Tuesday, 13 June 2017

古早味~咖啡厅椰丝面包 【Kopitiam Milk Buns with Coconut Filling】






谢谢好姐妹们互相推动,互相鼓励, 这道 古早味~咖啡厅面包再度现身咯! 夜里“开工”时, 才发现家里没有全脂牛奶,也没有鲜奶。 没法子之下, 只好以奶粉冲热水,面包依然还是好软好软咯!  
见甜妹煮了好香好幼滑的kaya, 我也贪婪的跟风, 结果第一次煮kaya, 就煮了好粗好粗的kaya, 见不得人了。只好以之前煮的豆沙馅和椰丝来取代了, 椰丝和豆沙也是古早味咖啡面包的最佳拍档吧! 应该不会被”淘汰“吧!嘻嘻。。。



才拍了几张, 孩子说饿了一手就抓了3粒面包, 你一粒我一粒她一粒! 哈哈。。




【古早味~咖啡厅椰丝面包, 可做21粒@40克面团】

【海绵团材料】
321克高筋面粉
60克牛奶粉
140克(热水+冷水)
3克即溶酵母

** 预先将牛奶粉和适量热水搅拌至奶粉溶融化, 再加入冷水拌匀即可。
**  亦可以全脂牛奶来取代奶粉水的做法。

【做法】
1.  将所有材料拌匀, 搓成面团即可。  发酵约4-5小时或放入冰箱里冷藏隔夜即可(12-16小时)。
(海绵团比较是比较干的面团, 以手搓揉后, 拌匀即可, 不可另加水份了!

面团材料】
138克高筋面粉
12克鲜奶(冷)
55克蛋液(1粒)
5克即溶酵母
7克盐
50克黄糖
20克奶粉
70克无盐奶油

【豆沙馅料, 食谱参考这里

【椰丝馅料, 可做12粒@25克】
235克白椰丝(1粒)
5片班兰叶 (剪成2cm)
170克马六甲椰糖 (切碎)
85克清水
3/4大匙粟粉

将椰糖, 班兰叶和清水混合煮至溶解, 加入椰丝并以小火炒至香浓略干。  然后加入粟粉翻炒均匀即可。 

【做法】
1.  将所有面团材料和海绵面团混合以面包机搅拌15分钟。
2.  然后加入奶油, 继续搅拌至面团具有弹性不易破裂的薄膜。
3.  取出平均分割成21粒(每粒40克), 滚圆分别包入椰丝和豆沙馅料(每份馅料25克), 封口, 放入备好抹油或铺纸的烤盘里, 发酵60分钟或双倍大。
4.  放入预热烤箱170度, 烘烤22分钟至面包表面呈现金黄色即可。

** 共做了12粒椰丝面包和9粒豆沙面包, 总算清了豆沙馅




【Kopitiam Milk Buns with Coconut and Red Bean Filling】


【Sponge Dough】
321g bread flour
60g milk powder
140g (hot and cold water)
3g instant yeast

** Add milk powder and appropriate amount of hot water, stir until the milk powder fully dissolved. Then, add cold water and stir well.
**  you may replace with full cream milk instead of using milk powder.

【Preparation】
1.  Mix all the ingredients and knead into a dough.  let it prove for 4-5 hours or place into the refrigerator for 12-16 hours. ( sponge dough is quite dry, just knead to combine and do not add any addition of water)

Main dough ingredients】
138g bread flour
12g evaporated milk(cool)
55g egg (1 egg)
5g instant yeast
7g salt
50g brown sugar
20g milk powder
70g unsalted butter

Red bean filling, recipe refer HERE

Coconut Filling,  yield 12 pcs @ 25g filling】
225g shredded coconut
5 pieces pandan leaves (cut into 2 cm)
170g gula melaka (chopped)
85g water
3/4 tbsp corn flour

**  Mix gula melaka, pandan leaves and water in a pot, bring it to boil until gula melaka dissolved.  Add shredded coconut and stir fry until the mixture slightly dry.  Lastly, thicken with corn flour, stir well and set aside.  (remove the pandan leaves)

Preparation
1.   Place the all main dought ingredients (except butter) with sponge dough ingredients into 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.  Add in butter, continue kneading until the dough is smooth and elastic for 15 minutes.
3.  Divide the dough into 21 portions equally (40g each), then wrap with coconut filling and red bean filling (25g each), seal up.   Place it into greased pan to have of proffing until double in size. (about 60 minutes)
4.  Bake in preheated oven at 170C for 22 minutes until golden brown.







12 comments:

  1. 美图耶!这面包真的挺好吃,单吃也已经棒棒哒🎊哈哈

    ReplyDelete
    Replies
    1. 是咯是咯, 面包是超棒的, 已经是第三天了它依然是很软很软的!

      Delete
  2. 超美的照片!我来吃面包料!

    ReplyDelete
    Replies
    1. 谢谢美女棒场, 想吃什么喝什么尽管叫, 今天老板娘请客! 嘻嘻。。

      Delete
  3. Perfectly done ! Beautiful.
    Blessings, Kristy

    ReplyDelete
    Replies
    1. Kristy, thanks for visiting!

      Delete
  4. 面包美。。。咔唱美。。。照片更美。。。
    请问这家咖啡店的老板娘如何申请成为会员呢?

    ReplyDelete
    Replies
    1. 这家咖啡店的老板娘已经无心经营了, 这位姐姐可有兴趣接管呢! 哈哈。。。

      Delete
  5. 你家的面包香把我给引出来了。。。

    ReplyDelete
    Replies
    1. 稀客稀客啊, 久违了的你, 别来无恙吧!
      感谢这股面包风将你引来,嘻嘻。。。。

      Delete
  6. 面包色泽均匀。就是那么的吸引人囖!接下来咖啡厅也要保持这水准,要烘焙更多好料。哈哈!

    ReplyDelete
  7. Hi May, your coconut buns looks so so tempting. Very beautiful indeed.

    ReplyDelete

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