材料 Ingredient
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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)
食譜參考 Recipe Reference: Carol 自在生活芋泥麵包
做法:
| 1. | 準備好芋頭餡。將之分成12份，每份搓成球狀後冷藏。 |
| 2. | 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。 |
| 3. | 將一小麵團壓扁，擀成圓片。一份芋頭餡放在麵圓片中心，把麵片從邊緣拉向中心，捏緊封口。麵團封口向上，用擀麵杖輕輕地擀成18cm長的橢圓片。用把小刀在麵片上切開6條直線，每條間隔1cm。將麵片斜捲成條狀後稍微拉長，再打個單結。把剩餘麵團依樣做好。 |
| 4. | 烤箱加熱到100˚F (38˚C)後熄火。把麵團和1杯滾水放進烤箱發酵約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﹐再撒上白芝麻。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 taro filling. Divide it into 12 equal portions. Form each to a ball. Store the filling in the fridge. |
| 2. | Prepare the sweet bread dough. Punch out 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. |
| 3. | Roll one pieces of the dough into a round disk. Place a filling ball on the center of the dough disk. Lift the edge toward the center and pinch the center tight to seal the opening. Roll the dough ball (sealed side up) into a 7" long oval disk. Cut 6 straight lines on the dough disk, 0.5" interval. Diagonally twist the dough disk to a tube, gently pull the tube then tie it into a single node. Repeat this step for the rest of the dough and fillings. |
| 4. | Heat the oven to 100˚F (38˚C), then turn out the heat. Place the dough and a cup of boiling water in the oven. Let the dough proof for 45 minutes or until the dough doubles its size. |
| 5. | Beat the egg with the milk. Remove the dough from the oven. Brush the dough with egg wash and sprinkle with white sesame seeds. Meanwhile, preheat the oven to 350˚F (175˚C). Bake the breads for 18 minutes. |
最後更新 (Last Update): 02/09/2014
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