Today I’m showing you a quick way to shape a bread loaf with a fancy spiral pattern. I’ve perfected it four times just to get the color and effect right. Believe it or not, the shaping process is no different than a regular shaping process that requires two rollings as found in my older blog post, Basic White Bread Pain de Mie (Tangzhong Method). If you have done that before you will be very familiar with such shaping process. The only difference is that you will need to stack up two sheets of dough before the first rolling. With that said, it is super important to align the logs the proper way. Typically the logs are placed horizontally into the pan. This time the logs must be placed vertically to reveal the spirals. Don’t worry if that sounds confusing as I will walk you through and tell you my tips and tricks below. At the end of the post, I will show you some problems that I have stumbled on. Hopefully by seeing my pictures you will be reminded and won’t make the same boo boos like I did.
今天跟大家分享一個漂亮的旋風形狀頂角吐司快速造型方法。EC先後嘗試了四次才調教出理想的顏色和紋路。在造型上這其實跟一般的二次擀捲麵糰造型方法沒有異樣，只是第一次擀捲前要先把兩塊麵片疊起。倘若大家有試過如頂角白吐司(湯種法)內的二次擀捲，對此做法應該絕對不會陌生！此處一定、一定、一定要留意的就是麵糰入模時的排放方法，做普通吐司時麵糰一般都是橫放入模的，但這裡是直放，排位放錯了是做不到漂亮的旋風紋哦！光看文字很困惑吧？EC將會仔細地以照片解釋做法，文章末段也會附上一些失敗例子，盼望大家看到錯誤的示範照片後不會重蹈EC的覆轍。
For a marbled effect, follow the way in Chocolate Twist Pain de Mie (Tangzhong Method) and shape by rolling the sheets of dough into a log, dividing into sections and then twisting them together. If you are interested in making steamed buns, feel free to visit my older blog post, Purple Sweet Potato Swirl Steamed Buns (Mantou). Please note that my North American brand loaf pan has the size of 9”x4″x4″, which is slightly bigger in capacity than the Asian brand 450g-toast box. Please multiply my entire recipe by 0.9 in order to adjust to a 450-g toast box.
若想做出扭紋吐司效果可參考湯種朱古力扭紋頂角吐司的造型方法，將麵片疊起捲圓後切條然後再扭在一起。喜歡吃饅頭的話也可參考舊網誌紫薯雙色饅頭的做法。另外注意EC使用的北美牌子帶蓋吐司盒尺寸為9”x4″x4″，容量比一般的450克(12両)吐司盒稍大。若使用450克吐司盒的話可把配方份量乘0.9倍。
Purple Sweet Potato Spiral Bread (Sponge Method)
紫薯旋風頂角吐司(中種法)
For 9”x4”x4” Pullman loaf pan
9”x4”x4”帶蓋吐司模份量
Ingredients
For the Sponge
210 g bread flour
3 g instant yeast (I use SAF gold instant yeast)
130 g water
For the Final Dough
30 g bread flour
60 g all purpose or cake flour
60 g whipping cream
5 to 15 g water (reserve some to be added later)
12 g granulated sugar (I used organic cane sugar)
18 g honey
4.5 g salt
21 g unsalted butter, softened
For Use in the Purple Sweet Potato Dough
23 g purple sweet potato powder
27 g water
材料
中種
高筋麵粉 210克
速發酵母/耐高糖酵母 3克
水 130克
主麵糰
高筋麵粉 30克
中或低筋麵粉 60克
淡忌廉 60克
水 5-15克(留起一些後下)
細砂糖(EC用有機原蔗糖) 12克
蜜糖 18克
鹽 4.5克
無鹽牛油(室溫放軟) 21克
紫薯麵糰用
紫薯粉 23克
水 27克
Directions 做法
For the Sponge 中種
Add flour and yeast into the mixing bowl and stir well. Add water and mix with the stand mixer with the dough hook on for about 3 to 4 minutes until a shaggy dough is formed. Cover bowl with plastic wrap and let rise at room temperature for 1 hour then refrigerate for 12 to 18 hours.
***For same-day use, let dough rise at room temperature until tripled in size, around 3 hours.
把麵粉和酵母放在廚師機的攪拌盆中拌勻後加進水，裝上麵糰勾低速攪拌約三至四分鐘至麵糰略成形，蓋上保鮮紙讓麵糰室溫發酵一小時後放進雪櫃冷藏12至18小時。
***若即日使用的話可讓麵糰室溫發酵至三倍大，約三小時
For the Final Dough 主麵糰
Remove the sponge from the fridge. In the bowl of the stand mixer with the dough hook attached, combine the sponge and all ingredients of the main dough except the butter. Mix with low speed until the dough comes together. Raise speed to medium-low and knead until the dough forms a thick membrane when stretched. Add in softened butter and continue kneading with low speed until all the butter is incorporated. Raise speed to medium and beat for 1 to 2 minutes until the dough is somewhat smooth.
從雪櫃取出中種，把中種和主麵糰的所有材料(牛油除外)加入廚師機的攪拌盆中，裝上麵糰勾低速揉至材料捲起成糰，轉中低速揉至可拉出厚膜後加入軟化牛油，低速揉至牛油完全被吸收，轉中速繼續打一至兩分鐘至麵糰略光滑。
Weigh the dough and divide into two pieces with one piece weighing 50 g more than the other. Cover the smaller dough with plastic wrap. Set aside.
取出麵糰量重後分割成兩份，一份要比另一份多50克， 先用保鮮紙蓋著較輕的那份防乾備用。
To make the plain dough, place the heavier dough back to the mixer and continue kneading with medium speed until the dough is smooth and elastic while adding more water as needed. The dough would be able to form a thin and translucent membrane when stretched. Take that out and cover with plastic wrap and set aside.
***Monitor the final dough temperature to below 26℃ for the best result. If necessary, wrap the mixing bowl with a cold damp towel to lower the temperature and use cool or even cold liquid ingredients in the summer.
原色麵糰：把較重的麵糰放回攪拌盆中，中速攪拌至麵糰有彈性、光滑不黏手且可以拉出透光薄膜的完全階段，當中可因應麵糰狀態適量地加進餘下水份，取出麵糰用保鮮紙蓋着防乾備用。
***麵糰最終溫度不要超過26℃，必要時可用凍的濕布包裹攪拌盆幫助降溫，夏天時可使用凍的液體材料
For the purple dough, moisten purple sweet potato powder with water in a small bowl (the mixture may be lumpy). Knead mixture into the smaller dough by hand while adding more water if needed until the purple sweet potato mixture is evenly distributed throughout the dough and the dough is smooth.
紫色麵糰：小碗中混合水和紫薯粉(混合物也許會結塊)後搓入較輕的那份麵糰中直至材料完全融入、麵糰顏色均勻且表面光滑，當中需按情況加水調整柔軟度。
Divide each of the plain and purple dough evenly into three equal portions. Shape each into a ball. Cover and let rest at room temperature for 30 minutes.
原色和紫色麵糰各自分成3等份，滾圓後蓋上保鮮紙室溫鬆弛30分鐘。
Gently pat a plain dough ball to flatten. If the dough sticks to the mat or your hands then dust the mat and dough surface with a bit of flour. With a rolling pin and starting from the middle, roll dough into a long oval. Flip it so the smooth side is facing down and shape into a 4” x 10” rectangular sheet. Repeat with a purple dough. Stack the purple dough sheet over the plain one and press lightly so they stick together. If air bubbles appear on the edge or in between the layers, use a toothpick to pop them. Beginning from the farther end, roll up the dough evenly towards you into a log and place it seam side down on the dough mat. Repeat with the rest of the dough balls. Turn logs 90° clockwise such that the spiral is facing you, ensuring the directions of the spiral are all the same. Cover logs with plastic wrap and let rest for 10 to 15 minutes.
取一份原味麵糰先用手拍扁，若麵糰黏手可洒點粉在墊上和麵糰表面，用擀麵棍從中央開始上下擀開成長橢圓形後翻面使滑面朝下，再整理成4” x 10”的長方片， 取一份紫色麵糰也同樣作，把紫色麵片疊在原色麵片上，輕按幾下使兩者黏合，若兩邊或麵片之間有氣泡可用牙籤刺破，將麵片由外往自己的方向捲起成圓條，收口朝下放在揉面墊上，繼續完成餘下的麵糰後順時針轉90度角放好，所有漩渦轉向要一致，用保鮮紙蓋好鬆弛10至15分鐘。
Working with the first log that has been shaped, gently pat the log to flatten then roll it into a strip with the width no longer than 1/3 the interior length of the bread pan. With the smooth side facing down, roll the strip again into a log. For a better looking center, trim off the top uneven section of the strip before rolling. Only the top part needs to be trimmed though, the ends don’t matter that much. Repeat the rolling process with the remaining logs.
依序使用已鬆弛的圓條，取一條拍扁後再次擀成長條，寬度不能超過吐司盒內長的三份一，翻面後往自己的方向捲起成圓柱，為了令切片吐司漩渦紋路更平均漂亮，捲前可把長條頂端不平均的部份切掉(尾部不太影響所以可不用切)，餘下兩份麵糰也依同樣方法捲起。
Arrange the logs in a straight line with the spiral facing the same direction, transfer them into the pullman loaf pan with seam side down. Cover the pan with plastic wrap and let rise in a warm place like a microwave or an oven. Place a cup of hot water inside to add humidity and, with temperature maintained roughly at 86-95℉/30-35℃ and a humidity of 70-80%, let rise until the dough fills up about 80% of the pan, about 1.5 hours.
***the logs must be lined up vertically in order for the spirals to be seen after slicing.
***pay attention to the dough size instead of time while determining if the bread is ready to bake
把三份麵糰垂直擺好，收口朝下排成一線放在吐司模中，注意排列時所有漩渦轉向要一致， 蓋上保鮮紙放在溫暖的地方(如焗爐或微波爐)，內放一杯熱水增加濕度，保持溫度86-95℉/30-35℃，濕度70-80%左右發酵至八分滿模，約1.5小時。
***垂直排放麵糰切片時才會看到漩渦紋路
***發酵時需觀察麵糰大小而非看時間去判斷何時入爐
Preheat oven to 325℉/165℃ at least 10 minutes prior to baking. Remove plastic wrap, slide on the lid and bake for 37 minutes. Remove the pan from the oven and tap it on the countertop to release hot air. Take off the lid carefully and wiggle the pan several times to loosen the edges. Immediately transfer the bread to a cooling rack to cool completely before slicing.
***Baking time is for reference only. Bread is done when the crust is lightly golden brown with an internal temperature of at least 190 to 195℉ (88 to 90℃) on an instant-read thermometer.
發酵完成前至少10分鐘把焗爐預熱至325℉/165℃，除去保鮮紙並蓋上吐司盒蓋，把吐司盒放入焗爐焗37分鐘，取出登一登釋出熱氣，小心開蓋搖晃幾下幫助吐司離模後立即倒出脫模，放鋼架放凉後才切片。
***入爐溫度和時間僅供參考，出爐時麵包表面應呈微微金黃色且中心溫度至少達190至195℉(88至90℃)
I was too used to the process and lined up the logs horizontally by accident and the pattern was completely different after slicing.
初試時因慣了手勢錯手把麵糰橫向排放了，切片後完全看不見漩渦紋路。
The sheet of dough that goes on the bottom during the first rolling determines the surface color of the loaf. I wasn’t paying attention and randomly stacked them up and I ended up with a purple loaf.
吐司外皮顏色取決於第一次擀捲時放在底部的麵片。EC心不在焉隨便疊起麵片，麵包變成夢幻的紫色。
The central spiral will look uneven like the following picture if the top edge is not trimmed off during the second rolling.
第二次擀捲時若不切掉長條頂端不平均的部份時會影響漩渦紋路，吐司切開後中央漩渦會如下圖自般厚薄不一。
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