香兰椰丝甜面包 (Pandan Coconut Buns)

上星期做了两回面包；但是忙着和爸妈逛街，所以没时间放上网。
今天天气凉凉的，阴阴的；但是心情还不算坏，就再用Pynn给我的食谱做了这香兰椰丝包包。那天没上到，今天补上了，算是大功告成了。
唯一不一样的是，这次没有用香兰精，而是直接用香兰叶取出的汁来做。
再加上椰丝的香味，在烤面包的过程，香气逼人。
很喜欢这食谱。谢谢Pynn的分享。

材料：

(A) 烫种：

• 50克高筋面粉, 50克热水, 1茶匙幼糖
• 把所有材料搅拌均匀成团，包保鲜膜放入冰箱冷藏隔夜备用。

(A) starter Dough:

• 50g high protein flour, 50g hot boiling water, 1tsp caster sugar
• mix all ingredients together and rest the mixture in the fridge over night before using

(B) 面团：

• 250克高筋面粉 (250g HP flour)
• 100克烫种面团 (100g starter dough (A))
• 1/2 茶匙盐 (1/2tsp salt)
• 4克（1小匙）即溶酵母 (4g instant yeast)
• 40克幼糖 (40g caster sugar)
• 80克牛奶，30克香兰汁 (80g milk, 30g pandan juice)
• 1个蛋（留少许蛋黄液，扫面用）(1 egg; left some for glazing)
• 30克牛油 (30g butter)

装饰：2大匙椰丝

Glazing: 2 tbsp coconut flakes

做法：

1. 把材料(B)除牛油外搅拌均匀成一软团。
2. 加入牛油，再揉面团至光滑不沾手,可以拉成薄膜。
3. 面团发酵至双倍大后取出，再搓揉一会。（面团约560克）
4. 把面团分成35克1份, 搓圆休面10分钟。
5. 把面团整形，排放在铺了烘培纸的烤盘里待发半个小时或发酵至一倍大.
6. 刷上蛋液，撒上椰丝。
7. 预热烤箱180度。放入烤盘烘烤15-20分钟就可取出。

Method:

1. Mix (B) together except butter at low speed to form a smooth dough.
2. Add in butter and continue kneading to form a smooth, elastic and can stretch into thin sheet.
3. Place into a big bowl, cover with damp cloth and leave to prove until double size. (After proved the dough should weight 560-580g)
4. Take out the dough and knead again til smooth. Rest for 10 mins.
5. Divide into 16 small dough (35g each) and shape it into balls.
6. Arrange onto a baking tray. Leave to prove for 30 mins or til double in size.
7. Brush the surface of bread with some egg wash and sprinkle with some coconut flakes.
8. Bake at preheated oven at 180C for 15-20mins til golden brown.