Saturday, 25 June 2016

黑钻吐司 【Black Diamond Toast】






这黑钻吐司,搓了面团后, 还得搅拌蛋糕糊, 步骤多多, 感觉挺麻烦咯。  正因如此,此食谱就这样被我收藏冬眠至今。  终于,驱散了那股懒意, 将它从冰山一角挖了出来伸腰透气了。  

黑钻吐司, 基本上就是一款以蛋糕和面包所组合而成的蛋糕吐司, 这吐司的外皮裹上了一层浓香的可可海绵蛋糕, 让人一试便爱上了。 哎哟!  如此棒的吐司,竟然被我封闭了许多, 懊恼啊!



做了以下双份的食谱, 不到两天就已经被吃光了, 非常畅销的吐司, 省下了涂果酱的过程。 此外, 还得感谢友人的漂亮道具, 喜欢极了!




【黑钻吐司

[面团材料】
100克高筋面粉
25克低筋面粉
22克细砂糖
8克奶粉
2克盐
1.5克即溶干酵母
80克鲜奶 (各种面粉有着不同的吸水量, 请自个衡量)
10克无盐奶油

[可可海绵蛋糕材料]
3粒大蛋(每个带壳67克), 分开蛋黄和蛋白
70克黄糖(原者用白砂糖)
80克低筋面粉
55克鲜奶
30克奶油/牛油
10克可可粉 (原者以20克的可可粉)
10克黑可可粉

做法
1.  提前在吐司模里涂上一层奶油, 我用的是三能金色不黏吐司模, 所有亦可省略此步骤
2.  将所有材料放入面包机里搅拌15分钟(除了奶油)至面团混合。
3.  然后再加入奶油, 继续搅拌至15分钟至面团顺滑混合。
4.  取出面团滚圆放入盆中以湿布盖好, 进行基础第一次发酵至双倍大(60分钟)。
5.  发酵结束后, 取出面团滚圆排气, 擀平后卷起来放入吐司模中间, 进行第二次发酵至6分满即可。(不要将面团摆贴着模子内壁, 因尚需倒入蛋糕糊)
6.  在第二次发酵至4分满时, 此时可以预备蛋糕的材料。奶油和鲜奶隔热水融化,然后筛入可可粉类, 搅拌成细腻光泽的可可糊。
7.  蛋白和蛋黄分开, 将蛋白干净的搅拌盘里, 以三次加入黄糖打至硬性发泡。
8.  将蛋黄逐粒加入打发的蛋白里, 以低速搅拌至混合均匀。  (每次必需等至蛋黄充份被搅拌后才加入另一粒)
9. 加入过筛的低粉翻拌均匀, 不要划圈搅拌,防止小泡。
10.  加入步骤(6)的可可糊, 翻拌均匀。  此时观察一下吐司是否发酵完毕, 如尚未达到要求, 暂且将蛋糕糊放入冰箱里冷藏。
11.  发酵完毕后, 将蛋糕糊从高处倒入吐司模里, 震出气泡后放入预热烤箱里175度至30分钟 (依照自家的烤箱温度而定) , 烤至蛋糕表面成稍硬后以小刀子划一条切口,然后继续烘烤。
12.   取出, 将面包放置铁架上放凉。(无需倒扣)

食谱取自这里



【Black Diamond Toast


[Ingredients】
175g bread flour
80g all purpose flour
10g castor sugar
5g milk powder
4g salt
3g/1 tsp instant yeast
155g fresh milk
15g unsalted butter

[Chocolate Sponge Cake Ingredients]
3 large eggs (with shell 67g each), yolk and white separated.
70g brown sugar (original recipe used castor sugar)
80g cake flour
55g fresh milk
30g butter
10g cocoa powder
10g dark cocoa powder

Method
1.  Place all the ingredients except butter) into the a bread marker, let it knead for 15 minutes until all the ingredients come together .  (First, add the wet ingredients, then followed by the dry ingredients) 
2.  When all ingredients come together, add in butter, continue kneading until the dough is smooth and elastic for 15 minutes.
3.  Cover dough with wet cloth and let it proof until doubled in size (about 60 minus).
4.  
Sprinkle some flour over the work surface, place the dough on it and press the dough to release the air.  Flatten it,  roll it with rolling pin and roll up like swiss roll.  Place the dough into the middle of loaf pan to have of second time proofing until the dough reaches 60% of height of pan. 
5.  When reaches 40% proofing , you may preparing the sponge cake ingredients.    In a small bowl, melt the butter and fresh milk by using double boiled method.  Then, sift in both cocoa powder, stir the mixture until it fully combined. 
6.    Separate egg white and yolk.  Whisk egg whites until mixture forms soft peaks,  gradually add in sugar and continue whisk until frothy and stil peasks form. 
7.  Turn the mixer to slow mode,  then add in egg yolk, beat well after each addition of egg yolk until creamy. 
8.  Gradually fold in cake flour  and mix well until incorporated. (do not over mixed) 
9.  Spoon about 1/4 of mixture into cocoa mixture, mix well.  Then, pour the cocoa batter back to the main mixture, fold until well mixed.  At this point, do check the status of  fermentation, if not yet meet the requirements, you may keep the cake batter into the refrigerator for the time being.
10.  After the fermentation is completed, pour the cake batter into the loaf pan, lightly tap the pan to remove air bubble.  
11.  Bake in preheated oven 175C for 35-40 minutes or until cooked






8 comments:

  1. 很高贵的钻石吐司!黑白吐司颜色分明很美丽!赞

    ReplyDelete
  2. 好友名堂的“黑钻吐司”,照片拍得太好看了!
    sister诚意十足的呈现,给你多多Like!

    ReplyDelete
  3. Hi May. I like the or lu lu effect of this toast.

    ReplyDelete
  4. 哇!今天可以看见各式各样的吐司出来。真的各有发挥。

    may may 差点我们同 post 了。这个 roti cake 我也有存货,哈哈哈哈。。。。。。

    ReplyDelete
  5. 哇!吐司太太太漂亮了。。。
    又是吐司,又是蛋糕,两种口感,很赞!

    ReplyDelete
  6. May,这一定很好吃,先请我吃一片。。。
    如果要我动手做恐怕有点难,嘻嘻嘻~

    ReplyDelete
  7. 哟。。。这个很够力的漂亮咧,我好喜欢哦!要快快把食谱带回家咯。咔咔咔~

    ReplyDelete
  8. 严重吸引人!漂亮极了!

    ReplyDelete

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