在我国少见的一款非常著名的传统法国小面包，
可爱之处是在面包顶部多了一顶“小帽子”
这面包的基本配方以鸡蛋为主和大量的奶油
烘烤的时候散发出奶油的香味
超香超软超好吃小面包
超香超软超好吃小面包
这个面团可以做成土司toast
也可以做成传统的奶头状，也可以做很多种类型
也可以加入馅料
材料Ingredients:
高筋面粉 250g high protein flour
全蛋 2 eggs
糖 1 tablespoon sugar
酵母 1 1/2 teaspoons dry yeast
盐 1/2 teaspoon salt
冷鲜奶 2 tablespoons cold fresh milk
柔软奶油 100g soft butter
所有原料(除奶油外冷鲜奶)一起搅拌
搅拌至上筋后加入冷鲜奶搅拌
然后再慢慢的加入柔软奶油(分3-4次)
搅打至面团光滑不粘为止
用大盘盖着发酵1-2小时或双倍大
add all dry ingredients (except the milk and butter)
into the mixing bowl and mix well
slowly add in cold fresh milk beat to form dough
lastly add in soft butter ( separate into 3-4 times)
and beat to form a smooth dough
remove the dough and cover with big bowl
and let rise for 1-2 hour double the size
将面团分成小部分，在每个部分拿出一小部分(做顶头)
揉成圆形状放入烤杯中
然后用手指压在中间压个小洞
将揉圆的小顶部放在洞里
发酵40-60分钟或双倍大
刷上蛋液, 洒上芝士
预热烤箱190度烘烤12-15分钟
divide the dough into smaller portion
pinch one small portion from each dough (to make hat)
round the dough into ball shape
place into the baking cup
press one hole in the middle
place the small round hat dough in the hole
let rise for 40-60 minutes or double the size
brush with egg wash and sprinkle some cheese on top
bake at 190 for about 12-15 minutes
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