巧克力花生酱花团面包(Wreath Chocolate Peanut Butter Bun)

 某天在脸书看到有人分享这款花式面包，

心里就想着，来着的母亲节，就烘这面包应节一番。

I saw this lovely bun on Facebook one day.

It impressed me so much that I planned to bake it as a Mother's Day specialty.

食谱是安迪从之前乳酪花环面包哪儿参变过来。

因为只看到图片分享，所以就大约大约的加加减减，

总之就像朵花，又好吃就好了。

Since it was only picture sharing, I created my own recipe by adapting from my previous sharing of Wreath Cheese Bun.

为了支持这个月的小拇指- 奶香的主题，

我把水的部分都换成鲜奶，

结果这面包还奶香得很呢！

In conjunction with the current month's Little Thumbs up theme of Milk,

I substituted the water with milk,

The end result was a bun with a fantastic milky aroma!

巧克力花生酱花环面包(Wreath Chocolate Peanut Butter Bun)
可做1个直径21cm面包(yield 1 21 cm bread)  

 材料：  Ingredients :
A 高粉300克  Bread flour300g
    细砂糖30克  Sugar 30g
    盐1/4茶匙  Salt 1/4 tsp
    即溶酵母粉3克  Easy-bake yeast 3g
    牛奶150克  Water 150g
B 无盐黄油25克。Unsalted Butter 25g


C  内馅: 
    适量的巧克力酱+ 花生酱
     Filling :
     Some chocolate syrup + peanut butter


D  表面装饰：蛋液适量
      surface decoration : some eggs wash

做法：Method : 

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。
1. Mix ingredients A into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.

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。
 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。 面团放入容器内并盖上保鲜膜，进行基本发酵约60分钟，至面团膨胀至二倍大。
3. Proof the dough for about 60 minutes.

  4。 取出發酵完成的面团，以手轻压排出空气后，將面团分割成4等分后分別滾圆，盖上湿布休面15分钟。
4. Divide dough into 4 equal balls, then allow to proof for another 15 minutes.

 5。 將每一份面团擀开成直径約23cm，厚度約1cm的圆形。取一张在表面均勻涂抹巧克力花生醬，盖上另一张面皮，接著再抹上醬料，再盖上另一张面皮，如此作法再重复至完成4张面皮。
5. Flatten one of the dough into a round shape with diameter 23cm and thickness 1cm. Spread some filling on it. Place another flattened dough on it, spread the filling and repeat the steps until all the dough has been spread.

 6。 最后用一个直径約21cm的小盆或盤子，倒扣在面皮表面，用刮板或小刀將边沿切割下來，成为一个整齐的圆形。
6. Place a bowl with diameter 21cm on the center of the dough. Use the scrap board to cut it into a neat round shape .

 7。 在中央处倒扣一个小杯子，再用刮板先划出8道切口（中间处不割开）。再於每等分中间划出一道切口，一共有16道切口。
7. Place a small cup on the center of the dough, use the scrap board to cut it into 8 parts(the center remains uncut), then cut again in between to get a total of 16 parts

8。 最后2小段一组（共8组），每小段面团都往反方向，扭转二圈，再兩兩一組把底部捏合起來即可。
8. Pair up every two parts into a group(altogether 8 groups). Twist each part of a group twice, in opposite directions, then combine them at the base. (see picture for expected results)
 
9。 表面刷上一層蛋液，放入已預熱至170℃的烤箱內，烘烤約30 分鐘，至表面呈現金黃色即可。
9. Brush egg wash onto the bread. Bake in a preheated oven at 170°C for 30 minutes or until it turns golden.

其实我的妈妈和家婆早在三十年前，已相约在天国做朋友了。

虽然如此，但是妈妈留给我的回忆，

足于让我在这温馨的五月，缅怀她。

希望借此文，向天下有妈的孩子说：

“我羡慕你们的孝顺机会，当然也羡慕你们的幸福拥有！”

In fact, both my dearest Mum and mother-in-law had passed away 30 years ago. However, this meaningful month of May made me miss my mum even more. I would like to remind all of you to spend more time and pay more attention to your mum while you still have the chance. Indeed I envy you!

祝福天下所有的妈妈和孩子们，

母亲节快乐！

 Wishing all of you Happy Mother's Day!

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.