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Tuesday, 12 July 2016

Red Dragonfruit Soft Bread 火龙果软面包(中种面团)




Making pink bread with natural colour from fruits is quite challenging because the natural colour from the fruits tends to fade or change after baked. 

I have tried beetroot for red but turned out orange, blue peas flowers for blue but turned out greyish...


Blue Peas Flower bread


 and red dragon fruit for pink loaf but turned out yellow. 



First attempt ~ I was so happy when I see pink at the edges, but....


....too bad, the inside is not pink! ~ First attempt.
This photo was taken on day 4. Still very soft on day 4. 


Although I have failed badly, I never give up because this bread taste really good and very soft. So I have decided to try again, made small buns instead of big loaf, baked with low temperature, shorten baking time. And, yes....this time, I have succeeded! Pink soft buns, nice colour, taste great! 

Here's the video to show how soft is the bread....on day 2 :) 






All pink! 

Ingredients: (yield 10 buns)


(A) 
200g Bread Flour 高筋面粉 200克
4g Instant Yeast 快速酵母 4克
16g Milk Powder 奶粉 16克
25g Egg (lightly beaten) 全蛋 25克
50g Red Dragonfruit (cut into small chunks) 火龙果 50克(切小块)
90g Milk (plain/ strawberry milk) 牛奶(原味或草莓口味) 90克

(B)
70g Bread Flour 高筋面粉 70克
40g Sugar 砂糖 40克
About 1tsp Salt 盐 1小匙
35g Milk 牛奶 35克

(C)
30g Butter (softened) 牛油 30克



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



I use Blue Jacket Unbleached Bread Flour in this recipe. 

Method:


1. Mix (A) to form a dough. Cover with cling wrap and let it proof for 60 minutes.

中种面团(A)所有材料一起搅拌,至所有材料混合均匀即可,第1次发酵60分钟。

2. Cut (1) dough into smaller pieces, add in (B) and knead to combined. Gradually knead in (C) until the dough is smooth and elastic.

将发酵好的中种面团撕成小块,和主面团材料(B)一起搅拌均匀。再加入(C),揉至光滑有弹性。

3. Cover with cling wrap and let it proof for 40 minutes. 

进行第2次发酵40分钟。

4. Transfer the dough on worktop, deflate and divide dough into 10 portions and roll into balls. Cover and let it sit for 10 minutes. 

将面团分成10份, 搓圆、休面10分钟。

5. Roll out the dough and roll into balls, transfer to a lightly greased/ lined baking tray. Cover and let it proof 50-60 minutes. 

擀成长条形卷起,搓圆,排入烤盘。最后发酵50-60分钟




6. Egg wash and bake in a preheated oven 160'C for 12-15minutes. 

刷上蛋液。放进预热160C烤箱、烤12-15分钟。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Some feedback from those who have tried this recipe:


By Joni Lian

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