橄榄形酥香面包 (Olive Shaped Custard Bun)

把面包做好，是安迪2014年的计划之一，

今天找来《孟老师的100道面包》，

然后归零心态，老老实实的从最简单的直接发酵法开始，

做了这简单好吃的橄榄形酥香面包。

One of my new year resolutions is to bake great buns. 
So, here I am with this Olive Shaped Bun recipe, a simple recipe to start anew my bun baking efforts。

可能是一时的疏忽，在称液体材料过多了，

面团差点过湿而无法操作，快快摇个电话找救星，

结果有惊无险，面包成功被救，谢谢你，一位友善好助的博友。

再一次印证了，博界是无私的分享天地。

I was a little careless and added a little too much liquid. The dough was nearly a disaster, 
thanks to advice from a fellow blogger, I managed to save it. 

橄榄形酥香面包 (Olive Shape Bun)
食谱摘自孟老师的100道面包（42页）


材料 ：A：高筋面粉200克  Bread Flour 200g
     低筋面粉20克  Cake Flour 20g
     细砂糖30克  Sugar 30g 
     盐1/4 茶匙  Salt 1/4tsp
     即溶酵母粉3克  Easy-bake yeast3g
     全蛋15克 Egg 15g
     水120克  Water 120g  
     奶酪粉5克  Cheese Powder 5g
  
B：无盐奶油20克 Unsalted Butter 20g

油酥面糊：
无盐奶油 40克 Unsalted Butter 40g   
糖粉 25克 Icing Sugar 25g   
低筋面粉 25克 Cake Flour 25g

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60分钟。
4。  面团分割成8等份，滚圆后盖上保鲜膜，松弛约10 分钟.
5。  面团整形成长约15 公分的橄榄形，盖上保鲜膜进行最后发酵约30 分钟。
6。 油酥面糊： 无盐奶油在室温下软化，加入糖粉用橡皮刮倒拌合均匀，再搅打成松发状，筛入低分用橡皮刮刀拌成面糊状。
7。  面团刷上均匀的蛋液，再将奶酥面糊挤在面团表面。
8。  放入已预热的烤箱中，以上火190°C,下火160°C 烘烤约18分钟。 

 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 an hour.
4. Cut dough equally into 8 balls, then allow to proof for another 10 minutes.
5. Shape doughs into olive shapes about 15 cm in length, then go for third proofing for another 30 minutes.
6. To make custard, use unsalted butter melted at room temperature. Mix with icing sugar using a spatula, until incorporated then add in the cake flour and stir until well combine.
7. Brush egg wash onto the dough, then pipe the custard onto it in a criss-cross pattern.
8. Bake in a preheated oven for 18 minutes, with upper heat at 190°C and lower heat at 160°C.

这是一款做法简单，面包体却又松软湿润。

This Olive Shaped Bun is  easy to make 

and the texture is very soft, fluffy & moist.

 

@@@@@@ Enjoy @@@@@@