japanese green tea melon bread 日式绿茶菠萝包

Recipe adapted & translated from Cookpad

Ingredients (makes 10 regular or 12 smaller sized buns)
*green fonts indicate my modifications

Bread dough
230g bread flour (i used cake flour)
50g oatmeal
25g brown sugar (or caster sugar)
3g salt
30g softened butter
200ml milk
3g instant dry yeast

Cookie dough
20g softened butter
90g sugar
1 egg
20ml milk
small amount of melon essence (optional)
220g cake flour
granulated sugar to finish (as needed)

食材 （可做10个普通或小形餐包）
＊绿色字体代表我在食谱上做的调整

面团
面包粉 230克 （我用了蛋糕粉）
燕麦片 50克
黄糖（或细砂糖）25克
言3克
软化黄油 30克
牛奶 200毫升
干酵母 3克

菠萝皮料
软化黄油 20克
糖 90克
鸡蛋 1颗
牛奶 20毫升
甜瓜精数滴 （可免）
蛋糕粉 220克
砂糖 （收尾用）

Directions/做法

– make cookie dough by mixing butter with sugar together. add in egg, milk and melon essence and mix well
事先准备菠萝皮料 ～ 将黄油和糖混合后，加入鸡蛋，牛奶和甜瓜精。拌匀

– add in cake flour and cut it in. it will be crumbly. cover with cling wrap and press together with fingers into one big piece. chill for 30 mins and prepare bread dough
加入蛋糕粉，然后翻拌。此时皮料会较粗糙。用保鲜膜包紧后将菠萝皮料用手指压成一张面皮。冷藏30分钟。冷藏当儿准备面团

– mix all ingredients together in bread machine and allow it to finish first rise. after first rise, take out dough and divide into 10 or 12 portions
将所有食材放入面包机，然后混合并进行一次发酵。发酵后，分割成10-12等份

– shape each portion into a ball and cover with plastic wrap and a tightly wrung out moistened kitchen towel. rest for 15 mins
将每个面团搓圆，盖上保鲜膜后，再加盖一条拧干的毛巾。休面15分钟

– when dough is resting, remove cookie dough from fridge and divide into 10-12 portions
休面当儿将菠萝皮料从冰箱冷藏库取出，分割成10-12等份

– press each portion of cookie dough into a round disc and wrap a portion of dough into it
将各菠萝皮料擀成圆形，然后包上一份面团

– roll buns in sugar and score with a knife to make a melon-like pattern
裹上皮料的面团粘上白糖，再用刀在皮料上轻轻的划上类似菠萝的条纹

– rise for second time, around 30 mins at 40 degrees C (with the help of oven)
在40摄氏温处（如烤箱）进行2次发酵，约30分钟

– bake bread in preheated oven of 180 degrees C for 15 mins
发酵后的面包送入预热至180摄氏度烤箱烤15分钟

Personal notes/温馨小贴士:

– i halved the recipe and made 5 buns
我做了半份食谱，做了5个餐包

– each of my bun is 30g, and eyes of kerropi is 3g each
我的餐包重量为30克，每颗眼睛为3克

– after preparing cookie dough, i pinched a small handful of cookie dough to colour it pink with red yeast powder, and coloured the major portion with a bit of matcha powder
准备好的菠萝皮料，我分割成一大和一小 （非常小）部份 ～ 大份的加入了少许绿茶粉，小份的加入了红曲粉

– after wrapping cookie dough around bun, i placed the eyes on top of each bun and then let it go through second proofing
裹上菠萝皮料后，我在餐包顶部加上之前分割出来的眼睛面团

– just before baking, i rolled out pink cookie dough and used piping tip to cut out round circles to place on the cheeks; then used melted chocolate to pipe eyes and mouth
送入烤箱前，我将粉色菠萝皮料擀平，然后用裱花嘴裁切出小圆形，摆到kerropi脸颊上；并用融化巧克力画上眼睛和嘴巴

Pollution index: 155 (unhealthy)