Tuesday, 6 November 2012

双盘面包~紫薯椰蓉v午餐肉美奶滋 Potato Coconut Buns




这午餐肉美奶滋面包是女儿要求的,说是很久没吃了,孩子们总是爱吃同样的食物,所以才有今天的双盘面包的出现。



今天把冰箱里剩余的紫薯和椰蓉都给消除掉了,感觉好开心,不必再拿去丢弃了。 孩子们都不吃这紫薯面包,我也正好只做了几个,各有各的吃,只是偶而觉得好麻烦,  宠坏他们了。 现在的孩子们真身在福中不知福,个个都太幸福了。孩子们所以如此 ,我想做父母的也该负起这一半的责任吧!




双盘面包~紫薯椰蓉和午餐肉美奶滋 Potato Coconut Buns

Tangzhong Dough 种法:-
100g bread flour  100克高粉
70ml hot boiling water 70毫升热水

Method 做法:-
1.  把高粉放入里。
   Place flour in a mixing bowl.

2.  加入热水,用汤匙将面粉混合成面团。
   Add hot boiling water and mix with wooden spoon to form a rough dough.

3.  然后,用保鲜纸盖上。放入冰箱里1小时至48小时。Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours.

Basic sweet bread dough 制作甜面团:
甜面团食谱来自sonia)

1 quantity of Tangzhong dough 1汤种面团
A300g bread flour300克高粉
   100g plain flour100克普通面粉
   80g sugar80克幼糖
   20g milk powder20克奶粉
   1 tbsp instant yeast 1大匙干酵母
   1/2 tsp salt1/2小匙盐
   175ml cold water175毫升冷水
   1 cold egg 1粒蛋
B. 60g butter60克牛油

Method 做法:
1.  混合所有(A)的材料。
   Combine (A) together.    
 
2.  搅拌机搅拌,低速度。混合直到面团结合一起。
   Using a stand electric mixer, mix on low speed, mix until dough is well combined and leave the sides of bowl. 

3.  将牛油加入面团里,用中速搅拌至光滑。
  Add in butter and mix on medium speed until dough is smooth.

4.  团搓成圆团,将面团放在盆中,盖上一块湿布,发酵40分钟至双倍大。
  Shape dough into a ball, leave to proof for 40mins or until doubled.

** 我把甜面团分出440克做成紫薯椰面包, 然后加入70克的紫薯泥搅拌均匀。剩余的用来做午餐肉美奶滋面包,馅料请参考这里


** I divide 440g sweet bread dough and add in 70g mashed purple potato to made potato coconut buns,and the balance to make luncheon meat mayonnaise buns, pls refer here 

To prepare potato coconut buns制作紫薯椰蓉面包

(食谱馅料来自厨苑食谱)

1 quantity of basic sweet bread dough, 1份甜面团

1 tbsp butter1大匙奶油
4 tbsp caster sugar, 4大匙幼糖
150g fresh grated coconut, 150克白椰丝
70g purple potato (mashed), 70紫薯泥
2 tbsp water, 2大匙清水

(把以上材料混合,搅拌均匀,秤每份35克,备用)
Combine the above ingredients, weight 35g each.

Method 做法:.

1. 把甜面团分成每份55,然后休面10分钟.
   Divide sweet bread dough into 55g each. Let rest for another 10mins.
   
2. 将甜面团擀扁,包上馅料用手压扁,再用剪刀在面团的边缘剪5下。发酵45
   钟。
   Flatten the dough and fill it with the fillings, wrap into dough. 
   Flatten it and make 5 cuts on the edges of the bread dough by using
   sharp scissors. Let it proof for 45mins.
        
3. 搽上蛋黄,放入中间层预先烘热的烘箱里,烘烤17015-18分钟。
   Egg wash and place in the middle shelve of the oven. Bake at 170c for
   15-18mins.
   

这紫薯椰蓉面包很香很好吃,有双重的味道也!





6 comments:

  1. 好赞哦!真的很美。。。。 我喜欢 :)

    ReplyDelete
    Replies
    1. Ann,
      你过奖了,还得多多磨练呢!

      Delete
  2. May~~
    好巧好美的面包呢~~~

    ReplyDelete
    Replies
    1. 莎莎,
      那里有你家的巧, 你家的美哦!

      Delete
  3. May 面包做得很好看,每个造形我都爱看。那个花型和剪开上面的型我都没做过哪。下次试试。

    ReplyDelete
    Replies
    1. Li Shuan,我家的面包来来回回都是那几样,可得顺着孩子们要不然,会吃到坏掉而自己的身材也跟着走样了呢!

      Delete

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