Everything Dough (20).... Coffee and Milk Loaf . 萬用麵糰之二十....咖啡牛奶双色麵包

Everything Dough (20).... Coffee and Milk Loaf

萬用麵糰之二十....咖啡牛奶双色麵包

I love very much my everything dough recipe, I could always have different types of breads and buns come out with a little modification. It's versatile and easy to manage, you could easily remember and recall all the ingredients in a blink; and the best of all is, you could make it to the tastes and textures that you like and to the softness that you want, and it always comes out fantastic. It's really part of me.

我很愛我的萬用麵糰食譜, 我可以隨意把它變通成各式包點。它真的萬用又好用、食材易記，一記下就隨時在腦海中；最難得是你可隨着自己口味去調節包點味道、特性和軟硬度，而又能確保不失。這萬用麵糰已確切成為我生活的一部份。

Everything Dough (20).... Coffee and Milk Loaf

Loaf pan size: 20cm x 11cm x 11cm 

Ingredients:  

Bread Flour  250g
Cake Flour     50g
Sourdough 90g (Or Fresh Yeast 12g/OR Instant Yeast 4g)
Sugar   20g (increase 10g sugar to make 20g)
Salt       4g
butter   30g (use butter instead of Vegetable Oil)
Milk     190g

Instant Coffee Powder  8g

Method:

1. Divide all the ingredients into two portions except coffee. Heat up one portion of milk and mix well with coffee powder and let cool
2. Add the first portion of ingredients with cold milk to the stand mixer, knead until smooth and elastic and prepare the second portion the same way with milk coffee

3. Place the two dough in oiled bowls individually, turn dough to coat all sides, cover with plastic clings and let rise inside the fridge until doubled 

4. Punch down the two dough, round and let relax for 15 minutes

5. Press each dough into a rectangular sheet having the longest side slightly shorter than the loaf pan, and pile one sheet over the other, and then roll it up like a tube and put inside a non-stick loaf pan, wrap with plastic cling and let rise at room temperature till doubled
6. Preheat oven at 180C, and bake for approx 30 minutes

Cooking Tips:

1. You could take out 10g of milk to go with coffee powder; and knead all the ingredients except coffee powder in one go, and divide the kneaded dough into two portions. Knead in the coffee milk to one portion of the dough to make it a coffee dough
2. Mix coffee powder with hot milk would bring out better aroma of coffee

萬用麵糰之二十....咖啡牛奶双色麵包

材料： 
高粉  250g

低粉   50g
酸種   90g(或鮮酵 12g, 或 速酵 4g)
糖      20g (糖多加了 10g)
鹽        4g
牛油    30g (用牛油代替植物油)
牛奶   190ml

即溶咖啡粉 8g

做法：

1. 將所有材料除咖啡粉外分為兩份。把其中一份奶加熱與咖啡粉混和成牛奶咖啡，待涼
2. 將其中一材料和凍奶放入廚師機，揉搓至光滑和有彈性；而另一份則和凍牛奶咖啡打成糰

3. 兩個大碗略抹油，將兩麵糰各自放入沾上油，上蓋保鮮膜，再放入冰箱內，直到發起兩倍
4. 將兩麵糰排氣、揉圓，鬆弛15分鐘
5. 用手把兩麵糰分別壓成長方塊，最長一邊較麵包模長度略短；把一塊放在另一塊上，卷起，放不粘麵包盤內，蓋好，室溫二發至兩倍
6. 預熱烤箱 180℃。烤約 30 分鐘

提示：

1. 你也可先取起 10g牛奶，加熱與咖啡粉混和；把所有材料揉搓至光滑和有彈性的麵糰，分成 2 等份，其中一份再和咖啡溶液揉勻成咖啡麵糰

2. 加熱牛奶才混合咖啡能帶出咖啡香氣