Ingredients | 材料 :
- Yield: 8 numbers | 8個
225g Bread flour | 高根麵粉
25g Cake flour | 低根麵粉
4g Yeast | 酵母 (依士)
160g Warm water (retain 10g and adjust) | 溫水 (留起10g水，需要時用)
30g Light muscovado | 黑糖(太古原蔗黑糖)
2g Dark Malt powder | 黑麥芽粉
3g Salt | 鹽
12g Unsalted butter | 無鹽牛油 (室溫，後下)
Steps | 做法 :
- Preheat oven to 210°C.
- Dissolve yeast in warm water.
- Dissolve sugar, salt and dark malt in warm water in another small bowl, whisk well.
- Put other (A) ingredients in a bowl together with (1) and (2) above, and knead to a dough. Add (B) butter and continue kneading it to a soft, smooth and elastic dough. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for around 45 minutes below/around 30°C. Divide the fermented dough into 8 portions, press the dough lightly with your hand to squeeze the air out. Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 15 minutes.
- Press the dough lightly with your hand to squeeze the air out. Fold it into the centre and shape it into a ball-like shape. Put on baking tray with baking parchment, cover it with plastic wrap, for final fermentation for about 40-45 minutes in room temperature below/around 30°C until double its size.
- Sprinkle a little bread flour on top of each dough. Bake in preheated oven and adjust it to 190°C, bake for about 12~15 minutes or until light brown. Remove from oven and cool on rack.
*Note | 心得 :
- 可隨手撕開黑糖軟包大口的咬, 又可以選擇切開軟包加忌廉芝士，略煎過的蕃茄片和洋蔥圈。感受一下是如何的美味!
- Simply tear off a piece and bite, alternatively cut the bun into half and put a spread of cream cheese, half pan-fried onion ring and tomato slice! Just experience it!