Friday, 12 December 2014

松软班兰面包 ~ Double Soft Pandan Buns






 

食谱取自 :班兰班兰我爱你

松软班兰面包

烫种材料:
25g 面粉
125ml 清水

主面团材料:
540g 高筋面粉
85g 幼糖
11g 酵母
8g
2 鸡蛋
60g 鲜奶油
1/2 茶匙  班兰精
65g 牛奶
50g  无盐奶油 / 牛油

 
做法 :
1. 烫种 锅中放入面粉和清水混合均匀,以小火煮至浓。待完全冷却才使用。

2.搅拌碗中加入主面团材料(无盐奶油除外),用低速度拌打至均匀。加入烫种,继续揉成软面团。加入无盐奶油,以中速度再拌打至有弹性/薄膜的面团,盖上保鲜纸让它发酵50-60分钟,或至双倍大。

3。取出,把气泡压出,再分割成每份50g小面团,搓圆。把小面团放在已抹油的烤盘上,让面团作最后发酵45 ~ 60分钟,然后在表面涂上蛋液。

4。放入已预热烤箱里,以180度烤15 ~ 20分钟。取出,放凉后即可享用。

 
备注
烫种可预先准备。然后放入冰箱冷藏。如果混合物颜色呈灰色,即已变质,要丢掉。

 
Recipe source : In Love with Pandan

Double Soft Pandan Buns

Water Roux :
25g plain flour
125ml water

Main dough ingredients :
540g high protein flour
85g castor sugar
11g instant yeast
8g salt
2 eggs
60g whipping cream
1/2tsp pandan paste
65g milk
50g unsalted butter
extra beaten egg ( egg wash , for brushing )

 
Method :
1. Water Roux : In a pot , mix plain flour and water well and cook over low heat until it thickens , allow to cool completely before use .

2. In a mixing bowl , add in all main dough ingredients ( except unsalted butter ) . Knead a low speed until well combined . Add in Water Roux and continue to knead into a smooth dough . Then add in unsalted butter and knead until the dough is smooth and elastic . Cover the bowl with cling film and set aside to proof till double in size for 50-60 minutes.

3. Remove dough from the bowl and punch down to release air in dough . Divide dough into equal portions of 50g and shape into balls . Arrange them on a lightly greased baking tray and let it proff again for 45 ~ 60 minutes . Apply egg wash on top .

4. Bake in a preheated oven at 180c for 15  ~ 20 minutes . remove and allow to cool slightly . Serve .

 
Note :
Water Roux / water-based dough can be made in advance and store in the fridge for use in future . Discard it if the mixture turns grey in colour .

 
 
 
This post is linked to Cook-Your-Books # 19 , hosted by Joyce from Kitchen Flavours .