Friday, April 21, 2017
Beetroots are excellent source of folic acid as well as fibre, manganese and potassium. Its widely used for medicinal purposes from treating liver's disorder, preventing constipation and lowering of cholesterol.
甜菜头是个添有叶酸，纤维，锰及钾的优良来源的日常蔬菜。广泛用于治疗肝脏疾病，以及有助于预防便秘和降低胆固醇的医药用途。
Our household consume this vegetable quite frequently and this time round I decided to try it on healthier bread making.
家里也经常购买这类蔬菜尝试不同的煮法给家人品尝。今次我想变通一下，试一试采用这甜菜头于面包制做上。
The bread turns out exactly the same color hue as when I previously tried using dragon fruit.
烤出来的面包效果颜色正如采用龙珠果所作的面包一样出色，味道香浓。
红菜头营养面包
Healthy Beet Root Bread
Ingredients 材料
(A) Tangzhong 汤种
75g Bread Flour 高筋面粉
110g Water 滚水
(B)
560g Bread Flour 高筋面粉
100g Plain Flour 中筋面粉
12g Instant Yeast 即用酵母粉
100g Castor Sugar 细砂糖
11g Sea Salt 海盐
225g Cold Water 冷水
(C)
240g Beet Root 甜菜头泥
100g Water 清水
(D)
75g Dairy Free Butter 植物酥油
(E)
120g Golden Raisins 葡萄干
(F)
Sesame Seeds 芝麻
Method 做法
Add boiling water from (A) into flour and mix until well blended to form dough. Transfer dough into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.
将材料A的滚水及面粉一起混合搅拌成团，转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。
Blend C into paste form. Set aside.
将C一起搅拌成泥，搁置待用。
With the exception of butter (D), combine overnight Tangzhong (A), (B) and (C) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(D)以外，将隔夜汤中(A), (B)及(C)混入一个盆中搅拌搓揉成为一个不粘手的面团.
Add in butter (D) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test. Add (E) to combine.
把牛油(D)混入面团然后依揉面标准程序继续搓揉大约20-25分钟，搓成为撑得起薄膜的面团后即可混入(E)。
把牛油(D)混入面团然后依揉面标准程序继续搓揉大约20-25分钟，搓成为撑得起薄膜的面团后即可混入(E)。
Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的面团滚圆，收口朝下捏紧放入涂抹少许油的盆中，盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。
Punch down the dough. Divide the dough into 2 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体，然后把面团平均分割成2等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.
Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the longer end of the dough into a swiss roll. Repeat the process for the balance dough.
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形，长度同烤模向宽，然后由长段卷起。再重复同样的做法把其余的面团完成。
Place each bread dough (seams down) into individual 21cmx12.5cmx11.5cmD loaf pan.
将卷好的两份面团收口朝下朝内各自排入21x12.5x11.5cmD面包烤模中。
将揉好的面团滚圆，收口朝下捏紧放入涂抹少许油的盆中，盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。
将面团用手压除气体，然后把面团平均分割成2等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.
Grease and line bottom and sides of 2 nos of 21cmx12.5cmx11.5cmD loaf pan. Set aside.
准备两个21cmx12.5cmx11.5cmD面包模具，模具低和则边铺上烘焙纸然后刷上一层油质以免粘黏，搁置备用。
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形，长度同烤模向宽，然后由长段卷起。再重复同样的做法把其余的面团完成。
Place each bread dough (seams down) into individual 21cmx12.5cmx11.5cmD loaf pan.
将卷好的两份面团收口朝下朝内各自排入21x12.5x11.5cmD面包烤模中。
Spray some water over the surface with a fine mist nozzle. Sprinkle some sesame seeds (F) over the surface。Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水接着撒上少许芝麻粒，然后把烤模置入烤箱, 进行最后一次发酵约50-60分钟至两倍大.
Bake in the second lowest rack of a preheated oven at 170C degrees for 35-38 mins.把模具放进已经预热至170C度的烤箱中下层烘烤35-38分钟即可.
Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。
将烤模放入未开火的烤箱中, 面团表面喷些水接着撒上少许芝麻粒，然后把烤模置入烤箱, 进行最后一次发酵约50-60分钟至两倍大.
Bake in the second lowest rack of a preheated oven at 170C degrees for 35-38 mins.把模具放进已经预热至170C度的烤箱中下层烘烤35-38分钟即可.
Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。
Do link back to Coco Sweet Tooth if you have used any information as published in this blog
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