IMG_0391recipe adapted with modification from/原食谱经调整取自于: Qi Qi in the house

ingredients (makes 8 buns)

200g bread flour
50g cake flour
3g instant dry yeast
30g caster sugar
85g milk (original recipe uses 60-70g)
pinch of salt
130g mashed sweet potato (net weight after steaming, de-skinning and mashing)
25g butter

finishing
1 egg yolk + 1 tsp milk

IMG_0375食材(可做 8个餐包)

面包粉 200克
蛋糕粉 50克
即溶干酵母 3克
绵白糖 30克
牛奶 85克(原食谱用了 60-70克)
盐 一小撮
红薯泥 130克(蒸熟后,去皮并压成泥的净重)
黄油 25克

收尾
一颗蛋黄+1小匙牛奶

IMG_0394Directions/做法

IMG_0364mix all ingredients (except butter) and knead till you get a soft dough (about 10 mins using machine)
所有食材(除了黄油)混合、和面成团
(如用厨师器,约 10分钟)

IMG_0365add butter
加入黄油

IMG_0366continue kneading
you can see from this picture that it is quite “messy”
以上图片看得出面团刚加入黄油后是挺沾容器的
继续搓揉

IMG_0367knead till you get a silky dough
from the above picture, you can see the dough has pretty much cleaned the bowl (should take another 10 minx)
cover with cling wrap and rise till double in size
it’s winter for me, so it took me around 2 hours to complete first proofing
搓揉至面团不沾边缘,容器也显得干净(大约 10分钟搓揉时间)
盖上保鲜膜,发酵至双倍大
古北京是冬天,我的一次发酵时间耗了两小时

IMG_0368punch dough down and divide into 8 equal portions (about 63g per portion)
rest for 30 mins
面团排气,分割成 8等份(约 63克一份)
静置 30分钟

IMG_0369punch dough down once again and shape into a ball
press it down slightly
cover with a slightly greased cling wrap and rise till double in size
(it took me 1 hr 15mins)
取一份面团、排气,搓揉成小圆球
稍微压扁
保鲜膜涂抹薄薄一层油,盖到面团上,发酵至双倍大
(我用了 1小时 15分钟)

IMG_0370just before baking, brush dough with egg wash
烘焙前,面团刷上蛋液

IMG_0371brush the back of a mini fork with egg wash as well
迷你叉子背部也抹上蛋液

IMG_0372place it onto the dough and sift on bread flour
摆放在面团上方、撒上面包粉

IMG_0373bake in centre rack of 170 degrees C preheated oven for 20 mins
送入预热至 170摄氏度烤箱中层烤 20分钟

IMG_0376allow buns to cool completely
餐包完全冷却

IMG_0377slice top of bun off with a bread knife
运用面包刀将餐包顶部切开

IMG_0378remove bread from the bun
将餐包掏空

IMG_0379i like a bit of bread with the filling, so i left a 1cm bread width
我喜欢吃着馅料、咬到面包的感觉,所以留下了 1厘米面包环

IMG_0383fill cavity with desired filling and wrap the sides with foil
(i used egg, cherry tomato slices and diced turkey ham)
height of the foil should be at least 1cm higher than bun
面包空心中加入心意的馅料
(我用了鸡蛋、切片圣女果和火鸡午餐肉丁儿)
餐包边缘裹上锡纸
锡纸高度应高于面包自少一厘米

IMG_0384place bun onto baking sheet and send into 190 degrees preheated oven, centre rack
cover with a piece of foil after securing position
餐包摆放在烤盘上,送入预热至 190摄氏度烤箱中层
固定位置后,盖上锡纸

IMG_0388baking time depends on how cooked you want the egg to be
this is 19th min into baking (yolk is slightly oozy)
i removed the top foil and continued to bake for 2 mins for the egg to cook through
烘焙时间根据您喜爱鸡蛋成熟度
这个是烤了 19分钟的效果(还有些流黄)
我在这个时候去掉上层锡纸继续烤两分钟让鸡蛋完全烤熟

IMG_0392plain?
素吃?

IMG_0395or with filling?
含馅儿?

IMG_0376it’s just good
反正就是好吃

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(5) Comments

  • Qiqi in the house (January 19, 2016)

    被漂亮得不行的封面照片给吸进来了!mmm~来一盅!

  • 81shades (January 22, 2016)

    Happen to look for soup bowl to make my pumpkin soup…. Tks for sharing n luv ur recipe

  • WanwanTea婉婉午茶 (January 25, 2016)

    超有卖相的一款面包啊!!看了就两个字。。“要吃”!!

  • gerre (April 28, 2016)

    After i mixed the ingredients, my dough is very crumbly, i have a photo but couldnt upload here, i didnt the round dough even before adding butter, sob sob…..

    • Victoria Bakes (April 28, 2016)

      Sorry to hear that. This means you need more hydration. The original uses about 60-70 and I used 85g. Seem it didn\’t work for you too. Please adjust hydration accordingly then

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