Aunty Young（安迪漾）: Pandan Kopitiam Milk Buns (香兰咖啡店面包）

昨天的原味咖啡店面包，

在安家既叫好又叫座，

15粒的面包，一天里面被消灭到无影无踪，

然后马上又下订单，

哦埋葛！！！

难得反应如此热烈，

好呗，再度开炉，这回换上香兰口味。

面包还在烤箱烤着时，阵阵的香兰香气，

漫飘整个厨房，让人迫不及待他们的出炉呢！

圆鼓鼓。。。。焦褐褐。。。。

香喷喷。。。。。

诱惑咯。。。。。

淡淡的香兰绿，软软的面包体，

依旧获得家人的青睐，

吃的人开心，烘的人也喜悦。

香兰咖啡店面包

共做16粒
食谱参考：这里

中种材料
214g 高筋面粉
2g 酵母
128g 全脂牛奶

主面团材料
92g 高筋面粉
12g 奶粉
3g 酵母
35g 鸡蛋
40g 细砂糖
3g 盐
12g 浓缩香兰汁
45g 牛油

做法：
1。中种：把所有材料混合搅拌均匀，置放室温发酵4个小时或放入冰箱冷藏发酵至少12小时。
2。将发酵好的中种面团，撕成小块，与全部主要面团材料(除了奶油)搅拌成团，然后加入无盐奶油，继续搅拌成顺滑的面团。

3。搅拌好的面团（重约600克）静置10分钟，将面团切割成15份，每份约40克，滚圆成咖啡店面包。

4。将做好的咖啡店面包，摆放在涂上一层油的烤盘。进行最后发酵约45分钟或发至双倍大。

5。最后放入预热烤箱200'C 烤约15- 18 分钟。

Pandan Kopitiam Milk Buns
Yields 16 pcs 37g buns
Recipe Adapted from : here

Sponge dough :
High protein flour 214 g
Instant yeast 2 g
Full cream milk 128 g

Main dough :
High protein flour 92 g
Milk powder 12 g
Instant Yeast 3 g
Egg 35 g
Caster sugar 4 g
Salt 3 g
Concentrate pandan juice 12 g
Butter 45 g

Method :

1. Sponge dough：Mix evenly all the sponge dough ingredients and rest at room temperature for 4 hours fermentation or keep in the fridge for at least 12 hours slow fermentation.

2. Tear the fermented sponge dough and mix with all Main dough ingredients (except butter) to knead it until to form a dough. Add in butter continue to knead until it become a shining and pliable dough.

3. Remove the dough from the bread maker, you may get a dough weigh about 600 g. divide the dough into 16 equal portion of about 37 g each. Roll them into round and small buns.

4. Arrange the Kopitiam buns on the greased tray. Let them rest for about 45 minute or become double the sizes.

5. Bake with preheated oven at 200'C for 15 - 18 minutes