Charcoal Soft Bread 竹炭软面包（老式酵头）

Bamboo charcoal is a fun ingredient widely used in many bread, cake and cookie recipes throughout Asia. The charcoal powder is actually tasteless and odourless. It lends a naturally coloured and gorgeous look to baked goods without affecting the taste. 

Look at these lovely Charcoal Soft Bread, they are pillowy soft and spongy. And, they will stay soft for days.  

This recipe was adapted from here . If you do not have charcoal powder and would like to try the plain golden soft bread, click here for recipe >> 

Ingredients:


(A)

105g Bread Flour 高筋面粉 105克

45g Cake Flour 低筋面粉 45克

12g Castor Sugar 糖 12克

1 tsp Instant Yeast  即溶酵母 1 小匙

(B)

120g Warm Water (just a little warm when touch by hand) 温水 120克

(C)

105g Bread Flour 高筋面粉 105克

45g Cake Flour 低筋面粉 45克

2 tsp Charcoal Powder 碳粉 2小匙

57g Castor Sugar 糖 57克

1/2 tsp Salt 盐 半小匙

12g Milk Powder 奶粉 12克

(D)

45g Egg (lightly beaten an egg, reserved some for egg wash) 鸡蛋 45克 （打撒）

25g Water (at room temperature) 水 25克 （室温）

(E)

40g Unsalted Butter (softened) 无盐牛油 40克 （软化／室温） 


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！

Method:

1. Mix (A) in a mixer bowl. Add in (B). Use a spoon or mixer's dough hook to mix until it form a sticky dough. This is the starter dough. Cover the bowl with cling wrap and let it rest for about 2.5 hours.

把(A)混合，加入（B) 搅拌均匀。盖上保鲜纸，室温待发至浮现蜂窝状，大概两个半小时。

2. Monitor closely after 2 hours. When you see 'bubbling' effect and the center of the dough starting to topple, that's the time to add in (C) and (D).
当面团的中心开始下陷时（待发大概两小时后就要注意看看），加入（C) 和 （D)。

3. In a bowl, mix together (C) ingredients. In another bowl, mix together (D) ingredients. When the starter dough is ready, add in (C) and (D)
注意：材料(C) 和(D) 必须分别放在碗里混合了才加入。


4. Mix until it form a shinny dough. (For KitchenAid mixer, use dough hook, speed 2 for 5 minutes. This can be done with hand too, my sister tried hand knead the dough, according to her, it's very sticky at this stage, but it'll be pliable after a while)
揉至表面光滑。



5. Knead in (E) gradually and continue to knead until it passes the membrane stage. My mixer took about 10 minutes kneading time).
分两次加入牛油，揉至面团能拉出薄膜（请看下图）。

6. Cover and let it proof 1.5-2 hours. Remove from the bowl and place the dough on a lightly greased worktop. Deflate and shape as desired. Place the dough on a lightly greased baking tin. Let it proof doubled in size, about 1 hour. 
盖上保鲜纸，发酵至双倍大。取出，排气，造型，放在已涂过油的烤盘上，进行最后发酵。

7. Preheat oven 200'C. Egg wash and add on some toppings as desired.
预热烤箱200度。发酵完成后，涂蛋液。

8. Place the bread into the oven, 2nd rack from the bottom. Reduce temperature to 170'C and bake for 15-20 minutes. This method helps the bread to RISE to the MAX! 
放进已预热的烤箱，把烤箱的温度调至170度，烘烤15-20 分钟。

9. Remove from oven. 
烘烤完毕后，把面包取出。


10. Remove bread from the baking tin. Let it cool completely on the rack.
倒扣取出面包，放在架上。

11. It's ready and time to enjoy the delicious bread! :)  
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Feedback from those who have tried this recipe:

By Tammy Tng

By Tammy Tng