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Monday, 8 December 2014

Milky Row Loaf 奶香排包

Row bread has a richer flavor coming from a higher egg content and the addition of whipping cream. A very soft and light texture are the other drawing points of the bread :)

Yield: 4 loaves of 17Lx4Wx4H cm each
Gross loaf weight: 295g
Pan size: 20cm square pan

135g bread flour 高筋面粉
15g top flour 低筋面粉
30g fine sugar 细糖
10g condensed milk 炼乳
30g beaten egg 蛋液
1/2 tsp instant dry yeast 即发酵母粉
1/8 tsp salt 盐
50g fresh milk 鲜奶
25g whipping cream 动物性鲜奶油
20g unsalted butter 无盐奶油

Some beaten egg for glazing 蛋液

Directions
1. If you are using cold milk, you may warm up your fresh milk and condensed milk in a rice cooker using "Keep Warm" function. Keep warm for about 10 minutes.
Or you can let the milk sits in room temperature for about 25 minutes.
将冷牛奶和炼乳放入电饭锅保温10分钟。或,放置室温25分钟以回温。




2. When the milk mixture temperature falls between 28 to 38 degree Celsius, sprinkle instant dry yeast over the milk mixture. Need not stir the mixture. Cover  the mixture and let it stands for about 15 minutes to activate the yeast.
当牛奶温度介于28至38度C之间,可将酵母粉撒在牛奶上,毋需搅拌,盖上盖子让它静置15分钟,让酵母活跃起来。




3. Mix the rest of the ingredients, except yeast milk mixture in (2) and butter, in a mixing bowl. 
将其余材料、除了(2)的牛奶酵母和无盐奶油,放进搅拌盆中混合。

4. Pour in the yeast milk mixture from (2), stir in one direction to combine into a lump. Let it rest for 20 minutes to allow the flour to fully absorb the liquid.
将牛奶酵母混合物倒入,以同一方向搅拌混合成团。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 onto 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 till you can stretch out the dough into a membrane. This takes about 10 to 15 minutes.
继续甩、拉、折动作,直到面团可拉出薄膜。大概需10到15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. Spray some water over the dough, cover with a lid and let it proof for about 60 minutes.
将面团放入碗中,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 4 equal portions, about 77g each. 
将面团分隔成4等份,各约77g。

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. Roll the dough within your palm and shape into a ball.
将面团四周拉下数回,直到面皮拉紧光滑,收口在下面。面团撒些粉,置手掌中轻滚动成圆形。

Cover with a lid and let the doughs rest for 15 minutes.
盖上盖子让面团休息15分钟。

13. After the rest, take out a dough and roll into a flat oval shape.
取一面团,将它杆成椭圆形。

Roll up the dough starting from the shorter end.
从短处卷起。


Seal the end by pinching.
捏紧收口处。

14. Cover the doughs and let them rest for 10 minutes.
将面团盖上,休息10分钟。

15. Roll and stretch the dough into a longer dough using your two hands. The length of the dough should reach about 4/5 the side of the baking pan.
用双手将面团搓拉成大约烤盘的4/5长度



16. Place the doughs into a non-stick 18cm square pan lined with parchment paper. Spray some water over them.
将面团放置在一个18cm涂上奶油的方烤模中,表面喷些水。

17. Proof the doughs for about 40 minutes , or till the doughs are touching each other, with the oven door close.
把面团送进烤箱,关上门,发酵40分钟,或直到面团边缘已完全接触。

18. At the end of 40 minutes, remove the dough from the oven. And preheat the  oven to 180 degree Celsius.
40分钟后将面团移出烤箱,再预热烤箱至180度C。

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

20. Bake the loaf at 180 degree Celsius for about 10 minutes, then reduce the temperature to 160 degree and bake for about 5 minutes, or till the top turns golden brown.
在预热180度C的烤箱中烤大约10分钟,再以160度烤5分钟,或直至面包呈深金黄色。
10 minutes later,
15 minutes later.


21. Remove the loaf and pan from the oven, and lift out the loaf immediately.
将面包移出烤箱后,马上提出烤模再置于凉架上。

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





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