可是最近开始上了做微波面包的瘾。一个月内竟然就做了三次（我平时三个月都没做一次面包）！说真的，它并不是我做过最柔软的面包。主要是因为好玩。因为这微波面包的杆法好玩，杆了又卷，杆了又卷。最后成型的面包，小小圆嘟嘟的。烘烤以后里面又是一圈一圈的。吃的时候又更好玩，可以一层一层的拨来吃。所以我就这样的爱上了~微波面包。
微波面包的食谱都是从微波面包达人Siew Hwei学来的。自从她在去年开始post了很多口味的微波面包食谱后，中文部落格掀起了微波面包的热潮。简直是，一波未平一波又起。Oops, 用错了！其实微波面包跟微波炉没有关系。至于为什么叫微波面包，我不知道。反正好吃就可以了。
第一次做的是：原味中种微波面包。功夫不到家，表面很粗糙。
第二次做的是：红麴蔓越莓微波面包。有点小进步，颜色很漂亮！
第三次做的是：巧克力微波面包。里面包了巧克力粒。我还特地拍了杆卷的步骤（下）。
Switch channel... haha! Just feel like talking in Chinese just now.
As I was saying, because bread-making takes up so much time and without the help of a mixer/bread machine, I hardly make breads. But recently, I got addicted to making this Weibo bread and made 3 times within a month! The main reason is because I really have fun rolling the dough and the bread looks so round and cute after shaping. And I enjoy tearing the bread layer by layer when eating. :)
There is this Weibo bread craze among the Chinese bloggers. It all started from Siew Hwei who posted the Weibo bread recipes since last year. She is really good at it and created so many different flavours of Weibo bread. In Chinese, Weibo means microwave. But Weibo bread has nothing to do with the microwave oven. As for the reason why it is called Weibo bread, I have no idea at all. I only know it taste good!
My first attempt is the original flavour of Weibo bread. I consider myself still a beginner at breadmaking. See the bread isn't so smooth.
The second time I make red yeast and cranberry Weibo bread. There is a little improvement. The bread surface is smoother and the texture is softer cos I knead a bit longer. The red yeast powder make the bread so lovely in pink!
The third time I make chocolate Weibo bread. I added extra chocolate chips in.
Original Weibo bread recipe
Ingredient (for 12 pcs):
Starter dough (中种)
201g bread flour
4g instant yeast
16g milk powder
50g egg
73g fresh milk
Main dough
67g bread flour
40g sugar
4g salt
27g milk (or water)
30g butter
Method:
1. Mix the starter dough ingredients together until a dough is formed. Cover and proof for 1 hour.
2. Tear the starter dough into small pieces. Mix with all the main dough ingredients (except butter) until a dough is formed. Add in butter and continue to knead until the dough is elastic and can be stretch into a thin membrane without tearing.
3. Divide the dough into 12 equal portions (about 40g each). Roll them round and rest for 10 minutes.
4. Roll the dough into a long strip and roll up swiss-roll style. Rest for 10 minutes. (See photos 1-3 above)
5. Roll the dough into a long strip and roll up swiss-roll style again. (See photos 4-6 above)
6. Place them on a baking tray and proof for 50 minutes.
7. Brush the bread with egg.
8. Bake in preheated oven at 175 deg C for 15 minutes.
For red yeast and cranberry version: Add 1/2 tsp red yeast powder to the starter dough and 50g dried cranberry to the main dough.
For chocolate version: Replace 10g of bread flour with 10g of cocoa powder. Add extra chocolate chips during step 5.
Recipes adapted from: Siew Hwei's Kitchen