巧克力大理石吐司 ~ Chocolate Marble Loaf

 

食谱取自 ：Carol自在生活

巧克力大理石吐司

12两吐司模 （20cm x 10cm x 10cm)

巧克力夾馅部份材料:
50g 巧克力块
20g 无盐奶油
20g  高筋面粉
10g  无糖可可粉
5g 玉米粉
60g 牛奶
20g  细砂糖
鸡蛋白1个

做法 :

1. 巧克力块和无盐奶油分別隔水融化。

2 .高筋面粉，无糖可可粉和玉米粉混合均勻过篩。将牛奶及细砂糖加入到过篩的粉类中混合均勻。

3. 依序将融化的巧克力块, 无盐奶油及蛋白加入混合均勻。
               

4．将钢盆放上瓦斯炉 ,使用微火加热 ,一边加热一边用打蛋器不停搅拌至浓稠 ( 搅拌的時候底部会呈现明显分離的漩渦状就是差不多好了)。

5. 将巧克力面团挖起放在保鲜膜上,表面再鋪上一张保鲜膜。放涼一些就用桿面棍将巧克力面团桿开成为18cm x 18cm的正方形。 包好放冰箱冷冻室冷冻。

補充:

1. 此巧克力夾馅可以在有時間的時候先做好放冰箱冷冻,使用時直接取出就可以使用.

2.玉米粉可以增加夾馅面团的浓稠度, 如果沒有就以低筋面粉代替.蛋白可以增加面团的延展性. 这些材料都可以帮助夾馅在桿开操作的時候更顺利.

 

吐司部份

材料:
260g 高筋面粉
20g 低筋面粉
鸡蛋1个 (约50g)
25g 细砂糖
3/4茶匙  速發酵母(instant yeast)
1/4茶匙 盐
125g  牛奶
20g 无盐奶油

做法 ：
1. 一般吐司做法 。

2. 第一次发酵完成的面团将面团空气用手压下去挤出來滾圆 , 蓋上拧干的湿布松弛15分钟。

3. 松弛好的面团用桿面棍桿成一张正方形(约是巧克力夾馅的2倍大) .

4. 将巧克力夾馅由冰箱冷冻库取出放在桿开的面皮上。

5. 面皮4角拉起捏紧,将巧克力夾馅仔细包裹好。

6. 面皮上洒一些高粉避免沾粘,将面皮慢慢桿开成为2倍大。

7. 桿开的面皮折成三折再度桿开。 ( 图1）

           
                                            ~ 图1 / picture 1 ~
 

8．编好辮子的面团2端收口捏紧，放入吐司模中.（ 图2 ）

~ 图2 / picture 2 ~

9．在面团表面喷些水放在密开溫暖空间再发酵50-60分钟至滿模程度。
10．发酵時间到前10分钟打开烤箱预热到170度。放入已经预热到170毒的烤箱中烘烤35分鐘钟。 (表面若上色太快,可以在已经烤了25分钟后在表面铺一张锡箔纸)　　

11. 出炉后马上倒扣出來放在铁网架上放涼。

Recipe source : carol easy life

Chocolate Marble Loaf

 
For Chocolate paste :

50g chocolate ( cut into cubed )
20g unsalted butter
20g bread flour / high protein flour
10g unsweetened cocoa powder

5g corn flour
60g milk
20g castor sugar
1 egg white

Method :

1. Melt chocolate and unsalted butter separately .

2. Sieve bread flour , unsweetened cocoa powder and corn flour together . Add in milk and castor sugar , mix until well-combined  .

3. Then add in melted chocolate , unsalted butter and egg white .

4. Turn on gas stove , heat the mixture at low heat . Stirring constantly until thick .

5. Put the chocolate paste in cling film surface and covered with another piece of cling film . Let it cool and use rolling pin to roll into 18cm x 18cm square shape . Wrap it and put into the freezer until it become hard .

Tips :
1. This chocolate paste can make few hours in advance and put in the freezer .

2. The purpose of adding corn flour is to make the paste thick , and can substitute with low protein flour . Egg white can increase the ductility of the paste .

 

For the loaf :

260g high protein flour / bread flour
20g low protein flour
1 egg ( about 50g )
25g castor sugar
1/2tsp instant yeast
1/4tsp salt
125g  milk
20g unsalted butter

 

Method :

1 . Normal way of making loaf  .

2. Punch down the dough, roll into ball , cover and let it rest for 15 mins.

 

3. Flatten the white dough into a rectangle shape ( 2 x bigger than the  chocolate paste ) . Place the chocolate dough on top of the white dough.

 

4. Pinch 4 corners of the dough and carefully wrapped the chocolate paste .

 

5. Sprinkle some bread flour , use a rolling pin and flatten the dough 2 X bigger again . Folded into 3 portion and flatten it again .

 

6. Repeat step (5) 2 times .

 

7. Cut it into three strips and plait it together. ( Picture 1 )

 

8. Place the dough into a greased loaf pan . ( Picture 2 )

 

9. Spray water and cover. Let it proof for another 50 ~ 60 mins or when the dough reach 90% height of the loaf tin.

 

10. Bake at 170c for 35 mins.

 

11. Dislodge from tin once baked.

 

 

 

 

 

豆渣黑芝麻吐司 ~ Soy Pulp Black Sesame Loaf

 

 

 

 

 

自上星期烤了甜菜根菠菜吐司，这几天手痒又想做吐司了。参考了carol老师的豆渣黑芝麻吐司后， 决定用回甜菜根菠菜吐司的食谱。这吐司少了甜菜根和菠菜汁，加了之前做豆浆的豆渣和黑芝麻粉哦！

 

豆渣黑芝麻吐司
12两帶盖吐司模1個
(20cm x 10cm x 10cm)

材料 :

豆渣面团
150g 高筋面粉
1/2茶匙 速发酵母
30g  豆渣
15g 细砂糖
盐1小撮
15g 无盐奶油

黑芝麻面团 :

150g 高筋面粉
1/2茶匙 速发酵母
30g 黑芝麻粉
15g 细砂糖
盐1小撮
15g 无盐奶油

做法 ：

~ 请参考甜菜根菠菜吐司 ~

Soy Pulp Black Sesame Loaf

( 450g loaf mould with cover )

Ingredients :
For soy pulp dough
150g high protein / bread flour
1/2tsp instant yeast
30g soy pulp
15g castor sugar
a pinch of salt
15g unsalted butter

For black sesame dough :
150g high protein / bread flour
1/2tsp instant yeast
30g black sesame powder
15g castor sugar
a pinch of salt
15g unsalted butter

 

Method :

~ Please refer to Beetroot Spinach Loaf ~

 

 

 

水果果冻 ~ Konnyaku Fruit Jelly

食谱取自 : snowdrop 
( 我做了少许更改 ）

水果果冻

材料：

10g 蒟蒻果冻粉
950ml 苹果汁或水（ 我用750ml水+ 250ml 苹果汁 ）
200g 新鲜水果 （ 我用火龙果，奇异果和罐装杂果 ）
90g 细砂糖

 

做法 ：

1．水果洗净，沥干，切成小块。模子内加入适量的水果。

2．蒟蒻果冻粉和细砂糖搅拌均匀。

3．将苹果汁或水倒入锅里。加入（2）。使用小火边煮边搅拌，煮至糖，果冻粉融解和滚。滚后再继续煮5分钟。

4．将把煮好的果冻液倒入模里，直至凉透，放入冰箱冷藏过后即可。

Recipe source : snowdrop      

( with minor adjustment )  

Konnyaku Fruit Jelly ( with minor adjustment )

Ingredients:
10g Konnyaku jelly powder ( Jim Willie or any brand)
950ml freshly extracted apple juice (  I used 750ml water + 250ml apple juice )
200g mixture of fresh fruits (I used dragon fruits , kiwis and mixed fruits in can )
90g sugar (optional)

Method :

1. Wash and rinse fresh fruits. Pat dry and cut into small pieces (if needed).

2. Mix sugar and Konnyaku powder in a small bowl.

3. Pour apple juice in a saucepan and turn on the heat. Slowly add in item in step (2), and stir to dissolve sugar and Konnyaku powder. Bring it to a boil and continue to boil for another 5 minutes. Remove from the heat and stir until the bubbles disappear.

4. Fill moulds with Konnyaku mixture by starting with 1/3 full. Then follow by another 2/3. Set aside to cool before refrigerating to chill and set. It takes about 3 hours. Best to leave it overnight. Remove the jelly from the mould before serving.