Friday, 12 December 2014

松软班兰面包 ~ Double Soft Pandan Buns


食谱取自 :班兰班兰我爱你


25g 面粉
125ml 清水

540g 高筋面粉
85g 幼糖
11g 酵母
2 鸡蛋
60g 鲜奶油
1/2 茶匙  班兰精
65g 牛奶
50g  无盐奶油 / 牛油

做法 :
1. 烫种 锅中放入面粉和清水混合均匀,以小火煮至浓。待完全冷却才使用。


3。取出,把气泡压出,再分割成每份50g小面团,搓圆。把小面团放在已抹油的烤盘上,让面团作最后发酵45 ~ 60分钟,然后在表面涂上蛋液。

4。放入已预热烤箱里,以180度烤15 ~ 20分钟。取出,放凉后即可享用。


Recipe source : In Love with Pandan

Double Soft Pandan Buns

Water Roux :
25g plain flour
125ml water

Main dough ingredients :
540g high protein flour
85g castor sugar
11g instant yeast
8g salt
2 eggs
60g whipping cream
1/2tsp pandan paste
65g milk
50g unsalted butter
extra beaten egg ( egg wash , for brushing )

Method :
1. Water Roux : In a pot , mix plain flour and water well and cook over low heat until it thickens , allow to cool completely before use .

2. In a mixing bowl , add in all main dough ingredients ( except unsalted butter ) . Knead a low speed until well combined . Add in Water Roux and continue to knead into a smooth dough . Then add in unsalted butter and knead until the dough is smooth and elastic . Cover the bowl with cling film and set aside to proof till double in size for 50-60 minutes.

3. Remove dough from the bowl and punch down to release air in dough . Divide dough into equal portions of 50g and shape into balls . Arrange them on a lightly greased baking tray and let it proff again for 45 ~ 60 minutes . Apply egg wash on top .

4. Bake in a preheated oven at 180c for 15  ~ 20 minutes . remove and allow to cool slightly . Serve .

Note :
Water Roux / water-based dough can be made in advance and store in the fridge for use in future . Discard it if the mixture turns grey in colour .

This post is linked to Cook-Your-Books # 19 , hosted by Joyce from Kitchen Flavours .

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