Hong Kong Style Coffee Mexican Buns (Sponge Method) 港式咖啡墨西哥包(中種法)

Here’s another HK style bun I made recently. The recipe was taken from Dinner Rolls (Sponge Method) with slight modification. I added some sprouted Kamut flour for more nutrition and reduced the sugar amount a bit as the coffee topping was already sweet enough. Feel free to substitute the Kamut flour with other whole grain flour such as whole wheat, spelt, or einkorn flour. You may need more or less liquid for the dough though as the water absorption rate is different.
這是最近做的港式麵包,麵團取自牛油麵包卷(中種法),因為上面的“墨西哥”麵糊已含糖,因此EC作了少許修改減了麵團的糖量,同時也加入了少量發芽卡姆小麥麵粉增添營養。家中沒有這種麵粉也可以加入其他例如全麥麵粉、斯佩爾特小麥麵粉和單粒小麥麵粉等較高營養價值的全穀麵粉。值得注意的是,不同麵粉吸水量有別,因此麵團的水量也許要自行調整一下。

I flavored the topping with espresso powder as I like coffee. Simply omit it for a plain version. The topping will drip off and cover the entire bun during baking, resulting in a crunchy edge. The shape of the bun resembles a UFO. It is best to consume the buns within a few hours after cooling or the top would become soft and sticky. To fix this, place the buns in the toaster oven for a few minutes as if making a toast and then let cool. The top and edges should regain crunchiness afterwards.
這次做了咖啡味的墨西哥麵包,若要做原味的話,只需省掉咖啡粉便可。在烘焙過程中,麵糊會往下瀉包裹著麵團,並形成一條非常香脆的圍邊,麵包外形像隻UFO似的。做好的麵包冷卻之後建議在數小時內享用,否則表面的“墨西哥”會因受潮而變軟變黏。此時只需把麵包放進多士焗爐中,像烘多士般烘一會兒,再次放凉後便可讓表面和邊緣回復鬆脆。


Hong Kong Style Coffee Mexican Buns (Sponge Method)
港式咖啡墨西哥包(中種法)

Makes 10
10個份量

Ingredients

For the Coffee Topping
60 g all purpose flour
45 g granulated sugar (I used organic cane sugar)
2 tsp instant espresso powder
60 g unsalted butter, softened
60 g beaten egg

For the Sponge
210 g bread flour, plus extra for dusting
2.1 g instant yeast or gold instant yeast
125 g water

For the Final Dough
All of the sponge
30 g all purpose flour
60 g sprouted Kamut flour
0.9 g instant yeast or gold instant yeast
45 g beaten egg
30 g milk
12 g dry milk powder
24 g granulated sugar (I used organic cane sugar)
4.5 g salt
30 g unsalted butter, softened

材料

咖啡麵糊
中筋麵粉 60克
細砂糖(EC用有機蔗糖) 45克
即溶特濃咖啡粉 2茶匙
無鹽牛油(室溫放軟) 60克
全蛋液 60克

中種麵團
高筋麵粉 210克(另加少量洒面用)
速耐高糖/速發酵母 2.1克
水 125克

主麵團
中種 全部
中筋麵粉 30克
發芽卡姆小麥麵粉 60克
耐高糖/速發酵母 0.9克
全蛋液 45克
牛奶 30克
奶粉 12克
細砂糖(EC用有機原蔗糖) 24克
鹽 4.5克
無鹽牛油 30克(室溫放軟)

Directions 做法

For the Coffee Topping 咖啡麵糊
In the bowl of the stand mixer fitted with the paddle attachment, mix all dry ingredients for 30 seconds until evenly distributed. Add softened butter and mix at low speed until mixture resembles a thick paste, about 2 minutes. Gradually beat in egg mixture at medium-low speed until smooth and incorporated. Transfer mixture into a piping bag. Set aside.
在廚師機的攪拌盆內放入所有粉類食材,使用槳狀配件慢速混合30秒將材料拌勻,加入軟化牛油後低速打兩分鐘成濃稠麵糊,蛋液分次加入中慢速攪拌均勻至順滑無顆粒,將咖啡麵糊倒進唧花袋中,備用。

For the Sponge 中種麵團
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 4 minutes until a dough is formed. Transfer dough to a lightly greased mixing bowl. Cover with plastic wrap and let rise at room temperature for 40 to 60 minutes then refrigerate for 12 to 18 hours.
*For same-day use, let dough rise at room temperature until tripled in size, about 2 hours.
把麵粉和酵母放在廚師機的攪拌盆中拌勻後加進水,裝上麵團勾低速攪拌約四分鐘至麵團略成形,取出麵團轉放在已抹油的攪拌盆中,蓋上保鮮紙讓麵團室溫發酵40至60分鐘後放進雪櫃冷藏12至18小時。
*若即日使用的話可讓麵團室溫發酵至三倍大,約兩小時

For the Final Dough 主麵團
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 at low speed for about 3 minutes until the dough comes together. Raise speed to medium and knead for 3 minutes to form a smooth dough. Add in softened butter and continue kneading with low speed until all the butter is Incorporated, about 2 to 3 minutes. Raise speed to medium and knead until the dough is smooth and elastic, 2 to 3 minutes. When a piece of dough is stretched, it will form a translucent membrane that would tear with uneven edges (maintain the final dough temperature at roughly 26℃/79℉ for best result). Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rest in a warm environment (28℃/82℉) for 40 minutes.
從雪櫃取出中種麵團,把中種麵團和主麵團的所有材料(牛油除外)加入廚師機的攪拌盆中,裝上麵團勾低速揉約三分鐘至麵團成形,轉中速攪拌三分鐘左右至表面略帶光滑,加入軟化牛油低速揉兩至三分鐘至牛油完全被吸收,改用中速揉兩至三分鐘至麵團光滑有彈性並可拉出容易出現破洞的薄膜,而且破洞缺口處呈鋸齒狀(擴展階段),麵團終溫控制在26℃/79℉左右,取出麵團滾圓,轉放在抹了油的鋼盆中,蓋上保鮮紙,放在溫暖的地方(28℃/82℉)鬆弛40分鐘。

On a light floured surface, gently pat to flatten the dough then divide into 10 equal portions. Shape each into a smooth ball with seam side facing down and be careful not to tear the dough surface. Carefully transfer the dough pieces onto a parchment lined baking sheet (i used bread paper liners. Cover with plastic wrap and let rise in a warm place (32 to 35℃/90-95℉) for 45 to 60 minutes until puffy and almost doubled in size.
***prepare the coffee paste during the final proof
取出麵團放在洒了粉的工作枱上,稍按扁麵團後平均分割成10份,將麵團逐一滾圓至表面光滑(小心不要弄破皮),收口向下排放在已墊牛油紙的烤盆上(EC用麵包紙托),蓋上保鮮紙,放在溫暖的地方(32-35℃/90-95℉),作45至60分鐘的最後發酵,直至麵團變得非常蓬鬆、差不多兩倍大。
***等待麵包最後發酵時可製作咖啡麵糊

See the following video for dough dividing and shaping.
有關分割和滾圓麵團可參考以下影片

Preheat the oven to 350℉/180℃ 15 minutes before baking. Snip a corner off the piping bag and pipe coffee batter evenly on each of the dough surfaces in a circular motion. Bake for 15 minutes or until lightly golden. Transfer to the cooling rack to cool.
*Adjust oven temperature and baking time according to your own oven.
*Tent with aluminum foil about 2/3 of the way if the bread appears to brown too quickly.
最後發酵完成前15分鐘預熱焗爐至350℉/180℃, 在裝有咖啡麵糊的唧花袋上剪一小角,把麵糊以畫圈的方式平均唧在麵團表面,放入焗爐焗15分鐘或至表面微微金黃,取出轉移到鋼架放涼。
*請根據自家焗爐狀況調整爐溫和時間
* 若麵包中途已上色可於最後1/3時間加蓋錫紙


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