IMG_6893never seen or heard of such toast ya? the 3D toast..? heh heh… my very own creation.. was just wondering why we always have to pull it apart.. slicing it into half makes these pretty cute too i thought…
没听过 吧。。这乃俺独家作品。。立体吐司面包!嗯哼!看到粒粒餐包,为虾米一定要拉开呢?切半也口以很可爱哈。。嘻嘻。。强词夺理。。偶说滴。。
(≧∇≦)

Recipe adapted and translated from La Fuji Mama

Ingredients (makes one 1 1/2 pound loaf)

IMG_6904 2 1/4 cups bread flour
2 tablespoons granulated sugar
1 packet (1/4 ounce, 7 grams, or 2 1/4 teaspoons) instant dry yeast
1 teaspoon fine grain sea salt
8.5 ounces warm milk (120-130 degrees Fahrenheit/48-54 degrees C)

食材(可做一条1.5榜吐司方包)

面包粉2 1/4杯
砂糖2大匙
干酵母 1包(1/4盎司,7克,或2 1/4小匙)
细海盐 1小匙
温牛奶 (约120 至130 华氏度或48-54摄氏度 )240克

Directions/食材

IMG_6892– Mix the half of the bread flour with the sugar, yeast, and salt in a large mixing bowl
将糖,盐,酵母,和半份的面包粉放入容器中,拌匀

– Add the warm milk, and blend, then mix in the remaining bread flour until incorporated. In a mixer, using the dough hook attachment, knead the dough for 5 minutes. Alternatively, knead the dough on a floured surface until the dough is smooth and elastic
加入温奶搅拌,然后将剩余的面粉拌入。使用和面器,和面团大约5分钟或将面团放在台上搓至有弹性,光滑而不粘手

– Cover the dough and let it rise until it doubles in size (about 1 hour)
搓好的面团放在盆中,盖上保鲜膜,待发酵约1消失或至双倍大

– Roll the dough out into a rectangle about 8 inches by 14 inches on a smooth, greased surface with a greased rolling pin (the dough will be sticky)
取出面团摺拍数下放气,再将面团擀成一个长14寸,宽8寸的长方形。因面团属粘性,所以必须事先在案板和擀面杖抹上油

– Fold over the short ends slightly, and roll up the rectangle, then place the roll, seem side down, in a greased bread loaf pan
从面团的短处,将面团小心卷起。收口朝下,摆入抹上黄油的面包烤盘

– Cover the dough and let it rise in a warm place until the dough has risen to about 3/4-inch above the top of the bread pan
盖上保鲜膜,将其放置温处进行最后发酵,直到面团发至高过烤盘约3/4寸

– While the dough is rising, preheat the oven to 390 degrees Fahrenheit (or 199 degrees C)
面团发酵期间,预热烤箱至390摄氏度 (约199摄氏度)

– When the dough is ready to go into the oven, brush the top of the dough lightly with some milk, then bake it in the preheated oven for 25 to 30 minutes (the top of the loaf should be golden brown and sound hollow when tapped lightly on top). Remove the bread from the oven and let it cool for a couple of minutes and then gently remove the loaf from the bread pan and let it cool completely on a wire cooling rack
面包进入烤箱前,在面包顶部刷上少许牛奶。面包烤约25-30分钟,或面包变金黄色。取出面包后,让其在烤盘中冷却几分钟再脱模。将面包挪至冷却网上进行最后冷却

Personal notes/温馨小贴士:

IMG_6894– i made a 450g loaf, and 8-20g mini piggy buns
我做了一个450克吐司方包,和8只20克迷你小猪形餐包

– i used trehalose instead of sugar for the recipe
食材中的砂糖我用了海藻糖替代

– i am not sure what loaf pan La Fuji Mama used, but i used a 450g loaf pan, and rose my bread till it filled 90% of the pan’s height before sending it to bake
食谱中,La Fuji Mama 没注明她的烤盘有多大。我用了普通450克吐司烤盘,将面团发酵至烤盘的9分满,然后直接送入烤箱

– i did not brush milk on the buns before baking, but brushed melted butter after bread has been baked
我没有在面团送入烤箱前刷上牛奶,而是在烘焙完成后在面包上刷上融化滑油

– i used 180 degrees C and baked my loaf for 25 mins (on second lowest rack of oven), and mini piggy buns for 15 mins (on centre rack of oven)
我使用180摄氏度烤箱,用了25分钟烤了吐司 (烤箱最低第二层),和15分钟烤了迷你小猪餐包 (烤箱中层)

IMG_6890never get enough of pigs
又见小猪
。゚(゚´(00)`゚)゚。

i am linking this post to Little Thumbs Up (May 2014 Event: Milk) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Ah Tze (Awayofmind Bakery House)

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Pollution index: 99 (good)

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(0) Comments

  • Fion@轩宏妈 (May 28, 2014)

    你好坏。。。每次都把食物做得这么可爱。。。看到吃不到

  • Mel (May 28, 2014)

    I really think these little piggy buns are too cute to eat. You are sure to be patient enough to do food creation. Thumbs up.

  • Mimi Bakery House (May 28, 2014)

    so cute…i tink my ms piggy will love these buns:)

  • May Law (May 28, 2014)

    人家的面包只是44方方的, 怎么你竟然把它变成这么多可爱的小猪仔了!
    真的好可爱, 本来我怕猪的, 现在不怕了! 哈哈哈。。。

  • sally (May 28, 2014)

    这么可爱的小猪吐司面包,就只有你的是独家了。。。赞!

  • Nami | Just One Cookbook (May 28, 2014)

    These sandwich bread is SUPER adorable!!!!! Too cute to eat. 😀

  • Ling yuen chin (May 28, 2014)

    猪猪来我家,请我吃!

  • Jess @ Bakericious (May 28, 2014)

    so cute, how to eat them?

  • Rumbling Tummy (May 28, 2014)

    ooooooooohhhhhh! these so sooooooo cute! I don\’t know how to express my delight any further! When I click and saw this, I fell in love. A pity you are thousand miles away!

  • joceline (May 28, 2014)

    小猪猪 很可爱。赞

  • Jessie Ng (May 28, 2014)

    Oh, this is so so so cute! Can \”da bao\” 4?

  • Sonia aka Nasi Lemak Lover (May 28, 2014)

    I don\’t think I am going to eat them, because they look so kawaii!

  • Tracy Low11111 (May 28, 2014)

    明天会有什么可爱的面包出现叻?

  • Cass (May 28, 2014)

    好多小猪猪,可爱到。。。。

  • Cheryl - Bakingtaitai (May 29, 2014)

    太可爱了,我家属猪的小朋友肯定喜欢的!

  • Zoe (May 29, 2014)

    Hi Victoria,

    I saw this recipe before… I was goggling for shokupan and saw this too. You made a simple bread looking so cute!

    I wonder what will they say… Eat me! Eat me! or Don\’t eat me! Don\’t eat me!

    Zoe

  • Joyce (May 29, 2014)

    Oh my goodness! How can I eat this, they are too cute and adorable to be eaten!

  • tan (April 6, 2016)

    hi..have been try to make this bread..may I know how to roll the dough to ball without no cracked and wrinkles line in surface? mine one when rol it seem have a lot line and cracked ..not smooth surface like yours.and my ears will drop off ..how to stick tidely? need advice

    • Victoria Bakes (April 6, 2016)

      it sounds to me you either have a very dry dough or you are flouring too much. do try to get a silky dough, well rested before shaping. you can make a small puncture on the sides of the head and stick in the ears (since the head will expand during baking). if dough is too dry, spray lightly with water

      • tan (April 6, 2016)

        Ok.noted..but i follow 100% of your recepi…will dry dough? Hehe..and the yeast mean how many gram? Can i replace bread flour to plain flour? Coz cant get bread flour here

        • Victoria Bakes (April 6, 2016)

          you have to understand that all flours have different liquid absorption capability. you may have missed my later postings ~ in recent posts, i always emphasise that it is important to adjust hydration. i realised that some canadian/american flours i use absorb liquid very quickly, and need more water. some japanese flours do not adjust that much water. e.g. in my 85% hydration sesame toast, i have also asked my readers to consider using waitrose flour for that recipe. please refer to the recipe for for weight of yeast. i believe it\’s indicated. also climate plays a part ~ i also realise i need to add more water during winter (if you are in a warm climate country, it will not affect you). it will take time to adjust recipe, but it may be worthwhile to ask some of your friends who bake, on the kind of flour they use (and of course if they are also using my recipe ;)).
          you can replace to plain flour but the bread will NOT have as much a fluffy texture as bread made with bread flour. it may be worthwhile also if you google and read up about the different kind of flour, and how the protein levels and gluten causes difference in texture.
          hope this helps

  • tan (April 6, 2016)

    Although last 9 i make not success but the taste is good..will re do again tonite..maybe my movement too slow till the dough is dry..b4 redo so i recomfirm with u the method n solution

    • Victoria Bakes (April 6, 2016)

      cover dough when resting and rising. if not using, also cover to prevent it from drying out. you just need to roll into ball and place next to each other , test bread for doneness with thermometer.

  • Polly Yap (April 7, 2016)

    Your 2 1/4 cups bread flour produced the 450g Loaf + 8-20g mini piggy buns ??

    • Victoria Bakes (April 8, 2016)

      Hi Polly, thanks for your query. Your question is valid as it is. What I think happened was I must have added more water (outside recipe) for the dough to come together and I may have omitted to indicate it as I did not record the amount of hydration I added. Thanks for raising this

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