核桃蔓越莓麦片小面包 Walnut Cranberry Crunch Bun

哇！哇！哇！ 健康又好吃的面包出炉啦！

超香超软的小面包。

加了核桃蔓越莓麦片入面团里

再用五谷豆浆搅拌面团

在搅拌的过程中

豆浆及核桃蔓越莓麦片的香味已经散发出来

好香的面团。。。赞！

材料Ingredients:

高筋面粉 200g high protein flour
核桃粉 50g walnut powder
核桃蔓越莓麦片 1 small bowl walnut cranberry crunch 

奶粉 1 tablespoon milk powder

干酵母 1 1/2 teaspoons dry yeast

少许盐 a pinch of salt

冷五谷豆浆 120ml cold fresh multi-grain soya milk

溶化奶油 1 tablespoon soft butter

高筋面粉，核桃粉，核桃蔓越莓麦片，奶粉及酵母一起混合

慢慢加入冷五谷豆浆搅拌面团,  然后加入溶化奶油

将面团搅拌至光滑及有弹性

用大盘盖着发酵1 - 2小时或双倍大
将面团分成几份，揉成圆形状，松弛20分钟

整形及排在已扫牛油的烤盘上或纸杯

发酵1小时或双倍大

刷上蛋液，洒上芝麻

预热烤箱180度烘烤12分钟

add all high protein flour, water powder, milk powder, 

walnut cranberry crunch  and dry yeast into the mixing bowl 

slowly add in cold fresh soya milk beat to form dough

lastly add in soft butter and beat to form a smooth dough

 cover and let rise for 1-2 hour or double the size

divide the dough into 9 portions

round the dough into ball shape

and rest for another 20 minutes

form the shape you like and place in the baking cup 

let rise for 1 hour or double the size 

brush with egg wash and sprinkle some sesame on top

bake at 180 for about 12 minutes