Cocktail Bun | 雞尾包

雞尾包是香港的一種特色麵包,愛那椰絲芝麻香 !
A Hong Kong-style sweet bun with a filling of shredded coconut. Have you ever tried it ?


Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes


Ingredients | 材料 :
  • yield: 8 numbers | 8 個
(A)
250g  Bread flour | 高根粉 (麵包粉)
  30g  Raw sugar | 原糖
    4g  Yeast | 酵母 (依士)
  50g  Warm water (retain 10g and adjust) | 溫水 (留起10g水,需要時用)
  60g  Hot water | 熱水
  50g  Milk | 鮮奶 (室溫)
    8g  Milk powder | 奶粉
    6g  Custard powder | 吉士粉
  25g  Egg | 雞蛋半只

(B)
  10g  Unsalted butter | 無鹽牛油 (室溫, 後下)

(C) Filling | 餡料 :
 1 portion Desiccated Coconut Filling | 椰蓉餡 1份 (Steps | 做法)


(D) Bread Top | 包面 :
handful white sesame | 芝麻小許
1/8 portion Mexican topping | 墨西哥油 1/8份 (Steps | 做法)


Steps | 做法 :

Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes
Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes
Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes
Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes
Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes
Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes Cocktail Bun 雞尾包 自家烘焙 食譜 home baking recipes

  1. 烘焗前15分鐘,焗爐先以210°C預熱。

  2. 依士加上表溫水在小碗中拌勻,待5分鐘。

  3. 大攪拌盆內放入糖加上表熱水先溶掉,再加入奶粉及吉士粉,拌勻至溶掉,加入鮮奶(加入鮮奶後的溫度要有微溫好作發酵),雞蛋,依士水和高根粉,用手攪勻,放工作台上搓揉。先「推壓搓揉」3分鐘再「摔打揉和」140~160次。加入室溫牛油,繼續「推壓搓揉」3分鐘再「摔打揉和」200次,以平均每分鐘40~50次的節奏,約4~5分鐘,搓成表面光滑不黏手麵糰。放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵約60分鐘。(可參照基本麵糰製作)。

  4. 取出麵糰放在撒了根粉的枱上,輕輕拍出空氣,分割成8等份,切口往內包,輕輕滾圓,收口向下,蓋上一層擰乾的濕布或保鮮紙,待麵糰鬆弛10~15分鐘。

  5. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,反轉麵糰,放入饀料,做形。放在已塗油的焗盤,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,作最後發酵約30分鐘至1倍大。

  6. 包面輕輕塗上蛋液,撒上芝麻,唧上兩條墨西哥油,放入已預熱的焗爐並調至200°C,烘焗約10~12分鐘或包面呈小許焦色,取出放涼。

  1. Preheat oven to 210°C 15 minutes before baking.

  2. In a small bowl, dissolve yeast in warm water taken from the list above, set aside for 5 minutes. 

  3. In a large mixing bowl, put in sugar and hot water until sugar is dissolved.  Add in milk powder and custard powder, mix well. Add in milk (the mixture should be slightly warm, not cold), then egg, mix well. Add yeast water and flour, mix well. Transfer it on a counter sprinkled with little bread flour and knead for about 3 minutes then "beat and knead" for about 140~160 times.  Add in room temperature butter, knead for about 3 minutes then repeat "beat and knead" for about 200 times at 40~50 times per minute until the dough is smooth and elastic, takes about 4~5 minutes.  Put dough in a lightly oiled bowl, cover with plastic wrap, ferment for around 60 minutes below/around 30°C. (Reference: Making Basic Dough)

  4. Take out the fermented dough on a counter sprinkled with little flour, press the dough lightly with your hands to squeeze the air out and divide it equally into 8 portions.  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 10~15 minutes.

  5. Press the dough lightly with your hands to squeeze the air out. Reverse the pressed dough, put in filling and shape. Put on baking tray with baking parchment, put also a cup of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation for about 30 minutes in room temperature below/around 30°C until double its size.

  6. Egg glazing thinly on bread top, sprinkle little sesame and pipe 2 lines of Mexican oil at each end. Bake in preheated oven and adjust it to 200°C, bake for about 10~12 minutes or until light brown. Remove from oven and let cool.


Related posts | 相關食譜 :

Coconut Bun 椰蓉檳 自家食譜 home cooking recipes Coconut Bun
椰蓉檳
Desiccated Coconut Cream Bun 椰絲奶油包 自家食譜 home cooking recipes Desiccated Coconut Cream Bun
椰絲奶油包




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