材料

无盐牛油40克,软化
盐3/4小匙
糖2大匙

面种

低筋粉15克
全脂牛奶90毫升

干材料

低筋粉300克
速溶酵母5克
奶粉5克

湿材料

全脂牛奶120毫升
大型鸡蛋1个,稍微打散

蛋液

鸡蛋1个,打散

配料

肉干150克,切成1×1寸的方形
蛋黄酱适量

做法

  1. 准备面种:把全脂牛奶和低筋粉放在一个小锅中,搅拌至无结块,用中火加热约5分钟至浓稠,关火后放凉。
  2. 把所有干材料在搅拌碗中拌匀,在中心挖个坑,倒入湿材料和面种。用装有搅拌桨的搅拌机混合至碎块开始聚合,过程大约需要2-3分钟。
  3. 面团一成型,就立刻停止搅拌,盖上保鲜膜,静置20分钟。
  4. 然后再次揉搓面团1-2分钟至面团表面变得更光滑。加入盐和糖,继续揉搓至面团更加光滑。
  5. 在揉面团时少量多次加入软化的牛油,直到面团重新变粘,继续搅拌,中间可以停下把面团从搅拌碗壁和搅拌浆上刮下来。继续揉搓至牛油充分混合均匀,面团变得光滑而有弹性。
  6. 把面团放在一个涂好油的大碗中,用干净的棉布或保鲜膜盖住它,放在温暖的地方发酵约1小时至面团尺寸翻倍。
  7. 把面团倒出,分成16块较小的面团,每次只处理其中一个,其余的用棉布盖好。
  8. 把小面团稍微压平,把边缘拉到中间,形成一个光滑的球型。把接缝面朝下放进标准尺寸的松饼模中,在中间拿一块肉干用力按下。重复步骤,用完剩余的小面团和肉干。
  9. 把面包放在烤盘上,用干净的棉布盖好,放在温暖的地方二次发酵约1小时,当轻轻按压面团时,面团会慢慢反弹。
  10. 把烤箱提前10分钟预热至180°C。用蛋液刷在面包表面,淋上适量蛋黄酱。
  11. 把烤盘放在烤箱中间的架子上,烤15至20分钟至金黄色。
  12. 取出后留在托盘上约5分钟,然后转移到冷却架上完全冷却即可。

Soft Fluffy Bak Kwa Milk Buns

Ingredients

40g butter unsalted, softened
3/4 tsp salt
2 tbsp sugar

Water Roux

15g bread flour
90ml whole milk

Dry Ingredients

300g bread flour
5g instant yeast
5g milk powder

Wet Ingredients

120ml whole milk
1 large egg, lightly beaten

Egg wash

1 egg, beaten

Toppings

150g bak kwa, cut into 1 x 1 inch squares
some mayonnaise

Method

  1. Prepare roux: Place whole milk and bread flour in a small saucepan. Whisk until there is no more lumps. Cook mixture over medium heat until it is thickened, about 5mins or less. Remove from heat and let it cool down completely.
  2. Mix all dry ingredients together in a mixing bowl. Make a well in the center and pour in wet ingredients and roux. Use a dough hook attachment to knead dough until all crumbly dough starts to come together into one mass, it may take about 2-3mins.
  3. Once it comes into a dough, stop kneading and cover with a plastic wrap. Let it rest for 20mins.
  4. After the rest, knead dough again for 1-2mins until it is slightly smoother. Add salt and sugar, continue to knead until dough is relatively smooth.
  5. Gradually add in softened butter bit by a bit while kneading dough until sticky mess again. Keep kneading and stop halfway and scrape dough off the hook and bowl. Continue to knead until butter is well mixed and dough is shiny smooth and elastic.
  6. Place dough in a lightly oiled large bowl, cover it with a clean and damp tea cloth or plastic wrap, let it rise at a warm place for about 1hr until the dough doubles in size.
  7. Punch dough down, divide it into 16 smaller doughs. Work with one dough at a time and keep the rest covered.
  8. Slightly flatten small dough and then pull the edge to the middle to form a smooth dough ball. Place seam side down. Place in a standard-size muffin liner. Take one piece of bak kwa and press it down. Repeat with the rest of small dough and bak kwa pieces.
  9. Put them on a baking tray and cover them with a clean cloth and let them rise in a warm place for about 1hr or when you gently press the dough, it will slowly bounce back.
  10. Preheat oven to 180°C 10mins before dough is done proofing. Brush surface with some egg wash. Drizzle with some mayonnaise on top of each bun.
  11. Place baking tray in the middle rack and let them bake for 15-20mins or until golden brown on top.
  12. Remove from oven and leave them on tray for about 5mins. Lift bread out and let it cool completely on a cooling rack. Enjoy!
食谱提供
What to Cook Today

过年啦!你今年都买了什么年货?如果像小编一样,因为拜年的人数限制而难以掌握年货数量,可以充分利用本刊的食谱,补充小吃的不足,比如自制蛋卷和蛋白酥;或是利用多余的食材炮制不同的美食,比如用肉干做肉干奶油面包、用年糕做炸年糕等。开动脑筋,人少的新年也可以过得快乐又充实!
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