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Wednesday, 13 August 2014

Soft Breakfast Bun 松软牛油餐包




Soft Breakfast Bun 松软牛油餐包 - These soft and fluffy bread are perfect for breakfast, serve with peanut butter, kaya, soft boiled eggs, ham & cheese or even on its own, pair with a cup of coffee, heavenly! Made using straight dough method, it's easy to make and these buns are soft even on the next day. :)








松软的牛油小餐包,有牛油的香味但不油不腻,味道适中。可以前一天把面包烘烤好,第二天的早餐就不用想 ‘吃什么?’ 咯。。 :)


Ingredients: 
材料

(A)

250g Bread Flour 高筋面粉 250克

25g Cake Flour 低筋面粉 25克

1 1/2 tsp Instant Dry Yeast 即溶酵母 1 1/2 小匙

16g Milk Powder 奶粉 16克

45g Sugar 细砂糖 45克

1/2 tsp Salt 盐 1/2 小匙



(B)

100g Water 水 100克

80g Milk 牛奶 80克


(C)

45g Unsalted Butter (Softened) 牛油 45克,软化



I use Blue Jacket Flour in this recipe.


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢! 


Method: 步骤

1. In a mixing bowl, mix (A). Add in (B).
将 (A)拌均,加入 (B)。




2. When all ingredients come together, gradually knead in butter. Continue kneading until the dough passes the windowpane test.
搅拌成光滑面团,分次加入牛油。继续揉至光滑有弹性,能拉出薄膜。可以参考以下视频。


If you're not sure what is windowpane test, watch the video below:






3. Transfer the dough onto a greased bowl, cover with cling wrap and let it proof doubled in size. About an hour.
把面团放进涂了牛油的碗里,用保鲜纸盖好,发酵一小时或双倍大。





4. Deflate and divide dough, roll into balls. Cover and let it rest for 15 minutes. 
排气,分割,揉成小球。盖上保鲜纸,休面15分钟。






5. Roll out the dough then roll up like making swiss roll. Transfer to a baking tin. Refer to the pictures below. 
把面团擀平,卷起。放进已涂牛油的烤盘。







6. Cover with cling wrap and proof double in size. About an hour.
用保鲜纸盖上,发酵1小时。




7. Bake in a preheated oven 180'C for 12-15 minutes or until golden brown. Remove from oven, un-mould and let the bread cool on the rack. 
放进已预热的烤箱,以180度,烘烤12-15分钟。烘烤后,取出面包,放在架子上。待凉后,即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。


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Some feedback from those who have tried this recipe:

Feedback from Lynne Zhilin Tan

By Lynne Zhilin Tan

By Emma Saw Wen Xin

Feedback from Emma Saw Wen Xin































































































Recipe adapted from here . Thanks Christine! :)

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