奶油奶酪吐司--17H冷藏中种法(Cream Cheese Toast - 17H Sponge-dough Method)

最近，很是福气满满，

获得一位面包达人无私的传教与我做面包的要诀。
Recently, I was feeling blessed, having found a Bread Master who selflessly shared her knowledge on bread-baking.

曾经一度对面包操作屡屡出问题，而产生的畏惧感，

随着“她‘的详细解说和正面分享，

畏惧渐退，兴趣随之，信心大增。

感恩哦！我敬爱的“面包达人”。
It used to be problems after problems when I attempted baking bread, and I begin to dislike baking bread. But with her detailed explanations and selfless sharing, my confidence managed to be boosted. Thank you, Bread Master!

这个“奶油奶酪吐司”--17H冷藏中种法，

是他推荐给安迪的美好食谱之一，

今天我以她为范，也把好东西分享与大家。
This toast recipe is another one of her recommendations to me. And joining in on this sharing spirit, I decided to share it with everyone else.

奶油奶酪吐司--17H冷藏中种法
食谱参考 Recipe source : 花脸的烘焙笔记
份量：450G吐司模，一条量
Yields one loaf.

5℃冷藏液种:高粉175g，水100g，即发干酵母2g。
5℃ Sponge dough: Bread flour 175g, water 100g, instant yeast 2g

高粉75g                                                   Bread flour 75g
砂糖50g                                                   Caster sugar 50g
盐2g                                                         Salt  2g
即发干酵母1g                                         Instant yeast 1g
奶油奶酪100g                                         Cream cheese 100g
全蛋液30g                                               Egg 30g
奶粉15G                                                  Milk powder 15g
黄油20G                                                  Butter 20g

刷表面：过滤后的蛋液                         Some egg for eggwash

做法：
1.将中种配方中的酵母先溶于温水，静置5分钟。然后与高粉混合，揉成面团，（不必揉到很光滑），收口捏紧，放入容器内，盖保鲜膜冷藏发酵17小时。

2.将奶油奶酪先行隔水软化至乳霜状。（面包机操作可把奶油奶酪切小块放在面包机内筒内，隔热水用勺子搅拌至乳霜状），发酵好的中种取出，切小块和除黄油外其他主面团材料混合，揉至扩展阶段加入软化黄油，继续揉至完全阶段。

3.将面团的光滑面翻折出来，捏紧收口，放入容器内，盖保鲜膜，室温松弛40分钟。（约24度左右）

4.用手轻压排气。称重，平均分割成2份。
5.滚圆，松弛20分钟。

6.松弛好的面团擀成椭圆形。

7.翻面，收口朝上。从上向下折1/3,压紧。

8.从下向上折1/3,压紧。

9.用手按压平整，擀长，宽与模具同宽，从上向下卷起。
10.分别放入吐司模具内两侧，收口朝下。

11.盖保鲜膜，温暖湿润处进行最后发酵。

12.发至8分满，表面刷薄薄一层过滤后的蛋液。

13.放入预热好的烤箱，180度，底层，烤45分钟左右.

14.出炉马上摔膜几下，扣晾网上晾凉。

Method:
1. Sponge dough: Dissolve the yeast in warm water and leave aside for 5 minutes. Mix it with the bread flour and knead into a dough. Clingfilm the sponge dough and refrigerate for 17 hours.

2. Double boil the cream cheese until it melts. Cut the sponge dough into small pieces and mix it with all the other ingredients except the butter. Add butter when a dough is formed and continue to knead until the dough is pliable(smooth, soft and elastic)

3. Clingfilm and rest at room temperature for 40 minutes.

4. Punch down the dough, then divide the dough into 2 equal portions according to weight.

5. Roll them into balls and rest for another 20 minutes.

6. Flatten each dough into a rectangular shape, then roll them up swiss-roll style.

7. Place the dough into a toast tin, clingfilm and allow the dough to rest one last time.

8. When the dough takes up about 4/5 of the tin, brush some egg on the surface of the dough.

9. Bake in a preheated oven at 180°C for 45 minutes.

 第二天，土司还是松松软软，

奶油，乳酪香气隐隐约约，

斋吃也很美味。
The toast was still soft the next day and continued to emanate the lovely smell of cheese and butter.

我得承认排气功夫不足，希望往后会有所改进。
I have to admit, I'm not very good with punching down the dough (to get rid of the air). Hopefully, I'll improve in the future.


 

 I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)