Happy weekend dear all mommies!
This morning I woke up late and only able to make doughnuts for my Princess during her awakens. She wanna helps me to make the doughnuts and I let her to do so. Most of the doughnuts were cut out by her.
Today I use the stunning killer toast recipe to make these 2 buns.. feeling great as both buns are so soft.
周末的早晨很难起床啊！所以妈咪我睡迟了。闹钟响了，被我关了，继续倒头继续睡了。。呵呵！昨晚答应小公主今天给她做甜甜圈作早餐。可是没有时间，只好弄了生熟蛋。甜甜圈迟一点才吃。小公主看我弄着面团，也嚷着要帮手，于是让她帮忙压模切出甜甜圈。
The stunning killer bread
Ingredients:
160g egg+milk (eg. 107g milk + 53g egg)(weight the egg first then only pour in milk, I also take out 1 tbsp egg for surface egg wash use later)
30g cane sugar
2g salt (I used pinch only)
260g bread flour
3g (3/4 tsp) instant dry yeast
30g unsalted butter (cubed, cold)
Method:
By bread machine
1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).
2) Select 'Dough' program, beat for 10mins, press stop. （ you may use 10mins but i prefer to beat longer time 20mins)
3) Reset to 'Dough' program again, add in butter, beat for 10mins.（ you may use 10mins but i prefer to beat longer time 20mins)
4) let the dough rest inside the bread pan for 10mins. Then remove dough from the bread pan.
5) divide dough into 8 pcs of 35g - 40g small dough. Wrap in 20g Sarawak butter bun fillings or any fillings if desired.
Remaining dough I made into doughnuts: Roll flat the dough about 5mm thickness, use doughnut cutter to cut out. Place each doughnut on a dusted mat, to proof for 20mins. Then fry with oil using medium low heat till both sides light golden brown.
6) place the doughs onto a laid baking sheet tray greased, let it proof for 30-40mins or double the size.
7) Bake in a preheated oven of 170'C for 12-15 mins or till golden brown.
萬人迷超軟麵包食譜
材料:
160克蛋奶：雞蛋+牛奶（如107克牛奶+53克雞蛋）（ 先量雞蛋液的重量，才倒入牛奶，我還先舀起1湯匙的蛋液作表面刷用）
30克蔗糖
2克鹽（ 我只放一咪咪而已）
260克 高筋麵粉
3克（ 3/4茶匙）速發酵母
30克 無鹽奶油
用手揉的做法：
1. 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團
2. 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。
麵包機做法：
1. 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌10分鐘，按停。（我20分鐘）
2. 然後加入奶油，再重複“麵團”功能10分鐘（我20分鐘），攪拌攪拌至能成為撐的起薄膜的麵團。休麵團10分鐘。
**
3. 把麵團分割成8份35克—40克的小麵團，然後包入砂拉越牛油麵包餡或任何喜歡的餡料。排放在烤盤上發酵30—40分鐘或雙倍大。
（剩餘的麵團我做成甜甜圈：只需把麵團擀平成5mm厚，用模具割出甜甜圈，排放在灑上粉的盤子，發酵20分鐘，然後用中小火油炸成淺金黃色即可。）
4. 放入預熱到170度c的烤箱中烘烤12—15分鐘或金黃色即可。
Sarawak butter bun fillings
Ingredients:
(Yield 8pcs 20g fillings)
65g of melted butter
25g of castor sugar
65g of cake flour
15g of milk powder
Steps
1) Melt the butter in a saucepan over the smallest heat directly under the fire.
2) Add the sugar to the hot melted butter, stirred until dissolved.
3) Add in the sifted flour and milk powder gradually and used a spoon to stir until well mixed.
4) Let the flour mixture cooled down and let it rest for at least 5-10 minutes for the flour absorbing the liquid.
Once cool, shaped it into 8 small balls of about 20g each. Set aside for later use.
砂拉越牛油麵包餡
(成品：8個20克餡料)
材料：
65g融化的奶油
25克砂糖
65克低筋麵粉
15克奶粉
做法：
1）把奶油放進平底鍋，以小火加熱煮至融化。
2）將糖加入融化的奶油中，攪拌至完全溶解。
3）慢慢篩入麵粉和奶粉，並用湯匙攪拌至充分混合。
4）讓奶油混合物冷卻，並靜置至少5-10分鐘，讓麵粉吸收液體。
一旦冷卻，將其成形為每個約20g的8個小球。放在一邊待用。
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