Chiffon And Green Tea Bread Roll / 抹茶戚风面包卷

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Chiffon And Green Tea Bread Roll / 抹茶戚风面包卷

Ingredients / 材料:

Dough:

a: 350 g All-purpose flour, 15 g Motcha tea powder, 55 g Sugar, ½ tsp Salt, 6 g Active dry yeast
b: 40 g Whole Egg, 20 g Honey, 120 g Warm milk, 110 g Water Roux Starter
c: 50 g Butter

Chiffon Cake:

a: 3 Egg yolks, 25 g Sugar
b: 60 g Milk, 40 g Vegetable oil, ½ tsp Vanilla extract
c: 100 g Cake flour, ½ tsp Baking powder
d: 4 Egg whites, 75 g Sugar, A few drops white vinegar

面包:

a: 350克高筋粉，15克抹茶粉，55克细砂糖，1/2小勺盐，6克干酵母
b: 40克鸡蛋，20克蜂蜜，120克温牛奶，110克汤种
c: 50克牛油

蛋糕:

a: 3个蛋黄，25克细砂糖
b: 60克牛奶，40克沙拉油，1/2小勺香草精
c: 100克低筋粉，1/2小勺烤粉
d: 4个蛋白，75克细砂糖，几滴白醋

Method / 做法:

To prepare the bread dough. Add dough ingredients (a) and (b) in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough forms. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
Ferment the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough is double in volume.
Punch the dough down to release gases produced in the fermenting process. Divide them into 4 portions and round up. Rest for 15 minutes at the room temperature.
To prepare the chiffon cake. Beat the egg yolk with sugar until the sugar completely dissolved. Mix the ingredients (b) and warm up to 35C/95F, add into the egg yolk mixture. Sieve the ingredients (c) into the liquid mixture above.
Whip the egg whites on high speed until foamy. Add the white vinegar and continue beating until soft peaks form. Beat in the sugar and beat until stiff peaks form. Gently fold 1/3 of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into 2 Swiss roll pan each lined with a baking sheet, spreading the cake batter with an offset spatula. Bake in a preheated oven 165C/340F for 10-12 minutes until gold brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.
Immediately upon removing the cake from the oven carefully remove the parchment paper. If the baking paper sticks to the cake, lightly brush the back of the paper with a little warm water, allow to stand for a few moments, then peel the paper from the cake. Each cut into half and set aside. Roll the each bread dough out with a rolling pin to about 15 x 12 cm.
Set the cake atop the dough and roll up from a short side. Place them on the baking pan lined with a baking sheet. Cover with a wet towel and leave to rise for about 1 hour until doubled in bulk.
Preheat oven to 175C/350F and bake the bread for 20-25 minutes.

Details => Forum

把面团配料中的（a）和（b）混合在搅拌盆中，低速搅拌一分钟左右。调到中档继续搅拌直到面团形成。然后慢慢加入牛油，继续搅拌大约5分钟，直到搅拌盆周圈完全干净。面团呈现可拉开的薄膜状，破洞边缘有锯齿状即可。
将面团从搅拌盆中取出，取一个塑料袋，倒入少许油（这样可以防止面团黏在袋子上）。用手将塑料袋中的油搓匀，将面团收口朝下，把袋子中的空气排出，打个结放到温暖处发酵直到面团膨胀为双倍大。
发酵完成后，取出面团，排出气体，分成4等份，滚圆，静置15分钟。（用保鲜膜盖住，防止水分流失）。
将蛋糕配方中的（a）搅拌至砂糖化了。接着把（b）料加热到35C/左右，倒入蛋黄液中。（c）过筛后加入拌匀。
蛋白打到粗泡后，滴入白醋，继续搅打至湿性发泡，加入砂糖搅打至中性发泡。然后取1/3和蛋黄糊拌匀，再把它和剩下的蛋白糊拌匀。徐徐倒入2个铺了烤纸的平底瑞士卷烤盘，抹平后入预热165C/340F，烤10-12分钟。牙签插到蛋糕中间，取出后干净，用手轻按压蛋糕表面有弹性即可。
取出后，立即除去烤纸，如果烤纸粘着蛋糕，用少许温水铺洒在纸上一会，即可撕掉。散热放凉后，切成对半备用。把面团擀成15x12厘米的长形。
把蛋糕铺在面团上，从短的这一边卷起粘合，放到铺上烤纸的烤模上，进行最后发酵1小时直到面团膨胀为双倍大。
入预热175C/350F烤箱烘焙20-25分钟即可。

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"Chiffon And Green Tea Bread Roll / 抹茶戚风面包卷" is part of these categories:

Bread / 面包 (129)
Cakes & Muffins / 蛋糕麦芬 (156)

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