Aunty Young（安迪漾）: 蘑菇造型面包 Mushroom shape Buns

删一项“待做名单”。。。。。。。。

椰丝蘑菇🍄造型包》

喜欢烘焙，

自然欣赏别人的烘焙作品。

看到喜欢或有挑战性的食谱，

就会收藏起来，

希望有天把它成功做出来。

这个蘑菇造型面包，

在“待做名单”冬眠已久。

趁居家防疫，时间无限，

给“待做名单”删一项吧。

看着可爱的蘑菇，

小小成就感油然而生💪💪

蘑菇造型面包
共9粒

材料：

高筋面粉 200克

黄糖 30克

盐 3克

牛奶 130克

即溶酵母 3克

奶油 20克

表层奶糊：

底筋面粉 40克

牛奶 40克

炼奶 30克

少许可可粉

内馅：

鲜椰丝 100克

马六甲椰糖 200克，剁碎

香兰叶 2叶

少许盐

做法：

1. 在一个小煲内，放入鲜椰丝和香兰叶，小火翻炒至微感，加入椰糖碎，翻炒均匀，调入适量的盐，铲起，置旁待用。

2. 将所有材料（除了奶油）放入搅拌盆，中速搅拌成顺滑的面团。加入奶油继续搅拌成富有弹性的面团。盖上保鲜膜，休面60分钟。

3. 去除面团，轻轻排气，切割成9 等份。滚圆，松弛15分钟。

4. 小面团擀平，裹入1茶匙耶斯内馅，捏紧收口，排放在烤盘上，二度发酵约40分钟。

5. 将表层奶糊的低筋面粉遇牛奶拌匀。加入炼奶拌成奶糊，装入挤花袋，待用。

6. 二发后，表层挤上适量的奶糊，撒上可可粉。送入预热烤箱190°C 烤约20分钟或熟香即可。

二发后，表层挤上适量的奶糊，撒上可可粉。

Mushroom shape Buns
Yield 9 buns

Ingredients :
Bread flour 200g
Brown sugar 30g
Salt 3g
Milk 130g
Instant yeast 3g
Butter 20g

Milk batter topping :
Cake flour 40g
Milk 40g
Condense milk 30g
Some cocoa powder

Filling :
Grated coconut 100g
Gula Melaka/palm sugar 200g, chopped
Panda leaf 2
Some salt

Method :
1. In a small pot, stir - fry grated coconut and pandan leaves with low flame until a bit dry. Add in chopped palm sugar, stir evenly, season with some salt to your liking. Dish out and set aside.

2. Pour all the ingredients (except butter)into the mixing bowl. Knead the mixture until become smooth dough. Add in butter, continue knead it until the dough is pliable. Cover it with cling wrap and rest for 1 hour.

3. Take out the dough, lightly tape it to remove the air. Divide the dough into 9 equal portion. Roll them into balls and rest for 15 minutes.

4. Use rolling pin to flat the dough, wrap in 1tsp filling and seal up. Arrange the bun on the baking tray for final proofing about 40 minutes.

5. Milk batter : Mix the cake flour and milk well. Add in the condense milk, blend well to form milk batter. Transfer the milk batter into a pipping bag for later use.

6. After the final proofing, pipe the milk batter on top and sieve the cocoa powder on it. Bake with preheated oven at 190°C for 20 minutes or until aromatic.