Wednesday, 9 April 2014

Amazing 40 minutes bread recipe 神奇40分钟面包食谱 (中英食谱教程)

Yum

When I first saw this recipe, I couldn't believe that bread can be make in a mere 40 minutes. It usually takes more than 3 hours to make bread and that puts many people off especially those who do not have much time to spare. 
With this recipe, you can make soft and fluffy rolls to eat with butter and jam, eat it with a bowl of soup (I love creamy ones especially pumpkin and mushroom) or sprinkle sugar on top to make sugar buns or whatever you can think of. I have spent another 10 minutes to wrap in the curry potato fillings which I had prepared extra to store in the freezer when I made the Wholemeal curry potato buns last week.  

This simple recipe is a God sent and I am sure you will love it after trying it. 

Updated on 31 October 2014
I have successfully experimented a 50 minutes bread recipe and is a champion compared to this one as it is healthier and uses much less yeast. Click here to see.




前两天看到这个简易食谱,我简直不相信,面包难道在短短的40分钟就可以完成?质地会不会柔?做面包通常需要3个多小时来制作的,就是因为太费时,所以许多人没时间尝试在家做面包。 

昨天下午我迫不及待用这个食谱做了这些小面包, 也多花了10分钟把上个礼拜煮多,放在冰箱的咖喱马铃薯馅料 (点击看做法),包裹在里头。 今早吃的时候, 还是一样柔软哦!

有了这个简易配方,就可以省好多时间,一样能做出柔软的面包了。你说是不是很棒?那你还等什么呢?赶快动手做吧! 不到一个小时,你就能享受到香喷喷,无防腐剂的自制面包了!

**31 Oct 2014
经过我的精心改良,试验成功的做出50分钟面包食谱。这比40分钟面包更健康又营养,用的酵母少许多也不会粘牙。请点击这里看食谱。 





Amazing 40 minutes Bun Recipe  
神奇40分钟面包食谱
Recipe modified and adapted from here

Ingredients: (makes 12)

270g warm water
70g oil (I use sunflower oil which is healthier)
10g instant dry yeast ** updated- reduced from original recipe of 16g. More yeast is used in this recipe as you need a faster carbon dioxide production for a quick dough in such a short time of bread making. Otherwise, for normal bread making, only 5g of yeast is used for about 500g of flour.
48g sugar
1.5 teaspoons salt (about 7g) 
1 egg
300g bread flour 
245g plain flour

*The recipe which I have adapted from uses only 476g flour, when I followed, the dough was extremely sticky, thus I added more flour and the total flour used is 545g. If you still find it sticky, do not add any more as this will affect the texture of the bread. As suggested, please massage a generous amount of oil on your hand so that you can handle the dough easily.  



Plain flour is not in the photo as it was a last minute decision to add in.

材料: (做12个)

270克 温水 
70克 油  (我用比较健康的葵花籽油) 
10克        速溶干酵母 **更新 - 酵母在这个配方用的比较多,(原食谱用16克)因为在这么短时间的面包制作,面团需要更快的二氧化碳生产。通常来说, 约500克的面粉,只需用到5克的酵母。
48克        糖 
1.5茶匙   盐(约7克) 
鸡蛋       1个 
300克     高筋面粉 
245克     普通面粉


*取自的英文食谱只用476克面粉,我照着做时,觉得太粘手,所以增加到545克, 还是有点粘, 但如果再加更多的面粉,会影响质感。我在食谱上有建议在手上慷慨地抹上油, 比较容易处理。


Methods方法:
1. In your mixer bowl, combine the water, oil, yeast and sugar together and allow it to rest for 15 minutes. 
1。在搅拌盆,倒入水,油,酵母和糖,静置休息15分钟。






2. Using your dough hook, mix in the salt, egg and flour.
2。电动搅拌器,装上面团钩,倒入盐,鸡蛋和面粉。 




3. Knead with hook until all the ingredients are incorporated and the dough is soft and smooth. (I used KitchenAid stand mixer, speed 1 to knead throughout for about 3-4 mins)
3。开始搅拌,直到所有材料都混合在一起,面团柔软,光滑。 (我用KitchenAid搅拌机,全程用速度1搅拌约3-4分钟) 



** If you do not have a mixer with dough hook, you can knead with your hands until the dough comes together, soft and smooth, no need to knead till window pane stage. You can also use the breadmaker - pasta or dough function to knead till dough is soft and smooth then remove from the pan. 
**如果没有搅拌器,可以用手搓揉至材料混合在一起,面团柔软,光滑就可以了,不需要搓揉到薄膜阶段。也可以用面包机- 面食或面团程式搓揉到面团柔软和光滑就可以拿出来了。 

4. Divide the dough into 12 balls (add in fillings if you prefer) and placed in a greased 9" x 13" (23cm x 33cm)  baking pan and allow the doughs to rest for 10 minutes. (Do not exceed 10 mins or the bread will not be as soft)
4。将面团分割成12个,(可以加入自己喜欢的馅料,或烘好擦牛油果酱吃)并放置在一个抹上油的9“×13”(23厘米 x 33厘米)烤盘,让面团休息10分钟。(不要超过10分钟,会影响面包软度)



Note: The dough may be somehow sticky, do not add any more flour. Just grease your hand generously with oil for easier handling of dough. 
注:面团会有些粘,请不要再添加面粉。在手上慷慨地抹上油,再来分割,会比较容易处理。

5. Glaze with egg wash. Bake in preheated oven at 220 degrees celcius top and bottom heat for 10~12 minutes or until golden brown.  
5。刷蛋液在面包表面。放入预热220摄氏度上下火的烤箱,烘焙10~12分钟或至金黄色。






6. After baked, remove from oven, transfer immediately to a wire rack to let cool. brush some melted butter on the surface of the buns to give a glossy look and great taste! 
6。出炉后,从烤箱取出,马上放在铁网散热,再刷一些融化的牛油在面包的表面上,让面包外观看起来光滑和美味!


7. These buns are best eaten on the day that it is baked, to be consumed within 24 hours. 
7。这快速面包最好是当天烘当天吃,24小时内享用完。

Questions you may ask regarding this quick bread:

Qn1. Why does the texture of my bread taste sticky inside? 

Possible Reasons:
1) Bread was not transfered to wire rack to cool down immediately and heat was not dispelled causing moisture to develop in the bread. 
2) Bread is not cooked thoroughly, oven temperature may be too high causing the surface of bread to brown too quickly but the dough inside is still uncooked. 
3) Yeast used is too little thus affecting the carbon dioxide production in this quick bread. 

Qn2. Why is the texture of my bread dense or hard?

Possible Reasons:
1) The yeast used is inactive or dead. A newly bought pack can have this problem too. 
2 ) For this recipe, you don't have to use a pastry roller to roll out the dough after you have divided it. Just flatten gently with your hands will do. The rolling may affect the gluten formation in this quick recipe. 
3) If you rest the dough for more than 10 minutes, it may affect the texture of the bread. Bread may turn out hard and dense. 

Qn3. Why does my buns crack at the bottom?

Possible Reasons:
1) The bottom of the buns were not sealed tightly after fillings were wrapped in.
2) The dough area where it is sealed up came into contact with oil from the fillings.  
3) During shaping, the dough came into contact with too much flour. 

快速面包失败常问的问题:
1。为什么我的面包吃起来,里头粘粘的?

原因:

1) 面包烤出来的时候,没有马上取出烤盘, 放在晾网散热。烤盘底部不带孔,面包的热气挥发不掉, 湿气又进入面包里面, 底部等等就发粘。

2) 又或者没烤够,温度太高,表面熟了, 但里面还没考熟。

3) 酵母放不够,因为这是快速面团,需要更快的二氧化碳生产。

2。为什么我的面包质感又实又密的

原因:


1) 可能是酵母坏了, 新买的也会买到已经坏掉的酵母。

2) 面团分割后,不需要用杆棍杆平,因为可能会把面团的筋度压坏。

3) 如果面包分割包裹后,休息超过10分钟,会导致面包质感又实又密。


3。为什么面包低会裂开来?

原因:


1)收口没有捏紧

2)面皮周围沾到内陷的油脂。

3)整形的时候,有太多的面粉沾到面团。


  
Bun is still as soft the next day! 

 I am submitting this to International Yeasted Recipe hosted by Kristy of My Little Space.


“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
"编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"



© Copyright 2014 bakingtaitai.blogspot.sg

43 comments :

Amiliaya Liaya said...

好棒,谢谢分享。。。

SeeWide特搜網 said...

Baking Taitai你好,

SeeWide特搜網是一個全新互動生活分享平台,集齊各地遊山玩水好去處及講玩講食,讓大家分享不同生活體驗

你的網誌十分切合我們網站的主題,內容及相片也很有質素,請問可否讓我們轉載網誌內的相片及內容?(會注明出處及不作改動)

我們的目的,是盡力網羅優質的相片及內容,建立一個包含豐富資訊的生活分享平台,讓一眾志同道合的網友可更輕易獲得寶貴的參考資料

希望你能成為我們平台的一份子,助我們更有效地集結豐富不同的好玩好食資訊!

另外,我們設有「稿費」制度,文章獲得本地瀏覽量,即可兌換稿費!

迎新推廣,每100本地瀏覽量,可獲高達HK$1稿費;我們亦可以你的名義,將稿費捐到香港宣明會,或你指定的慈善機構
詳情可參閱:http://www.seewide.com/space.php?do=help&essay_id=22#001
如有任何查詢, 歡迎電郵至: info@seewide.com

My Little Space said...

Hi Cheryl, thanks again for sharing another beautiful recipe with my readers. Your work is most appreciated.
Have a great day dear.
Blessings, Kristy

Cheryl - Bakingtaitai said...

Amiliaya 你好!试试做,看你喜欢吗?

Cheryl - Bakingtaitai said...

对不起,我是在新加坡,不是在香港。

Cheryl - Bakingtaitai said...

You are welcome Kristy. Have a great week! :)

SeeWide特搜網 said...

你好, 首先謝謝你的回覆 :)

你的網誌都有很多精彩的食譜, 以及不同煮食烹飪的技巧

即使我們身在香港, 亦能從中參考借鏡:)

所以若你同意, 我們也希望能轉載閣下的文章

當然我們亦必定會遵重你的意願, 而不會擅自複製文章!

謝謝~

Cheryl - Bakingtaitai said...

好的,我愿意分享我的食谱。

Anonymous said...

请问可以不放蛋,改成牛奶吗?

Cheryl - Bakingtaitai said...

Hi (您没留名字,不知道怎么称呼您),
我没试过不放蛋,所以不知道这个快速配方可不可以改成牛奶。不过,你可以试试看,再跟我分享好吗?:)

Anonymous said...

Hi
Can the dough leave outside if can't bake in one tray>

Cheryl - Bakingtaitai said...

Hi, (can't address you as you didn't leave your name)

This is the feedback I gathered from those who left the 2nd tray waiting around while the 1st tray of buns was baking in the oven. The buns in the 1st tray were soft and fluffy up to 3 days while the 2nd tray's buns were not as soft and became hard the next day. It seems that this quick bread dough should not be over proofed for more than 10 minutes. If your oven is not big enough to bake all at one go, suggest that you reduce the recipe by half.

Val said...

Hi Baking Taitai,
thank you for sharing this recipe.I would like to ask if we can substitute vegetable oil with margarine or butter?water to milk and how long should I knead using the kenwood bread maker?

regards,
Val

Cheryl - Bakingtaitai said...

Hi Val,
Yes you can substitute with melted margarine or butter. Not sure if milk can be substituted for this quick bread recipe but you can try and see if it works. If using the Kenwood BM, you can use the pasta function and knead for around 5 mins or until the dough comes together soft and smooth, it is ready.

Val said...

Hi Cheryl,

Thanks for your quick reply.will test it out soon.

Cheers,
Val

Cheryl - Bakingtaitai said...

Hi Val,

You are most welcome, let me know how it goes! :)

Jeannie Tay said...

Hi Cheryl, I have seen this recipe and am still contemplating whether to bake or not...looks good though..maybe I should give it a try huh!

Cheryl - Bakingtaitai said...

Hi Jeannie,

This is a quick and good bread recipe if you have little time to spare for baking. As it's a quick dough recipe, it uses more yeast than usual to help with the fermentation process. Also if you use the 'Saf-Instant' brand yeast, you will find the yeast smell and taste too strong, do avoid this brand if you can. I tried this brand last week (so as to understand why many readers feedback to me the strong yeast smell they are experiencing when they use it in this recipe) and nearly fainted as I couldn't stand the overpowering smell...haha!

Do give it try and let me know how it goes. :)

Val said...

Haha now Then I see it after buying the Saf brand ,cos initially I used the bake king brand also very strong smell.So what brand should we buy?n if using above brand?can we reduce amount but yet will it affect the proving time?

Cheryl - Bakingtaitai said...

Hi Val, I have been using Bruggeman instant yeast (see the packaging in the ingredients photo above) all along since I started baking bread. You can purchased it from Phoon Huat baking supplier stores in Singapore. I only tried reducing the amount of yeast from original 19g to 11g and it still works. Not sure if you reduce further may affect results, but you can experiment and let me know. :)

moonfen said...

太赞了。 我也想試。

Austine Chu said...

Hello there. My first attempt turn out to be more like scones. Can I ask if we need to stir the mixture in step one then leave it to settle? When we add the salt etc to the machine do we add all at once then knead or mix in one by o e?

Cheryl - Bakingtaitai said...

Hi Austine,

Yes do give it a little stir to mix the ingredients in step one before resting it. You can add salt together with the rest of the ingredients into the breadmaker but put it at a side. Please refer to my 'Wu Pao Chun Matcha White Chocolate loaf recipe' for reference how to place ingredients in a breadmaker. Hope this helps.

Cheryl@Baking Taitai

Austine Chu said...

Hi Cheryl!
Thanks for ur reply. I do not have a bread maker at home. By machine I m referring to the cake mixer.I m wondering if I should add in the salt and egg etc one by one or knead all together. Appreciate your sharing!

Cheryl - Bakingtaitai said...

Hi Austine,

Sorry I misunderstood you...you can add in the salt, egg and flour at the same time in step 2 instead of one by one.

Blessed Sunday!
Cheryl@Baking Taitai

new mum said...

hi cheryl, may I know the reason for baking with top and bottom heat where usually only the bottom heat is used? thanks!

Cheryl - Bakingtaitai said...

Hi new mum, I have been baking bread and buns using top and bottom heat all along as advised by chefs and only use the bottom heat for baking pizza and tart base pastry.

new mum said...

I learnt something new! I've always thought we can only use the bottom heat for baking, is this the same for cakes/muffins? my 40min bun in the oven now, I hope its ok!!

Cheryl - Bakingtaitai said...

Yes new mum. Top and bottom heat is used for almost any bakes.:)
Hope your buns turn out well! Remember to let it cool completely before storing it in an air-tight container.

Austine Chu said...

Hi Cheryl!
baked the bread for the 2nd time yesd. my 1st was like scones. This time it ismore like bread but not fluffy. like some 3/4 days old bread being bit tough. perhaps a little dense..what could be the reason?

Cheryl - Bakingtaitai said...

Hi Austine, sounds like you may have used a batch of inactive yeast. Scroll up to the recipe and you will find more answers to your question under 'Frequently asked questions'.
You may also like to visit my facebook page, search for the '"Amazing 40 mins bread recipe tried and tested by friends/fans" album to take a look at the buns made successfully by my friends and blog followers.

chang rachel said...

第一个步骤15分钟后有类似你这样,可是还会看到油,是正常的吗?是把材料拌均匀静置15分钟,对吗?

Cheryl - Bakingtaitai said...

Rachel 你好,我没拌均,如果拌均也没问题。 是的,静置15分钟就可以进行第二步骤的搅拌了。

Anonymous said...

Hi Cheryl, may I know can I just use bread flour? Or I must have both four?

Thank you.
Esther

Cheryl - Bakingtaitai said...

Hi Esther, yes you can use purely bread flour for this recipe too.

esther said...

Hi Cheryl, thank you for your reply. I had followed your step but my bread is not so fluffy as yours. Think it might be due to the oven as I used toaster oven. Check with you, for baking bread, I must use conventional oven is it? Cos I don't have one. Usually I bake cake through rice cooker and air fryer.

Cheryl - Bakingtaitai said...

Hi Esther, I have not used a toaster oven to bake bread before thus I can't comment on this. The only concern I have is the heating element will be too near the top and the top of bread will burnt easily.

Sabrina said...

Hi, I tried out the recipe and it was great. But when I stored it in container, the surface feels abit moist after a day. Is this normal?
Thanks! Sabrina

Cheryl - Bakingtaitai said...

Hi Sabrina, this is normal for this quick bread recipe which is best consumed on the day it is baked.

Wendy said...

Hi Cheryl

I have tried this type of 40mins quick bread before, but not to success. Yours seems so soft and nice :)

Just a query, can I know the purpose for mixing the instant yeast with oil/water/sugar and set it to proof? Normally instant yeast do not need proofing like the other type of yeast (forgot the correct name for it). Is it because this is quick bread recipe or is there another reason?

Thanks

Cheryl - Bakingtaitai said...

Yes Wendy, this is due to a quick bread recipe.

yee chin yoh said...

Hi, I tried out this recipe. But the bread turn hard after a day. May I know what is the reason?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Yee Chin Yoh, as this is a quick bread recipe, it is best consumed on the day it is made as the bread will degenerate fast and become hard.

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