sardine buns 沙丁鱼餐包

when i pulled the buns out of the oven, our helper went “ZHU!” (literally translated meaning pig)
i replied with half closed eyes… “c’mon, it’s puffer fish lah”
mm… it does look like a pig… maybe a bird… whatever
餐包出炉后，咋们家阿姨吼了一声 ”猪“！
无语回了一句 ”阿姨，是河豚好不好“
老实话。。还真有点像猪。。又像鸟。。
₊·(ϱ॔﹏ᵕ๑॓)‧*

Ingredients (makes five 45g buns)

100g strong bread flour
42g cake flour
3g instant dry yeast
3g salt
15g trehalose (feel free to use sugar)
30g egg (keep remaining egg for egg wash)
65g milk (please adjust accordingly as it was very dry in beijing. humidity level in my kitchen was only 28%)
25g butter, softened

filling
1 small can of sardines (i used the ones in olive oil with chilli)
half an onion, diced
tomato sauce to taste

食材（可做五个 45克餐包）

强力面包粉 100克
蛋糕粉 42克
即溶干酵母 3克
盐 3克
海藻糖 15克（可用白糖替代）
蛋液 30克（剩余的蛋液留着收尾用）
牛奶 65克（请适当调整。北京近日特干，厨房湿度就 28%）
黄油 25克，融化

内陷
沙丁鱼 一小罐（我用了浸泡于橄榄油和辣椒口味儿的沙丁鱼）
洋葱 半颗，切丁
西红柿酱 适量

Directions/做法

– stir fry onions till fragrant and add in sardines. mash up sardines briefly and add in tomato sauce to taste. dish up and allow to cool
洋葱爆香后倒入沙丁鱼。略炒香后，压碎。加入西红柿酱调味。取出、待凉备用

– place all dough ingredients (except butter) and knead to you get a soft dough
面团食材（除黄油外）混合、和面

– incorporate butter and knead till window pane stage
加入黄油，搓揉至拓展状态

– proof till double in size
发酵至双倍大

– punch dough down and divide into 5 portions of 45g dough. allow the dough to rest for at least 20 mins
面团排气、分割成五份 45克面团。静置自少 20分钟

meantime, roll out the remaining dough (maybe about 45g left) into a square sheet. rest for 20 mins as well
剩余的面团（约 45克）擀成四方形面皮。静置 20分钟

take a portion of 45g dough, roll it into a disc and place a portion of filling in the middle
wrap it up and seal seams tightly
取一份 45克面团，擀成圆面皮后，中间勺入一份馅料。面团包起，封口收紧

cut out a few love shaped dough (from the square sheet dough) using a love shaped cutter
四方形面皮用心形曲奇模裁切出若干个心形面皮

place 3 of them behind the bun. these form the fins
将三片摆放在面团后方形成鱼鳍

take another piece of love shaped dough
取另一份心形面皮

divide into half
分割成半

place it onto the dough. this form the lips
沾到面团上，形成鱼唇

cut out 2 small circles using round shape piping tip
面皮再用圆形裱花嘴，切出两片小圆形

and stick to the dough. this becomes the cheeks. proof buns for about 25 mins
再沾到面团上形成鱼的脸颊。整形完毕 ～ 面团二次发酵 25分钟

using the back of a knife, make impressions on the fins
运用刀背在鱼鳍上划出线条

use a scissors to make snips on the dough
再用剪子在面团上剪出小刺儿

lastly, brush bun with egg wash and stick on sesame seeds to form the eyes
bake bun in preheated oven of 180 degrees C for 15 mins or till golden brown
刷上一层蛋液，沾上黑芝麻做眼睛
送入预热至180摄氏度烤箱烤 15分钟或至金黄色即可