港式火雞包Turkey bun

Name: 港式火雞包Turkey bun by gin-gin
Total time: 2 h
Yield: 10
Ingredients: 掃面蛋液egg 1/2個pc; [酵母水(A)] 溫水warm water 130克g; [酵母水(A)] 糖sugar 30克g; [麵糊(B)] 高筋麵粉bread flour 250克g; [酵母水(A)] 酵母yeast 5克g; [麵糊(B)] 鹽salt 2克g; [內餡(C)] 火雞肉turkey meat 130克g; [酵母水(A)] 奶粉milk powder 8克g; [麵糊(B)] 蛋液egg 30克g; [內餡(C)] 玉米粒corn 70克g; [麵糊(B)] 牛油butter 25克g; [內餡(C)] 黑椒粉black pepper 適量app; [內餡(C)] 蛋黃醬mayon 40g

描述

港式麵包的特點就是用不多的麵粉，做出很多又鬆又軟的麵包，靠的就是搓和甩使之筋道十足。
Different from western bread, Hongkong style buns are light and fluffy due to the typical way we knead the dough.

38 說讚

份量

10 人份

時間

120 分鐘

食材

掃面蛋液egg

1/2個pc

酵母水(A)

溫水warm water

130克g
糖sugar

30克g
酵母yeast

5克g
奶粉milk powder

8克g

麵糊(B)

高筋麵粉bread flour

250克g
鹽salt

2克g
蛋液egg

30克g
牛油butter

25克g

內餡(C)

步驟

將酵母水準備好； Mix all ingredients under (A).
除牛油外，順次序加入麵糊材料； Add all ingredients under (B) except butter.
如洗衣服般向前推搓數分鐘； Knead for few mins.
搓揉均勻後加入牛油； Add butter after ingredients are well incorporated.
接下來就是甩，甩得越長越好，做出來的越有筋道； Throw the dough for few mins till elastic.
加點手粉，搓圓麵團，以步驟1的大圓盆蓋著，靜置30分鐘； Flour both hands, form a big round dough, cover with the big pan for 30 mins.
擠出空氣，切割成10個小麵團，滾圓，濕布遮蓋進行中間發酵15分鐘； Press the dough, divide into 10 pcs, make round, cover with wet towel for 15 mins.
拌勻內陷所有材料； Mix all ingredients under (C).
把麵團擀平，包半月形，最後以叉子壓邊； Roll out each small dough, wrap like crescent, seal with a fork.
溫暖處發酵30分鐘； Rest for another 30 mins.
塗上一層蛋液； Apply a thin layer of egg.
每個包上面撒上點香草； Sprinkle some herbs onto the bread surface.
放進已預熱180度的烤箱烤15分鐘； Bake for 15 mins at 180C.
哇！好大喔！ Wow! Gigantic!
麥香飄滿整個屋子咯！ So nice!
☕️