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巧克力巴布卡面包 Babka Bread
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- Опубліковано 4 бер 2021
- 巧克力巴布卡面包是一款非常有特色的传统美食。虽然貌不惊人，但却异常美味。浓郁的巧克力味，千层饼似的螺纹内部组织，面包与酱料自然交融，是一种既好吃又有特色的美食。
Chocolate Babka bread is a very distinctive traditional food. Although it does not look amazing, it is very delicious. The rich chocolate flavour, the threaded internal structure, the bread and the sauce blend naturally, it is a delicious and distinctive bread.
4个小号烤盒 / Set of 4 Mini Loaf Pan - 15x8x6cm
amzn.to/3kTvIOr
🍞食材 Ingredients 4个小号烤盒 / Set of 4 Mini Loaf Pan - 15x8x6cm
❀面团 Dough：
高筋面粉 Bread Flour 193g
中筋面粉 All-purpose Flour 193g
即溶酵母 Instant Yeast 6g
盐巴 Salt 6g
奶粉 Milk Powder 11g
细砂糖 Sugar 51g
肉桂粉 Ground Cinnamon 1/2tsp
全蛋液 Whole Eggs 75g
蛋黄 Egg Yolk 18g
冷牛奶 Cold Milk 81g
冷水 Cold Water 81g
无盐黄油 Unsalted Butter 77g
❀巧克力馅料 Chocolate Filling：
糖 Sugar 33g
可可粉 Cocoa Powder 13g
肉桂粉 Ground Cinnamon 1/4tsp
无盐黄油Unsalted Butter 39g
巧克力豆Semisweet Chocolate Chips 95g
❀酥粒装饰Topping:
无盐黄油Unsalted Butter 12g
低筋面粉Cake Flour 18g
糖粉Icing Sugar 10g
肉桂粉 Ground Cinnamon 1/16tsp
❀烤箱预热至350°F/ 180°C ，中低层烤20分钟，入炉大约10分钟面包表面已经上色，要盖上锡纸防止顶部烤焦。
❀Preheat the oven to 350°F/ 180°C, bake for 20 minutes on the middle and low layers. After about 10 minutes when the surface is coloured, cover with foil to prevent the top from being burnt.
🍞食材 Ingredients 1个 9x4x4烤盒 / 1 of 9x4x4 Loaf Pan
❀面团 Dough：
高筋面粉 Bread Flour 143g
中筋面粉 All-purpose Flour 143g
即溶酵母 Instant Yeast 5g
盐巴 Salt 4g
奶粉 Milk Powder 8g
细砂糖 Sugar 38g
肉桂粉 Ground Cinnamon 1/2tsp
全蛋液 Whole Eggs 55g
蛋黄 Egg Yolk 18g
冷牛奶 Cold Milk 58g
冷水 Cold Water 58g
无盐黄油 Unsalted Butter 57g
❀巧克力馅料 Chocolate Filling：
糖 Sugar 30g
可可粉 Cocoa Powder 12g
肉桂粉 Ground Cinnamon 1/4tsp
无盐黄油Unsalted Butter 36g
巧克力豆Semisweet Chocolate Chips 85g
❀酥粒装饰Topping:
无盐黄油Unsalted Butter 12g
低筋面粉Cake Flour 18g
糖粉Icing Sugar 10g
肉桂粉 Ground Cinnamon 1/16tsp
❀烤箱预热至325°F/ 160°C ，中低层烤40-45分钟，入炉大约20分钟面包表面已经上色，要盖上锡纸防止顶部烤焦。
❀Preheat the oven to 325°F/ 160°C, bake for 40-45 minutes on the middle and low layers. After about 20 minutes when the surface is coloured, cover with foil to prevent the top from being burnt.
🍞食材 Ingredients 1个450g 烤盒 / 1 of 450g Loaf Pan
❀面团 Dough：
高筋面粉 Bread Flour 116g
中筋面粉 All-purpose Flour 116g
即溶酵母 Instant Yeast 4g
盐巴 Salt 4g
奶粉 Milk Powder 7g
细砂糖 Sugar 30g
肉桂粉 Ground Cinnamon 1/4tsp
全蛋液 Whole Eggs 45g
蛋黄 Egg Yolk 18g
冷牛奶 Cold Milk 45g
冷水 Cold Water 45g
无盐黄油 Unsalted Butter 46g
❀巧克力馅料 Chocolate Filling：
糖 Sugar 20g
可可粉 Cocoa Powder 8g
肉桂粉 Ground Cinnamon 1/8tsp
无盐黄油Unsalted Butter 24g
巧克力豆Semisweet Chocolate Chips 57g
❀酥粒装饰Topping:
无盐黄油Unsalted Butter 12g
低筋面粉Cake Flour 18g
糖粉Icing Sugar 10g
肉桂粉 Ground Cinnamon 1/16tsp
❀烤箱预热至325°F/ 160°C ，中低层烤35-40分钟，入炉大约20分钟面包表面已经上色，要盖上锡纸防止顶部烤焦。
❀Preheat the oven to 325°F/ 160°C, bake for 35-40 minutes on the middle and low layers. After about 20 minutes when the surface is coloured, cover with foil to prevent the top from being burnt.
装饰的面粉可以用中筋面粉替代，The flour for topping can be replaced with all-purpose flour
![ЛЕБЕДЕВ у ДУДЯ: муху не обманешь 😁 [Пародия]](http://i.ytimg.com/vi/E74h5fvVrqs/mqdefault.jpg)
It looks beautiful and wonderful 😍👍 thank you for sharing ✨🙏
🌼 looks so delicious, well baked and looks so rich in cinamon flavor, thank you for sharing!💖
Thank you so much. Your video is so helpful and educational. Not only that, your dedication and hard work are so admirable. I appreciate your effort and consideration of going the extra miles when answering questions from viewers. This is one of the rare channels that gives the most detailed and in depth explanation to viewers’ questions. You really inspire me!
Your babka has the exact texture that I’m looking for. Thank you so much for sharing this recipe.
好吃啊、老師好手藝！
I love this recipe. Thank you for sharing for us. 👍😋♥️
looks amazing!!! this is is MUST TRY!!!!
Your bread is always my inspiration... Love it so much. ❤️❤️❤️
I have tried this recipe. And for everyone who read this coment, i highly recomended this babka recipe. It's so delicious. Thank you so much for sharing your knowledge with us.
Thanks 😊
太喜欢你的食谱了，不同模具分量都写出来给我们，有你真好😘
WOW! so deliciouso babka bread hm...so yummy😍😍
All are lovely...the recipe.. the music. 💐♥️😋👍
Hmmm look very delicious 😋😋😋
I enjoyed watching this, it was relaxing and I will definitely try this recipe 😋
老师你太贴心了，还分别计算好了另外两种常用尺寸吐司盒的配方👍太方便大家了！
是的，实在是太贴心了❤
Mmm is yummy! Delicious ❤!
Thanks.
Tks sist for the recipe❤️.. i like babka 🥰
I followed the recipe and make it and it tasted very good. Thank you for sharing!
Thank you very much…!!!
So delicious 👍❤️❤️❤️
Your recipe looks so beautiful! I will try to make it in my breadmachine.
明天來做看看，謝謝老師分享 ^_^
Perfect 😍!
I have the same mini loaf pan from Chicago Metallic. Very good and non stick. I used them for coconut buns. Will try your coco bun soon.
Hope you enjoy
I made the recipe without the powdered milk because I didn't have any, and to the chocolate preparation I added 2 large spoons of Nutella, it is the richest chocolate bread I have ever eaten in my life!
Your channel is amazing! I love bread and your explanation is amazing. I learned so much, thank you.
Thank you very much!😊
Thank you for giving so many option for the baking portion size. I was thinking 4 loaves tin seem too much, then I scrolled down saw you also give option for 450g loaf tin! Appreciate greatly!! I hv liked and subscribed your channel!! ❤️❤️❤️🌹🌹🌹👍🏻👍🏻👍🏻
Thanks 🙂
Thank you Chef!! Love the different portion given!! ❤️❤️❤️❤️❤️
Love your recipes. You are so detailed and provide us with different measurements of ingredients for different baking pans. Greatly appreciate.
In this recipe, you use all purpose flour which is the equal amount as bread flour. To my understanding, some of the all purpose flour has high gluten. However, I only have normal all purpose flour which is used for baking cakes. Is this good enough? Do I hv to reduce the fluid ?
Sure normal all purpose flour should be ok. The amount of water/milk always need to adjust when make the dough. Leave some water/milk for adjustment.
whoaa 🍫🍫🍫🤗🤗😋😋👍👍👌👌🤓🤓
👍👍
Günaydın.Yeni abone oldum.Sunumlariniz çok güzel.Teşekkur ederim.Elinize sağlık olsun.🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹💐👍👏
😍
😋
❤❤❤❤❤❤❤❤❤
😋😋😋😋
👍💯
Heemmmmmmm I 👍👍
😍😍😋😋👏👏
Hello. I have tried your recipe and very pleased with the bread. It is soft. I would like to check the type of chocolate you have used in this recipe. Is it conventure or compound chocolate? Thanks!
In this recipe I used Hershey’s pure semisweet chocolate chips, and I used organic Dutch processed baking cocoa powder. You can use any chocolate that you like, like bittersweet chocolate.
請問老師，如果手邊只有可可粉，要怎麼調整呢？
Por favor en español traductor
❤️❤️❤️❤️❤️❤️🇧🇷
Love this recipe and truly appreciate that you provide us with the baking portion for different sizes! But my babka turned out a bit dry. What can I adjust to make it more moist?
😋👏👍😍👍😍😍
老师 如果不要鸡蛋的话要怎么调整呢？
can i use all purpose flour instead of bread flour?
why you used cold milk and water for the dough we normally use lukewarm milk or water for yeast mixture
Active dry yeast needs to be dissolved in warm water before using, while instant yeast can be mixed right into dry ingredients, In this recipe I used instant dry yeast.
Using cold water to knead the dough, makes the dough have better gluten, elasticity, stable dough and easy to knead. It can also make the bread texture finer, and when the dough is mixing, the dough temperature will warm up so you use cold water to adjust.
可以用阿拉伯语写秘密🥰🥰
老师你好，请问中筋面粉的蛋白质只有9%能不能用?要是全是用高筋面粉，会怎么样?谢谢
可以用。也可以全部用高筋。如果高筋面粉蛋白质比较高在13%左右 ，成品的口感会比较有一些不一样，会比较有韧劲。
Is the dough suitable for cinnamon rolls?
Yes, you can .
老师你好。我做了这个面包好几次，味道和口感都非常好，唯一美中不足的是造型，就是做不出老师这样的。我每次涂了馅，卷起，搓长再切成两条的时候，面团都会散开，馅也会流出来。我在整形之前都有冷藏面团和内馅。请问老师有什么方案吗？是不是要在切成两条之前再冷藏一下呢？
夏天天热时做巧克力馅料的面包很容易碰到这个问题。如果馅料太稀，可以把馅料冷藏稍长的时间。切成两条之前再冷藏一下也会有帮助，甚至切开后发现馅料太稀都可以包起来冷冻10分钟再继续造型。
刚刚我又做了这款面包。我的室温是 27C左右。巧克力馅料刚做好大概50C左右，感觉一点都不稀，我可以用刮刀将馅料舀起来，馅料很慢很慢才能流下去。如果你的馅料太稀，很可能是巧克力豆或可可粉的问题。我的巧克力豆是Pure Semisweet Chocolate Chips，可可粉也很重要，不能省略。
@@AllCookingStuff 昨天我也做了这个面包，这次终于成功造型了！我用的巧克力是Callebaut Dark Couverture 70.5%，可可粉也有放。馅料浓稠度跟老师的差不多，不会太稀。我觉得是因为面团被卷起来再揉长过后，面筋变得有点紧绷，所以切开来后面团会回缩，导致馅料会有“溢出”的情况，最终面团难以造型。我个人的解决方案是把面团卷起揉长过后，包着保鲜膜放入冷冻室15分钟，然后再取出切半，继续造型。这次做的面包真的是既好看又好吃！非常感谢老师的耐心回复，谢谢你！
👍👍
老師 您好 不知道是不是我搞錯 酥粒所有粉類加入後還要加固狀的奶油(這個不能太軟?) 分量好像沒有標出來對嗎 十二克是軟化成膏狀跟糖粉拌一起的
是软化的黄油。手指压下去的时候，黄油几乎无助力。不是稀稀软软的。
份量已经写在视频里的。
字幕里也有的。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
@@AllCookingStuff 6:16&6:32都有黃油 看了三遍才發問的 剛剛又看兩遍 似乎我以為是分量外的黃油 原來是刮刀一開始沾取到與糖粉拌在一起的黃油嗎?
6:32的时候，没有加黄油。是用刮刀拌黄油和糖粉时粘上后，没有把它清理下来。
只用了12g软化的无盐黄油用来做奶酥。
@@AllCookingStuff 哈哈 好的 眼睛業障重 謝謝老師解惑~~~
理解！👍👍认真才能做出好吃的面包。
请问老师我今天做的是450，做成1个很大，吐司膜是放不下，是不是需要对折呢
可能你造型时面团擀得过宽了，面团的宽度应该比烤盒长度略小，这样辫好后就能放进烤盒了。如果长了，可以用手压短一些
不加奶粉可以吗？
可以的，但是颜色和口感可能会有一点差异
老师你给的450意思是不是这个分量可以用450模，可以做成4个分量，1个团平均210g是这样的意思吗？
不是，给的份量是一条面包的量
450g模具的面团重量大约是470g左右。
@@AllCookingStuff 老师非常感谢你回答，我昨天做了，非常的好吃，孩子超超爱，秒杀。。造型我要再努力点，做了不是很漂亮
Hi…can i used APF instead of bread flour?
Yes, you can use All-purpose flour.
@@AllCookingStuff thank you…I tried your pumpkin bread taste yummy 😋👌..thank you for sharing 😍😍😍
How can I adjust the recipe for a standard 8-8.5 inch loaf pan?
Yes you can try my 4 mini pan set recipe to make two 8-8.5 inch loaves, please check my recipe in my video description.
You will also need to adjust the baking time to about 25-30 min and insert an instant read thermometer into the center which should read about 93C or 200F.
@@AllCookingStuff thank you! I love the mini pans but I'm really trying hard not to buy any more pans; I have too many!!! 🤣
You will also need to check the colour of the bread midway through baking. If the colour is already brown, you need to cover the top of the bread with tin foil to prevent it from turning too dark. And during the last proofing, you can let dough rise to 90% of the pan or until the dough reaches the rim of the pan.
@@AllCookingStuff Thank you for this information; it's very helpful!
請問我如果是做450G一模的話，麵糰是否不要分切，直接全部桿成一大片後抹餡呢?
不用切割了
请问你做450g 的分量，可以做几份，我做出来分成2个450的膜，可是卷出来好大，我的膜都放不进
老师，您的中筋面粉多少的蛋白质含量呢？
我的是12%。 11-12%的都可以
@@AllCookingStuff 谢谢老师🙏
老师，还有个问题关于巧克力内陷，因为我用的巧克力比较甜，所以我把你配方中的用量减到55g,同时其它成份的用量也有适当减少。结果调出来的巧克力内陷偏干且无法均匀涂抹😅, 我想问下老师怎么改下才能让内陷容易涂抹些🤔.tks.
你可以试一下，只是减少细砂糖的量。
@@AllCookingStuff 那我试试❤️
@@AllCookingStuff 另外还有个问题，这款面包第二天会干吗🤔，我的有一点呢
不会干，第二天还是很湿润。
面团没打好或者内馅比较干，都会影响面包的湿润度。
@@AllCookingStuff 我的面团应该还ok,有可能是偏干的内陷影响了湿润度,等我再试一次.谢谢老师❤️
我剛試做了，可惜不知哪裡出錯，我的麵糰太軟，朱古力餡更是像液體一樣稀，所以做出來的麵包外形黑油油，有點醜！請問天氣熱會有影響嗎？
天热气温较高时面团的温度也会较高，面团中的黄油都可能融化，让面团变得很粘很软。同时天气太热巧克力馅料也会变稀。
所以在天热时做这款面包需要特别控制好温度，让面团尽量保持较低的温度24-26C左右。馅料控制在23C左右最好操作。天热时在造型前面团和馅料冷藏10-20分钟，然后尽快完成造型。造型时也要尽量避免过多地接触巧克力馅料，以免弄花面团。
造型后醒发温度也不要过高，不要超过30C。
注意这些，相信你下次一定能做出满意的面包。
@@AllCookingStuff 謝謝你詳盡的講解，會待天氣變涼再試做，因為麵包味道真的不錯，只是天氣熱太難掌握時間。謝謝！
我也遇到這種情况，後在餡料中加了點低筋面粉調乾些，外型不怎樣口感味道還是不錯，希望下次會有所改善謝謝老師的分享!
@@AllCookingStuff 老师你好，如果在温度控制很好的情况下还是很粘很软那是什么原因呢？不管搅拌多久都感觉粘底，我做的是450G，而且之前水也没全放进去，还能有什么的原因呢？面粉?
@@panchen2938 面团打过头了，面筋断了也会变得越来越粘
老师，全部都用高筋面粉口感上会有什么不同吗？
你可以全部用高筋，只是口感有嚼劲一点。
你好 如果要使用12兩的吐司模製作，配方需要如何調整～謝謝你
刚刚在视频说明中增加了450g烤盒的配方，12兩的烤盒应该就是450g烤盒对吗？