再战面包@ 摩卡面包 Mocha Bun

都说做面包会上瘾了。距离第一个面包只有短短一个星期的时间我做了第二个面包。即使家里没有面包粉和牛奶我还是‘硬硬’要做，因为是即兴的。

那天做的甜面包食谱我已经记在脑海里了，但家里没有面包粉，没有牛奶，没有奶粉，该怎么办呢？

就自己乱乱来啰，哇哈哈！

我用普通面粉代替面包粉，用一包三合一咖啡加Milo代替牛奶，做出了摩卡（Mocha）口味的面包。

普通面粉属中筋（面包粉是高筋），做出来的面包非常松软，就像棉花一样。不过，面团也特别粘手，要边揉边洒粉，也需要比较长的时间才揉出筋来。

我反正闲着没事所以就揉了将近一小时，这也许是面包特别松软的另一个原因。

这面包让我想起小学的时候我很喜欢吃的一种巧克力色的葡萄面包。

面包是方形的，一包六个连在一起。妈妈几乎天天都跟骑着摩多单车挨家兜售面包的印度大兄买给我吃，我有时拿来吃爽，有时当早餐吃。

我几乎已经忘记了这个童年食物，感谢这面包让我想起这段美好的童年回忆。

爸爸妈妈和家人都说这面包很好吃，因为很柔软。我特地保留一个面包到第三天，虽然没前两天那么软，但是还是能够直接吃，不需再烤过。

Mocha Bun 摩卡面包

I adapted same recipe as this but did some modifications based on the ingredients I had on-hand.

Only plain flour is used, thus, the dough is very sticky but the verdict is good, very soft and cottony. Bread remained soft even on the third day in room temperature.

Ingredients: (make around 10 nos. of 60g portions)

300g plain flour + more for dusting
5g instant yeast
Pinch of salt
125ml mocha mixture (½ cup)**
1 egg (lightly beaten, reserve 1 tsp for glazing)
60g sugar
50g butter
Glazing (egg wash): 1 tsp of beaten egg + few drops of water

**Dissolve 1 sachet of 3-in-1 coffee and 1 tbsp of Milo (or cocoa powder) in 2 tbsp hot water and add cold water till ½ cup full.

Method:

1) Mix all dry ingredients in a mixing bowl. Add in mocha mixture, egg and butter. Mix into a dough.

2) Place the dough on a lightly floured work surface. Knead the dough until the gluten is fully developed (see tip below) and the dough is elastic and smooth.

3) Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment (or proof) until double in bulk (about 1 hour).

4) Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes.

5) Divide the dough into 60g portions. Shape and add fillings as desired. Arrange dough in a greased or lined pan. Rest for about another 45 minutes to 1 hour. Apply egg wash.

6) Bake for about 12 minutes in a preheated oven at 180C. Remove from pan and cool on wire rack.

Tip:

To check whether the dough is fully developed, take a small piece of the dough and stretch it with your fingers. If it can be stretched into a thin layer without tearing easily, the dough is fully developed.

If the top is browning too fast, cover it loosely with aluminum foil or switch to low fire.