咖啡卡士达螺旋卷(Coffee Custard Spiral Rolls)

朋友给安迪送来几款卡士达酱，

 有榴莲，巧克力和咖啡口味。

My friend gave me a few different flavors of custard jam; durian, chocolate, coffee......

 想起很久以前，做过这款螺旋卷，当时内馅是巧克力酱。

今天，就试试以咖啡卡士达取代，我想应该也会好吃。

I remember having done this type of Spiral Roll before. Back then I had used chocolate sauce, so I decided to try using coffee sauce instead this time.

咖啡卡士达螺旋卷
共做6卷

材料：
A
100克高筋面粉
50克低筋面粉
20克细砂糖
1/8茶匙盐
2 克即溶酵母粉
20克全蛋
80克鲜奶

B
10克无盐奶油

C
咖啡卡士达酱（内陷）：
170克鲜奶（我以巧克力鲜奶取代）
10克既溶咖啡粉
50克细砂糖
2个蛋黄
15克低筋面粉



做法：
1。  材料A 全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。

2。  加入无盐奶油用慢速搅入，再用中速搅成克拉出稍透明薄膜的面团。

3。  面团放入容器内并盖上保鲜膜，进行基本发酵约60 分钟。

4。  咖啡卡士达酱 : 在一个小煲将鲜奶和既溶咖啡粉煮至起小泡泡。将蛋黄和细砂糖打至浅黄色，筛入低筋粉，拌匀。再加入咖啡鲜奶液，拌匀，过滤。最后将之以中火煮至浓稠，置旁待凉后，包上保鲜纸，冷藏于冰箱备用。在挤入螺旋面包前，请将冷硬的咖啡卡士达酱搅拌软化才进行。

5。  面团分割成6等份，滚圆后盖上保鲜膜，松弛约10分钟。

6。  面团整形成长约 45公分的长条形，先将面团黏紧在螺管烤模的尖头处，再一圈圈的饶完面团，放入烤盘，盖上保鲜膜，进行最后发酵约25分钟。

7。  面团表面上刷上均匀的蛋液，放入已预热的烤箱中，以190°C 烤约15分钟。

8。  面包放凉后，将可可卡士达将挤再面包的内部即可。

Coffee Custard Spiral Rolls

Ingredients:
A
100g bread flour
50g cake flour
20g caster sugar
1/8tsp salt
2g instant yeast
20g egg
80g fresh milk

B
10g unsalted butter

Coffee custard filling:
170ml fresh milk (I substitute with chocolate milk) 
10g instant coffee powder
2 egg yolk
50g caster sugar
15g cake flour

Method:
1. Mix all of ingredients A together. Knead it into a dough using slow speed, then switch to medium speed and knead until the dough becomes shiny.

2. Add in the unsalted butter and knead at slow speed, then switch to medium speed and knead until the dough turns pliable.

3. Place the dough in a container and cover the container with cling wrap to rest for an hour.

4. Coffee custard filling: Boil the milk and instant coffee powder in a pot until it starts to bubble. Beat the egg yolks and caster sugar until light yellow and sieve in the cake flour. Mix the coffee milk mixture with the egg and flour mixture and sieve it. Cook the mixture over a medium flame until it has thickened. Pour the mixture into a wide and shallow bowl, then cling wrap it and refrigerate. Stir the filling to soften it before using.

5. Divide the dough into 6 equal portions. Roll the portions into balls and cling wrap them and rest for 10 minutes.

6. Roll the dough into a long shape, about 45cm in length. Press and wrap one end onto the sharp end of the spiral mould, then continue to wrap the dough around the mould in a spiral fashion. Place it on a baking tray , cover with cling wrap and resting for 25 minutes.

7. Brush the surface of the bread with eggwash and bake in a preheated oven at 190°C for 15 minutes.

8. Once the bread has cooled, pipe the coffee custard into the bread and serve.

 其实对口味不重的人，这螺旋卷本身已经很香软，很好吃！
当然，加上咖啡卡士达 ，就更加锦上添花，
口感添，美味增！
For those who prefer a milder taste, the bread itself is actually soft and tasty enough. The coffee jam just makes it all the more delicious and aromatic!

@@@@@Enjoy!@@@@@