Monday, September 28, 2015

紫薯葡萄干素面包 Purple Sweet Potato Raisin Bread (Vegan)

Sharing this wonderfully soft and tasty VEGAN sweet potato recipe to the many sweet potatoes fans and the vegan out there.

今天我又分享一道自创及修改出来的即松软及蓬松美味的全素紫薯葡萄干面包食谱给予爱好吃紫薯的粉丝或素食主义者。

Although this method might take up slightly more preparation time, I will not hesitate to adopt this method over and over again to produce any vegan breads since it is by far the most natural and healthy way of producing soft fluffy bread without the need for milk or egg.
In addition, the leftover bread if properly stored in an airtight container would stay soft for an extra couple of days as comparable to commercially made ones, which uses chemically enhanced additives to keep the bread supple and soft.

虽然这道食谱需要略多的预先准备中种和汤种面团的时间,我以后还是会不断的使用这个方法来制做素面包。到目前为止我还时是认为这个方法是个即天然而无需任何柔软剂或蛋奶素做出来的超软的素面包。处次之外,用次方法还能延迟面团老化,剩余的面包只要妥善保存在密封容器中面包就能保湿面包及保有松软的口感。好比市场外售卖带有化学柔软剂的面包来的健康。




紫薯葡萄干素面包 

Purple Sweet Potato Raisin Bread (Vegan)


Sponge Dough 中种面团 (A)


190g Bread Flour 面包粉
120g Oat Milk 燕麦奶
2g Instant Yeast 速发干酵母

Combine (A) ingredients into a mixing bowl and knead for 5 mins until a rough and slightly dry dough is formed. At this point, it is not necessary to knead till the window pane membrane stage. Cover the bowl with cling wrap and refrigerate the dough for min 12 hours or overnight. 

把材料A一起混入搅拌盆中用手揉搓5分钟直到形成一个稍粗糙的面团即可。在这阶段时不需把面团搓至光滑撑得起薄膜的阶段。用保鲜纸盖上碗将面团冷藏12小时或隔夜后才使用。



Water Roux / Tangzhong 汤种面糊(B)

25g Bread Flour 面包粉
100g Water 水

Combine ingredients (B) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 
将材料B里的水和高筋面粉加入耐热锅/盆搅拌均匀成面糊,然后以中小火加热,边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.
把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。剩余的汤种面糊可收入冰箱不超过4天。



Main Dough 主面团 (C)

Sponge Dough 中种面团 (A)
80g Tangzhong 汤种面糊 (B)
110g Purple Sweet Potato 紫薯
190g Bread Flour 面包粉
55g Castor Sugar 细砂糖
5g Instant Yeast 速发干酵母
5g Salt 盐
1 Tsp Apple Cider Vinegar 苹果醋
23g Water 水
40g Corn Oil 玉米油

(D)
40g Sultana / Raisins 葡萄干

Topping 表面装饰 (E)
Soy Milk 豆浆液


Method 做法

Cut purple sweet potato into small pieces and steam until tender. Mashed and set aside.
紫薯切小块后蒸熟,捣碎成泥,搁置备用。


In a  bowl of the stand mixer, break the overnight sponge dough (A) into smaller pieces.  Combine the balance of ingredients (C) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 
先把中种面团(A)撕成小块放入搅拌器的钢盆中,再将其余材料(C) 倒入,以慢速度搅拌搓揉成为一个不粘手的面团. 

Add in sultana (D) and slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
把葡萄干D加入然后依照片揉面标准程序继续以中速把面团搅拌(大约15-18分钟)成为撑得起薄膜的面团.




Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough doubled in size.
将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 4 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成4等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.


Using a rolling pin, roll each dough into long rectangle about 30-32cm and start rolling out from the shorter end into a roulade. Arrange the rolled bread dough (seams down) into a greased loaf pan  22x11x7cm,  Repeat the process for the balance 3 ps of dough. 
休息好的面团用擀面棍擀成长条约30-32cm,宽度同烤模短向宽,然后由短卷起,千万不要卷得太紧,轻轻往前自然卷起就可以。将卷好的面团收口朝下朝内间隔适当排入已涂抹少许不可融化奶油的面包烤模中22x11x7cm以免沾粘。再重复同样的做法完成剩余的3份面团。


Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.


8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 175C degrees.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至175C度.


Coat the surface of the dough with a thin layer of soy milk.
面团表层刷上一层薄薄的豆浆液。

Bake the bread in the middle lower level of a preheated oven at 175C degrees for 35-37 mins or until golden brown.
放进已经预热至175C度的烤箱中层烘烤35-37分钟, 至表面呈现金黄色即可.

Remove baking pan from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。













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