Thursday, November 26, 2009

迷你香肠面包卷

上个月在面包店买了5公斤一大包的高粉,还剩下一些,必须在这两星期用完,因为我要balik kampung 了。想起很久都没做香肠面包了。做一些好让孩子带上学;也可以给钢琴老师当午茶。还是用回 Jess 的餐包食谱做甜面团。实在喜欢这食谱。容易操作及整形。

材料:

  • (A) 174克高粉,43克低粉,13克奶粉,40克糖, 1/4 茶匙盐, 5克酵母
  • (B) 25克 蛋液, 100克 水
  • (C) 25克 奶油
  • (D) 10 个迷你香肠 

做法:

  1. 将材料A和B混合成面团,打至成团加入C,继续打至可拉出不易破裂的薄膜。盖上保鲜膜,发酵40分钟至双倍大。
  2. 将发酵完成的面团,分割成10份,每份40克,滚圆盖上保鲜膜松弛10分钟。
  3. 将小面团擀成圆片排气。再滚圆,然后搓成长。
  4. 将长面条由香肠的一端,缠绕着卷起两圈,收口朝下。
  5. 排放在涂上牛油的烤盘上,盖上保鲜膜进行最后发酵。
  6. 发酵20-30分钟后,在面团表面扫上蛋液。
  7. 放入预热烤箱180度,烤10-12分钟即可。

5 comments:

  1. 好美的香肠面包!
    好喜欢呀!

    ReplyDelete
  2. You coming back to MY here? When? Maybe we can have a meet up..

    ReplyDelete
  3. 验光师,谢谢你的赞美。

    Sonia, I will be back on 13 Dec.
    But wil fly Taiwan 15 Dec.
    Wil try to contect u by email if i drop by Klang.
    You have to belanja me makan o. haha..

    ReplyDelete
  4. sorry, what's 蛋液 (is it egg that lightly beaten?)? and what's the different between 奶油(in english is cream? custard powder or margarine?) and 牛油(butter)?

    ReplyDelete
  5. Hi Jane, u are really a talented mummy. Reading all the recipes n food pictures u posted are indeed a joy. I tried making the tang zhong bun following yr recipe but didn't get the same texture as those shown in yr blog. The appearance of my bun looked irregular like cellulite n the crust / outer layer were hard. pls advise what would I have done wrong tt resulted in such disaster ? I tried 3 times n all attempts unsuccessful, so sad.... From Joleen, Singapore

    ReplyDelete

Search This Blog

Loading...

Recent Posts