J.O 的小厨房 Kitchen: Kopitiam Burger Buns 咖啡店汉堡面包

咖啡店汉堡面包

Kopitiam Burger Buns

这款汉堡面包非常好吃。口感松软不扎实，接近在咖啡店贩卖的一样。

家人很爱夹咖呀和冷牛油块一起吃，再来一杯咖啡，简单又美味。

In Malaysia, kopitiams are found almost everywhere. The term kopitiam in Malaysia is usually referred specifically to Malaysian Chinese coffee shops.

放不放黑白芝麻依个人喜欢

These burger buns are really good. Soft and fluffy, just nice with cold slice butter with kaya. This is suitable for making cheese burger bun too.

刚出炉的面包好香啊，忍不住多拍几张😜

These buns are just out from the oven, smell so good

出炉后，立刻脱模放在架子上待凉

（这张是我拍完后，就立刻脱模😜）

Remove the aluminium foil cup of

the buns immediately after baked

Let it cool on the wire rack

Love the bun without sesame seed too

咖啡店汉堡面包

(份量：10颗 x 75g)

材料 (A)

Prima日本高筋面粉 320克

全麦粉 30克

冰水 230-240ml

幼糖 40克

*以上材料混合均匀（水合法）放入冰箱里冷藏至少一个小时

材料 (B)

即溶酵母 4克

老面 80克

盐 4克

无盐牛油 40克

Kopitiam Burger Buns

(Yield: 10 buns x 75g)

Ingredients (A)

Japanese High Protein Flour 320g

Wholemeal Flour 30g

Ice Water 230ml-240ml

Castor Sugar 40g

Mix all the above ingredients (Autolyse)

cover and let it rest in the fridge at least 1 hour

Ingredients (B)

Instant Yeast 4g

Sponge Dough 80g

Salt 4g

Unsalted Butter 40g

将做好水合法的面团，酵母和老面放进面包机桶里揉至均匀

然后下盐巴继续揉至光滑面团，才放入牛油揉至拓展状态。

揉好的面团温度尽量不超过26度

Combine ingredients A & B except salt and butter in the bread machine. Mix well, then add in salt. Knead till form a smooth dough then add in butter continue kneading till windowpane stage. My dough temperature is 26C.

揉好面团后，滚圆后，放在没开电的面包桶里发酵40至60分钟

发酵好后，分割每颗面团75克，休息10分钟

After kneaded, roll the dough to a ball shape, spray some water then let it proof in the bread tin 40 mins to 60 mins. After proofed, divide each dough to 75g, rest 10 mins. My room temperature is around 30C / 86 Fahrenheit

我用铝箔纸杯

I use aluminium foil cup

抹上薄薄的牛油在铝箔纸杯上

Lightly brush some butter or oil on the aluminium foil cup

在面团上喷点水，撒上黑白芝麻

If you wish have some sesame seeds on bun, just spray some water on top then sprinkle some sesame seeds.

without sesame seeds

不放黑白芝麻也行，个人喜欢

滚圆面团后分别排放在铝箔纸杯上，在面团上喷点水。

放在没开电的烤箱里，旁边放一杯热水，发酵大约50至60分钟

Then roll each to a ball shape and place each in the lightly oiled aluminum foil cups. Bring a cup of hot water in the oven. (without on the oven electricity) Spray some water on the buns, then let it proof around 50 mins to 60 mins.