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Tuesday, 22 July 2014

Hokkaido Mocha Milk Loaf 北海道摩卡牛奶吐司


Coffee alone is unable to bring out its aroma in a bread. However, with the addition of cocoa powder and bakes in a milk-rich bread, they make compatible partners in taste. The mocha aroma started to linger when kneading started ... till the loaf has been baked.
A lavish spread of butter on a lightly toasted mocha slice makes an heavenly slice for tea break ^^

Yield: One 20x10x10 cm loaf

Ingredients

3 tsp instant coffee powder 即溶咖啡粉
2 tsp cocoa powder 可可粉
1 tbsp hot water, about 7g 热水

120g fresh milk 鲜奶
60g whipping cream 动物性鲜奶油
20g condensed milk 炼乳

280g bread flour 高筋面粉
20g top flour 低筋面粉
25g egg, beaten 蛋,打散
40g fine sugar 细糖
1/4 heap tsp salt 盐
1 tsp instant dry yeast 速发干酵母

30g softened unsalted butter 无盐奶油, 软化

Direction
1. Mix instant coffee powder, cocoa powder and hot water into a paste.
将咖啡粉和可可粉混合后加热水搅成摩卡糊。

2. If you are using cold milk, keep warm the fresh milk, whipping cream and condensed milk in a rice cooker for 10 minutes.
如果用冷藏奶类材料,可把鲜奶、动物性鲜奶油、和炼乳放入电饭锅加热10分钟。


3. Pour all the dry ingredients into a mixing bowl, except the butter. Mix well.
除了奶油以外,将所有干材料混合。

4. Pour the mocha paste from (1) into the  milk mixture from (2), and mix well.
The temperature should not exceed 38 degree Celsius in order not to affect the yeast.
把(1)的摩卡糊加入(2)的牛奶混合液中混均。
为了不影响酵母菌,温度需低于38度C。


5. When the mocha mixture has reached around 37 degree Celsius, pour it together with the beaten egg, into the flour mixture in (3). Stir in one direction to mix the ingredients into a lump which pulls away from the wall.
当温度抵37度左右,将摩卡牛奶液和蛋液倒入(3)的粉料中,以同一方向将混合物搅成面团。



6. Cover the dough with a lid and let the dough rest for 15 minutes. This allows the flour to absorb the liquid which would make kneading easier later.
盖上盖子,让面团吸收水份15分钟。

7. Wear a pair of CPE gloves to handle the sticky dough. Start kneading the dough by slamming, pulling and folding, for about 10 to15 minutes, or till the dough become smooth and elastic.
The stickiness would reduce after about 1 to 2 minutes into kneading.
戴上CPE手套方便搓揉粘手的面团。以甩打方式将面团揉成带有弹性光滑的面团。需时10至15分钟左右。
面团的粘性会在甩打面团1~2分钟后减低。
Slam and pull;
甩和拉;

fold;
折;

turn 90 degree and grab the other end;
转90度角再捉住另一端;

repeat the process.
重复步骤。

till you get a smooth texture.
直到面团光滑为止。

8. Spread out the dough and apply softened butter to the dough. 
摊开面团后,抹上软化奶油。

Picture for illustration 图片仅供参考


9. After incorporating the butter to the dough, grab one end of the dough and slam it against the work top. Fold in, grab the adjacent end and repeat the process.  Knead well for another 10 to 15 minutes till the dough can be stretched into a membrane.
当奶油已和面团混均,开始甩打面团步骤,直到能拉出薄膜为止。


10. Pull down the side of the dough and tuck into the bottom. Store the dough in a lightly greased mixing bowl. Spray some water and cover with a lid. Allow the dough to proof for about 1 hour, or till it doubles in size.
拉下面团四周的边,收口在底部,成为球型。将面团放置在涂油的搅拌盆内,喷些水,盖上盖子,让面团发酵1小时,或双倍大。

11. After the dough has double its size, transfer it to a floured work top. Press down to release the trapped air.
当面团发到双倍大时,将面团移到撒粉的台上。用手压出面团中的空气。



12. Divide the dough into 2 equal portions (about 300g each). And shape them into balls. Apply some flour onto the dough surface before placing in a bowl to rest for 15 minutes.
将面团分隔成2份,各重约300g,表面撒些粉后,放回搅拌盆内休面15分钟。




13. Flatten the dough and roll into a long flat dough. The width of the dough is about double the shorter end of the pullman's tin.
取一面团,用杆面棍杆成长片。面团的短边需是面包模短边的两倍长。

Flip the dough over with the smoother side facing down.
翻面,让滑面向下。

Fold in the two liking sides to meet at central line
Roll flat the dough and roll up the dough.
两边对折,稍微杆平,再卷上。


14. Place the dough rolls into a loaf mould lightly coated with butter.
将面团摆入涂油的烤模,再喷些水。

15. Spray some water before allowing the dough to proof in a closed oven for about 60 to 80 minutes till the mould is about 90% filled .
把面团放入关闭的烤箱,发酵60至80分钟,直至烤模大概9分满模。


16. Remove from the oven and apply a thin egg wash onto the dough surface. 
Preheat the oven to 170 degree Celsius  for about 10 minutes.
取出烤模,再面团上涂上蛋液。预热烤箱至170度C。

17. Bake the bread dough for about 38 to 45 minutes, at lower shelf of the oven, till cooked.
置于烤箱下层烤大概38至45分钟,直至面包熟透。

If the top gets brown around 30 minutes into baking, cover it with an aluminum foil.
如果烤约30分钟后,面包顶部开始焦,可盖上一片铝纸保护。


18. Turn out the loaf onto a cooling rack  immediately after leaving the oven.
面包出炉后,立刻脱模放在烤架上

19. After the loaf has completely cooled down, slice it with a bread knife. Enjoy :)
当面包完全凉后,才切片享用 :)




2 comments:

  1. Replies
    1. Hi Cassandra Poh, sorry I dont own a BM, so can't give you a good advice on this. If your BM can take 300g flour - bread recipe, then I think it shouldn't have problem :)

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