猪肉餐包 Pork bun ^_^

在网上搜寻了Kathrine Kwa老师的烧包食谱，以及Vinnie Fong老师的Kopitiam Sweet Bun食谱。昨天晚上弄了隔夜中种，今早就赶紧来做面包吧。 ^_^
I get the bun recipe from Vinnie Fong and the filling recipe from Kathrine Kwa. The recipe make a nice bun ^_^

内陷：
猪肉碎 200g（切碎）、大葱1粒（切碎）、青豆30g

调味料：盐1荼匙、白糖2汤匙、蚝油1汤匙、生抽1茶匙、老抽1荼匙、麻油1茶匙、五香粉少许

芡汁：粟米粉半汤匙加1汤匙水

做法：热3汤匙油，炒香大葱，加入肉碎炒一会，再加入调味料炒至稍干。加入青豆及打芡，取出待冷。

Pork filling:

200g minced pork, 1 pcs onion, 30g green pea

Seasoning：

1 tsp salt, 2 tbsp sugar, 1 tbsp oyster sauce, 2 tsp soy sauce, 1 tsp sesame oil, little bit five spice powder.

Gravy: 

1/2 tbsp corn flour mix with 1 tbsp water

 

Method:

Heat 3 tbsp oil and fried onion. Add in minced pork and fried a while. Add in seasoning and cook till a little bit dry. Add in green pea and gravy. Set aside to cool.

海绵：
高筋面粉 214g
冷水 128g
酵母 2g

面团：
高筋面粉 92g
牛奶 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油 45g

做法：
1.海绵: 将材料拌匀，用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时（隔夜就可以）。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近透明状。
4. 面团置放一旁（10分钟），分开割60g滚圆，包上陷料然后放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
5. 放入预热烤箱以160度烘烤12分钟即可。

Ingredients (for 10pcs)

Sponge：
Bread Flour 214g
Cold Water 128g
Instant Yeast 2g

Dough：
Bread Flour 92g
Milk 12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g

Method：
1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. Divide into 60g each. Wrap the filling inside. Then put on baking tray.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.

杂豆蟹柳面包 Mixed vegetable with filament stick bun

材料 Ingredients：
A)
高筋面粉 250g high protein flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water

B)
牛油 20g butter


做法 Methods：

1） 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2） 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3） 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4） 用刮刀把面团取出。Use a scrapper to take out the dough.

5） 把面团分割成60克一个，滚圆静置10分钟。Divide the dough into 60g each. Round it and let it rest for 10 minutes.

6） 把面团擀扁然后卷起成椭圆形。用刮刀直切并做出心形。Roll the dough with a rolling pin then roll it to become an oval. Use a scrapper and cut from the middle and make a heart shape.

7） 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.

8） 在面团表面涂上蛋液，挤些美乃滋再放上杂豆及蟹柳。最后撒上mozzarella芝士。预热烤箱至180度，烤12-15分钟至表面金黄。Egg wash the bread surface. Squeeze some mayonnaise then put frozen mixed vegetables and filament stick on it. Lastly put some mozzarella cheese. Preheat oven to 180 degree, bake it for 12-15 minutes.

全麦芝士香肠面包 Wholegrain cheesy sausage bun

材料 Ingredients：
A)
高筋面粉 220g high protein flour

全麦面粉 30g wholegrain flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water


B)
牛油 20g butter


做法 Methods：

1） 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2） 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3） 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4） 用刮刀把面团取出。Use a scrapper to take out the dough.

5） 把面团分割成60克一个，滚圆静置10分钟。Divide the dough into 60g each. Round it and let it rest for 10 minutes.

6） 把面团擀扁然后放上芝士片和香肠并卷起成椭圆形。Roll the dough with a rolling pin then put cheddar cheese and sausage on it. After that roll it to become an oval.

7） 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.

8） 在面团表面涂上蛋液。预热烤箱至180度，烤12-15分钟至表面金黄。Egg wash the bread surface. Preheat oven to 180 degree, bake it for 12-15 minutes.

北海道面包 Hokkaido milk loaf

材料 Ingredients：
A)
高筋面粉 250g high protein flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water
班兰香精 几滴 few drops pandan essence

B)
牛油 20g butter

做法 Methods：

1） 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2） 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3） 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4） 用刮刀把面团取出。Use a scrapper to take out the dough.

5） 把面团擀扁并卷起成椭圆形。重复两次。Roll the dough with a rolling pin then roll it to become an oval. Repeat 2 times

6）把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.

7） 预热烤箱，170度烘30-40分钟。Preheat oven, bake at 170 degree for 30-40 minutes.

墨西哥面包 Mexico Bun

用汤种面包团做了几个墨西哥面包。虽然卖相不好，可是很好吃。I use water roux bread dough and make few Mexico bun. It doesn't look nice but taste good.

食谱是做两个吐司，可是我用其中一份来做墨西哥面包。每一个墨西哥面包的粉团大约是50g。 Recipe is to make 2 bread loaf, but i use half of it to make Mexico Bun. Each dough for mexico bun is about 50g.

湯種吐司Water roux bread loaf

材料Ingredients：12兩x2 (圓頂吐司&雙峰吐司) can make 2 bread loaf (20 x 10 x 10cm)

湯種water roux:
高筋粉33g high protein flour
水163g water
*冷水攪散麵粉,小火煮至糊化65c,保鮮膜貼著湯種放涼

  lend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk. As soon as 

  the mixture thickens, and swirl lines appear, remove from heat and allow to cool. put in a bowl and cover it  

  with a sling wrap cover on water roux.
-----------------------
主麵糰 bread dough:
高筋粉567g high protein flour
奶粉20g milk powder
細糖70g castor sugar
鹽10g butter
全蛋50g egg
水147g water
即溶酵母6~9g instant yeast
無鹽奶油70g unsalted butter

做法Methods：

1. 准备一个大碗，把汤种，高筋面粉，细砂糖，盐，即溶酵母和水倒进去，用橡皮刮刀拌匀。Prepare a big bowl, pour in water roux, high protein flour, castor sugar, salt, instant yeast and water. Use a scrapper to mix it.
2. 把面团移到工作台，用手揉面至有延展性。Move the dough to table. Knead it with hand to form rough dough.
3. 加入牛油一直搓揉至光滑及能够拉出薄膜。 After that, add in butter and knead to form elastic dough.
4. 放在碗里进行基本发酵至双倍大。Round it and put in a bowl for fermentation. Proof until double size.
5. 用刮刀把面团取出。Use a scrapper to take out the dough.
6. 把面团分割成2小1大，滚圆静置10分钟。Divide the dough into 2 small 1 big. Round it and let it rest for 10 minutes.
7. 把面团擀扁并卷起成椭圆形。重复两次。Roll the dough with a rolling pin then roll it to become an oval. Repeat 2 times
8. 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.
9. 预热烤箱至180度，烤12-15分钟至表面金黄。Preheat oven to 180 degree, bake it for 12-15 minutes.

咖啡面糊 Coffee Topping:：
软化牛油75g Butter (soften)
幼糖 60g Sugar
鸡蛋 2 eggs
普通面粉 75g Plain Flour
* 1大匙咖啡粉用1大匙温水拌匀 1 tbsp Instant Coffee Powder dissolve in 1tbsp warm water
* 咖啡精 1/2 tsp Coffee Paste

做法 Methods：

1. 用打蛋器把牛油和糖拌匀至糖溶解。Hand whisk sugar and soften butter until sugar dissolved.

2. 加入鸡蛋然后拌匀。Add eggs and continued whisk till well-mixed.

3. 加入面粉，咖啡和咖啡精拌匀。 Add in plain flour, coffee mixture and coffee paste then stir well.

4. 把面糊倒入挤花袋。把面糊挤在发酵完成的面包上。 Pour batter into piping bag. Pipe swirl on top of the bun.

65 °C汤种吐司 65 °C water roux bread

前几次都用直接发来做面包，这次心血来潮用了65 °C汤种来做吐司。
食谱是参考里烘焙教室部落格的65度c湯種吐司 (附配方)。

Last few times use direct method to make bread loaf. Today i use Water Roux method to ake this loaf.

湯種吐司Water roux bread loaf

材料Ingredients：12兩x2 (圓頂吐司&雙峰吐司) can make 2 bread loaf (20 x 10 x 10cm)

湯種water roux:
高筋粉33g high protein flour
水163g water
*冷水攪散麵粉,小火煮至糊化65c,保鮮膜貼著湯種放涼

  lend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk. As soon as  

  the mixture thickens, and swirl lines appear, remove from heat and allow to cool. put in a bowl and cover it   

  with a sling wrap cover on water roux.
-----------------------
主麵糰 bread dough:
高筋粉567g high protein flour
奶粉20g milk powder
細糖70g castor sugar
鹽10g butter
全蛋50g egg
水147g water
即溶酵母6~9g instant yeast
無鹽奶油70g unsalted butter

做法Methods：

1. 准备一个大碗，把汤种，高筋面粉，细砂糖，盐，即溶酵母和水倒进去，用橡皮刮刀拌匀。Prepare a big bowl, pour in water roux, high protein flour, castor sugar, salt, instant yeast and water. Use a scrapper to mix it.
2. 把面团移到工作台，用手揉面至有延展性。Move the dough to table. Knead it with hand to form rough dough.
3. 加入牛油一直搓揉至光滑及能够拉出薄膜。 After that, add in butter and knead to form elastic dough.
4. 放在碗里进行基本发酵至双倍大。Round it and put in a bowl for fermentation. Proof until double size.
5. 用刮刀把面团取出。Use a scrapper to take out the dough.
6. 把面团分割成2小1大，滚圆静置10分钟。Divide the dough into 2 small 1 big. Round it and let it rest for 10 minutes.
7. 把面团擀扁并卷起成椭圆形。重复两次。Roll the dough with a rolling pin then roll it to become an oval. Repeat 2 times
8. 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.
9. 预热烤箱至180度，烤35-40分钟至表面金黄。Preheat oven to 180 degree, bake it for 35-40 minutes.

鸡肉火腿三文治 Chicken Salami Sandwich ^^

材料 Ingredients ：（大约做10个 Roughly can make 10）
高筋面粉High protein flour： 400g
细砂糖Castor sugar： 60g
盐Salt： 1/2 tsp
即溶酵母Instant yeast： 6g （1tsp + 1/2tsp）
水Water： 250g
牛油Butter： 30g

做法Methods：
1. 准备一个大碗，把高筋面粉，细砂糖，盐，即溶酵母和水倒进去，用橡皮刮刀拌匀。Prepare a big bowl, pour in high protein flour, castor sugar, salt, instant yeast and water. Use a scrapper to mix it.
2. 把面团移到工作台，用手揉面至有延展性。Move the dough to table. Knead it with hand to form rough dough.
3. 加入牛油一直搓揉至光滑及能够拉出薄膜。 After that, add in butter and knead to form elastic dough.
4. 放在碗里进行基本发酵至双倍大。Round it and put in a bowl for fermentation. Proof until double size.
5. 用刮刀把面团取出。Use a scrapper to take out the dough.
6. 把面团分割成80克一个，滚圆静置10分钟。Divide the dough into 80g each. Round it and let it rest for 10 minutes.
7. 把面团擀扁并卷起成椭圆形。Roll the dough with a rolling pin then roll it to become an oval.
8. 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.
9. 在面团表面涂上蛋液。预热烤箱至180度，烤12-15分钟至表面金黄。Egg wash the bread surface. Preheat oven to 180 degree, bake it for 12-15 minutes.


配料Filling：
鸡肉火腿 Chicken salami
芝士片 Cheddar Cheese
美乃滋 Mayonnaise
番茄酱 Ketchup
番茄 Tomato

Methods:
1. 鸡肉火腿烫熟。 Boil the chicken salami.
2. 番茄切薄片。Slice the tomato.
3. 把面包切开，涂上美乃滋，放入鸡肉火腿，番茄和芝士片。挤上番茄酱就可以了。Cut the bread then spread mayonnaise on it. Put in chicken salami, sliced tomato and cheddar cheese. At last squeeze some ketchup on it.

Bread cake 面包蛋糕

今天想要弄点不一样的面包，我就用了免揉面包和戚风蛋糕的食谱来做。

我把面包体改成巧克力面包。我用巧克力鲜奶代替水，还加入了1 tbsp的可可粉.

做出来的面包蛋糕不美，因为蛋糕太少了（只做了两粒鸡蛋的分量）。希望下次会改进。^^

Today I think to make some bread. But I want to add some cake on it. I use No knead bread recipe and

chiffon recipe to make it. I change the bread into cocoa flavor. I replace water with chocolate milk and add

in 1 tbsp of cocoa powder. The bread cake i make doesn't look nice because the cake is too little(just 2

eggs portion). Hope that i'll improve next time. ^^

无糖金瓜面包 Sugar-free pumpkin bread

为了减少吃糖，我找了这个无糖金瓜面包食谱。做好的面包还是一样的软，只是不会带有甜味。总的来说，面包还是好吃的哦！^^
In order to reduce the usage of sugar, I found this Sugar-free Pumpkin bread recipe. The bread is soft and nice, but just not tastesweet. Overall, the bread is delicious! ^^



材料 Ingredients:
高筋面粉 250g High protein flour
鸡蛋 1 nos egg
奶粉 20g milk powder
蒸熟并压烂的金瓜 120g smashed Pumpkin (steam it then smashed it)
油/牛油 30g oil / butter
即溶酵母 4g instant yeast
盐 2g salt
水 1/2 cup water (depends to the dough)

(保留少许的蛋液来刷表面 Left some egg to brush the surface)

蒸好的金瓜含有水分，所以加入面团里的水分不能太多。
Steamed pumpkin(it contains water). that why the water which pour in dough must be less)

做法 Methods:

1. 准备一个大碗，把高筋面粉，金瓜泥，奶粉，盐，即溶酵母和水（不要一次倒完）倒进去，用橡皮刮刀拌匀。Prepare a big bowl, Pour in high protein flour, smashed pumpkin, milk powder, salt, instant yeast and water(don't pour in all water in 1 time). Mix it with a scrapper. 
2. 把面团移到工作台，用手揉面至有延展性。Move the dough to table. Knead it with hand to form rough dough. 
3. 加入牛油一直搓揉至光滑及能够拉出薄膜。 After that, add in butter and knead to form elastic dough. 
4. 放在碗里进行基本发酵至双倍大。Round it and put in a bowl for fermentation. Proof until double size. 
5. 用刮刀把面团取出。静置15分钟。Use a scrapper to take out the dough. Let it rest for 10 minutes. 
6. 用擀面棍擀平后卷起，放在土司模里进行第二次发酵。Roll in with a rolling pin. Then roll it up and put in a loaf tin. Let it proof for second time. 
7. 发酵好后，刷上蛋液。After it proof, brush the surface with egg. 
8. 预热烤箱，170度，烤30分钟或至表面金黄即可。 Preheat oven at 170 degree. Bake for 30 minutes or until it turn brown. 

免揉面包 No knead bread

明天又要做工咯，所以决定今天做个面包，以便明天有早餐。^^
之前在Facebook的Step Baking Land看到了Eva Sia Ah Chin分享的免揉面包食谱。
揉面团会揉得很累，那么就试一试免揉面包把。
Tomorrow is working day. So i decided to make a bread today. Last few days i saw Eva Sia Ah Chin share a recipe in Step Baking Land. It is No knead bread. I don't have a bread machine. When every time i want to make bread, i just can knead the dough by hand. It make me feel tired. After get know about this recipe, i would like to try on it.

免揉面包No knead bread

材料Ingredients： A

1）水210-220g water

2）细砂糖 20g（我放10g）castor sugar

3）即溶酵母粉3g Instant Yeast

4）鹽半茶匙 salt

5）蜂蜜80g honey

6）全蛋2粒（约110g）Eggs

7） 无鹽奶油50g （我放牛油）unsalted butter / butter

材料Ingredients：B
8）高筋面粉500g high protein flour

做法Steps：
1 到 6 攪伴后加（8）用橡皮刮刀用力拌匀至无颗粒即可加入（7），
再次攪伴均匀后的面糰，蓋上保鲜膜，放入冷藏室发酵约12到14小时。
整形后，再发酵30-45分钟。我是用140度预热10分钟，烤10-15分钟。
Mix ingredients 1-6. Mix well with a scrapper. 

After it mix well, put in high protein flour and mix well.

After that add in butter and mix well.

Wrap the container with plastic wrap and put in room temperature for fermentation. It needs 2 hours. (you can also keep it in refrigerator for 12 to 14 hours fermentation)

After fermentation, take the dough out and make any shape you want. 

Put it on baking tray. Leave it for second time fermentation. It needs 30-45minutes.

Preheat oven at 140 degree then bake it for 10-15minutes.

温馨提醒Tips：
你可放在温室发酵，时间太约2小时以上就可制作。如放在冷藏室水的量就放少一点。
我𠆤人觉得温室比较容易制作。

You can let the dough fermentation in room temperature. It needs 2 hours. After 2 hours, you can make it into shape that you want. If put it refrigerator for fermentation, then the water to use must be less a bit.

I feel that fermentation in room temperature is easy tio make into shape.

蟹柳杂豆面包^^

连续两天都在写着之前的作品。今天放工回来又做了面包。现在才有时间写上最新的作品。
面包体是根据孟老师的西點go烘-芋泥辮子麵包。

陷料：

蟹柳：3条 （切小）

萝卜丁：一些

玉蜀黍：一些

美乃滋

*把蟹柳，萝卜丁和玉蜀黍放在小碗，加入美乃滋拌匀备用
芝士：两片（切条状）

材料：（大约做7个）
高筋面粉： 200g
细砂糖： 30g
盐： 1/4 tsp
即溶酵母： 3g （1/2tsp + 1/4tsp）
水： 125g
牛油： 15g

做法：
1. 准备一个大碗，把高筋面粉，细砂糖，盐，即溶酵母和水倒进去，用橡皮刮刀拌匀。
2. 把面团移到工作台，用手揉面至有延展性。
3. 加入牛油一直搓揉至光滑及能够拉出薄膜。
4. 放在碗里进行基本发酵至双倍大。
5. 用刮刀把面团取出。分成小团静置15分钟。
6. 根据自己所需要的面包来做造型并放上陷料和芝士。做好造型后进行第二次发酵。
7. 发酵好后，刷上蛋液。
8. 预热烤箱，170度，烤20分钟或至表面金黄即可。

芝士面包

我又做面包了。这次用的是Lee Wan Theng的食谱。

食谱来源：烫出面包香（Alex Goh）
材料：
A 高粉 100g，滚水 70g（搅拌成团，盖上，冷却放进冰箱冷藏最少12小时）

B
高粉 300g
面粉 100g
糖 80g
盐 6g
奶粉 20g
instant yeast 9g
C 冷水 175g， 冷蛋60g

D 牛油 60g

做法：
1）B+C+A拌均，加入D拌成光滑有弹性。
2）发酵40分钟。
3）分割面团，揉圆，松弛10分钟，即可做造型，再发酵50分钟，即可烘烤！

我在面包表面撒上芝士和白糖。我喜欢咬下去有白糖的“咔咔”声。

面包寿司卷

每天都在学校外面买东西吃，炒米粉吃多了，觉得有些腻。看看家里有面包，也确定了冰箱里面有适合的食材后，我就开始动手了。

材料：
香肠：2条
蟹柳：4条
面包：4片
萝卜：少许 （刨丝）
芝士片：1片
美乃滋：少许
紫菜： 2片
做法：
1. 香肠和蟹柳解冻后，和萝卜一起放到滚水里煮熟。
2. 捞起后，把香肠和蟹柳打直切半。
3. 在寿司竹帘上铺上一层纸带。
4. 面包用擀面棍擀扁。
5. 把紫菜和面包放在竹帘上，面包涂上美乃滋。
6. 排上香肠，蟹柳和萝卜丝。
7. 卷起来，压紧。切成四段就可以了。
8. 芝士片用模型压出喜欢的图案，随意摆在面包寿司上即可。

辫子面包

这次还是用了平平凡凡，简简单单的面包体。只是没有放陷料在里面了。我并没有做过辫子面包。所以要整形时，我妈就来帮我弄。进烘炉前，我在面包表面涂了鸡蛋和撒上糖。

火腿面包

家里没有面包机，也没有可以打面团的搅拌机，我只好用手揉面团。其实蛮累人的，可是想到自己既然要做，那就做吧！买了火腿回来就上网找食谱。我用了平平凡凡，简简单单的火腿芝士餐包食谱。做出来的面包味道不错。造型是随便弄的。虽然不美，可是我们还是把它吃完了。