香兰牛油芝士面包 Pandan Butter Mozzarella Cheese Bread
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| 香兰牛芝士面包 Pandan Butter Mozzarella Cheese Bread一 |
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| 汤种和斑斓液（这次Pandan液很少而已，很淡很淡一点都不提色😅）提早准备好。 |
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| 全部材料（除了牛油）放入Mixer搅拌均可以拉成薄片状即可加入牛油继续拌均后盖好进行发酵。 |
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| 第一轮发酵好后，擀平搓成长条切状后，再搓成圆形擀平放上Mozzarella cheese和牛油包好。 |
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| 天气炎热，这次的二次发酵也需要至少45分钟。 |
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| 汤种面包放三天都还是软软的，当然现做现吃的口感最为“迷人”！ |
香兰牛油芝士面包
{汤种材料} 高筋面粉25克，清水125毫升（可用牛奶或香兰液代替，Pandan液不够所以没用。）
***将水和面粉拌均匀后，小火慢煮至纹路出现即可熄火，待冷后备用（冷藏可放3-5天）。
{面团材料} 高筋面粉275克，红糖30克，盐1茶匙，酵母3克，香兰液30毫升， 鸡蛋两粒， 有盐奶油20克，汤种。
{馅料} Mozzarella芝士和牛油适量。
{抹皮} 鸡蛋1粒（打散）或融化牛油适量。
{做法}
1. 将湿的面团材料：鸡蛋，Pandan液和汤种预先拌均。
2. 把干的材料（除了牛油）全部放入搅拌机后—酵母别直接动到糖或盐哦，把做法1的是材料倒入，用低速度搅拌3-5分钟左右。
3. 当面团可以拉到很薄又不易破裂时，后加入牛油再搅拌1-2分钟。
4. 取出面团，搓揉成圆形状后盖好湿布进行第一次发酵。（大约1小时）
5. 第一轮发酵好后，擀平搓成长条状，切块状静置10分钟。再搓成圆形或其它形状后擀平放入馅料包好收口捏紧。
6. 将面包排在抹了融化牛油的烤盘上，记得要有点距离以免粘在一起。
7. 第二次发酵大约45分钟，表面抹上鸡蛋液或牛油，撒上黑芝麻（个人喜好）。
8. 将二次发酵好的面包放入预热烤箱中180°C， 烤30-40分钟左右。（烤箱温度得自行拿捏哦！）
***面包出炉后，还可以再刷上一层融化牛油更香气扑鼻！
***面包出炉后，还可以再刷上一层融化牛油更香气扑鼻！
Pandan Butter Mozzarella Cheese Bread
{Ingredients of water roux} High protein flour x 25g, water x 125ml (can replace by milk or pandan juice)
***Mix water and flour well, cooked under slow heat until the batter forms the firm line shape. Set aside and let it cool. (keep refrigerated can store for 3-5 days.)
{Dough Ingredients} Bread or high protein flour x 275g, brown sugar x 30g, salt x 1 tsp, instant yeast x 3g, pandan juice x 50ml, eggs x 2, salted butter x 20g, water roux.
{Fillings} Some mozzarella cheese and butter.
{Glazing} Egg x1 (beaten) or some melted butter.
{Directions}
1. Let’s start with wet ingredients: Mix beaten eggs, pandan juices and water roux well.
2. Follow by add in all the dry ingredients (except butter) into mixing bowl—don’t’t let the intant yeast directly contact with sugar or salt, then pour in direction’s 1 ingredient, knead under the low speed for about 3-5 mins.
3. When the gluten of the dough is formed--can pull into very thin sheet without tearing, add in butter and continue to knead for 1-2 mins or till well-combined.
4. Remove dough from mixing bowl, shape into a smooth ball, cover with plastic wrap or wet cloth to prove till double in bulk. (About 1 hour.)
5. Flatten and roll the dough into long strip shaped and divide into equal portions, rest for 10 mins. Form into small rounds or other’s desired shapes, flatten dough again and wrap up with the filling, sealed it properly.
6. Arrange buns onto greased baking tray and ensure they are stay apart to prevent sticking.
7. Cover and leave to prove till double in sizes (about 45mins), glaze with beaten egg or melted butter, sprinkle some black sesame seeds on top. (personal preference.)
8. Bake in preheated oven at 180°C for 30-40 mins or till golden brown. (Oven temperature adjust accordingly.)
***Remove, brush with a little more melted butter if wish.
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