鲜奶油辫子面包（Braid Cream Bun）

前天做的橄榄形酥香面包 ，获得娜娜的青睐，

所以再接再厉，再试孟老师的“鲜奶油面包”。
 NaNak really liked the Olive Shaped Bun I made two days ago, so I decided to try making another bun. I got this Cream Bun recipe from the same book as the Olive Shaped Bun.

因为鲜奶油的关系，这面包在烘焙时，就已经香气飘满屋。

出炉时，带浓郁的奶香兼松软的面包体，让人先吃为快。
Due to the whipping cream, the bun's wonderful aroma filled the house as it was baking. The end result was a soft bun with a delicious milky taste.

当然表层的酥松粒，更让它锦上添花，直叫人赞不绝口。！！

 The buttery crumbs really complimented the taste and texture of the bun. Yum!

鲜奶油面包 (Cream Bun)
食谱摘自孟老师的100道面包（第43页）
可做2个面包(yield 2pcs)

材料 ： 
A：高筋面粉200克  Bread Flour 200g
     细砂糖30克  Sugar 30g 
     盐1/4 茶匙  Salt 1/4tsp
     即溶酵母粉3克  Easy-bake yeast 3g
     蛋黄1个 Egg yolk 1
     动物性鲜奶油100克  Whipping cream 100g  
     鲜奶40克  Fresh milk 40g
  
B：无盐奶油20克 Unsalted Butter 20g


酥松粒(装饰)：Butter crumb(Topping):
 无盐奶油 40克 Unsalted Butter 40g   
糖粉 30克 Icing Sugar 30g   
低筋面粉 50克 Cake Flour 50g
奶粉5克  Milk powder 5g

做法： 
1。  材料A 全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。
2。  加入无盐奶油用慢速搅入，再用中速搅成可拉出稍透明薄膜的面团。
3。  面团放入容器内并盖上保鲜膜，进行基本发酵约80分钟。
4。  面团分割成6等份，滚圆后盖上保鲜膜，松弛约15分钟.
5。  面团整形成长约28 公分的长条形，再编程辫子状，盖上保鲜膜进行最后发酵约30 分钟。
6。  酥松粒：溶化无盐奶油，糖粉，低筋面粉及奶粉混合均匀，用手轻轻搓成均匀的细小颗粒。
7。  面团表面刷上均匀的蛋液，再撒上均匀的酥松粒。  放入已预热的烤箱中，以上火190°C,下火160°C 烘烤约20分钟。 

 

酥松粒Butter crumbs

 Method :
1. Mix ingredients A into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
2. Add in the unsalted butter, then knead it using medium speed until it forms dough that can be stretched into a thin, translucent membrane.
3. Proof the dough for nearly 80 minutes.
4. Cut dough equally into 6 balls, then allow to proof for another 15 minutes.
5. Shape the dough into long rods about 28 cm in length,then plait them. Finally go for third proofing for another 30 minutes.
6. To make Butter crumb: Mix icing sugar, cake flour and milk powder. Add in butter, rub with hand to form butter crumbs.
7. Brush egg wash onto the bread, then sprinkle the butter crumbs on it. Bake in a preheated oven for 20 minutes, with upper heat at 190°C and lower heat at 160°C.

这回的面包稍微过火，所以表面有点焦褐色，

但是因此而把酥松粒烤得又香又酥，好好吃捏!
I over-baked the bread a little so it appears rather burnt, but the well-cooked butter crumbs taste really good!

虽然表皮略焦，可是面包体却保持松软，

既是外酥内软的极品！有机会肯定会再做。
Even though the surface of the bread is a little burnt, it still had a soft texture that went well with the crumbly butter crumbs. I won't mind making it again!

@@@@@  Enjoy ! @@@@@