Thursday, 10 November 2011

65 度汤种香肠面包 (65° C Tangzhong Mini Sausage Buns)


参阅了Sonia nasilemaklover 食谱,稍作更改,我也只用了一半的份量

45g 高筋面粉
1) 高筋面粉加入水中拌均匀。
2放到上加不断拌, 焦。
3) 面糊加65度离火(面糊在 会有路出的状)。
4在面糊表面上一膜, 降温后放入冰箱12-18小时取出使用。

1.A材料倒入拌盆中, 使用拌器先慢速拌。
2.拌均匀后, 成中速继续搅拌。
3.拌成及有筋性,才加入B 用慢速拌, 中速。拌至可开   薄膜。
4.取出面,放入已抹油的大碗中, 酵成双倍大。
5.把面取出,排气,将面分成10份,每份53克, 松弛10
6.把面杆成橄型, 再搓30cm, 卷再香行最后酵。
7.酵完 刷上蛋液, 撒上白芝麻
8.放入预热180‘C的烤箱, 12-15

Tangzhong dough:

45g bread flour
225ml water

Whisk the bread flour and the water together in a heat proof saucepan. Heat the mixture at low heat till it thickens and reaches 65C.

Cover with Glaze wrap to cool to room temperature and refrigerate for 12 to 18 hours.

Main Dough

200g bread flour
50g all purpose flour
20g milk powder
35g caster sugar
¼ tsp salt
7g instant yeast
75g Tangzhong dough
1 large egg
80g water

25g unsalted butter, room temperature

10 mini sausage
1 egg (egg wash)
sesame seeds

1. Knead (A) together except for the butter. Knead till the dough is no sticky. Add in the butter and continue to knead till it passes the window test. Takes about 15 to 20 minutes on stand mixer.

2. Let the dough proof covered for 1.5hrs or till double in volume. Punch out the air and let divide into 10 equal portions (53g each). Roll round and let rest for 15 minutes before shaping.

3. Grease the baking tin / pan and preheat the oven to 180C.

4. Flatten the dough and roll into oval shape. Then roll the dough into 30cm “rope” shape. Wrap around mini sausages.

5. Place the finished buns on a greased baking sheet, and let rise for 30mins or double in size.

5. Brush the top with egg wash and sprinkle some sesame seeds  onto the buns.

6. Bake in the oven for 12-15mins or until golden brown.

7. Once baked, remove from oven and remove from the pan and cover with a tea tower let cool completely.