Thursday, February 12, 2009

Coffe Au Lait 咖啡歐蕾麵包

早輪忙得天昏地暗,做完公司的又要做freelence,差不多去到傳說中的burnt out境界,所以2個星期至今我還在休養生息中。




recipe revised from 為我獨賣麵包大全

: 吉士餡(卡式達餡) :
蛋黃// 3
糖 // 30g
低筋麵粉 // 30g
鮮奶 // 375g
牛油 // 24g

1. A拌勻,加入煮沸的鮮奶充分攪勻,再回爐火小火煮濃,拌入牛油,蓋好保鮮膜、置入冰箱全冷待用。

: 白朱古力醬 :
白朱古力 // 70g
鮮奶油 // 30g

: 咖啡麵糰 :
高筋麵粉 // 300g
細糖 // 60g
鹽 // 3g
奶粉 // 10g
即溶咖啡粉 // 10g
全蛋 // 63g
冰水 // 105g
酵母 // 3g
牛油 // 48g






6. 將白朱古力醬煮溶(或隔水加熱),擠線條在麵包上,稍微冷後即可放入密封袋保存。

: notes:
1. 吉士餡好吃到不得了!我用了一半低粉,一半吉士粉(卡式達粉)和2/3鮮奶,1/3淡忌廉,極力推荐喔!

I was busy like hell recently, freelance work after daytime job and got to the point almost burnt out. Even though it has slowed down a bit these 2 weeks, I am still in my recovery mode.

I have a weak stomach and so cannot drink coffee very often, but I do love the scent of coffee. Today I was looking at my pantry and found a bag of unopened coffee that is going to expire soon...hint!hint! Time to make coffe au lait!

Coffe Au Lait

9 pieces
recipe revised from 為我獨賣麵包大全

: Cusard filling :
Egg yolks// 3
Sugar // 30g
Cake flour// 30g
Milk// 375g
Butter// 24g

1. Combine everything in A and pour in boiled milk, stir to mix. Place the mixture over low heat and cook until thicken. Fold in butter. Cover with plastic warp and chill until use.

: White chocolate sauce (for decoration) :
White chocolate chips // 70g
Whipping cream // 30g

: Coffee bread dough :
Bread flour // 300g
Sugar // 60g
Salt // 3g
Instant milk powder // 10g
Ground coffee // 10g
Egg // 63g
Ice water // 105g
Dry active yeast // 3g
Butter // 48g

1. In a large bowl, combine everything except butter. Beat until well blended using a stand mixer with a dough hook attachment. Add in butter and knead until dough is smooth and elastic. Shape into a ball. Place dough in a greased bowl. Cover, and let rise in a warm place for until double it size.

2. Roll the dough into a ball (70g each). Let rest for 15 minutes.

3. Flat each dough into long strip, place a spoonful of chilled custard filling, roll it up to form a loaf. Seal the ends underneath. Let rise for 30 minutes or until 2 times larger in size.

4. Brush egg yolk or milk wash on the top. Bake 190C/375F for 12-15 minutes or until golden in crust.

5. Transfer the bread on rack to cool.

6. Melt the chocolate sauce and decorate as you like.

: notes:
1. The custard filling tastes REALLY GOOD! Must try! I had used 1/2 cake flour+ 1/2 custard powder and 2/3 milk + 1/3 whipping cream.

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