酥粒免揉面包 No Knead Streusel Topping Bun

酥粒免揉面包

酥粒免揉面包过程

这次的免揉面包二度发酵有点过度了， 表面有点干， 结果成品出来没那么柔软。没记错， 我就是追剧追到紧张， 调好了时计但是忘了按"set", 忘了整形好的面包已经发酵好等着烘烤啦！有时真的不能一心几用啊！

酥粒免揉面包

{材料}免揉面团，鸡蛋1粒（打散，烤前抹皮用）

{酥粒材料} 软化无盐牛油2大匙，糖粉30克，低粉60克，盐 ½ 茶匙；牛油加糖粉拌均匀后筛入低粉与盐用叉子叉成颗粒状即可。

{做法}

1. 把免揉面团从冰箱取出后分成想要的等份， 开始整形后封口。

2. 把面包放上铺了一层抹了牛油的烤盘上。

3. 然后， 把排满面包的烤盘放入烤箱内做二次发酵1小时30分钟， 记得放一大碗热水在底层营造好的发酵环境。

4. 在第二次发酵好的面包上抹上蛋液， 再撒上酥粒与一些水在面包表面， 放入预热烤箱以180◦C/350◦F烤18分钟至金黄色即可。

No Knead Streusel Topping Bun

{Ingredients} No knead dough, egg x 1 (beaten, for brushing before bake)

{Streusel Ingredients} Unsalted butter x 2 tbsp, icing sugar x 30g, cake flour x 60g, salt x ½ tsp; melted butter add with icing sugar and stir well before add in cake flour and salt, use fork to make it become crumbly.

{Method}

1. Divide dough and ready to shape the bun and seal.

2. Place the buns on a parchment-lined baking sheet that brush with butter.

3. Then, allow the second time to rise until the buns are roughly doubled in size, about 1 and half hours in a warm oven with a hot water place on bottom.

4. Then, brush with beaten egg and sprinkle some streusel and water evenly on top of buns, bake in preheated oven at 180◦C/350◦Ffor 18 mins or till golden brown.

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