Sunday, October 09, 2011

Butter Sugar Buns - cooked dough method (烫面)

哈哈!今天突然很想用中文写部落格,不知道大家会喜欢吗?

其中原因是看到Min很可爱的形容这是“一起来笃洞”的洞洞牛油面包。

这款面包我在八月的时候就做了,放上来的速度真的是越来越慢。我照原食谱做,只是放牛油进洞洞里,撒上糖。刚出炉时还很漂亮。不过因为时间太迟了,所以到隔天早上才拍照。没想到糖都融化了。就随便只拍一张照交差。


烫面面包是第一次做。面包是松软的,但觉得跟其他方法差别不大。可能得多做几次比比看。

Butter Sugar Buns - cooked dough method (烫面)

Ingredients

(A)
100g bread flour
70g boiling water

(B)
300g bread flour
100g plain flour
80g sugar
6g salt
20g milk powder
9g instant yeast

(C)
175g cold water
60g cold eggs

(D)
60g butter

(Topping)
beaten egg
butter
sugar

Method

1. Add the boiling water into flour for ingredients (A). Mix well to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix (B) until well-blended. Add in (C) and knead to form rough dough. Add in (A) from step 1 and knead until well-blended.
3. Add in (D) and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide the dough into 80g each and mould it round. Let it rest for 10 minutes.
6. Roll the dough flat into 1cm thick. Place it on a greased pan. Let it proof for 45 minutes.
7. Egg wash the surface and use fingertip to make small indentation over the dough. Pipe some soft butter into the indentations and sprinkle the top with sugar.
8. Bake in preheated oven at 180 deg C for 12 minutes.

Recipe adapted from: Magic Bread 烫出面包香 by Alex Goh

22 comments:

  1. 不错哦!写中文比较有亲切感嘛 :-)
    看到做面包要花那么长时间,就有点怕怕。。。还是你们厉害 :D

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  2. 谢谢啦!很多年没写中文了,生锈了。而且我的语言能力应该是最弱的。最好不用写。哈哈!

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  3. 面包很漂亮。我也很久没做面包了。

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  4. 我喜欢你写中文呢:P
    想问你哦,我刚做了算盘子(用芋头加木薯粉做的,咸味),它可算是传统糕点吗?不知道可以放在ASPIRING BAKERS没有:P

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  5. Angel: 我也是好久没做面包了。不过有做HHB的免揉面包卷。很省时。你试试看。:)

    鲸鱼蓝蓝蓝: 谢谢!看来我要多写才能进步!算盘子我接受!反正跟芋头糕之类的有相似。我是host嘛,我说可以咯。:)

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  6. 呵呵,谢谢你啊,我一直在挣扎,后来还是决定问你最好了:P

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  7. 这种"烫面"法我还没试过但你的面包看起来好好吃喔!!!

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  8. 鲸鱼蓝蓝蓝: 快快上,好想看你的算盘子。

    Ellena: 哎呀,都忘了撕开面包看看里面。有机会你试试。我觉得你才厉害!

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  9. Hi SSB

    你可以试试用一点蜜糖挤在洞洞里, 再撒黄砂糖在周围, 效果会不一样哦! 去年我做了一批, 同样的食谱, 一半是用奶油和白糖, 另一半是用蜜糖和黄砂糖...

    http://everybodyeatswell.blogspot.com/2010/09/butter-sugar-bun.html

    cheers
    bee @EEWIF

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  10. 我喜欢看中文的,因为……我英文差 >_<...

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  11. these look nice and yummy :) nice blog!

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  12. Bee: 放蜜糖听起来很好吃!下次我一定要试试!谢谢你哦!

    hsling: 好啊,有机会我多用中文写。:)

    Snooky doodle: Thanks! I love your blog! You are so good!

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  13. 烫面和汤种我都失败过,面包没有我想像中软,所以我来看看你的洞洞面包就好 ^_^

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  14. Eileen@Hundred Eighty Degrees10 October 2011 22:32

    我也来用中文写吧! 好可爱的牛油洞.

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  15. 我也是喜欢你写中文,比较有亲切感。。。但是呢写英文又好像比较能够跟更多的人交流。。。呵呵呵,很难取舍。
    面包很美,我也做过烫种,感觉没有太大的区别。

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  16. 好懷念喔!這是我小時愛吃的面包:)看起來好好吃

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  17. neyeeloh: 我也没有很成功,隔天有点硬了,有点小失望。应该是我技巧还不够。

    Eileen: 哈哈!这里快变成SSB的中文版了。很开心很多中文读者来坐坐。

    Yee Er: 我也比较习惯用华语。不过我打中文太慢啦,不能写太多,不然要很多天才能打完。哈哈!

    Lala: 谢谢!我小时候好像没吃过洞洞的面包。奇怪列!Hehe!

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  18. Haha... 我吃的是沒洞洞的!但是我小時還真愛吃這種面包。可能是讓我回想到童年吧:)

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  19. 看起来好好吃哦!最喜欢上面有糖的面包了!

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  20. Lala: 嘻嘻!

    foodismylife: 我也是!

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  21. I tried to bake the bread using the 65C Tang Zhong. But after I put in the butter, it sticks all the way. It did not form into a elastic dough.
    Please advise me what went wrong.

    Thank you.

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  22. Rainbow: I haven't tried 65C Tang Zhong before. Usually these methods will have sticky dough.

    If you are kneading manually, you probably need more time to knead until not sticky. But if really so sticky that you cannot knead at all, you can add some flour, bit by bit not too much.

    It could be the way you cook the tangzhong, maybe still too wet. Another way is when you add the liquid ingredients, don't add all at once. Leave maybe 20-30ml, add them last, bit by bit, when you are able to form a dough, stop adding. Sometimes, the types of flour and humidity also affects how much liquid to use.

    Hope it helps. Or you can ask other experts as I'm also not very experienced in breadmaking. :)

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