|  |
註：也可以使用 甜麵包麵團(中種法) 或 甜麵包麵團(湯種法) 。
Note: You also can use Sweet Bread Dough (Starter Method) or Sweet Bread Dough (Warm Dough Method)
做法:
| 1. | 甜麵包麵團準備好後壓出空氣再等分成12份，每份滾成球狀。用保潔膜麵團醒20分鐘。 |
| 2. | 準備好牛油青蔥餡。 |
| 3. | 將一小麵團壓扁，擀成圓片。提起邊緣往內折四折成方形。將兩個對角往裡折成六邊形後再對折捏緊。封線向下輕輕滾動麵團數下即可。 把剩餘麵團依樣做好。 |
| 4. | 烤箱加熱到100˚F (38˚C)後熄火。用利刀在每個麵團中間劃一道深口。在麵團表面噴些水後放進烤箱發酵約45分鐘，或到麵團脹大一倍。 |
| 5. | 蛋加牛奶打散。取出麵團後塗上蛋汁﹐再放上適量牛油青蔥餡。同時將烤箱預熱到350˚F (175˚C)。麵團進烤箱烤18分鐘。 |
PROCEDURE:
| 1. | Prepare the sweet bread dough. Punch the air out of the dough and divide it into 12 equal pieces. Form each piece to a ball. Cover the dough balls with a piece of plastic food wrap, and let them rest for 20 minutes. |
| 2. | Prepare the scallion butter filling. |
| 3. | Roll one pieces of the dough into a round disk. Fold in the edge of the dough disk to form a square, then fold in two cross angels to form a hexagon. Finally fold the dough lengthwise in half. Gently pinch the seam to seal the opening. Roll the dough several times. Repeat this step for the rest of the dough. |
| 4. | Heat the oven to 100˚F (38˚C), then turn off the heat. Use a sharp knife to make a slit on the center of the dough. Spray the dough with little water. Place the dough in the oven and let it proof for 45 minutes or until the dough doubles its size. |
| 5. | Beat the egg with the milk. Remove the dough from the oven and brush the dough with egg wash. Place proper amount of the scallion filling on top of the dough. Meanwhile, preheat the oven to 350˚F (175˚C). Bake the breads for 18 minutes. |
最後更新 (Last Update): 02/10/2014
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