黄糖面包 Brown Sugar Bun

黄糖面包 Brown Sugar Bun

黄糖面包

{汤种材料} 高筋面粉20克， 水100克。
 **将水与高筋面粉搅拌均匀, 用小火炉上慢煮, 一直不停的搅拌搅拌至面糊出现纹路的状态即可. 待凉后备用.

{材料 B} 高筋面粉 270克,低筋面粉 30克, 即溶酵母 5克, 盐 1 茶匙, 黄糖 40克, 牛奶 80ml, 鸡蛋 1粒, 汤种

{材料 C} 牛油30克

{抹皮} 蛋液与黄糖适量。

{做法}

1. 将材料B搅拌均匀, 然后搓揉至表面光滑; 加入材料C继续搓揉至光滑, 盖好让它发至双倍大(大约60-70分钟). 当用手指按下去会浮起来表示面团发得刚刚好, 再次搓揉至表面光滑后, 休面15分钟.

2. 分割成大小随意的份量, 揉成长方型排放在摸了一层油的烤盘中发至双倍大, 用刀随意画几划扫上少许蛋液, 洒上粗黄糖.

3. 放入预热好的烤箱200◦C/400◦F以水蒸法烘约12-15分钟至熟.

***水浴法是在烤箱里放上已经加了水的模具。

Brown Sugar Bun

{Ingredients A} Bread flour or high protein flour x 20g, water x 100 ml
**Combine bothand mix it well, cook under slow heat on the stove, must stirring continuely until the batter form the lines shape. Set aside and let cool.

{Ingredients B} Bread flour/high protein flour x 270g, low protein flour x 30g instant yeast x 5g, salt x 1 tsp, brown sugar x 40g, milk x 80ml, egg x 1, ingredients A

{Ingredients C} Butter x 30g

{Glazing} Some egg mixture and brown sugar.

{Method}

1. Mix all ingredients B together and knead till it can stretch into thin sheet; add in ingredient C and knead till smooth, cover and leave to prove till double in bulk. (Approximately 60-70mins)To test, press with finger and the depression should rise up and back to shape, punch down and knead again till smooth, leave aside to rest for 15 mins.

2. Divide into suitable sizes and shape into long square shape, arrange onto a baking tray that coated with a layer of butter/oil, use knife to have some simple decoration and spread some egg mixture and brown sugar on top of bun.

3. Bake in preheated oven at 200◦C/400◦F under water bath for 12-15 mins till golden brown.

*** Baking in a water bath mean place a mould that have been filled with water inside oven.

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