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
