蔓越莓豆奶香小面包 Cranberry Soya Mini Bun

 这小面包超软的还带着豆奶的香味
今天在烤面包时又“煲韩剧”
忘了看火。。。哈哈！面包烤稍微过头了
还好面包外层虽然稍微黑了一点但是里面还是超软的耶！
好香好好吃。

也弄了3粒超薄皮的椰子面包
哇！外层虽然稍微烤过火不过吃下去
皮脆椰子香而且超薄的外层，非常的棒！
好久没吃到那么包皮的椰子面包了。

材料Ingredients:

高筋面粉 150g high protein flour

奶粉 2 tablespoons milk powder

幼糖 1 tablespoon sugar
蛋 1 egg 

干酵母 1 teaspoon dry yeast

少许盐 a pinch of salt

软化奶油 1 tablespoon soft butter

冷豆奶 50ml cold soya milk
2汤匙蔓越莓(稍微泡软)

2 tablespoons organic dried cranberry 

高筋面粉，糖，奶粉，蛋，盐及酵母一起混合

慢慢加入冷豆奶搅拌面团，然后加入黄油

将面团搅拌至光滑及有弹性
最后加入蔓越莓拌匀
盖着发酵1-2小时或双倍大

将面团放气摺叠松弛20分钟

整形排在已扫牛油的烤盘上

发酵40-60分钟或双倍大

预热烤箱180度烘烤12分钟

add all high protein flour, egg, milk powder,

sugar, salt and yeast into the mixing bowl

slowly add in cold soya, beat to form a dough

add in the butter and beat until smooth 
lastly add in the dried cranberry and mix well

remove the dough and cover with big bowl 

and let rise for at 1-2 hours or double the size

punch the dough and roll flat and fold up 

and rest for another 20 minutes

roll out the dough, form the shape you want

place in the greased baking pan

let rise for 40-60 minutes or double the size 

bake at 180 for about 12 minutes