班兰椰糖面包
Pandan Gula Melaka Bread

斑兰叶汁和椰糖真的是绝配啊~香~

Delicious bread and smell so good! 

将班兰叶切细条后，加入鲜奶，用果汁机搅碎。
再用滤网把班兰叶渣滤掉

(Blend the Pandan Leaves and Fresh milk with juice blender, filter then set aside) 

全部材料(A)放入面包机里揉面除了牛油和酵母 （揉成团即可）

Put ingredients (A) into bread machine knead till form a dough.

揉成面团后，包保鲜纸放入冰箱冷藏一个小时。

一个小时后从冰箱取出面团放入材料（B）继续揉面完成。

揉好的面团让它休面30分钟。

Cling wrap the dough (Autolyse) and rest in the fridge at least 1 hour. After 1 hour, mix with ingredients (B) continue kneading until a smooth & elastic dough. Then let the dough sit on the counter top rest for 30 mins.

将面团分为3份揉圆

Divide 3 equal portions of dough

把椰糖切碎

Chopped palm sugar

每份面团排气擀开后，铺上椰糖，再卷起来放入吐司桶里

让它发酵在吐司桶里大约9分满 (1个小时左右)

Roll out the dough and sprinkle some palm sugar on top then roll it like a log shape. Lightly grease the bread tin or lining with a parchment paper, put the rolled dough into the bread tin, spray some water on top. Cover with damp cloth or cling wrap. Proof for about 1 hour.

发酵9分满后

放入预热好的烤箱烘烤30分钟

When the dough reach 90% full of the bread tin, milk wash on top then bake at 190 degree Celsius for 30 minutes.

Enjoy :)

 

班兰椰糖面包 

(450克吐司模具 20cm x 10cm x 10cm) 

材料：

(A)
高筋面粉 310g
牛奶 210ml

新鲜班兰叶 6片 
盐 3g
糖 20g

(牛奶和班兰叶放入果汁机打成汁后，过滤备用）

(B)
牛油 20g
即溶酵母 3g

(C)

椰糖 25g（切碎）


做法：

1.把材料(A) 放在面包机里揉成团即可。

2.把面团放在钢盆里盖上保鲜纸，放在冰箱里（做水合法）冷藏至少1小时。

3.1小时后，把面团取出放面包机里加入材料(B)。

4.揉至有薄膜就可以了。

5.第一次发酵30分钟，然后分割3份面团。

6.杆开面团，排气，杆开面团，铺上椰糖，对折，再卷起放入吐司模里发酵大约1小时。

7.面团发酵9分满, 以190度烤30分钟。

注意：吐司表面如果上色了，可盖上锡箔纸继续烘烤完成。每个烤箱温度不一样，自己要拿捏喔~ 

。。。。。。。。。。。。。。。。。。。。。。。

Pandan Gula Melaka Bread

(Bread loaf tin size: 450g / 20cm x 10cm x 10cm)

Ingredients:

(A)
High Protein Flour 310g
Fresh milk 210ml

Fresh Pandan Leaf 6 pieces (cut into small pieces)
Salt 3g
Sugar 20g

(Blend the Pandan Leaves and Fresh milk with juice blender, filter then set aside) 

(B)
Unsalted Butter 20g
Instant yeast 3g

(C)

Palm sugar 25g (chopped into small pieces)

Instructions:-

1. Put (A) into bread machine knead till form a dough.

2. Cling wrap the dough (Autolyse) and rest in the fridge at least for 1 hour.

3. After Autolyse 1 hour, mix with ingredients (B) continue kneading until a smooth & elastic dough. (about 15-20 minutes)

4. Roll the dough into a ball shape and proof for 30 minutes. 

5. Divide 3 equal portions of dough, roll out the dough and sprinkle some palm sugar and roll it like a log shape.

6. Lightly grease the bread tin or lining with a parchment paper, put the rolled dough into the bread tin, spray some water on top and cover with damp cloth or cling wrap. Proof for about 1 hour.

7. When the dough reach 90% full of the bread tin, milk wash on top then bake at 190 degree Celsius for 30 minutes.

ENJOY！

GOOD TO KNOW:-

• English name: Palm sugar
• Malay name: Gula Melaka
• Chinese name: 椰糖