Saturday, 18 October 2014

南瓜乳酪面包(Pumpkin Cheese Bun)


 这是赶在娜娜进营之前,做出来的面包。
有营养丰富的南瓜,又有他喜爱的乳酪
更可以顺便再支持“小拇指 ”
呵。。。。。呵。。。。何乐而不为呢?
Managed to bake this bread before NaNak entered camp. Filled with the nutrients of the pumpkin and the deliciousness of her favorite cheese, while also eligible for "LTU" event, this bun is indeed one that pleases all!




这个虽是直接法的食谱,但是有南瓜泥的护航,
就算第二天,还是保有软软的面包体,
很适合出门在外的小吃。
 This may have been done using the straight-dough method, but thanks to the mashed pumpkin, the buns can maintain their moisture up to the next day. A bun suitable for a snack away from home.


当面包还在烤箱烘烤时,
浓郁的乳酪香气和芬芳的面包飘香。。。。。
早已弥漫整个厨房,因而一出炉,就全盘而空!
超好吃的!!! 
Even when it was in the oven, the delicious aroma of the buns wafted around the entire house, making everyone's mouth water. So, it wasn't surprising when, the moment it is removed from the oven, all the buns are gone in the blink of an eye! It's just that yummy!

南瓜乳酪面包
食谱参考孟老师的100道面包 (第52面)


材料:
A 高筋面粉200克 低筋面粉60克
    细砂糖35克  盐1/4茶匙
    即溶酵母4克 全蛋35克
    鲜奶35克  水35克
B  南瓜泥65克  无盐奶油20克
C  内馅:高熔点切达乳酪90克
D  装饰:皮萨起士丝50克,适量的罂粟子

做法:
1。材料(A)全部混合,先用慢速搅拌成团,再加入南瓜泥用中速搅至稍呈光滑状。
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。高熔点切达乳酪切成丁状备用。
5。面团分割成6等份,滚圆后直接包入内馅,放入烤盘盖上保鲜保鲜膜,进行最后发酵约30分钟。
6。面团表面上刷上均匀的蛋液,剪出十字刀口,再撒上适量的切达起士和罂粟子,继续发酵10分钟。
7。放入已预热的烤箱中,以190‘C 烤约20分钟。





Pumpkin Cheese Bun
Recipe adapted from :孟老师的100道面包 (Pg,52)

Ingredients :
A Bread flour200g  cake flour 60g
   caster sugar35g  salt1/4tsp
   instant yeast4g  egg35g
    milk35g  water35g
B  mashed pumpkin65g  unsalted butter20g
C  Filling:Cheddar chesse90克
D  Decoration:shredded cheese50g  some poppy seed

Method :

1.  Mix all ingredients (A) evenly, then knead into a dough using slow speed.  Add in  mashed pumpkin knead with medium speed until the dough is pliable.
2.  Add in the unsalted butter continuous to  knead with medium speed until the dough is pliable.
3. Place the dough in a container and cover it with a cling wrap. Leave to proof for 80 minutes.
4. Dice the cheddar cheese, set aside for later use.
5. Divide the dough equally into 6 portions. Roll them into balls. Flatten them into disc shape and wrap with diced cheddar cheese. Arrange them on a tray to rest for another 30 minutes.
6.  Brush the bun surface with egg-wash ,use scissor to cut a cross on it . Then scatter with some shredded cheese and poppy seed as decoration.Continue resting for 10 minutes.
 7. Bake in a preheated at 190°C for 20 minutes.




面包 捏口向上,经过烘烤,就会稍微打开,
成了如图所见的开口造型。
If you bake it with the sealed part facing up, it'll open up a little, allowing a peek into the cheesy inside of the bun.



面包捏口向下,经过烘烤,还是完整无缺;
呈现圆鼓鼓的造型。
If you bake it with the sealed part downwards, the bun remains round and cute.




This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN

4 comments:

  1. Aunty Young, very semangat with the pumpkin! Love these pumpkin buns, less cheese for me, TQ!

    ReplyDelete
  2. 娜娜好幸福哦!有一个好爱好爱你的妈妈。

    ReplyDelete
  3. 可见这面包是多么柔软的也。

    ReplyDelete
  4. 哎呀,我手脚那么慢,连渣都没得吃啊!!

    ReplyDelete

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