Butter Bread | 牛油包

Can simply eat as this or turn into a sandwich of your choice! I like parma ham with onion, ground dark pepper and hot chilli !



Ingredients | 材料 :
  • yield: 10 numbers | 10個
(A)
250g  Bread flour | 高根麵粉
  30g  Raw sugar | 原糖
    4g  Yeast | 酵母 (依士)
100g  water (retain 20g and adjust) | 水 (留起20g水,需要時用)
 3.5g  Salt | 鹽
  50g  Milk | 鮮奶 (室溫) 

(B)
   35g Unsalted butter | 無鹽牛油 (室溫,後下)
   35g Whole egg, beaten | 全蛋液 

(C) Egg glazing on top of bread before baking | 焗前在包面搽上全蛋


Steps | 做法 :

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  1. 烘焗前,焗爐先以220°C預熱。
  2. 依士加上表小許溫水在小碗中拌勻,待5分鐘。
  3. 大攪拌盆內放入糖、鹽,加上表溫水先溶掉,加入鮮奶,依士水和其他(A)材料,用手攪勻,放工作台上搓揉麵糰。加入(B)牛油,搓成軟滑不黏手麵糰。放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵約40分鐘。(可參照基本麵糰製作)。
  4. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,分成10等份,手掌包覆麵糰,拳心同時出力將麵糰捏成球狀,稍微滾一下,將麵糰排列在盤上,蓋上一層擰乾的濕布或保鮮紙,待麵糰鬆弛20分鐘。
  5. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,反轉麵糰,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40分鐘至2倍大。
  6. 包面輕輕塗上蛋液,放入已預熱的焗爐並調至200°C,烘焗約12~15分鐘至金黃取出。
  1. Preheat oven to 220°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, dissolve sugar and salt in warm water taken from the list above, add milk. Fold in other (A) ingredients, mix well. Transfer it on a counter sprinkled with little bread flour and knead it 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 40 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 10 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 20 minutes.
  5. Press the dough lightly with your hands to squeeze the air out. Reverse the pressed dough, fold two sides of dough into the centre, fold it again towards yourself and roll into a long rod shape. Wait for 5 minutes, roll it slightly from one end towards yourself while holding the other end with your hand. Roll it towards yourself and make a roll as in the photo. Put on baking tray with 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 40 minutes in room temperature below/around 30°C until double its size.
  6. Egg glazing thinly on bread top. Bake in preheated oven and adjust it to 200°C, bake for about 12~15 minutes until golden. Remove from oven.



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