微波面包 （Micro-wavy Bun）

微波面包 -  又一款老早就很红的面包。

继昨天的大理石鸡蛋糕后，安迪再翻“待做清单”，

选了这名为微波面包，但却不用微波炉烘的面包。

The Micro-wavy Bun --- another bun that was also famous some time ago. Having done the Marble Egg Cake yesterday, I checked my to-do list and decided to do this unusually named bun. Despite being named the "Micro-wavy Bun", the making of this bun does not involve the microwave!

这微波面包，用的是中种法，

面包体自然松软，就算隔天，还保持松软十足，

难怪获得大家历久的青睐。
This is a bread made using the sponge-dough method. The bread maintains its wonderfully soft texture even after a whole day, so no wonder it was so well-loved!

微波面包  食谱翻译自 Wendy's Small Small world）

中种面团： 高粉201克，酵母5克，奶粉16克，全蛋50克，牛奶73克

主面团：高粉67克，黄糖54克，盐4克，牛奶27克，奶油43克（后下）

*中种材料一起搅拌均匀，盖保鲜膜发酵1小时

*将中种面团撕成小块，与主面团材料搅拌均匀

*分割每个40克，搓圆，室温发酵10分钟

*杆成长条形卷起，室温休面10分钟

*杆卷第2次，排在烤盘上

*发酵50分钟，刷蛋液，放入预热烤箱，180c，烘15分钟

Recipe adapted from : Wendy's Small Small world
(with minor changes)
Prefremented Dough :
201gm bread flour
50 gm egg
1t instant yeast
16 gm milk powder
73gm fresh milk

Roughly mix all the above , set aside to rest & proof for an hour, covered.

Main dough :-
67 gm Bread Flour
54 gm brown sugar
3/4t salt
27gm fresh milk
43gm butter

*After an hour, tear the prefremented dough into small pieces. Mix in all the above main dough ingredients except butter. Knead well to form a rough dough, then add in butter.
*Knead till you get a smooth shinny dough , no need to reach membrane stage
*Then divide the dough into 40 gm each. Shaped round & rest for 10mins.
*Then roll flat into a rectangle shape & roll up like a swiss roll，rest for 10 minutes.
*Roll flat again & roll up like swiss roll , arranged in the baking pan. Proofed for an hour or till double.
*Brush with egg wash & bake at 180C for 15 mins.

I am submitting this post to the eventLittle Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

@@@@@ Enjoy ! @@@@@