Monday 4 June 2012

Sweet Buns
























材料:(12 粒)

海绵~

高筋面粉 214g
冷水 128g
酵母 2g

面团~

高筋面粉 92g
冷水 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油~45g

做法~

1.海绵: 将材料拌匀,用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时(隔夜就可以)。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜,接近透明状。
4. 面团置放一旁(10分钟),分开割50g或60g滚圆放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
5. 放入预热烤箱以160度烘烤12分钟即可。









Ingredients (for 12pcs)

Sponge~

Bread Flour 214g
Cold Water 128g
Instant Yeast 2g

Dough~

Bread Flour 92g
Cold Water 12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g

Method~

1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or overnight.
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. 50g each.
5.Proof until double size. Bake until golden brown 160c for 12 mins.



























1 comment:

  1. Vinnie,
    I had make this bread 2nd time , 1st time very successful but 2nd time fail. 2nd time after I mix the first flour. Straightly put inside Tupperware and put in the fridge to proof 10 hours. . Is this correct?After that. Take out to thaw 10minutes then mix with all the dough together. But after 2hours only proof but it going down again .

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