[Eng-Recipe] How to make Cocktail Buns & Mexican Buns( 鷄尾包&墨西哥包) скачать в хорошем качестве

[Eng-Recipe] How to make Cocktail Buns & Mexican Buns( 鷄尾包&墨西哥包)

雞尾包饀材料及份量:牛油(butter)60g(可改用無鹽牛油)、細砂糖(sugar)30g、面粉(plain flour)(中筋粉)20g、奶粉(milk powder)20g、椰絲(desiccated coconut)15g 做法:將以上材料全部混合搓勻,放雪櫃至畧為硬身待用。 墨西哥包饀材料及份量:牛油(butter)40g(可改用無鹽牛油)、細砂糖(sugar20g、面粉(plain flour)(中筋粉)40g 做法:牛油加糖打勻加面粉搓勻,放入唧花袋備用。 湯種面糰經第二次發酵後,取出包入以上饀料做型,再進行第三次發酵約30分鐘。 焗爐先以180°c預熱15分鐘,將已掃上蛋液的面包放入爐中以170°c焗12-15分鐘。 PS:如焗之途中面包表面已金黃色,最好蓋上鍚紙以免過度焗燶。 Cocktail bun filling ingredients: Butter 60g, Sugar 30g, Plain flour 20g, Milk powder 20g, Desiccated coconut 15g Instructions: Mix the sugar and butter together then add the flour, milk powder, coconut and mix into a filling. Mexico bun topping ingredients: Butter 40g, Sugar20g, Plain flour 40g Instructions: Beat the butter and add sugar, finally add the flour and mix then place into a icing bag. For the dough refer back to:    • [Eng-Subbed] How to make Basic Dough Utane...   Instructions: Cut the dough into balls then roll them up and cover them with cling film to ferment for a second time (15 minutes). Preheat oven the oven at 180°c for 15 minutes, wrap the cocktail bun filling in the dough and let it ferment a third time. For the Mexico buns you just need to roll them into a ball and let if ferment (for 30 minutes), after fermentation spread some egg and the topping on the buns then bake for 12-15 minutes at 170°c.