香兰椰丝绒线球面包 (Pandan Wool Roll Bread with Grated coconut)

《香兰椰丝毛线球面包》

严峻的疫情，

动荡不安的社会，

甚至离世的亲友，

有点揪心。

与其埋怨，责怪，无补于事。

不如守好自己，

减少负面的数据。

除了走入大自然，

烘焙的过程，，

也是调剂心情的选择。

将部分鲜奶油换上椰奶，

再把椰糖椰丝替代蔓越莓内馅，

最后再让它披上迷人的香兰绿衣裳。

感觉像是把一个充满奶气的洋妞，

变成一个椰子香气的南海姑娘！

呵。。。呵。。。。想象力丰富的安迪😆😆😆

香兰椰丝绒线球面包

8" 圆形烤模

材料 :
温奶 30ml
即溶酵母 3g
浓缩香兰汁 30ml
高筋面粉 300g
海盐 5g
细砂糖 30g
全蛋 1个 或 55g
动物性鲜奶油 50 ml
椰奶 60ml

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. 将温奶和即溶酵母搅拌均匀，置旁待用。

2. 将高筋面粉，海盐和细砂糖倒入搅拌盆，拌匀。

3. 倒入动物性鲜奶油，香兰汁，鸡蛋和做法(1)的酵母温奶液，驱动面团搅拌机，中速搅拌成顺滑的面团。盖上保鲜膜，休面60分钟或发至双倍大。

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

5. 8"圆形烤模涂上一层油，底面铺上油纸备用。

6. 工作台上，撒些面粉，将发酵好的面团分割成5等份。每份搓成球状，盖上保鲜膜，休面10分钟。

7. 取一份小面团，压扁，以擀面棍擀成椭圆形，用刮板将一半的体积切割成丝状。另一半舀入1汤匙椰丝内馅，左右两边面团向中间裹，然后卷起来，成毛线球状。将之排放到烤模里。重复同样步骤，直到完成所有面团。盖上保鲜膜，进行 最后发酵约40分钟或双倍大。

8. 表层涂上牛奶液，送进预热烤香190'C 烤约20分钟或呈金黄色即可。

取一份小面团，压扁，以擀面棍擀成椭圆形，用刮板将一半的体积切割成丝状。另一半舀入1汤匙椰丝内馅，左右两边面团向中间裹，然后卷起来，成毛线球状。

排放到烤模里, 盖上保鲜膜，进行 最后发酵约40分钟或双倍大。 

Pandan Wool Roll Bread with Grated coconut)
8" round baking tin

Ingredients :
Lukewarm milk 30ml
Instant yeast 3g
Concetrate pandan juice 30ml
Bread flour 300g
Sea salt 5g
Sugar 30g
Whole egg 1 or 55g
Whipping cream 50 ml
Coconut milk 60ml

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

Method ：
1. Mix in the instant yeast into warm milk,set aside.

2. Pour the bread flour, sea salt and sugar into mixing bowal, stir evenly.

3. Pour in whipping cream, pandan juice, egg and the instant yeast milk (step 1), knead the mixture with medium speed until become smooth and pliable dough. Cover with cling wrap and rest for 60 minutes or until double the size.

4. 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.

5. Grease the 8" round baking tin and line the base with paper.

6. On the working desk, scatter some flour, divide the proofed dough into 5 equal portion.
Roll the small dough into ball, cover with cling wrap and rest for 10 minutes.

7. Take one small dough, flatten it, use rolling pin to roll it in into oval shape. Use scraper cut lines at half of the dough. Scoop i Tbsp grated coconut filling on the other half of the dough. Wrap both sides of the dough inward and roll it into wool roll shape.

8. Arrange the wool roll bun along the baking tin. Repeat same steps until finish all the small doughs. Cover with cling wrap and rest for final proofing about 40 minutes or until double the size.

9. Brush the surface with milk, bake with preheated oven at 190' C for 20 minutes or until golden brown color.

其实。。。。。

面包体松软，翠绿充满香兰味，

椰糖椰丝内馅，香甜美味，

整体来说，充满南洋风味，

好好吃！！！

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

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.

这批可爱的蘑菇造型面包，

除了有着养眼的外貌，

其实内涵也很叫人惊喜哦！

面包体松软，焦香，

甜香的椰丝拌抄椰糖内馅，

两者互搭，超级美味，

吃了一个，会接一个。。。。

@@@@@ Enjoy ! @@@@@ 

绒线球面包 (Wool Roll Bread)

 

绒线球/毛线求面包，

对许多网友早已过了最夯的烘焙潮。

可是安迪今，才姗姗来迟，

一针一线，

编制这金黄色的毛绒面包😂

奶香气浓郁，

面包体柔软拉斯，

葡萄干和蔓越梅的加持，

美味可口。

加上有个可爱特出的卖相，

难怪被"炸爆",

风靡整个网络烘焙界。

绒线球面包

8" 圆形烤模

材料 :
温奶  70ml
即溶酵母        3g
高筋面粉    300g
海盐     5g
细砂糖  30g
全蛋   1个 或 55g
动物性鲜奶油   110 ml
蔓越莓干    40g
葡萄干      40g

做法 ： 

1.   将温奶和即溶酵母搅拌均匀，置旁待用。

2.   将高筋面粉，海盐和细砂糖倒入搅拌盆，拌匀。

3.   倒入动物性鲜奶油，鸡蛋和做法(1)的酵母温奶液，驱动面团搅拌机，中速搅拌成顺滑的面团。盖上保鲜膜，休面60分钟或发至双倍大。

4.    将蔓越莓干和葡萄干泡软，剁碎。

5.    8"圆形烤模涂上一层油，底面铺上油纸备用。

6.    工作台上，撒些面粉，将发酵好的面团分割成5等份。每份搓成球状，盖上保鲜膜，休面10分钟。

7.    取一份小面团，压扁，以擀面棍擀成椭圆形，用刮板将一半的体积切割成丝状。另一半撒上适量的蔓越莓和葡萄干，左右两边面团向中间裹，然后卷起来，成毛线球状。将之排放到烤模里。重复同样步骤，直到完成所有面团。盖上保鲜膜，进行 最后发酵约40分钟或双倍大。

8.    表层涂上牛奶液，送进预热烤香190'C 烤约20分钟或呈金黄色即可。

驱动面团搅拌机，中速搅拌成顺滑的面团。

盖上保鲜膜，休面60分钟或发至双倍大。

每份搓成球状，盖上保鲜膜，休面10分钟。

取一份小面团，压扁，以擀面棍擀成椭圆形，

用刮板将一半的体积切割成丝状。

另一半撒上适量的蔓越莓和葡萄干

左右两边面团向中间裹，然后卷起来，成毛线球状。

将之排放到烤模里。

重复同样步骤，直到完成所有面团。

盖上保鲜膜，进行 最后发酵约40分钟或双倍大。

表层涂上牛奶液，送进预热烤香190'C 烤约20分钟或呈金黄色即可。

Wool Roll Bread

8" round baking tin

Ingredients :
Lukewarm milk  70ml
Instant yeast        3g
Bread flour     300g
Sea salt     5g
Sugar   30g
Whole egg   1 or 55g
Whipping cream   110 ml
Dried Cranberry    40g
Raisin      40g

Method ： 

1.   Mix in the instant yeast into warm milk,set aside.

2.   Pour the bread flour, sea salt and sugar into mixing bowal, stir evenly.

3.   Pour in whipping cream,egg and the instant yeast milk (step 1), knead the mixture with medium speed until become smooth dough. Cover with cling wrap and rest for 60 minutes or until double the size.

4.   Soften the dried cranberry and raisin by soak them into water, drained and chopped into pieces.

5.    Grease the 8" round baking tin and line the base with paper.

6.    On the working desk, scatter some flour, divide the proofed dough into 5 equal portion.

Roll the small dough into ball, cover with cling wrap and rest for 10 minutes.

7.    Take one small dough, flatten it, use rolling pin to roll it in into oval shape. Use scraper cut lines at half of the dough. Scatter some chopped raisin and cranberry on the other half of the dough. Wrap both sides of the dough inward and roll it into wool roll shape.

8.   Arrange the wool roll bun along the baking tin.  Repeat same steps until finish all the small doughs. Cover with cling wrap and rest for final proofing about 40 minutes or until double the size.

9.   Brush the surface with milk, bake with preheated oven at 190' C for 20 minutes or until golden brown color.

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

熊宝贝巧克力小餐包 (Chocolate Little bear Buns)

为了和20位小朋友结缘，

安迪挑战这可爱又有一定难度的“熊宝贝巧克力小餐包。

欢迎归队~ 花形红豆沙面包 (Red Bean Paste Flower Buns)

欢迎归队！

是的， 已经脱离队伍2 个月的安迪，终于归队了。

把冬眠一段时间的面团搅拌机搬出来，

看看橱柜里的粉粉油油，幸好还没逾期。

再往冰格间挖出红豆沙内馅，

这回找不到任何“欠东风”的借口了，

安迪终于。。。烤面包咯！

太久没有烤面包，不想伤脑筋，

随意找来多年前，自己尝试过的谱，就当暖身，温故。

 原来。。。久违的面包香，

是兴奋剂，也是推动力，

顿时各式烘焙，烹调的料理占据脑海，

想着，计着，盼着，

希望可以借着这股热诚，

让我的小天地，重建昔日的热闹与正面。

直接法的面团，没有超乎的松软，

也没有失望的僵硬，

甚至还说的上美味可口，

只是必须尽早吃完，以免水分流失，而面包体老化刃硬。

花形红豆沙面包
食谱参考： 这里


材料:
A 220克高筋面粉
      25克细砂糖
    1/4 茶匙盐
    3克即溶酵母粉（3/4茶匙）
    15克奶粉
    25克蛋
    115克水
      15克无盐奶油

B   200克红豆沙，分成8等份

C  装饰： 20克芝麻

做法：
1。  材料A （除了无盐奶油）全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。
2。  加入无盐奶油用慢速搅入，再用中速搅成克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60 分钟或成双倍大。
4。  面团分割成8 等份，滚圆后直接包入内陷，盖上保鲜膜松弛约15 分钟，用手轻轻压成圆饼状。

5。  在面团的边沿剪出8个一公分长的开口，放入烤盘盖上保鲜膜，继续发酵约10 分钟。
6。  面团表面刷上均匀的蛋液，用杆面棍沾水再沾上白芝麻压在面团表面。
7。  放入已预热的烤箱中，以上火190 ‘C ，下火160’C 烘烤约15 分钟。面包出炉后，表层刷上一层奶油即可。

Red Bean Paste Flower Buns
Ingredients : 
A  220g bread flour
       25g caster sugar
     1/4 tsp salt
         3g instant yeast（3/4tsp）
       15g milk powder
       25g egg
     115g water
       15g unsalted butter

B  Filling : 200g red bean paste，divide into 8 equal portion

C  Topping : 20g sesame seed

Method ：

1.    Pour all the ingredients A (except unsalted butter) into mixer, use low speed to knead into dough, then turn into medium speed to reach a smooth and shiny dough.

2.    Add in unsalted butter,continue to knead until the dough become elastic and pliable. 

3.    Cover the dough with Cling wrap and rest for about 60 min or raised to double the size.

4.    Divide the dough into 8 equal portion, roll it into ball and wrap with red bean paste. Cover with cling wrap, rest for 15 min. Press the buns into disc.

5.     Arrange the disc bun into baking tray. Use the scissor make 8 cuts with 1cm from the center. Cover with cling wrap and rest for another 10 min.

6.     Brush the bun surface with egg wash, use the rolling pin dip with water then dip with some sesame seed and press on the surface of the buns.

7.     Bake with preheated oven at 190'C about 15 min or golden in color. Coated with a thin layer of butter once baked.

一烤8个成品，

给了哥哥4个，自家留了4个。

快快吃完，

才有机会才烤别的。

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

咖啡卡士达螺旋卷(Coffee Custard Spiral Rolls)

朋友给安迪送来几款卡士达酱，

 有榴莲，巧克力和咖啡口味。

My friend gave me a few different flavors of custard jam; durian, chocolate, coffee......

 想起很久以前，做过这款螺旋卷，当时内馅是巧克力酱。

今天，就试试以咖啡卡士达取代，我想应该也会好吃。

I remember having done this type of Spiral Roll before. Back then I had used chocolate sauce, so I decided to try using coffee sauce instead this time.

咖啡卡士达螺旋卷
共做6卷

材料：
A
100克高筋面粉
50克低筋面粉
20克细砂糖
1/8茶匙盐
2 克即溶酵母粉
20克全蛋
80克鲜奶

B
10克无盐奶油

C
咖啡卡士达酱（内陷）：
170克鲜奶（我以巧克力鲜奶取代）
10克既溶咖啡粉
50克细砂糖
2个蛋黄
15克低筋面粉



做法：
1。  材料A 全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。

2。  加入无盐奶油用慢速搅入，再用中速搅成克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60 分钟。

4。  咖啡卡士达酱 : 在一个小煲将鲜奶和既溶咖啡粉煮至起小泡泡。将蛋黄和细砂糖打至浅黄色，筛入低筋粉，拌匀。再加入咖啡鲜奶液，拌匀，过滤。最后将之以中火煮至浓稠，置旁待凉后，包上保鲜纸，冷藏于冰箱备用。在挤入螺旋面包前，请将冷硬的咖啡卡士达酱搅拌软化才进行。

5。  面团分割成6等份，滚圆后盖上保鲜膜，松弛约10分钟。

6。  面团整形成长约 45公分的长条形，先将面团黏紧在螺管烤模的尖头处，再一圈圈的饶完面团，放入烤盘，盖上保鲜膜，进行最后发酵约25分钟。

7。  面团表面上刷上均匀的蛋液，放入已预热的烤箱中，以190°C 烤约15分钟。

8。  面包放凉后，将可可卡士达将挤再面包的内部即可。

Coffee Custard Spiral Rolls

Ingredients:
A
100g bread flour
50g cake flour
20g caster sugar
1/8tsp salt
2g instant yeast
20g egg
80g fresh milk

B
10g unsalted butter

Coffee custard filling:
170ml fresh milk (I substitute with chocolate milk) 
10g instant coffee powder
2 egg yolk
50g caster sugar
15g cake flour

Method:
1. Mix all of ingredients A together. Knead it into a dough using slow speed, then switch to medium speed and knead until the dough becomes shiny.

2. Add in the unsalted butter and knead at slow speed, then switch to medium speed and knead until the dough turns pliable.

3. Place the dough in a container and cover the container with cling wrap to rest for an hour.

4. Coffee custard filling: Boil the milk and instant coffee powder in a pot until it starts to bubble. Beat the egg yolks and caster sugar until light yellow and sieve in the cake flour. Mix the coffee milk mixture with the egg and flour mixture and sieve it. Cook the mixture over a medium flame until it has thickened. Pour the mixture into a wide and shallow bowl, then cling wrap it and refrigerate. Stir the filling to soften it before using.

5. Divide the dough into 6 equal portions. Roll the portions into balls and cling wrap them and rest for 10 minutes.

6. Roll the dough into a long shape, about 45cm in length. Press and wrap one end onto the sharp end of the spiral mould, then continue to wrap the dough around the mould in a spiral fashion. Place it on a baking tray , cover with cling wrap and resting for 25 minutes.

7. Brush the surface of the bread with eggwash and bake in a preheated oven at 190°C for 15 minutes.

8. Once the bread has cooled, pipe the coffee custard into the bread and serve.

 其实对口味不重的人，这螺旋卷本身已经很香软，很好吃！
当然，加上咖啡卡士达 ，就更加锦上添花，
口感添，美味增！
For those who prefer a milder taste, the bread itself is actually soft and tasty enough. The coffee jam just makes it all the more delicious and aromatic!

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