IMG_9466
yes.. we cannot get enough of these
some friends have been asking how best to shape this bun into a batard
hope this post helps
嗯,的确又见鸡尾兄
近期,网友也再问这鸡尾包或椭圆形餐包该怎么整形
今天附上图解。。希望您笑纳哈

ingredients (makes 8 buns)

dough
200g bread flour
25g cake flour
3.5g instant dry yeast
20g butter
130g milk
25g egg yolk

filling
28g cake flour
28g desiccated coconut
70g butter
28g sugar
20g horlicks + 20g coconut milk powder (you can use milk powder all together)
7g coconut cream powder

mexican topping
30g butter
10g sugar
20g cake flour

finishing
1 egg yolk + 1 tbsp milk, mixed together
white sesame seeds, as desired

IMG_9470食材(可做 8个餐包)

面团
面包粉 200克
蛋糕粉 25克
即溶干酵母 3.5克
黄油 20克
牛奶 130克
蛋黄液 25克

内陷
蛋糕粉 28克
干椰丝 28克
黄油 70克
糖 28克
好力克 20克 +椰子奶粉 20克(也可完全以奶粉替代)
浓缩椰浆粉 7克

墨西哥油
黄油 30克
糖 10克
蛋糕粉 20克

收尾
蛋黄 1颗+牛奶 1大匙,拌匀
白芝麻,适量

Directions/做法:

IMG_9469– prepare dough by mixing all ingredients (except butter) till you get a soft dough
制做面团。所有食材(除黄油)拌至成团

– incorporate butter and knead till window pane stage. proof till double in size
加入黄油,搓揉至拓展状。发酵至双倍大

– meantime, prepare filling. cream butter and sugar together. then mix in all the rest of the ingredients. if filling gets too “wet”, chill it for about 20 mins. then divide into 8 equal portions
制做内陷。黄油和糖拌匀、打直发白。加入所有食材拌至成团。如果内陷感觉太“湿”,将其冷藏 20分钟。之后会比较好炒作。分割成 8等份

– mix all mexican topping ingredients together and spoon into a piping bag. set aside
墨西哥油食材搅拌均匀,勺入裱花袋。待用

– punch dough down, and divide into 8 equal portions (c. 56g per portion). rest for at least 20 mins
面团排气、分割成 8等份(约 56克一份)。静置自少20分钟

IMG_9456pat dough into a disc
将一份面团拍成圆面皮

IMG_9457place filling in the middle of dough
将一份内陷摆放到面皮中央

IMG_9458roll top flap of dough over filling and press edges down
内陷上半部的面皮往下折,边缘捏紧

IMG_9459roll the entire dough with filling over one more time and seal edges again
面皮带内陷再次往内卷一次,面皮边缘捏紧

IMG_9461
IMG_9462roll over a final time and seal edges well
以上步骤重复多一次,面皮边缘封好

IMG_9463 using the palm, roll it out gently
用手掌将面团在案板轻卷几下

IMG_9464place onto baking pan to proof till double in size
整形后的面团直接放到烤盘上发酵至双倍大

IMG_9465after proofing, brush top of dough with egg wash, sprinkle with sesame seeds and pipe on mexican topping
发酵后的面团表面刷上蛋液、撒上白芝麻后,裱上两行墨西哥油

– bake in preheated oven of 200 degrees for 12 mins (tent bread with foil if it browns too quickly)
送入预热至 200摄氏度烤箱烤 12分钟即可(面包如上色太快可用锡纸盖上)

IMG_9467i am submitting this post to Best Recipes for Everyone: BREE #12 点心
organised by Fion of XuanHom’s Mom & hosted by May of 厨苑食谱

Best_Recipes

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(5) Comments

  • 0620 (August 28, 2015)

    我要。。。。吃烤鸡尾巴做早餐啦
    谢谢。。。。谢太太啦 嘻嘻~

  • May Law (August 28, 2015)

    又见亲亲那漂亮的纤纤玉指了, 看得我呆了。。。。忘了吃鸡尾包了! 哈哈哈。。。
    非常赞的鸡尾包, 这个只能在香港的茶楼才能吃到了吧!

  • Qi Qi in the house (August 28, 2015)

    哟!好多鸡尾包!今天有我的份了吼!

  • 婉婉下午茶 (August 28, 2015)

    哇!美味鸡尾包!!谢分享

  • Fion@轩宏妈 (August 29, 2015)

    粉红色,白色点,漂亮的玉手
    鸡尾包。。。。送点来。呵呵

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