Tuesday, 10 February 2015

Wholemeal Cranberry Cream Cheese Non-Knead Buns 蔓越梅奶油奶酪全麦免揉面包 (中英食谱视频教程)

Yum


Good news! The Tovolo Stainless Steel 12"Dough Whisk has arrived in Singapore.  Few weeks ago, when I did a video tutorial using the dough whisk to make the Moist & Smooth Cranberry Yogurt Muffins, some readers have asked me where they can buy this in Singapore. You can now find it at all Robinsons, Metro Centrepoint, Takashimaya, www.tovolo.com.sg and www.hipvan.com. I have done up another video tutorial, this time showing you how to use the dough whisk to make these delicious and healthy 'Wholemeal Cranberry Cream Cheese Non-Knead Buns'. 




As introduced before, the dough whisk is also known as the Danish Dough Whisk or Brotpisker in Danish. It is an essential tool for all bakers as it can do chores like mixing muffin batter, mixing heavy dough prior to kneading and other batters which you don't want to beat for fear of toughening your bakes. This specialized baking tool is way better than a whisk and definitely easier to clean too.

Click to watch the video 

Click this YouTube link if you can't watch from here.
如果这里看不到视频,请点击这个连接: https://www.youtube.com/watch?v=WrL6ztD2kkU

Non-knead wholemeal cranberry cream cheese bread 
全麦蔓越梅奶油奶酪​免揉面包
​ ​

​Dough Ingredients 面团材料 A: (makes 16 buns 可做16个小面包)
210ml lukewarm water 开水
20g raw sugar  原
3g instant dry yeast  即溶酵母
1/2 tsp salt  食盐
80g honey  蜜糖
2 eggs  鸡蛋
50g soft unsalted butter  溶化无盐牛油

Dough Ingredients 面团材料 B:
425g bread flour 高筋面粉
​75g wholemeal flour 全麦面粉 (can replaced with bread flour, 可用高筋面粉取代) 

Cranberry Cream Cheese fillings 蔓越梅奶油奶酪​馅​:
​250g cream cheese 奶油奶酪
80g icing sugar 糖粉
80g dried cranberry ​蔓越梅​干​


​Method 做法:

1. Sift the flour, mix well, set aside. ​
1。面粉过筛,拌匀,备用。

2. Put the yeast into the water and mix well. 
2。把酵母放入水里拌溶。

3. Mix the eggs, sugar and salt well. Add in the honey, mix well then add the yeast water, mix well again.
3。鸡蛋,糖和盐一起搅拌均匀,再加入蜜糖,拌匀后将酵母水倒入再拌匀。

4. Pour the egg mixture into the flour, use the dough whisk to mix in the flour till well mixed. Then add in the butter and mix well. Cover the bowl and put it into the refrigerator to proof overnight. 
4。鸡蛋糊倒入面粉里,用面团手搅拌器用力拌匀至无颗粒再加入牛油,再次拌均匀。然后盖好盖子,把面团放进冰箱冷藏发酵一个晚上。

5. Prepare the cream cheese mixture. Use an electric mixer to mix the cream cheese and icing sugar together until smooth. Divide and put it back to fridge to harden for easier wrapping. 
5。准备奶油奶酪​馅。用电动搅拌器搅拌奶油奶酪和糖粉直到滑顺。分割再放回冰箱会比较容易包裹。

6. Next day, take the dough out of the fridge, punch out the air and divide the dough into 16 portions of 60g each. 
6。隔天从冰箱拿出面团,按出空气,切割分成16份,每份60克。

7. Wrap in the dried cranberries and cream cheese, seal the buns and proof for 30 minutes. 
7。整形包裹干蔓越梅和奶油奶酪, 再发酵30分钟。

8. Put a piece of baking paper or mat over the proofed buns and another baking tray on top of it. 
8。放上多一片烤纸或烤垫,再放多一个烤盘。

9. Preheat oven, bake at 210 degree Celcius for 10 minutes, remove baking tray and paper or mat, bake for another 3~5 minutes . 
9。预热烤炉,用210摄氏度烘烤10分钟,把烤盘和烤纸或烤垫拿掉,继续烤3~5分钟

10. Transfer to a cooling rack to let cool. 
10。转移到凉网散热。





Update
Feedback given by readers who have tried this recipe:


Abigail Ngan says: "Thanks so much for your recipe! It's so delicious, soft and fluffy. My family's favourite! Better than those selling outside!" 
读者说, “谢谢妳的食谱,家人好喜欢,质感柔软蓬松,比在面包店买的更好吃!”





Chong Tet Chu says,"Love this recipe! The part I like most is it's non-knead and just proof in the fridge, no need to wait. The buns are soft and fluffy! Thanks for your great recipe!" 

读者说:"这免揉面包食谱好棒,做出来的面包又柔软又蓬松!"




Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.


Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“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。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

© Copyright 2015 bakingtaitai.blogspot.sg

7 comments :

向日葵葵 ~ Sunflower Grace said...

What a great tool! Between, this bread is wonderful served with cream cheese filling.

Fion@轩宏妈 said...

很棒的面包!懒惰揉面包的时候,这真的派上用场了。。呵呵

LY's Kitchen Ventures said...

This is one of my favourite buns. Used to buy them from Barcook too.

Es Ng said...

Hi, for this non-knead bread, after mixing the dough, can it be left in room temperature for a few hours then bake rather than keep in fridge overnight?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Es, you can leave the dough in the fridge for at least 3 hours instead of leaving overnight.

Abi said...

Hii Cheryl,

May I ask after mixing the dough and filing cheese, can i keep in frigde for few/how many day to bake it after several day?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Abi, I would suggest you bake it first then freeze the baked buns (up to one month). Afraid that the bread dough may become sour in the fridge due to over-fermenting.

Related Posts Plugin for WordPress, Blogger...