乳酪粗糖面包（Cheese Sugar Bun）

家里很久都没有闻到面包香了，想念住家面包了。 我对这个食谱钟情，所以希望把它链接去小拇指六月份的牛油活动。

汤种做法：

 40g热水冲入40g高筋粉混合拌匀，放凉后,冷藏过夜。

主面团：

高筋粉 181g

低筋粉 50g

汤种38g

即发干酵母 3g

细砂糖 40g

盐 3g

奶粉 10g

蛋 25g

水 116g

无盐奶油 25g

铺面：

少许芝士（我用perfect Italiano pizza plus）

少许粗糖

面包做法：

1.所有材料（除了奶油）混合搅拌至面筋扩展、表面光滑。加入奶油搅拌至完全扩展，基发60-90分钟。

2. 分割成每份10份（每个约46g)面团，滚圆盖保鲜膜松弛15分钟。

3.把面团杆平， 再揉成圆球，放入模具里，进行最后发酵。

4.发酵完毕， 刷上蛋液， 撒上芝士和粗糖。

5.放入预热170‘C的烤箱， 烤15-18分钟。

Water Roux:

40g Bread Flour，

40g boiling water

Bread Dough:

(A)

181g bread flour, 50g plain flour,  3g active dry yeast, 38g water roux, , 40g sugar, 3g salt, 10g milk powder, 25g egg, 116g water,  

(B)

 25g unsalted butter

Topping:

Cheese (I used Perfect Italiano Pizza Plus)

Sugar

 Method :

1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge overnight.

2. Mix all ingredients (A) at slow speed for 4 mins.

3. Add butter and increasing kneading speed to medium high.

4. Continue kneading for 15-20 mins until dough is no longer sticky and does not break when pulled to perform window test.

5. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof until double in size.

4. Flatten the dough and roll into ball shape. Then place into the mould.

5. Let the  dough rise for 30mins or double in size.

5. Brush the top with egg wash and sprinkle with cheese and sugar.

6. Bake in preheated 170C oven for 15-18mins or until golden brown.

I am submitting this post to Little Thumbs Up Event ( Butter ), organised by Zoe ( Baked for Happy Kids) and Mui Mui ( My Little Favourite DIY ), hosted by Jozelyn ( Spice Up My Kitchen).

微波面包（中种）

去年第一次看到这个微波面包时，第一个问题是“哎，微波炉可以做面包喔！”再看下去，原来微波面包，不是微波炉面包。。呵呵。。脑子又跳到另一个问题，为什么叫微波，看到不同的解释，最后接受了这个解释，面包有呈现微微的一波一波，所以叫微波。又想了，为什么不叫“丝丝面包”，因为大家都把面包重点放在面包的“丝丝”了。。想太多了，面包叫什么都好，我的定义最重要就是“好吃”就是了。

这是第一次尝试“微波”， 实在是安耐不住我对它的好奇心，因为最近几乎每天都可以看到“微波”的贴子，就好像广告一直打一直打，打到我都忍不住要试一试了。在做中种时，跟着食谱发了一小时，看到我的面团原封不动，快点打电话给姐姐问她中种是会发上来还是不用发到很厉害的，为什么我的好像没有什么动静。姐姐说应该要发才对。。等等等，都两个小时了，都没有什么发。结果第一batch就给我搞砸了。第二天，心有不敢，拿了面包机出来帮忙发面，把中种用面包机的“dough”function来发面。我的面包机整个打面团和发面的过程是一小时五十分钟，面就发得很好了。记得我跟同事买来的二手杆面机还没开张，于是快快扛了出来用它来杆面。这个面包我从有太阳做到月亮都出来了才做好，面包机和杆面机也出动了，真是“几大”工程一下。照片也就在一片‘wongkamkam“的情况下完成。我问姐姐为什么甘愿在厨房被折磨几个小时，还担心做不成，都不甘愿去店里给五块钱买一粒好吃的面包来吃。。哈哈。。。难道这就是烘培的执着和热诚吗？

食谱取自：简单生活，随心所欲，快乐充实～中种微波面包

面包夹馅：美奶滋和鱼松

Naan Bread （Coriander＋Grarlic／Cheese Naan）

这个Naan已经做了有好几个礼拜了但是整理得很慢，迟迟都贴不上来。那天Cass在她的印度咖哩沙丁鱼贴子提起Naan,我就和她说我做了Naan，但是我不是太喜欢上面包的贴子所以都让别的贴子先上了。Cass说等我的印度post等了很久。。。Cass啊，你都从印度饭煮到华人饭了我的贴子才上来, 真的很慢。。呵呵。。。！

也煮了Butter Chicken来配这个面包，butter chicken没什么技巧，只是买便的paste跟着包装的指示来做就是了。今天就在这里和大家分享这个印度面包－Naan。

Naan

Ingredients:  (Makes 6 x 25cm naan)

150ml lukewarm milk

2 tsp caster sugar

7g (2 tsps) dried yeast

450g plain flour

1 tsp salt

1 tsp baking powder

2 tbs vegetable oil, plus extra for greasing

150g plain yoghurt

1 egg, lightly whisked

Method:

1. Combine the milk and sugar in small bowl, sprinkle over the yeast and set aside for 5-6 minutes or until foamy.

2. Sift the flour, salt and baking powder into a large bowl. Add the yeast mixture, oil, yoghurt and egg.  Stir with a wooden spoon to form a coarse dough.

3. Turn out onto a lightly floured work surface and knead for 10 minutes or until elastic. (I used a mixer with hook attachment, mix on medium to high speed until dough become elastic).

4. Shape into ball and place in an oiled bowl, turning to coat in the oil. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1 hour or until double in size.

Because of the cold weather, I put my dough in the microwave oven with hotpack to maintain a warm environment for proofing.

5. Preheat oven to 240C. Pre-heat a large, heavy-based baking tray in the oven.

6. Knock back the dough with just one punch to expel the air and divide it into 6 equal portions. Roll each portion into a ball, place on a lightly greased baking tray and cover with plastic wrap.  

7. Working with one ball at a time, use a rolling pin to roll out a lightly floured work surface into a rough oval about 25cm long and 13cm wide.

8. Working quickly, remove the hot baking tray from the oven and slap 2 naan onto it. Immediately place in the oven and bake for 3 minutes or until puffed. Transfer to a large tea towel to keep warm . Repeat to cook the remaining naan.

9. Change the oven setting on the highest heat. Grill each naan, about 10cm from the heat (I placed the baking tray on the top rack) for 45-60 seconds each side or until lightly scorched.

Variations:

Coriander and Garlic naan:

Chopped garlic and pan fried until fragrance. Set aside.

Finely chopped coriander. Set aside

Divide the dough into 12 balls, working with 2 balls at a time, roll out to oval shapes about 25cm long. Spread garlic and coriander over one rolled portion of the dough. Cover with the other rolled portion and press the edge to seal the filling inside. Cook as above.   

Cheese Naan:

To make cheese naan, simply replace coriander and garlic with tasty grated cheddar cheese and follow with the above (coriander and garlic naan) steps.

  

Recipe adapted from : Mastering the Art of Baking by Anneka Manning pg.208