(中文/ENG)椰蓉奶酥扭花面包 - Coconut Streusel Dinner Rolls
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- čas přidán 3. 12. 2020
- 我们在做面包时，一定很希望外形能为面包锦上添花，想做出各种花式的面包，但苦于不知道各种面包塑形的方法。没关系，我会陆续更新更多的面包整形花样，很多整形手法相对来说都比较简单实用，新手也能轻松驾驭。
今天分享的是金黄诱人的椰蓉奶酥扭花面包。这款面包造型简洁美观，椰香和奶香完美融合。面包劲道、表皮酥脆、椰蓉馅香软，吃起来香甜、味美，惹人喜爱。
When we are making bread, we must really hope that the shape can be attractive. We want to make fancy bread, but we don't know how to shape bread. It doesn't matter, I will continue to update more bread shaping techniques. Many shaping techniques are relatively simple and practical, and novices can easily control them.
Today I am sharing the golden and attractive coconut streusel dinner rolls. The shape of this bread is simple and beautiful, and the coconut and milk aromas blend perfectly. The bread is firm, crispy on the skin, and soft with coconut filling. It tastes sweet and delicious.
🔔欢迎订阅我的频道Subscribe to my channel:
bit.ly/3m6j12t
面包的食材8条 / Ingredients for 8
🍞中种面团 Pre-Ferment Dough/Biga
高筋面粉 Bread Flour 317g
冷水 Cold Water 190g
即溶酵母 Instant Yeast 3g
*中种面团冷藏发酵12-15小时，或者室温发酵3小时
*Pre-Ferment Dough / Biga(Chilled fermentation for about 15 hours，or room temperature fermentation for 3 hours)
🍞主面团 Final Dough Ingredients:
高筋面粉 Bread Flour 135g
速溶酵母 Instant Yeast 2g
食盐 Salt 5g
细砂糖 Sugar 20
全蛋液 Whole Egg 50 (带壳约56g / With shell about 56g)
炼乳 Condensed Milk 30g
牛奶 Milk 35g
无盐黄油 Unsalted Butter 40g
中种面团 Chilled Pre-Ferment Dough 全部all
🍞馅料 Filling：
无盐黄油 Unsalted Butter 55g
奶粉 Milk Powder 60g
全蛋液 Whole Egg 30g
食盐 Salt 0.5g
带糖的椰丝 Sweetened Shredded Coconut 145g
*如果是不带糖的椰丝，需要大约40g的细砂糖
* If it is shredded coconut without sugar, you need about 40g of fine sugar
🍞提前30分钟预热烤箱至375F° / 190C°, 在烤箱中层烤12-14分钟
Before 30 minutes Preheat oven to 375F°/ 190C° , Bake in the middle of the oven for 12-14 minutes
💕小帖士Tipps：
▷中种面团要使用的水的温度不要太高，面团在冰箱里面放的时间是比较久的，避免发酵过度，冬天的水温在10-15左右，夏天在5度左右。
The temperature of the water to be used for the Pre-Ferment Dough / Biga should not be too high. The dough should be kept in the refrigerator for a long time to avoid over-fermentation. The water temperature is about 10-15 in winter and 5 degrees in summer.
▷液体材料牛奶，鸡蛋，炼乳，冬天的温度大约是10°C左右（提前20分钟从冰箱取出），夏天的温度大约是3°C左右。
Liquid ingredients milk, eggs, condensed milk, the temperature in winter is about 10°C (take out from the refrigerator 20 minutes in advance), the temperature in summer is about 3°C
▷可以将配方中食材除以2来获得较小的分量。
You can divide the ingredients in the recipe by 2 to get a smaller recipe.
#椰蓉奶酥扭花面包 #椰蓉奶酥面包 #CoconutStreuselBread #DinnerRolls #日式面包 #造型面包 #中种法 #PreFerment
Music used
Purpose - by Jonny Easton
Link: • Emotional Piano - Purp...
Check out his channel
Link: / jonnyeaston - Jak na to + styl
My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles.
我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
曾跟你食譜做過蒜蓉芝士條，很成功今次椰蓉包我會試做，多謝食譜
These look delicious! Your hard work pays off!
OMG it looks great and certainly has a SUPER taste, Congratulations. I will definitely try it
Awsome recipes you share....😍 Need to try without machine to knead
IT LOOKS SO GOOD THIS VIDEO IS PERFECT!
👍👍，谢谢分享，做了成功，好吃
😍
这个面包肯定很美味。非常喜欢这个配方。
Perfectly clear, your presentation invites everyone to make it. I’m so happy to find it because I like 👍 the coconut.
Amazing work! 👏👏👏👏✅✅
I want to thank you to for the translation and subtitles in English! So kind! 👍👍👍👍✅✅✅
您的这个编织法太棒了，我照着做了，很成功，每一口下去都是满满的椰蓉，好满足，好喜欢您的食谱😘，谢谢您！
不客气，很高兴你的反馈😀
Very detailed beautiful bread. Very elegant. thanks and hello from cold, cold, Canada. Making this bread tomorrow
Thank for the recep 😊😊
Looks absolutely delicious 😋
Wow! Looks so yummy. Following you friend. Thanks for sharing. 👌👍👏❤️
น่ากินมากๆคะขอบคุณนะคะ
Very nice dinner rolls 🥘 thanks 🙏🥖🌺
谢谢分享💕
Simple method wil give a try, 😊
Made this bread and it turn out perfectly, love it so much🥰🥰😍😍
Great 👍👍👍
Wow 😍👌 lt looks beautiful and amazing 👍 thank you for recipe ✨
Thanks for watching
@@AllCookingStuff your welcome ✨
Gracias por compartir sus recetas que delicia felicidades 😋😊
Very detail 👍🏻 thanks
🙏 thanks
Looks delicious. Wish I can grab them from the video.
me too. it is 2 a.m. in canada and i am sallivating like a little puppy. so beautiful
Thanks sis
我學做了，非常成功，好酥脆好好吃😋謝謝🙏您的分享
빵이 너무 맛있어보여요!!😀
AWESOME👏👏👏
I love coconut 😍
Thank you 😋
@@AllCookingStuff 💖💖
Thank you for sharing this beautiful recipe. Looks perfectly made 👌😘
Delicious
Thank you
wow so yummy this bread i love your content😘
Thanks 😊
@@AllCookingStuff urwelc😘
很棒👍，謝謝分享。
Maravilhoso.. .
🉑️
Good job
Thanks
Wow very delicious and amazing recipe. New friend joined you. Hope to see you back.
What's the purpose to preheat the oven 30 minutes before baking? Love your receipy, thanks for sharing🥰
It makes the temperature in the oven more uniform, and the color of the baked bread is more uniform.
😍👍
me pondrian poner la receta en castellano ? Gracias
Para cuando compartir en idioma Español latino saludos cordiales desde Boca del Río Veracruz 🇲🇽
I use active dry yeast for pre ferment dough , can I ? Thanks for your share 👍😊
Yes you can, please follow the instructions of your yeast, activate the yeast, then use it
Se possivel traduza em português
❤️❤️❤️❤️❤️❤️❤️🇧🇷
非常感谢您在视频下方列出那么详细的信息，食谱，贴士和注意事项!
我怎么没找到配方？
Lo podrías traducir a español
I made this today. The filling is dense, like coconut macaroons. I followed the directions to a T. The bread part is nice and soft, but the bread just doesn't taste right, with the coconut streusel filling.
Next time I will make pastry dough and make one big braided pastry.
The coconut will be further chopped in a food processor so the texture is not so rough. And to the filling ingredients, I will add mascrapone cheese, to loosen it and make it more creamy. Then finally, I will drizzle icing on top after its cooled.
May I know the purpose of doing the overnight dough?
This is preferment method. After a long period of fermentation, the preferment dough can awaken the aroma of grains and make the bread full of unique aroma.
At the same time, the preferment dough can shorten the fermentation time of the final dough and save a lot of time in the production.
The preferment method can also delay the aging speed of bread.
我看你很多面包食谱都没有加鸡蛋，这款却加了，口感上有什么区别呀？
鸡蛋会让面包松软，减少嚼劲
Hi there.. I would like to make this bread into 4 pieces. I am wondering whether you have the ingredient for 4? Thanks
you can just divide every ingredient into half and you will get 4 pieces recipe.
@@AllCookingStuff : ok thank you
ШЕРРИ,СПАСИБО ВАМ,Я ВАС ОЧЕНЬ ЖДУ ОПЯТЬ НА ВАШЕМ КАНАЛЕ.
请问，可不可以把所有的比例换算成北美的cup或者teaspoon,tps等等，中文喜欢都是克为单位，不好换算成国外的单位，每次都要google。面粉糖或者黄油等等，不同东西比重不一样。这样方便操作，谢谢了。
我写成“克”主要是cup，teaspoon量得很不准确。其实用重量，只需要一个厨房秤就可以了。
后面新的视频我会考虑加上量杯单位。
@@AllCookingStuff 谢谢
烤盘上好像放不了8条面包这么多啊，请问如果我要做4条面包的话，是不是所有材料（中种面团/主面团/馅料）的分量都减半？最后的烘烤温度和时间还是不变，对吗？
可以减一半。温度和时间都不用变
@@AllCookingStuff 谢谢
入股没有奶粉可以用什么代替呢？谢谢
馅料可以用椰蓉粉，软化黄油，全蛋液，糖，这四种材料来做，可能椰蓉的吸水性比较好，需要用蛋液调整湿度，馅料不宜太湿，能抹开就行了。甜度需要自己调整一下。
这个视频让我想到以前了呜呜呜
What does fermenting the dough before making it help? / Thank you.
This is bread, so fermentation will make the bread texture. The shaping procedure should be after fermentation, or the shape will changing too much after fermentation.
@@AllCookingStuff 面团发酵过夜有什么好处？
@@AllCookingStuff thank you
The shredded coconut is fresh coconut or dry coconut? Thank you !! 🙂
I used dry coconut shreds .
Thank you so much 😊
Que delicia descubri😋
老师，是否可以告知做每个步骤的面团需要多长时间来发酵呢？
有中英文的字幕。播放视频的时候按视频右下角的一个齿轮形按钮，就可以切换字幕了，上面描述的很详细
@@AllCookingStuff 抱歉，新手不知道，谢谢老师的告知。
原来有字幕，很清楚，会试一试做，谢谢教导。🙏🙏🙏
不客气🤝
用新鲜的椰丝或干椰丝？
干椰丝
Bake at 180 c for 15 - 20 mins?
Before 30 minutes Preheat oven to 375F°/ 190C° , Bake in the middle of the oven for 12-14 minutes
XieXie
請問老師
中种面团冷藏发酵12-15小时，室温发酵3小时
是兩種發酵法嗎?
室温发酵3小时, 就可以直接使用嗎? 謝謝 :)
中种面团有普通中种法和冷藏中种法两种方式。
如果你赶时间，室温发酵2-3倍大就可以直接使用。但发酵温度不要太高，或太长时间，否则面团会发酸，酒味过重。
冷藏中种法需要冷藏12-15小时。冷藏中种法的风味更好。冬天室温温度低时冷藏中种可以提前1小时从冰箱取出回温。
@@AllCookingStuff 非常謝謝老師詳盡的解說 🙏
不客气😄
@@AllCookingStuff 請問中种面团放冷藏最長可以多久時間
@@annchao2675 大约15小时。避免面团有太重的酒精味和发酸，不建议放太久。
主面团用到的食盐，视频里写着7克，资讯栏里却写着5克，请问以哪个为准啊？另外，中种面团取出冰箱后不需要在室温下回温半小时吗？
是5g盐。如果家里温度不高，中种面团可以回温0.5-1小时
谢谢你的细心，我会把字幕改过来
@@AllCookingStuff 谢谢，视频开始时的书页上显示的食盐分量也是5克，所以我猜视频后面显示的7克是失误。
👍 刚刚修改了。太谢谢了
您的这个中种面团就这么手揉几分钟就可以把面团表面揉得这么光滑，您用的是什么牌子的高筋面粉啊？我揉了三分钟后，虽然已经不见干面粉了，但是面团表面没有您这个这么光滑啊，看着还是有些小疙瘩在面团表面上呢！我做四条，所以所有材料的分量都减半了。
我用的是Costco的一款高筋面粉，很便宜但效果非常好。不过我也揉了3分钟左右。中种面团不需要揉得很好，揉均匀了就可以了
@@AllCookingStuff 好的，谢谢！不过我看您是把面团放在案板上揉的，我都是在盆里将就着揉，不知道是不是跟这个有关系？其实这种中种法，我看有些美食博主都没有用手揉，就是用个硅胶铲把面团拌到不见干粉就OK了……我已经把面团放进冰箱冷藏了，我这边已是深夜12点，打算明天下午2点再取出进行下面的操作。
在案板或盆内揉都没关系，我有时候也直接在盆里揉。这里主要是让酵母与面粉混合均匀，不需要揉很好。只是搅拌的话可能很难混合均匀
All Cooking Stuff 明白了，谢谢！
请问吃不完可以冷冻起来吗？
可以，吃的时候直接用烤箱加热就可以了
Hi....can I make this without machine to knead
Sure, hand kneading is ok for this bread
@@AllCookingStuff thank you🙂....will give a try...thanks for awsome recipes
再求教：您说中种面团也可以在室温下发酵3小时，问题是正常的话，一发也就是1小时（天热）或2小时（天冷），3小时的话会不会发酵过头了啊？！
常温普通中种法需要注意和面的水温不能高。发酵环境温度也不要太高，冬天比较适合这种方法。同时还要注意发到2-3倍大就可以了，时间只是参考。我个人一般采用长时间缓慢发酵，面包口感更佳，面包老化更缓慢。
@@AllCookingStuff 您说的长时间缓慢发酵就是冷藏发酵吧？一般就是12-15个小时，对么？
是的
All Cooking Stuff 请问冷藏发酵最长可以去到24小时吗？
一般情况下最好控制在20小时内。时间太长了很容易发酵过度，影响面包口感。
La recette en français
請問老師冬天適合打中種嗎？
当然可以。中种是在冰箱中慢慢发酵的，冬天夏天都是一样的。如果你的室温很低，制作完中种面团后可以在室温放置30分钟后再放入冰箱。中种面团一定不能发酵过度，发酸或酒味太重都会影响面包的口感
@@AllCookingStuff
好的！謝謝老師👍🥰
不客气😊
請問為何不需發酵到兩倍大？只要30就可？
这里发1.5倍是为了造型。如果发太大了，面包的造型，表面的花纹就看不到了或不明显了
@@AllCookingStuff 謝謝您的回覆
กthankyousomuth
为什么发一次后，再重新和面？
这是一种面包制作工艺，称为中种法。
把材料的一部份提前15小时左右做好进行冷藏发酵，第二天在把剩余的材料搅打在一起。这种做法比较容易控制面团的温度，搅打时间也比较短，比较省时。与主面团的材料混合搅打后，是不需要再进行基础发酵。而且烤好的面包也可以多放一两天，延缓老化。
我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
你好，請問奶粉換牛奶行嗎？
牛奶可以代替面团里的奶粉。馅料里的奶粉可以用烘焙用杏仁粉代替。
謝謝你😍
请问要烤多久，温度是几度？
提前30分钟预热烤箱至375°F/ 190°C
放入中层烤12-14分钟至表面金黄
有中英文的字幕。播放视频的时候按视频右下角的一个齿轮形按钮，就可以切换字幕了，上面描述的很详细
发酵粉有什么用？
This is bread, so fermentation will make the bread texture. The shaping procedure should be after fermentation, or the shape will changing too much after fermentation.
@@AllCookingStuff 面团发酵过夜有什么好处？
@@AllCookingStuff thank you
Pre-ferment dough needs 3 hours for fermentation at room temperature, is it after that 15 hours from fridge? or before mixing with the final dough?
After pre-ferment dough is made, put in refrigerator immediately. After 12-15 hours, take out and use it right away.
If you want make this bread on the same day, you can put pre-ferment dough at room temperature for 2-3 hours until it is double to triple size. Use cold water when make the pre-ferment dough
@@AllCookingStuff Got it clearly, thank you so much 😊 🙏
照你食譜，做出來的麵包很硬
这款面包不应该硬，你肯定是哪里出错了。
你可以检查这几个步骤：
1. 和面时液体材料要根据面团柔软程度调整。和好面团应该是很柔软但不怎么粘手的。
2. 面团要搅打充分，出膜的面团才能做出松软的面包
3. 馅料也要干稀适当，太干了会洗掉面包的水分
4. 醒发时面团要盖好
5. 烘烤温度设置要正确，烤箱尽量不要用风扇功能。
@@AllCookingStuff 可是我吃上去不甜，而且咸的，你得配方里，糖分量是不是少了
可能你用的椰丝不甜吧。如果是这样，你就需要多加一些糖了