IMG_7415My hubby loves having eggs during breakfast…
however, there’s only so much eggs we should consume a week right?
and so i thought, why not satisfy his vision with a fried egg look alike breakfast bun
老小孩喜欢在每顿早餐中享用煎蛋。。
不过哈。。这。。一个星期,一个人能安心滴享用几颗蛋呀?
所以,希望在视觉上能满足他那“煎蛋”欲望哈。。。
⁎⁙꒰⋓(༶∙ .̌ ∙༶ૢ)⋓꒱⁕⁛

Ingredients (makes eight 40g buns)

IMG_7417* 180g strong bread flour
* 40g cake flour
* 20g rice flour (or strong bread flour)
# 20g sugar
# 4g salt
# 8g skim milk powder
# 16g unsalted butter (or magarine)
^ 100ml non-flavoured soy milk or milk
^ 75ml water
4g dry yeast

食材 (可做 8个40克餐包)

IMG_7421* 强力面包粉 180克
* 蛋糕粉 40克
* 粘米粉 (也可用强力面包粉)20克
# 糖 20克
# 盐 4克
# 脱脂奶粉 8克
# 无盐黄油(或马欺凌)) 16克
^ 原味豆奶或牛奶 100毫升
^ 水 75 毫升
干酵母 4克

Directions/方法

IMG_7420– place all ingredients into bread maker in this order: (*) ingredients, (#) ingredients, (^) ingredients and then yeast. begin dough mixing process
面团食材以 (*)、(#)和(^) 次序加入面包机,最后加入干酵母。进行和面及发面程序

– after first rising, remove dough from bread maker and divide into 8 equal portions. punch dough down to remove gas and shape portions into balls. cover with damp cloth and rest dough for 15 mins
一次发酵后,面团取出分割成8等份。排气,搓成圆形。盖上湿布、休面15分钟

– lightly press down dough again and form into balls. line them on a baking sheet and make an indentation across the bun with a chopstick dusted with flour (see below)
再次将面团排气,然后搓成小圆球摆放在烤盘或烘焙纸上。将一只筷子撒上面粉,然后在面团上深深压下 (如下)
IMG_7406

– spray bread with some water and allow to proof for second time. after proofing, spray water again and sift some rice flour on buns
面团上喷上少许水,二次发酵。发酵后,再次喷上水,筛上米粉

– preheat oven with baking tray to 180 degrees C and then turn temperature down to 150 degrees C. bake bread for 12-13mins
烤箱(连另一个烤盘)预热至180摄氏度,然后转成150摄氏度。面包送入烤箱烤12-13分钟

– cool bread after baking and store in bags so they don’t dry out
面包完全冷却后,装入密封袋以避免面包变干

Personal notes/温馨小贴士:

IMG_7405to shape “fried egg” bread:
after first rising and resting divided dough into 8 portions, press dough into a 7-8cm disc
take a 4.5cm cookie cutter to make indentation on the dough (do not cut through)
allow dough to rise for 2nd time
“煎蛋”面包整形方式:
一次发酵,和分个面团休面后,将各面团压成7-8厘米的面团
用4.5厘米饼干模在面团中间压上圆形深印(不可切断面团)
进行二次发酵

IMG_7407meantime, prepare apricot. my apricots from the can were very big,
so i trimmed them with a cookie cutter to get to a desired size
准备水蜜桃
我家罐头水蜜桃挺大的,所以我用了饼干模将它裁剪至小片装

IMG_7408after dough has risen for second time, press the centre of the disc down
面团发酵后,将面团中央压扁

IMG_7409i filled the centre with cream cheese filling (mix 60g cream cheese + 10g sugar + 3g lemon juice)
我在面团中加了奶油奶酪馅 (将60克奶油奶酪和10克糖和3克柠檬汁混合即可)

IMG_7410then sifted rice flour on top of the bun
筛上粘米粉

IMG_7411place a piece of apricot in the middle, then send to bake
然后摆上一片水蜜桃,送入烤箱就行啦

IMG_7419food ecstasy? add a bit of strawberry jam to resemble ketchup..
high 吗?可以再high哦。。加点草莓酱,就像煎蛋加番茄酱了哈。。。
(๑>ᴗ<๑)

Pollution index: 196 (unhealthy)

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(0) Comments

  • LY (July 28, 2014)

    Hi Victoria, these looks so cheerful! A great way to start the day!

  • 婉婉下午茶 (July 28, 2014)

    哇!!这个好妙!你的水蜜桃面包比外面卖的更赞!简直就是煎蛋嘛!我家小瓜也超爱煎蛋,看来我要跟你偷师了!谢分享详细的步↖(^ω^)↗希望能成功^^

  • Mel (July 28, 2014)

    Good morning….rise and shine with the sunny side up eggs….or sinshine eggs. And what a brilliant way to serve this for breakfast…. a bun with a fruit on top.

  • Gertrude (July 28, 2014)

    You are so good at baking. Everything you baked look like an art!!

  • Aunty Young (July 28, 2014)

    很阳光气息的面包,看了心情打开!

  • lily ng (July 28, 2014)

    very well done, lovely

  • lena (July 28, 2014)

    i am sure this apricot bread egg has brought a lot of smiles to your loved one..:)

  • kristy (July 30, 2014)

    Hmmm…yummm… I love anything yeasted.
    Kristy

  • Gudetama bento | Bento Days (August 11, 2015)

    […] Last but not least, here is some Gudetama bread which I had baked. I used my own bread recipe, the method which I had used to make Gudetama is similar to the method outlined here in this blog. […]

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Victoria Bakes – Baking into the Ether