Super soft knead-less cheese bun (Yen Li's method)
(Yield 8 small buns)
Ingredients
75g Milk
150g high protein flour
20g muscovado sugar or any sugar
pinch of sea salt
20g milk powder
1/2 egg
1/2 tsp instant dry yeast
18g unsalted butter (room temperature) / olive oil
For Topping:
10g grated cheddar cheese
Steps:
1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed (I spent less than 1 min)
2) cover bowl with cling wrap, leave a small hole for air flow.
3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time.
4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.
5) divide dough into 8 equally small dough and let it rest for 5 mins. Roll and form round bun.
6) place the formed buns on the baking tray, sprinkle the grated cheese on each buns.
7) put baking tray inside the oven (power off) and proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.
7) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins.
8) Bake the buns for 16 mins or till light golden brown
9) brush some unsalted butter on the bread surface for better appearance.
免揉超軟乳酪麵包 (Yen Li的做法）
份量：約6-8個小麵包
材料：牛奶150g，速發乾酵母1小匙，高筋麵粉300g，細砂糖60克，鹽 一小撮，奶粉20克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)，車打乳酪絲適量
做法：
1. 奶油放室溫軟化
2. 將所有材料放入鋼盆內攪拌均勻
3. 放入樂扣盒中但不要蓋緊，讓空氣可進入
4. 放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)
5. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵並在桌子上抹油，也在双手抹些油。
6. 把麵糰分成6-8份小麵糰，搓圓後用保鮮紙覆蓋，休麵糰5分鐘後才再整型。
7. 整形好直接放在烤盤上，并和一碗熱水一起送進没開電源的烤箱裡發酵約30分鐘或至雙倍大
8. 將發酵後的麵包涂抹蛋液，攦上適量的乳酪絲
9. 放入已經預熱至170度c的烤箱中，烘烤16分鐘或表面上色即可
Making of Super Soft Knead-less Cheese Bun (Part 1 of 2)
免揉超軟小麵包 (視頻示范) 1 / 2
Making of Super Soft Knead-less Cheese Bun (Part 2 of 2)
免揉超軟小麵包 (視頻示范) 2 / 2
Original Recipe
5分鐘免揉超軟乳酪麵包 (原食譜：米亞妮QQ）
份量：約4個麵包
材料：水150g，速發乾酵母1小匙，高筋麵粉300g，細砂糖60克，鹽1/8小匙，奶粉20克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)，乳酪絲適量
做法：
1.奶油放室溫軟化
2.將所有材料放入鋼盆內攪拌均勻
3.放入樂扣盒中但不要蓋緊，讓空氣可進入
4.放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)
5.將冰箱中的麵團拿出來整型，麵團很溼軟，可以多撒些麵粉
6.將麵糰取出攦上乳酪絲混合均勻，分成適當大小進行整型
7.將麵糰揉成小圓形在組合成甜甜圈的形狀
(如太黏可以加些高筋麵粉較不會黏手)
8.整形好直接放在烤盤上，進烤箱發酵約50分鐘
9.在麵包的表面灑上高筋麵粉
10.放入已經預熱至170度c的烤箱中，烘烤16分鐘表面上色即可
No comments:
Post a Comment