奶香面包 Soft Milk Buns

奶香面包

Soft Milk Buns

松软可口的甜面包

Soft and buttery flavour

烘烤前，放一些冷牛油块在面团上

发酵后

发酵前

揉好的面团滚圆，让它做第一次发酵

材料：

高筋面粉 300g

奶粉 9g

细砂糖 50g 

盐 4.5g

即溶酵母 4.5g

鸡蛋 60g

鲜奶 160g

牛油 50g

做法:

1. 全部材料倒入面包机里揉面25分钟，面团打至光滑和有薄膜。再加入软化牛油继续揉大约25分钟至拓展状态。我揉好的面团温度大约26-28度。

2. 把面团滚圆，放入一个密封的盒子或是钢盆里发酵40-60分钟。（室温大约28-30度）

3. 手指沾些面粉戳入面团时没有立刻坍塌或回缩就代表发酵完成。发酵好后，分割每颗面团50-60克，滚圆，休息10-15分钟。

4. 轻拍面团排气，然后搓成水滴型。完成后，拿第一个面团杆开，翻面，杆成上面宽5cm，长25cm，从上往下卷即可。然后排放在烤盘里。

5. 烤盘放入没开电的烤箱里，旁边放一杯热水做最后发酵大约40-60分钟。

6. 发酵完成后，放一些冷牛油块在面包上，以165度烘烤25-30分钟。面包表面上色后盖上锡纸继续烘烤完成。

7. 出炉后，立刻刷上软化牛油在面包的表面上，脱模待凉。

非常感谢爱与恨老师的食谱

Soft Milk Buns

Ingredients:

High Protein Flour 300g

Milk Powder 9g

Sugar 50g

Salt 4.5g

Instant Yeast 4.5g

Egg 60g

Fresh Milk 160ml

Butter 50g

Method:

1. Mix all the ingredients except butter into bread machine. Knead till form a smooth dough around 25 minutes.

2. Add soften butter and continue kneading to reach windowpane stage. Around 25 minutes. (my final dough temperature is 26-28 degree Celsius)

3. Roll the dough into a ball shape then place in a greased stainless steel bowl or bread tin, cover with cling film proof for about 40-60 minutes or double in sizes. 

4. After proofed, degas & divide each around 50g to 60g to equal portions. Rest for another 10-15 minutes.

5. Roll each dough into a raindrop shape. Then roll out the dough, flip over, roll the dough from top to bottom. Top with wide 5 cm, long 25 cm. Please see the video shown below.

6. Last proofing for 40-60 minutes or double in sizes in the oven (without on the electricity) with a cup of hot water.

7. Before bake, cut some cold butter place on the buns.

8. Bake at 165 Celsius degree for 25-30 minutes.

9. After baked, brush some melted butter on top of the buns immediately then let it cool on the wire rack.

Happy Baking !

Original recipe is from 爱与恨老师