乳酪花环面包 (Wreath Cheese Bun)

又是面包？

不要笑我，我在努力当中，

今天玩整形面包，来个可爱的花环。

Buns again? 
Haha, don't judge me, 
I'm just being "hardworking" at trying out different bread recipes. This time, I decided to try out this wreath shaped bun.

 从橄榄形，辫子到今天的花环，

一天一款，还满好玩的，

主要是安迪暂时不想买模具，只好选空手整形的面包来玩。

First olive, next plait, and now wreath shaped.
 It's actually quite fun! 
Since I didn't want to have to buy any extra molds yet, 
I ended up choosing breads that can be shaped by hand.

乳酪花环面包 (Wreath Cheese  Bun)
食谱摘自孟老师的100道面包（第56页）
可做2个面包(yield 2pcs)

材料：  Ingredients :
A 高粉220克  Bread flour 220g
    细砂糖35克  Sugar 35g
    盐1/4茶匙  Salt 1/4 tsp
    即溶酵母粉3克  Easy-bake yeast 3g
    水125克  Water 125g

B 无盐黄油15克。Unsalted Butter 15g

C 奶酪馅： Cheese filling:
    奶油奶酪150克  Cream cheese 150g
    细砂糖20克   sugar 20g
    柠檬汁1/4茶匙  lemon juice 1/4 tsp
    饼干屑10克  biscuit crumbs 10g

  我用了Oreo巧克力饼干屑，导致奶酪馅有点黑。

The cheese filling looks dark because I used Oreo biscuit crumbs.

D  表面装饰：杏仁片少许
      surface decoration : some almond flakes

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。  乳酪馅：奶油奶酪室温软化后，分别加入细砂糖、柠檬汁及饼干屑搅拌均匀成光滑的糊状。
5。 面团分割成2等份，滚圆后盖上保鲜膜，松弛约15分钟.
6。  面团擀成直径约15公分的圆饼形，裹入1/2分量的乳酪馅，松弛5分钟后，再擀成直径约18公分的圆饼，放入烤盘上。
7。 面团边剪出12个刀口，整出花环形后盖上保鲜膜，进行最后发酵约30分钟。
8。 面团表面刷上均匀的蛋液，再撒上适量的杏仁片。
9。 放入已预热的烤箱中，以上火190°C,下火160°C 烘烤约20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 about 80 minutes.
4.Cheese filling :  Soften the cream cheese at room temperature. Add sugar, lemon juice and biscuit crumbs, beat until smooth and  well combined.
5. Divide dough into 2 equal balls, then allow to proof for another 15 minutes.
6. Flatten the dough into a round shape with diameter 15cm. Wrap 1/2 of the cheese filling with the dough and shape into ball. Rest it for 5 minutes. Then flatten the dough into a round shape again, this time with a diameter of 18cm and place it on the baking tray.
7. Use a pair of scissors to make 12 cuts on the dough. Shape the dough into wreath shape, then cover with cling wrap. Finally go for third proofing for another 30 minutes.
8. Brush egg wash onto the bread, then sprinkle the almond flakes on it. 
9. Bake in a preheated oven for 20 minutes, with upper heat at 190°C and lower heat at 160°C.

************* Enjoy************