒入,以同个方向搅拌混合成团。盖上盖子,让面团休息20分钟,以吸收水分。





5. As the dough is quite sticky, wearing a CPE disposable gloves would make kneading easier. Knead the dough by slamming, pulling, and folding the dough, until the dough becomes smooth. This process takes about 10 minutes.
由于面团开始有点粘手,如果戴上手套,较容易搓面团。只需抓住面团一角,甩打在工作台上,微向后拉,再折上,再转90度抓住面团另一角,重复这些动作,直到面团成光滑状。大概需10分钟。




6. Spread out the dough and apply softened butter over it. Knead to incorporate butter into the dough.
摊开面团,涂上奶油,将奶油搓进面团里。


7. Continue to knead by repeating the slamming, pulling, and folding process, till you can stretch out the dough into a thin membrane. This takes about 5 to 10 minutes.
继续甩、拉、折动作,直到面团可拉出薄膜。大概需5到10分钟

8. Shape the dough into a ball by pulling down the sides several times, till the dough surface is stretched and smooth, and seal at the bottom. 
将面团的四周往下拉数次,直到面团表面被拉紧而呈光滑状。

9. Place the dough into a lightly greased mixing bowl. Spray some water over the dough, cover with a lid and let it proof for about 60 minutes, or till it doubles in size.
将面团放入涂油的搅拌盆中,喷些水,盖上盖子,让面团发大概60分钟,或两倍大。

10. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm.
发酵完毕,将面团倒在撒有面粉的台面。用手掌将空气排出。



11. Divide the dough into 2 equal portions, about 157g each. 
将面团分隔成2等份,各约157g。

12. Roll up the dough. 
将面团卷起。

Fold into half, to allow the two ends meet.
折半让两端接头。

Shape the dough into a ball by pulling down the sides of the dough several times till the surface is tight and smooth, and seal at the bottom. 
将面团四周拉下数回,直到面皮拉紧光滑,收口在下面。

13. Place the doughs into a 20x10x6cm lightly greased loaf pan . Spray some water over them.
将面团放置在一个20x10x6cm涂上奶油的烤模中,表面喷些水。

14. Proof the doughs for 50 minutes , or till the dough is about 1cm above the rim of the pan, with the oven door close.
把面团送进烤箱,关上门,发酵50分钟,或直到面团顶部高出烤模边缘1cm左右。


15. At the end of 50 minutes, remove the dough from the oven. And preheat the  oven to 180 degree Celsius.
50分钟后将面团移出烤箱,再预热烤箱至180度C。

14. Apply egg wash over the surface of the dough.
面团先涂一层蛋液。


16. Place the loaf at lower rack, and bake  at 180 degree Celsius for about 18 to 20 minutes, or till the top turns golden brown.
在预热180度C的烤箱下层烤大约18至20分钟,或直至面包呈深金黄色。

17. Remove the loaf and pan from the oven, and invert out the loaf immediately.
将面包移出烤箱后,马上倒扣在凉架上。


18. Let the loaf cools own  on a wire rack before slicing. Serve fresh :)
将面包放置在铁架上降温。新鲜享用:)


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