班兰微波面包(Pandan Micro-wavy Bun)

 前天做了微波面包，大获安家二宝的青睐，所以安迪再次开炉。

这回加了些班兰汁，不止添加香气，

在外貌上也耳目一新。

 My family really liked the Micro-wavy Bun I made a few days ago, so I thought I'd make it again. And just to be creative, I added some pandan juice for more aromatic buns and a fresh look.

面包体保持一贯的松软，

另外添加微微的班兰香气，

让这面包有加分哦！

The bun maintained its soft texture while the pandan aroma was really an added bonus.

班兰微波面包

（中种面团）：高粉201克，酵母5克，奶粉16克，全蛋50克，牛奶53克,浓缩班兰汁20克，1滴班兰香精（随意）

（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

经过50分钟最后发酵，等着进烤箱的面包。

Breads are ready to bake after 50 minutes final proofing.

Pandan Micro-wavy Bun
Prefremented Dough :
201gm bread flour
50 gm egg
1t instant yeast
16 gm milk powder
53gm fresh milk
20g pandan juice
1 drop pandan paste (optional)

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.

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