Wednesday 7 November 2012

天然色素香兰叶味Kopitiam Sweet Bun








海绵~


高筋面粉 214g
冷水 128g
酵母 2g

面团~


高筋面粉 92g
新鲜香兰叶汁(冷) 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油~45g

做法~


1.海绵: 将材料拌匀,用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时(隔夜就可以)。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜,接近透明状。
4. 面团置放一旁(10分钟),分开割50g滚圆放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
5. 放入预热烤箱以160度烘烤12分钟即可。








Ingredients (for 12pcs)




Sponge~




Bread Flour 214g
Cold Water 128g
Instant Yeast 2g

Dough~



Bread Flour 92g
Fresh Pandan Paste (Cold )12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g


Method~




1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. 50g each.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.