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Tuesday, 22 April 2014

Golden Cheese Buns 小烤箱芝士面


Yield: 9 pieces of 5cm round buns

Ingredients
135g bread flour 高筋面粉
15g top flour 低筋面粉
20g fine sugar 细糖
5g condensed milk 炼乳
15g beaten egg 蛋液
1/2 tsp instant dry yeast 即发酵母粉
1/8 tsp salt 盐
90g fresh milk 鲜奶
20g unsalted butter 无盐奶油

Some beaten egg for glazing 蛋液
40g Emmental cheese, shredded 
        Emmental乳酪丝
1 tsp icing sugar 糖霜

Directions
1. Mix all ingredients, except milk and butter, in a mixing bowl. 
将所有材料、除了牛奶和奶油,放进搅拌盆中混合。

2. Slowly add in the fresh milk, combine into a lump. Let it rest for 15 minutes to allow the flour to fully absorb the liquid.
慢慢将牛奶倒入,搅拌混合成团。盖上盖子,让面团休息15分钟,以吸收水分。




3. As the dough is quite sticky, wearing a CPE disposable gloves would make kneading easier. Knead the dough within the mixing bowl, by throwing, pulling, and folding the dough, until the dough becomes smooth. This process takes about 15 minutes.
由于面团开始有点粘手,如果戴上手套,较容易搓面团。只需抓住面团一角,甩打在搅拌盆里,微向后拉,再折上,再转90度抓住面团另一角,重复这些动作,直到面团成光滑状。大概需15分钟。

4. Spread out the dough and apply softened butter onto it. Knead to incorporate butter into the dough.
摊开面团,涂上奶油,将奶油搓进面团里。


5. Continue to knead till you can stretch out the dough. This takes about 5 to 10 minutes.
继续甩、拉、折动作,直到面团可拉出薄膜。大概需5到10分钟



6. Shape the dough into a ball by pulling down the sides several times, till the dough surface is stretched and smooth, and seal at the bottom. 
将面团的四周往下拉数次,直到面团表面被拉紧而呈光滑状。

7. Spray some water over the dough, cover with a lid and let it proof for about 60 minutes.
将面团放入碗中,喷些水,盖上盖子,让面团发大概60分钟,或两倍大。



8. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm.
发酵完毕,将面团倒在撒有面粉的台面。用手掌将空气排出。

9. Divide the dough into 9 equal portions, about 32g each. 
将面团分隔成9等份,各约32g。

10. Shape the dough into a ball by pulling down the sides of the dough several times till the surface is tight and smooth, and seal at the bottom. Roll the dough within your palm to shape into a ball.
将面团四周拉下数回,直到面皮拉紧光滑,收口在下面。面团撒些粉,置手掌中轻滚动成圆形。


11. Place the doughs onto a tray lined with baking paper. Sprinkle some water over them.
将面团放置在铺上烘焙纸的烤盘上,表面喷些水。

12. Proof the doughs for 50 minutes with the toaster oven door close.
让面团送进小烤箱,关上门,发酵50分钟。

13. At the end of 50 minutes, remove the dough from the toaster oven. And preheat the toaster oven to 180 degree
Celsius.
50分钟后将面团移出烤箱,再预热烤箱至180度C。

14. Apply egg wash over the surface of the dough. Then sprinkle shredded Emmental cheese over.
面团先涂一层蛋液,再洒上Emmental乳酪。


15. Bake the bread at 180 degree Celsius for about 15 minutes, or till the cheese turns golden.
在预热180度C的小烤箱中烤大约15分钟,至到面包呈金黄色。


6. Remove the buns from the toaster oven, and sprinkle some icing sugar on top.
将面包移出烤箱后,洒上糖粉。

16. Let the cheese buns cool on a wire rack. Serve fresh :)
将面包放置在铁架上降温。新鲜享用:)

Baked by oven烤箱烘焙
Temperature 温度: 180 degree C
Duration 烘焙时间: 15 minutes 分钟






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