蝶豆花粒粒芝士軟包 Diced cheese in dried butterfly pea flower bread



下了很多天雨,就來個拼出藍天白雲麵包!藍白相間的麵包做出藍天白雲的效果,很有滿足感!蝶豆花沒有味道,所以主要是來自芝士的味道,已經很好吃!

The inspiration of making this bread based on the bad weather of all these days, so I would like to make a bread as sunny day. The concept of the bread is blue sky and white cloud. The blue color of the bread is from dried butterfly pea flower and it is tasteless, while the filling of high melt cheese give the bread delicious taste!

材料 Ingredients:

A.白色麵團 Main dough (white):

高筯麵粉 Bread flour-125g
水Water-70ml
糖 Sugar-10g
酵母 Yeast-1g
鹽 Salt-1g
菜油/橄欖油 Vegetable oil-10g

B.藍色麵團 Main dough (Blue):

準備多一份白色麵團的材料,再加5g蝶豆花及水加至200ml

Prepare another set of ingredients as white main dough, while addition of 5g dried blue butterfly pea flower and 200ml of water instead of 70ml

C.內餡材料 Filling:

高溶點車打芝士 Diced high melt cheese- 40g

做法 Procedure:


把碟豆花用浸泡在200ml熱水內,攤涼後倒出70ml的藍色水備用,其餘的蝶豆花及水都不需要用,所以可以因應顏色深淺的喜好而自行調節蝶豆花及水的比例

Soak dried butterfly pea flower in 200ml of hot water and cool down for use. Filter 70ml of butterfly pea flower water for use and the remaining is not needed. (I would like to have pale blue color by this proportion of butterfly pea flower to water ratio, so extra amount of water is used to soak the flower)


準備好所有材料

Ready for all ingredients


把白色麵團除了油以外的所有材料混合,水要因應麵團吸水情況慢慢加入,搓至不沾手

Combine all ingredients of main dough (except vegetable oil and walnuts) to form rough dough. Depending on the  absorbency of the flour, add water slowly.


加入油脂,搓至光滑及能延伸出薄膜

Add vegetable oil and knead well until dough is smooth and can be stretched to a thin membrane


把麵團滾圓麵盆掃一層油,放入麵團,包上保鮮膜,第一次發酵90分鐘至麵團2倍漲大

Roll round the dough. Put the dough into a bowl that spread with a layer of oil.
Cover the bowl with cling film and leave it at room temperature for 
about 90 minutes until the dough expands 2 times


在等待白色麵團進行第一次發酵時做藍色麵團

Repeat the steps of making white dough to knead the blue dough


加入油脂,搓至光滑及能延伸出薄膜

Add vegetable oil and knead well until dough is smooth and can be stretched to a thin membrane


把麵團滾圓麵盆掃一層油,放入麵團,包上保鮮膜,第一次發酵90分鐘至麵團2倍漲大

Roll round the dough. Put the dough into a bowl that spread with a layer of oil.
Cover the bowl with cling film and leave it at room temperature for 
about 90 minutes until the dough expands 2 times


取出麵團,用手指按壓排氣

Punch down the dough to release air pockets by hands


滾圓,靜止發酵15分鐘

Roll round the dough and rest for 15 minutes


視乎要做多少個麵包,分割成需要的份量

Divide each dough into 2 portions


把兩種色的麵團都用麵粉杖桿平

Roll each dough into flatten shape


之後藍色麵團放下,白色面團放上

Place the white dough on the top of the blue dough


平均地鋪上高溶點芝士,把麵團捲起,最後發酵45分鐘

Arrange diced cheese on top. Leave them to proof for the last time for 45 minutes


把麵團捲起,收口,最後發酵45分鐘

Roll up the dough into a long log and pinch the seam to secure

焗爐預熱至170度,麵團篩上高筯麵粉,劃上花紋,焗15分鐘至上色

Preheat the temperature of the oven to 170℃ and sprinkle extra bread flour on the top of the dough. Score with bread lame and bake for about 15 minutes.

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