Thursday, 13 November 2014

日式炼奶面包 (Japanese Condensed Milk Bread)



 这款当时跟魔术卡士达蛋糕一起爆红脸书的面包,
今天终于出现在安家的桌上了。
This is a bread that, together with the Magic Custard Cake, was all the rage on Facebook awhile back. Now, it has finally made it to my kitchen(just like the Magic Custard Cake, too)!




 果然如大家所说般,
虽然是直接法,可是面包体是松软异常;
还充满浓郁的奶香味。
面包一出炉,瞬间马上被瓜分掉了!
It really is as everyone said; despite being made using the straight-dough method, the bread still has an usually soft texture. What with that and the milky aroma it gives off, the bread was instantly gone the moment it was out of the oven!





日式炼奶面包
食谱参考 : 厨苑食谱
面包材料:
200克高筋面粉
25克炼奶
120克鲜奶
10克细糖
3克干酵母
3克盐
20克无盐奶油 (室溫)

炼奶酱:
25克练奶
25克奶油(室溫)

裝飾:
杏仁碎粒, 蓝莓干, 蔓越莓干, 粗糖各少许

 做法:
1. 所有面包材料混合,(除奶油外) 搅拌至成面团,才放入融解的牛油,继续搅拌,至可擴展至薄膜。 (先放先放湿的材料,再放干的材料)

2. 等待面团第一次发酵完畢,至发酵双倍大, 用手按压面团, 挤出空氣。

3.以面杆棍将面团杆成长方形,大约长12吋,闊8寸即可。

4. 再将面团切成4条长状,每條涂上练奶酱。

5. 然后, 将每4条面团叠在一起, 平均分切成8等份。

6. 放入预先涂上奶油的戚风模子里, 将分切好的面团块垂直放入, 以保鮮紙或湿布盖好,等待作第二次發酵至面团擴满戚风模子。

7. 表面涂上全蛋液和剩余的炼奶酱, 再撒上自个杏仁碎粒, 蓝莓干, 蔓越莓干, 粗糖或巧克力豆即可。

8. 放入预热烤箱以165度烘烤25分钟即可。






Japanese Condensed Milk Bread 
Recipe adapted from 厨苑食谱

Ingredients:
 200g high protein flour or bread flour
25g condensed milk
120g milk
10g caster sugar
3g instant yeast

3g salt
20g salted butter, softened at room temperature

 
Filling:
25g condensed milk
25g salted butter,
softened at room temperature
 
Topping:
Almond flakes, dried fruits of your choice
Icing sugar

 

Method
1. Mix all ingredients except the butter until they form a shiny dough.
2. Add in the butter and knead until it is pliable.
Keep aside to rest till it doubles in size.
1. Mix all ingredients except the butter until they form a shiny dough. 2. Add in the butter and knead until it is pliable, then store in a warm place to rest. 3. Punch-down the dough, divide the dough into balls of 50g each, leave to rest for 15 minutes.

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3. Mix the filling ingredients well. Set aside.
4. Roll the dough into a 8”x12”
rectangular shape. Slice into four equal strips, longitudinally.
5. Brush the filling on top of a strip dough and stack another dough on top, brush the filling on the dough and repeat till all stack up.
6. Cut the stacked dough into 8 equal portions.
7. Arrange the dough into a greased chiffon tube pan and keep it in a warm place to rise till double in size.
8. Brush on egg wash and sprinkle almond flakes or your choice of dried fruits or both.
9. Bake in a preheated oven at 165
°C for 25 minutes. 
10. Remove bread from the chiffon pan once cooled and sprinkle with icing sugar. 






自己看吧! 究竟有多松软?
喜欢这款面包的你,还等啥?
开炉吧!
See for yourself how soft it is! If this type of bread is your cup of tea, what more are you waiting for? Time to get busy in the kitchen!



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I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).




 

11 comments:

  1. 是啊,这个真的很软很软
    我很喜欢

    ReplyDelete
  2. 这个想做很久但始终还没动手,反省+ing。。。呵呵!

    ReplyDelete
  3. 嗯。。。我们家也很爱它哦。好赞!

    ReplyDelete
  4. 哈哈哈 哈哈哈 是好料也不怕迟的。
    我也喜欢这个面包。软软哦

    ReplyDelete
  5. indeed u r so right.. this bread swept a craze on FB.. good recipes are always classic... 好东西也不怕多吃。。。来,我来到你家用早点哦

    ReplyDelete
  6. Hi Aunty Young,
    I made this bread too!
    Your looks just as soft and delicious too! Yum!
    mui

    ReplyDelete
  7. 我做了两次都没机会上,因为很快就吃完了,根本没机会拍个美照
    哈哈哈哈哈

    ReplyDelete
  8. NIce one, I have bookmarked this but didn't get down to making it yet...looking at yours make me feel inspired again:D

    ReplyDelete
  9. 我家吃面包人不多
    虽然每天都要吃
    这样做一粒 通常不会一天就吃掉
    至少吃它三四天啊

    ReplyDelete
  10. 看起来很好吃哦,不过分量好像也很大。
    如果圣诞节派对做来请客,应该反应会很好。

    ReplyDelete
  11. (⊙o⊙)哇!我不会做面包!第一次自己手捏!累到。。。之后买面包机!做了几次不是很理想!面团很烦但吃下去很似吃'kuih' 糕

    ReplyDelete

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