上个礼拜约了Jane去她的地头逛街，顺便带了kuih lapis给师傅品尝。我们从逛百货公司就一路逛到华人店去办货。她那边的华人人口比较多，相比就有比较齐全的华人食品。我从来没在澳洲买过肉丝，我们俩站在肉丝部门看了很久，还是不知道选那里一个品牌因为听讲市场上有很多黑心肉干／肉丝，很怕吃坏了身体，最终还是选了一个本地品牌。无端端为什么买肉丝？就是因为想念Bread Talk的肉丝面包咯！
这个面包食谱我不用多介绍，试了你就知道！赠一个字，赞！
食谱是参考：Kokken69 和 Jane's Corner
汤种：
75g 滚水
50g 高筋面粉
A:
160克高筋面粉，40克普通面粉， 50克细糖，2克匙盐，7克即溶酵母，50克水，1个蛋
B:
40克牛油
内馅：
芝麻海苔肉丝（大约144g， 分成12g一份）
铺面：
Cheddar 乳酪片3片，（一片分成4小片）
芝麻海苔鱼粒 （＊日本料理店／部门可以找到）
做法：
1. 在75g滚水中，加入高筋面粉50g, 搅拌成团，盖上保鲜膜， 放入冰箱12小时后取出使用.
2. 把材料A倒入搅拌盆中, 用搅拌器先慢速搅拌约2分钟。
3. 加入汤种，继续以低速搅拌约3分钟，转成中速继续搅拌。
4. 搅拌成团及有筋性时，才加入B， 用慢速搅拌， 再转中速。搅拌至可拉开薄膜的阶段。
5. 取出面团，放入已经抹油的大碗中， 让它发酵成双倍大
6. 取出面团，排气，将面团分成12份(40g 一份)，滚圆，松弛15分钟.
7. 把面团擀成圆型，包入馅料，进行最后发酵。
8. 发酵完毕，刷上蛋液， 排上cheddar 乳酪片，洒上芝麻海苔鱼粒 。
9. 放入预热180‘C的烤箱， 烤12-15分钟。
Water Roux:
50g Bread Flour，
75g boiling water
Bread Dough:
(A)
160g Bread Flour, 40g Plain Flour, 7g Active Dry East, 50g Sugar, 2g Salt, 1 Egg
(B)
40g Butter
Filling:
144g sesame seaweed pork floss
Topping:
3 slices Cheddar Cheese, (quarter each to become 12 small square slices)
Salmon Furikake (rice seasoning) ＊(available in Japanese grocery shop/japanese food dept)
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2. Add flour, yeast, sugar, salt,egg and water. Start mixing at slow speed for 2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.
3. Add water roux and continue to knead for 3 mins.
4. Add butter and increasing kneading speed to medium high.
5. Continue kneading for 15 mins until dough is no longer sticky and does not break when pulled to perform window test.
6. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof until double in size.
7. Divide dough into 12 balls, 40g each.
8. Roll each small ball into a round ball and leave to proof for 15mins.
9. Flatten each ball and roll out to a circle with a rolling pin. Place 12g of pork floss filling in the center of the dough and wrap and seal the edges of the dough to form a ball.
10. Leave to proof until double in size (about 1 hour).
11. Brush with egg wash and top with cheddar cheese and sprinkle with salmon furikake rice seasoning.
12. Bake at 180C for 12-15mins until brown.
13. Leave to cool.
这个是我用来铺面的芝麻海苔鲑鱼料
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