Ingredients(A):-

60g fresh milk (cold) }

40g ice cube } mix togather
1 egg (A) (cold)
4g sea salt
30g caster sugar
250g high protein flour
20g milk powder
5g yeast
Ingredients (B):-
30g butter (room temperature)
Filling:-
egg （for coating）
40g butter (soft) }
25g sugar } Mix well together ( into piping bag)
15g low protein flour }
Recipe by: Doris Tok
Method
1. Put ingredients (A) into mixing bowl mix well, 10sec/speed 4. (refer picture 1 )
2. Press knead mix into a smooth dough, 2mins/ (refer picture 2)
3. Add ingredients (B) continue to knead until gluten has develop and it can be
stretched into a very thin layer, 4mins/ (refer picture 3 & 4 )
4. Dough roll into smooth balls, leave the dough in a big bowl, covered with a damp
cloth, proof for 45 minutes - 1 hour or 1.5 times as large. (refer picture 5 & 6)
5. Punch the dough down , divide into 18 pieces of dough and shape until smooth balls,
rest for 10mins (refer picture 7)
6. After rest, shape into small balls, line dough pieces on a baking tray, proof for 1 hour
or 1.5 times as large. (refer picture 8 & 9)
7. When the dough is ready, brush with egg liquid & pipe filling on top. (refer picture 10)
8. Place into preheat oven, baking at 160°C for 15-20 minutes, until lightly brown. (Oven
vary in different self-correction) (refer picture 10, 11, 12 & 13)

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 材料 (A):-
60克 鲜奶 (泠) }
40克 冰塊 }混合拌勾
1粒 蛋 (A) (泠)
4克 海盐
40克 幼糖
250克 高筋面粉
20克奶粉
5克 酵母
材料 (B):-
30克 牛油 (室温)
馅料:-
蛋 少许 (涂面用）
40克 牛油 (軟) }
25克 糖粉 } 混合拌勾 (放入擠花袋中)
15克 低筋面粉 }

食谱来自: Doris Tok

做法
1. 把材料(A)放进主锅, 以10秒 /速度4 搅拌均匀. (参考图片1)
2. 以2分钟/ 拌勾成光滑的面团. (参考图片2)
3. 加入材料(B), 以4分钟/ 继续打至起筋,有弹性和光滑的面膜. (参考图片3,4)
4. 麵團搓揉至光滑及圆, 放在大碗内, 盖好待发酵约45分鐘 - 1小時或1.5倍大.
(参考图片5, 6)
5. 再次按压面团, 將面团平均分成18等分,麵團柔成光滑的圆形, 休息10分钟. (参
考图片7)
6. 麵團休息后, 將面团搓圆及排入烘烤模内,待发酵约45分鐘 - 1小時或1.5倍大.
(参考图8, 9)
7. 面团刷上蛋和挤入材料, 涂抹少許蛋液挤入馅料在面包上. (参考图片10)
8. 送入预热烤箱, 以160°C 烘焙 15-20分钟, 至微黄色. (不同烤箱有差異 自行調
整). (参考图片11, 12,13)

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