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Monday, 8 October 2018

Pooh Bear Soft Butter Bread 维尼熊造型软面包



Made these Pooh Bear bread more than one month ago but haven't have time to archive on blog because lately, we have been busy talking about GEP - Gifted Education Programme selection test, the test rated as "The Most Difficult Test In The World" ... how true is that saying? I'm not sure.

My boy is selected for the round 2 GEP test. As a parent, I'm extremely happy and proud of him because it's really not easy to pass the first screening test as there's only the top 10% amongst the cohort is selected. The round 2 test is on next week, are we nervous? No, because there's nothing that we need to prepare for the upcoming test. I just need to make sure the boy is eating well and happy.  ❤️ 










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

Some Ground Turmeric 黄姜粉 适量

(B)

100g Water 水 100克

80g Milk 牛奶 80克


(C)

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





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. Shape as desired. Transfer to a lined baking tin. Refer to the pictures below. 
造型。放进已铺油纸的烤盘。

Tap to read more 点击进入 < how to do printing on bread 面团绘画食谱>








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. Preheat oven 180'C, reset to 140'C, bake for 20 minutes. Remove from oven, let the bread cool on the rack. 
预热烤箱180度,以140度,烘烤20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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Enjoy!
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