葱油饼，咖啡店面包 （Spring Onions Pancake & Kopitiam Milk Bun)

我最近又犯老毛病了。
一天24小时好像有点不够用。
这种事情好像不应该发生在我身上才对的。
孩子又不是3岁小孩，其实很多事都能亲力亲为了；
老妈子根本也不用费心。
应该是无所事事才对的。
但是我总是不能坐静静，结果还是忙进忙出，还真的是忙到不亦乐乎。
往往一到晚间，我已经累不成人了。
心里一直念念的就是那张床。
不用问也知道部落格是牺牲品咯；
那个咖啡店面包也不懂做了几回，吃了也拉了，就是没有闲情为它照几张美照。
很惭愧哦。
那天一早要吃最后的那几个小面包时，
良心有点过不去，拿起相机随便照了几张，
今天就做个记录吧。
对于那个葱油饼更是糟糕，好像已经两个星期前的故事了，
迟至今天也一起上了吧，不然还真的发霉了。
我的眼睛真的要盖下来了，废话还是少写了。
还真的很奇怪很多朋友精神实在旺盛，可以迟迟不睡觉也不累。
我一超过10点，就真的不能了，
看来，不认老都不行了。

Recipe from Carol 自在生活：家常葱油饼

Ingredients:

• 300g all purpose flour
• 180ml water
• 10g sugar, pinch of salt
• 1/4 tsp yeast
• white pepper, salt, sesame seed oil, 120g spring onion

Method:

1. Mixed flour, yeast, sugar and salt in a bowl.
2. Slowly add water in a steady stream while mixing with hands. Keep adding water until a ball is formed.
3. Knead dough for about 8 mins until the dough is smooth.
4. Cover with a damp towel and let rise for 45 minutes to 1 hour.
5. Divide the dough into 4 equal parts. On a floured surface, roll out one of the dough into round thin sheet. 
6. Brush on oil mixture, cover with spring onion and season with salt and pepper.
7. Roll dough up like a swiss roll and then coil into a spiral . Tuck end of dough underneath.
8. Repeat for the other 3 portion of dough with same method. Rest for 15 mins.
9. Flatten the spiral dough and roll out again into a flat, smooth, round pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately.

Kopitiam Milk Bun: Recipe from Crystal Loh

Ingredients:

• Overnight sponge dough ~ 215g high protein flour, 125g milk (cold), 2g instant yeast
• For Milk Bun:
• 1 quantity of above overnight sponge dough
• 90g high protein flour
• 30g egg
• 4g instant yeast
• pinch of  salt
• 60g sugar
• 45g butter 

Method:

1. Add all ingredients in a mixing bowl, combine all to a rough dough. The dough is dry and rough and don't need to knead till pass window pane. Cover tightly with cling film and immediately store in the fridge for overnight.
2. Tear the overnight sponge dough into pieces and add all ingredients except butter in a mixing bowl, knead till smooth dough.
3. Add in the butter and knead until dough is smooth and elastic. Cover and set aside to proof till double in size.
4. Punch down the dough to expel air, equal divide the dough to 9 portions, shape into round balls. Place dough in a square pan. Let it proof for another 45mins.
5. Bake in pre-heated oven at 180C for 15-18 mins.