Tuesday, 1 July 2014

日式炼奶面包 ~ Japanese Condensed Milk Buns ( 炼乳マーガリンのスイートリースパン )














 
 
 
 
 
你做,她做,我也跟风做了这个现在爆红的日。。 式。。炼。。奶。。面包 .
超好吃的面包,没两下子就给家里的宝贝们和我四个人吃完了。。哈哈。

食谱取自 肉桂打喷嚏
日式炼奶面包

材料A : 20cm / 8寸戚风模型
高筋面粉 200g
细砂糖 20g
炼乳 25g
鲜奶 130g
即溶酵母 1小匙 / 3g
1/2小匙
无盐奶油 20g

内陷/ 涂料
无盐奶油 20g
炼乳 20g

表面装饰
杏仁片
防潮糖粉

 
做法
1.  将所有面包材料混合,(除牛油外) 搅拌至成面团。加入软化的奶油,继续揉至接近完全阶段,放在温暖处开始发酵。(蓋上保鮮模放置室温2倍大即可)。

2. 将涂料/内陷裡的奶油放置室温变软,和炼乳混合均勻。 (图1


~ 1 / picture 1 ~
 
3. 发酵完成后,用桿面棍桿成长方形,平均涂上步骤(2)的奶油炼乳,橫裁切成4等份,重疊后再直切成8等份。( 图2 
~ 2 / picture 2 ~


4 .将小面团放入已抹油的戚风模中,放置室温进行第二次发酵,变至2倍大。

5. 表面涂上剩余的炼奶酱,撒上杏仁片。(图3   

~ 3 / picture 3 ~

6. 预热烤箱,以170度烘约25分钟。面包出炉后,即可撒上防潮糖粉。

 

Recipe source :  肉桂打喷嚏

Japanese Condensed Milk Buns  ( 炼乳マーガリンのスイートリースパン)

Ingredients A : (20cm / 8 “ angel mould )
200g bread flour
20g sugar
25g condensed milk
130g milk
1tsp / 3g instant yeast
1/2tsp salt
20g unsalted butter

 Filling:
20g unsalted butter ( melted at room temperature )
20g condensed milk

Topping:
sliced almonds
some icing sugar  / snow powder

 Method :
1 . In a mixing bowl , add in all ingredients A ( except unsalted butter ) . Knead until all are well combined and till dough comes together .Knead in butter till well incorporated and till you achieve window pane stage . Leave in a deep mixer bowl , covered with cling film and allow to rise till 2x the original size .

2. For filling :Mix all ingredients until well combined . ( Picture 1 ) .

3. After first rising, punch dough down , spread some filling and divide into 4 equal portions . Then cut into 8 small equal portions . ( Picture 2 )

4. Place the small dough into angel mould ( greased the mould with some butter ) . Allow dough to proof till 2X the original size again .

5. Spread some filling and sliced almond . ( Picture 3 )

6. Bake in preheated oven of 170 degrees C for 25 mins . Sprinkle some snow powder .