蔓越莓奶油小面包 cranberry butter roll

香喷喷的小面包 
烤的时候烤炉散发出来的香味
实在忍不住了

80g 清水 water
120g 鲜奶 fresh milk
4g 干酵母 dry yeast
300g 面包粉 bread flour
1 tablespoon 汤匙 砂糖 sugar
1/4 teaspoon 茶匙盐 salt
1 tablespoon 汤匙奶油 butter 
适量蔓越莓和葡萄干 
some cranberry and raisin


水 鲜奶 干酵母 混合拌匀
 面包粉 盐  砂糖倒入攪盘里
加入水鲜奶酵母混合液

搅拌成柔软的面团

最后加入奶油将面团搅拌至光滑

用大盘盖着发酵1-2小时或双倍大

将面团分成小部分
加入蔓越莓和葡萄干揉圆

发酵40-60分钟或双倍大
涂上一层薄薄的蛋液
用刀片在面包上割一横
放入一小块奶油

预热烤箱180度烘烤大约20分钟

water fresh milk dry yeast mix well

add in bread flour sugar salt

into the mixing bowl 

slowly add in the milk mixture
and beat to form soft dough

lastly add in butter and beat to form a smooth dough

remove the dough and cover with big bowl 

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

divide the dough into some small portions
wrap in the cranberry and raisin

round the dough into round shape

place in the greased baking pan

let rise for 40-60 minutes 
or double the size 

brush with egg wash
cut one line on top of bun
insert 1 small slice of butter 

pre heat oven at 180 bake 
for about 15 - 20 minutes

芝士吐司 Cheese Loaf

这吐司超棒
烤出来又软又香

材料Ingredients:

高筋面粉 250g high protein flour

奶粉 2 tablespoons milk powder

幼糖 2 tablespoons sugar

干酵母 1 teaspoon dry yeast

少许盐 a pinch of salt

软化奶油 20g soft butter

水 130ml water

高筋面粉，糖，奶粉，盐及酵母一起混合

慢慢加入水搅拌面团，然后加入软化奶油

将面团搅拌至光滑及有弹性
盖着发酵1-2小时或双倍大

将面团放气，揉成圆形状，松弛20分钟

把面团压扁成方形，卷入两片芝士(撕小片)

排在已扫牛油的烤盘上

发酵40分钟或双倍大
顶部洒些芝士粉

预热烤箱170度烘烤30分钟

add all high protein flour, milk powder,

sugar, salt and yeast into the mixing bowl

slowly add in water, beat to form a dough

add in the butter and beat until smooth 

remove the dough and covered in big bowl 

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

round up and rest for another 20 minutes

roll out the dough and roll in with 2 slices of cheddar cheese (cut into small pieces)

place in the greased baking pan

let rise for 40 minutes or double the size 

Sprinkle some parmesan cheese on top

bake at 180 for about 25 minutes

黑芝麻面包 Black Sesame Bread

面包超松软的又香
口感特别的好
用了五谷豆浆来搅拌面团

材料Ingredients:
高筋面粉 300g high protein flour
酵母 1.5 teaspoon dry yeast
奶粉 2 tablespoons milk powder
冷五谷豆浆 150ml cold fresh multi-grain soya milk
溶化奶油 2 tablespoons melted butter
黑芝麻 2 tablespoons black sesame
红豆沙 red bean paste

炒香黑芝麻

高筋面粉 黑芝麻 奶粉及酵母一起混合

慢慢加入冷豆浆奶搅拌成柔软的面团

最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

将小部分面团分成小部分 揉圆
其余的分成三个部分 揉圆
松弛20分钟
小面团杆平圆形 包入红豆沙
整形然后排入杯子模型
其余的面团弄成小吐司形状
摆入吐司模型

发酵40-60分钟或双倍大

预热烤箱180度烘烤15-20分钟

pan fried the sesame

add in sesame, high protein flour

milk powder and dry yeast into the mixing bowl 

slowly add in cold soya milk beat to form soft dough

lastly add in butter and beat to form a smooth dough

remove the dough and cover with big bowl 

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

divide the dough into some small portions
and also form 3 portions of dough 

round the dough into round shape

and rest for another 20 minutes
wrap in red bean filling into small dough
place them into baking cup 
form the dough into long shape

place in the greased baking pan

let rise for 40-60 minutes or double the size 

brush with egg wash

bake at 180 for about 15 - 20 minutes

南瓜面包 Pumpkin Bread

软绵绵 香喷喷的南瓜面包
用了五谷豆浆来搅拌面团
超松软 隔天还是软绵绵的

材料Ingredients:
高筋面粉 200g high protein flour
南瓜泥 80g mashed pumpkin
酵母 1 teaspoon dry yeast
奶粉 1 tablespoon milk powder
冷五谷豆浆 100ml cold fresh multi-grain soya milk
溶化奶油 1 tablespoon melted butter

南瓜煮熟压成泥 

南瓜泥 高筋面粉 奶粉及酵母一起混合

慢慢加入冷豆浆奶搅拌成面团

最后加入牛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

将面团分成三个部分 揉成圆形
松弛20分钟
再将三个面团揉成长形

整形然后排在已扫牛油的烤盘上

发酵40-60分钟或双倍大

预热烤箱170度烘烤15分钟

boil the pumpkin and smash with fork & form mashed pumpkin 

add all mashed pumpkin, high protein flour

milk powder and dry yeast into the mixing bowl 

slowly add in cold soya milk beat to form dough

lastly add in butter and beat to form a smooth dough

remove the dough and cover with big bowl 

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

divide the dough into 3 portions

round the dough into round shape

and rest for another 20 minutes
form the dough into long shape

place in the greased baking pan

let rise for 40-60 minutes or double the size 

brush with egg wash

bake at 170 for about 15 minutes

迷你吞拿和红豆沙面包 Mini Tuna & Red Bean Cupcake Buns

 

材料Ingredients:
高筋面粉 350g high protein flour
白油 20g shortening
巴莫森芝士粉 2 tablespoons Parmesan cheese
酵母 11g dry yeast
奶粉 2 tablespoons milk powder
冷鲜奶 200ml cold fresh milk
盐少许 a pinch of salt

高筋面粉，白油，奶粉，巴莫森芝士粉，

盐及酵母一起混合

慢慢加入冷鲜奶搅拌面团

将面团搅拌至光滑及有弹性

用大盘盖着发酵1小时或双倍大

将面团分成12-15份，揉成圆形状，松弛20分钟 

把面团压扁包入吞拿及红豆沙形成圆形状

放入纸杯中发酵40-60分钟或双倍大 

刷上蛋液/牛奶 

在上面洒上一些芝麻及芝士 

预热烤箱180度烘烤15分钟 

add all high protein flour, shortening, milk powder, 

Parmesan cheese, salt and yeast into the mixing bowl

slowly add in the cold fresh milk and beat to form a dough

remove the dough and cover with big bowl 

and let rise for 1 hour or double the size

divide the dough into 12-15 portions 

round the dough into ball shape and rest for another 20 minutes 

roll out and wrap with tuna & red bean paste 

then round it and place into the cupcake cup

let rise for 40-60 minutes or double the size

brush with egg/milk 

sprinkle some sesame and cheddar cheese on top 

bake at 180 for about 15 minutes 

吞拿馅料Tuna ingredients:

吞拿(弄烂) 2 cans tuna in water (smashed)

红萝卜丝少许some sliced carrots

洋葱末少许some minced onion

香葱粒少许diced spring onion

美奶滋适量mayonnaise 

盐及黑胡椒粉适量salt and black pepper to taste

将全部馅料混合均匀

mix all ingredients together 

奶油糖面包 Butter Sugar Roll

不单只是豆浆香味

超软的面包而且奶油的香味很浓。。。赞哦！

材料Ingredients:

高筋面粉 200g high protein flour
普通面粉 50g normal flour/all purpose flour

幼糖 1 tablespoon sugar
鸡蛋 1 egg

酵母  1/2 teaspoon dry yeast

奶粉 1 tablespoon milk powder

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

溶化奶油 1 tablespoon melted butter

高筋面粉，普通面粉，糖，鸡蛋，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
将面团分成几部份，揉成圆形状，松弛20分钟

把面团压扁1cm厚

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，然后用手指在面团上压洞
将软化牛油和糖挤在洞里，然后撒上芝麻

预热烤箱190度烘烤20分钟

add all high protein flour, multi purpose flour, sugar, milk powder, 

egg and dry yeast into the mixing bowl 

slowly add in cold fresh soya milk beat to form dough

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

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

divide the dough into small portion

round the dough into ball shape

and rest for another 20 minutes

roll flat in round shape in 1cm thick

place in the greased baking pan/baking cup 

let rise for 1 hour or double the size 

brush with egg wash and poke hole with finger
squeeze in melted butter with sugar into the hole and sprinkle sesame on top

bake at 190 for 20 minutes

百里香迷迭香小面包 Thyme Rosemary Bread

这面包炒香超软的
烤的时候烤炉散发出来那股香料的味道
真的闻到都开心

材料Ingredients:

高筋面粉 250g high protein flour

奶粉 1 tablespoon milk powder

幼糖 2 tablespoons sugar

干酵母 3g dry yeast
 百里香 1 tablespoon dried thyme
迷迭香 1 tablespoon dried rosemary
橄榄油 20g olive oil

软化奶油 20g soft butter

水 40ml water

高筋面粉，糖，奶粉，百里香，
迷迭香，橄榄油及酵母一起混合

慢慢加入水搅拌面团，然后加入软化奶油

将面团搅拌至光滑及有弹性
盖着发酵1-2小时或双倍大

将面团放气，揉成圆形状，松弛20分钟

然后整形

排在已扫牛油的烤盘上

发酵40分钟或双倍大

预热烤箱180度烘20分钟

add all high protein flour, milk powder,

sugar, dried thyme, dried rosemary, 
Olive oil and yeast into the mixing bowl

slowly add in water, beat to form a dough

add in the butter and beat until smooth 

remove the dough and covered in big bowl 

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

round up and rest for another 20 minutes

roll out the dough and form the shape

place in the greased baking pan

let rise for 40 minutes or double the size 

bake at 170 for about 30 minutes