椰蓉蔓越莓面包 （汤种）Coconut Cranberry Bread （Tangzhong）

汤种：

75g 滚水

50g 高筋面粉

A:

160克高筋面粉，40克普通面粉， 50克细糖，2克匙盐，7克即溶酵母，50克水，1个蛋

B:

40克牛油

椰蓉馅：


(A)

52g白糖 (custer sugar)

10g中筋面粉(All purpose flour)，

24g碎椰蓉（Unsweetened fine coconut)，

1/3茶匙椰蓉香精 (coconut essence)，

2tbs融化黄油（melted butter ）

1/4打散鸡蛋 （1／4 slightly beaten egg）

1/4cup 蔓越莓 （1／4cup cranberries）

椰蓉馅：先将糖，面粉及碎椰蓉放一盆里拌匀，然后放入熔化黄油，最后再放入鸡蛋拌匀备用。

面包做法：

1.  在75g滚水中，加入高筋面粉50g, 搅拌成团，盖上保鲜膜， 放入冰箱12小时后取出使用.

2. 把材料A倒入搅拌盆中, 用搅拌器先慢速搅拌约2分钟。

3. 加入汤种，继续以低速搅拌约3分钟， 转成中速继续搅拌。

4. 搅拌成团及有筋性时，才加入B， 用慢速搅拌， 再转中速。搅拌至可拉开薄膜的阶段。

5. 取出面团，放入已经抹油的大碗中， 让它发酵成双倍大

6. 取出面团，排气， 滚圆， 松弛15分钟.

7. 把面团擀成36cm x 25cm长方型，铺上椰蓉馅料，洒上蔓越莓。卷起然后切成九片，排入喷上油的烤盘，进行最后发酵。

8. 发酵完毕， 刷上蛋液, 放入预热180‘C的烤箱， 烤12-15分钟。

Water Roux:

50g Bread Flour，

75g boiling water

Bread Dough:

(A)

160g Bread Flour, 40g Plain Flour, 7g Active Dry East, 50g Sugar, 2g Salt, 1 Egg 

(B)

 40g Butter

Coconut Filling:

52g custer sugar

10g All purpose flour

24g Unsweetened fine coconut，

1/3 coconut essence，(optional)

2tbs melted butter

1／4 egg， slightly beaten

1／4cup cranberries

To make the filling:

Mix sugar, flour, desiccated coconut in a bowl and mix well. Add in melted butter mix well. Then, stir in egg and mix well, set aside.

 Method :

1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.

2. Add flour, yeast, sugar, salt,egg and water. Start mixing at slow speed for 2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.

3. Add water roux and continue to knead for 3 mins.

4. Add butter and increasing kneading speed to medium high.

5. Continue kneading for 15 mins until dough is no longer sticky and does not break when pulled to perform window test.

6. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof until double in size.

7. Roll the dough into a round ball and leave to proof for 15mins.

8. Flatten the dough and roll to a rectangle shape (36cm x 25cm). Spread coconut filling on the dough and sprinkle with cranberries. Roll the dough into Swiss roll shape and divide into 9 pieces.

9. Leave to proof until double in size (about 1 hour).

11. Brush with egg wash and and bake at preheated 180C for 12-15mins until brown. 

食谱参考：毛毛妈厨房，这里