乳酪粗糖排包 ~ 中种法 (Cheesy Crusted Rolls ~ Sponge- dough Method)

 上个星期，给家人做了乳酪粗糖面包。

获得他们的青睐，要求再来一回。

当时选用直接法， 有感面包体松软不足。

所以今天再做，奔着松软的面包而定，

选用隔夜中种法。

果然这配方，没有叫人失望。

松软细致的面包体，

加上香脆的乳酪粗糖表皮，

父女俩很赏脸，一个早餐就解决了整2/3个量。

还边吃边赞不绝口，

这无疑亮丽了安迪的心情。

瞧！这般的蓬松，拉丝。。。。。。。

迷人哦！！！

乳酪粗糖排包 ~ 中种法


隔夜中种面团:
215g 高筋面粉
130g  鲜奶
2g  即溶酵母

~ 将所有材料搅拌成团，藏于冰箱隔一夜。

主面团:
90g 高筋粉
12g 鲜奶
30g 鸡蛋
7g 即溶酵母
5g 盐
50g 糖
12g 奶粉
45g 奶油

表面材料 ： 
芝达乳酪，刨丝– 适量
粗糖 – 适量


1。将所有材料（除了奶油）放入面包搅拌机，搅拌成团。 加入奶油继续搅拌成光滑有延展性的面团。 盖上湿布，进行第一次发酵约40分钟或成双倍大。
2。 将面团排气，分割成8等份。滚圆，盖上湿布，休面15分钟。
3。 将休眠后的面团擀成椭圆形，卷成长条形。
4。 将长条面团放进进烤盘，盖上湿布进行最后发酵约30分钟或呈双倍大。
5。 面团表面涂上蛋液，撒上芝达乳酪丝，粗糖。
6。 最后送入预热烤箱160°C，烘烤约20分钟。再调高至170°C继续烤约10分钟或呈金黄色。


Cheesy Crusted Rolls ~ Sponge- dough Method

Overnight Sponge Dough: Mix well into a dough and leave overnight in the fridge.
215g bread flour
130g fresh milk
2g dried yeast

Bread Dough:
90g bread flour
12g fresh milk
30g egg
7g dried yeast
5g salt
50g sugar
12g milk powder
45g butter (I substitute with cooking oil)

Topping： 
Some grated cheddar cheese
Some coarse sugar
 

Method :
1. Knead all the ingredients including the overnight sponge dough (except the butter) into a smooth dough. Then add in the butter. Knead until the dough becomes smooth and elastic. Cover the dough with a damp cloth and proof it for about 40 minutes or until it has doubled in size.
2. Knock out the air in the dough and divide into 8 equal portions. Shape them into round balls. Cover them with a damp cloth and rest for 15 minutes.
3. Roll out each dough into long rolls.
4. Arrange the rolls into a baking tray, cover with a damp cloth and proof for about 30 minutes or until doubled in size.
5. Brush a layer of eggwash onto the surface of the rolls, then grate some cheddar cheese and scatter some coarse sugar on top.
6. Bake in a preheated oven at 160°C for about 20 minutes. Raise the temperature to 170°C and bake for another 10 minutes or until golden yellow.

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