Posted by: Jonjon | July 21, 2009

Asian – Coconut Bread 2 9.5/10 for filling and top filling. March 30 2009


SNC00306

http://space.taobao.com/da1f82e6309ad8c8d0e168869ccd4dbf/show_blog-17543334.htm

Conclusion

If you want to put many fillings in, make sure that the dough is securely sealed, otherwise when you take it out of the oven it will start oozing out. Or you could wait until the bread cools down and the filling solidifies before taking it out. The filling and the topping was great. I used the milk roux dough, and heated only for 30 minutes at 165, and the top started browning which ended up really crispy. Only a few went brown. Put it at 160 for 40 minutes if you want the top to remain moist and not as crispy. The filling was good, sweet and oily and rich, and ..unhealthy.

Old Dough = 0.9% dry active yeast, 60% water to high grade flour.

Main Dough = 51% sugar, 6% salt, 60% milk powder, 5% bread enhancer, 41% egg, 20% water, 51% butter to High Grade Flour

Filling = 16% shortening, 16% butter, 26% icing sugar, 6% egg, 33% milk powder

Top Filling = 11% butter, 37% sugar, 15% eggs, 37% dissicated coconut.

中种面团:

高筋面粉405克,

酵母4克,

水243克

主面团:

高筋面粉101克,

细砂糖51克,

盐6克,

奶粉60克,

面包改良剂5克,

全蛋41克,

水20克,

黄油51克

全蛋液少许,葡萄干适量

步骤1:将中种面团材料全部放入搅拌缸中(中间小洞里面的是酵母)

2:以慢速拌打至无干粉,转中速拌至面团拉开破裂处呈锯齿状的扩展阶段,将面团滚圆放入盆中,进行90分钟左右的基础发酵。(基础发酵一般温度是28度,现在是夏天直接盆上覆盖上保鲜膜室温发酵就可以啦)

3:发酵后的中种面团

4:现在我们做主面团  将黄油以外的主面团材料全部放入搅拌缸中,加入分切成小块的中种面团,以慢速拌打至无干粉,转中速拌至成团

5:将黄油加入后,搅拌至面团可拉出薄膜,且破裂处呈完整圆洞的完成阶段,,滚圆放入盆中,二次发酵约30分钟(我是放在室温里发酵的)

6:取出松弛好的面团分割成2个面团,分别滚圆并再次加盖放置松弛约15分钟

7:将松弛好的小面团分割成3个小面团,擀开成长条状,抹入奶酥陷,撒点葡萄擀,卷成圆筒状后入模

8:盖上保鲜膜放到室外做最后发酵(最后发酵温度一般是38度),等体积膨胀至模型9成满时,在顶层刷上全蛋液,并均匀撒上椰子陷即可入烤箱

9:烤箱160度预热,中下层烤40分钟左右

浓浓的椰香在屋内弥漫,就像我和老公彼此间的爱情,味芬芳甜美。

Filling For Asian – Coconut Bread 2

奶酥陷做法:

材料:

酥油58克,

黄油58克,

糖粉93克,

盐1克,

全蛋23克,

奶粉117克

1:将酥油,黄油放入盆中搅拌,加入过筛的糖粉、盐,以打蛋器搅拌至颜色变白且微发,分次加入全蛋拌至均匀

2:分次加入奶粉,翻拌并以手掌将所有材料压匀即可。

椰子陷做法:

材料:

黄油11克,

细砂糖37克,

全蛋15克,

椰蓉37克

1:将黄油、细砂糖放入盆中以橡皮刮刀拌匀

2:将全蛋分次加入继续拌匀,最后再分次加入椰蓉即可。

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