Tuesday, 3 November 2015

Charcoal Cheese Bread 竹炭起司面包(中英加图对照食谱)

Yum



This is my first time baking bread with charcoal powder. I first saw charcoal bread in Taiwan's bakery shops many years ago. Activated charcoal is well known for its detoxification benefits, In fact it is an ancient way to cleanse the system as it is the most absorbent material to get rid of toxins and impurities from the body. Bamboo charcoal has become a popular ingredient in cooking and baking. Besides bread, you can find charcoal snowskin mooncakes, charcoal pastry, charcoal ice-cream etc. Charcoal is almost tasteless and it is good to use as a natural colouring too. 





Charcoal Cheese Bread
竹炭起司面包
(chinese recipe adpated from Carol's Original Flavour, english recipe translated by bakingtaitai)


Ingredients: 
A. Dough
300g bread flour (I used blue jacket premium bread flour
1 tbsp bamboo charcoal powder (I used only 1 tsp as read the unit measurement wrongly thus the color is not very black)
1/2 tsp yeast
21g sugar (I used demerara sugar) 
210 ml of cold water
20g olive oil
1/2 tsp salt

B. Fillings: 
4 pieces of cheddar cheese

C. Surface decoration: 
100g shredded mozzarella cheese 





食材 :
A. 面团:
300克 高筋面粉  (我用水手牌特级强力粉
1大匙 食用竹炭粉 (我看错,只放1小匙,所以颜色没那么黑)
1/2小匙 酵母
21克 细砂糖 (我用德梅拉拉糖)
210毫升 冷水
20克 橄榄油
1/2小匙 盐 


B.内馅配料:
4片 车打起司片

C. 表面装饰: 
100克 摩佐拉起司

Method 方法:


1a. Using Hand knead or Mixer - mix in all the ingredients (except olive oil) till everything is combined, then add the olive oil in and knead till window pane stage. Proof for 60 minutes or till double in size.

1a。用手或搅拌器 把所有材料(橄榄油 除外)搓揉成为一个不粘手的面团, 再加入橄榄油 搓揉到完全融合。 继续搓揉甩打成撑得起薄膜的面团。放在温暖密闭的空间,发酵约60分钟至两倍大。
(Extract from bread baking book)
To check for window pane stage, stretch thinly to form a thin membrane, it should not tear apart. -2nd picture  


To check if dough is done with proofing. dip your finger in some flour, poke into the center of the dough, if the hole stays and does not bounce back, it is done. 

1b. Using Breadmaker - Place cold water first follow by dry ingredients in sequence (except olive oil) into the breadmaker pan. (Note: Place sugar on the left side and salt on the right side. Make an indention at the centre of the flour and add instant yeast, ensure that it does not touch the wet ingredient below.)
Select pasta program. (Kenwood BM250 - select program '9' , this cycle takes 14 minutes to complete.) At the end of program '9', select dough program, add in olive oil. Dough will be proofed to double its size at the end of this 90 minutes program.

1b。用面包机 - 将所有食材(橄榄油除外)依次放入面包桶。(注:糖放左边,盐放在右边。把酵母粉放在面粉中间,确保不接触到下面的湿食材。)
选择面食面团程序 (Kenwood BM250 - 选择程序 '9' ,这个过程只需14分钟就完成)面团搅好了,再选择面团做法程序并加入橄榄油。 90分钟程序完毕后,面团已发酵两倍大。





2. Sprinkle some bread flour on the worktop, put the proofed dough down, sprinkle some bread flour on it. Punch it down to release air. Divide into 4 equal portions (one portion about 138g), roll it round and cover it with a clean cloth and let it rest for another 15 minutes. 

2。桌上洒些高筋面粉,将发好的面团取出,表面洒上一些高筋面粉。将第一次发酵完成的面团空气拍出,平均分割成4等份 (每块约138克)然后滚成圆形,盖上干净的布,再让面团休息15分钟。




3. Sprinkle some bread flour on the rested dough, flatten each dough and roll out into 20cm long. 
3。休息好的面团表面洒些高筋面粉避免沾粘,用擀面棍擀成为约20cm的长条形。





4. Tear the cheddar cheese into smaller pieces and place it on the bread dough. Roll it up like a swiss roll, press both ends tight. 
4。将起司片撕成小块铺在面皮上,卷起,收口处捏紧成为一个长条形。




5. Place the dough neatly on the baking tray, spray some water on the surface and place the tray into the oven. Close the oven door and let it proof for 50 minutes till 1.5 times bigger. 

5。间隔整齐排放在烤盘上,面团表面喷些水,放入烤箱,关门发酵50分钟至1.5倍大。






6. Remove tray from oven. Turn on the oven and preheat it to 170 degree Celsius. 
6。将烤盘从烤箱中取出,烤箱打开预热至 170摄氏度。


7. Meanwhile, place the shredded mozzarella cheese on the bread dough surface.
7。将烤箱前,在面团表面平均撒上摩佐拉起司。




8. Bake in a preheated oven at 170 degree Celsius for 18~20 minutes until the cheese on the surface has turned golden brown. 
8。放入预热至 170摄氏度的烤箱,烘烤约 18~20分钟至表面起司呈现金黄色即可。






9. Transfer to cool on the wiring rack. 
9。面包烤好后,转移到铁网上放凉。




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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。"

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