IMG_7178

Recipe adapted & translated from Cookpad

Ingredients (makes 6 or 9 rolls)

IMG_7181150g bread flour
50g cake flour
12g sugar
3g salt
2g dried yeast
12g margarine
140ml milk
25g strawberry jam
2 drops of red food colouring dissolved in 3 or 4 drops of water

食材 (可做6 或9个餐包)

面包粉 150克
蛋糕粉 50克
糖 12克
盐 3克
即溶酵母 2克
玛琪林 12克
牛奶 140毫升
草莓酱 25克
红色素 2滴混合于3~4滴水

Directions/方法

IMG_7180– place all ingredients into bread machine except margarine, strawberry jam and red food colouring. after 5 mins, add margarine. after 10 mins, add red food colouring
全部食材 (除玛琪林、草莓酱和红色素)放入面包机搅拌。5分钟后加入玛琪林,继续搅拌。10分钟后加入红色素

– add in strawberry jam little by little towards end of program
面团快搓匀后(约最后几分钟),分次加入草莓酱

– let dough proceed with first rising
面团进行第一次发酵

– after first proofing, remove and deflate dough
一次发酵后,面团取出,排气

IMG_7163divide and shape dough. cover with wet towel and rest for 15 mins
分割成团,搓成圆形,盖上湿布,醒面15分钟

IMG_7164roll dough into a long shape disc
将一份面团擀成长形片

IMG_7169roll it up into a 17cm conical shape (both ends pointed) and seal completely
将面团卷起并搓成一个17厘米的长条(两端搓成尖形),封口捏紧

IMG_7166fold into half
将其折叠成半

IMG_7168use a scraper to make a slit 2/3 into the dough
用刮刀切透面团的三分之二长度

IMG_7167open up the cut sides and adjust the shape
从切口将面团往两侧掰开,整形

IMG_7170line on a baking tray and allow to rise for 25 mins. meantime, preheat oven to 150 degrees C
整形好的面团摆放烤盘中,发酵25分钟。预热烤箱至150摄氏度

IMG_7171i added some chopped cranberries on the dough after second rising
二次发酵后,我在面团加上切碎的蔓越莓

IMG_7172sift some bread flour on top and bake for 15 mins. bake for 12 mins if you are making 9 buns
送入烤箱前在面团筛上面包粉,送入烤箱烤15分钟。如果您做了9个餐包,只需烘烤12分钟即可

– remove bread with spatula to cool on cooling rack
用橡皮刮刀将烤好的面包挪到冷却架上进行冷却

– if you prefer a stronger strawberry taste, omit sugar and use 30g strawberry jam, 130ml milk instead of 140ml. you can also replace 25g strawberry jam with 30g white chocolate chips
如果喜欢比较重草莓口味儿,可用30克草莓酱,而免去白糖,牛奶从140毫升减至130毫升。您也可选择用30克白巧克力豆替代25克草莓酱

IMG_7183this bread is so delicate and fluffy
这餐包真的很松软
´͈ ᵕ `͈ ♡°◌̊

IMG_7177good morning São Paulo
巴西,早安您好
(*´ ˘ `*).。oO ( ♡ )

Pollution index: rainy in São Paulo… And Argentina beats Holland

SHARE

(0) Comments

  • Mel (July 10, 2014)

    Oh …i like eating bread in small finger size. The bread is not only pretty but it is so fluffy too. Still having great time watching World Cup matches??

  • May Law (July 10, 2014)

    这么多的心心啊, 你也太花心了吧! 呵呵。。
    你的心形面包做的很美, 也让我的一颗心在蠢蠢欲动了! 哈哈哈

  • eileen (July 10, 2014)

    你这个女人怎么可以有这么多精力呢!
    不是去看世界杯吗?怎么连我们也带着出门啊!哈哈哈哈哈!

  • 婉婉下午茶 (July 10, 2014)

    Wah!好美的一颗心!就送我一个吧!^^

  • Ann Low (July 10, 2014)

    So many hearts with your cute logo on it! Cute 😀

  • Esther lau (July 10, 2014)

    你的多心好多心,我们之间多出一颗心。。。看了你的面包我突然想唱这首歌,哈哈! 来吃爱心面包咯!:)

  • Doreen/mui (July 12, 2014)

    Hi Vic ,
    These heart shape bread makes me happy by just looking at them 🙂
    This is good for valentine breakfast 😀 😀
    mui

  • chloe (March 5, 2015)

    Hi Victoria I will email u later
    Question about sakura bread
    Can l use butter instead. Also baking temp seems low at 150c. Are they meant to be baked at such low temp. How\’s texture next day. I am looking for soft textured Asian type bun or whatever that is soft and fluffy. Thanks for all your help. Any suggestions. Enjoy your trip.

    • Victoria Bakes (March 5, 2015)

      Hi, yes, 150 was per the original recipe and it worked for me. If you think your oven needs a higher temperature, pls adjust temperature and time accordingly. Bun needs resteaming next day.and was soft after that. May i remind that you must also store your bread properly to keep bread in good condition. U can substitute with butter.

      For soft and fluffy buns, make the 5 thousand dollar recipe

      Hope this helps

Leave a Reply

Victoria Bakes – Baking into the Ether