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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)
做法:
| 1. | 準備好甜麵包麵團。壓出空氣後等分成12份，每份滾成球狀。麵團蓋上保潔膜醒20分鐘。 |
| 2. | 準備好卡士達餡 。放進冰箱冷藏備用。 |
| 3. | 將一小麵團壓扁，擀成圓片。舀3大匙卡士達餡在麵圓片中心，把麵片從邊緣拉向中心，捏緊封口。麵團包口向下﹐用手掌包住麵團輕輕地轉動將其整成球型再略壓一下。把剩餘麵團依樣做好。 |
| 4. | 加熱烤箱到100˚F (38˚C)後熄火。麵團表面和烤箱內噴些水。將麵團裝盤放進烤箱發酵到麵團漲大一倍，約1個小時。 |
| 5. | 蛋打散。取出麵團後塗上蛋汁。同時將烤箱預熱到350˚F (175˚C)。 |
| 6. | 將剩餘的卡士達餡裝進擠花袋或小塑膠袋。在麵團表面上擠出0.2cm粗的螺旋紋路。 |
| 7. | 麵團進烤箱烤24分鐘。如果分兩層烤，中途上下層對調，烤盤前後調轉這樣才會烤得均勻。 |
PROCEDURE:
| 1. | Prepare the sweet bread dough. Punch out the air and divide the dough 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 Custard Filling . Store it in the fridge to set. |
| 3. | Roll one pieces of the dough into a round disk. Place 3 tbs. of the custard filling on the center of the dough disk. Lift the edge toward the center and pinch the center tight to seal the opening. Cover the dough (sealed side down) with your palm and gently rotate the dough to make it ball shape then gently press it down. Repeat this step for the rest of the dough and filling. |
| 4. | Heat the oven to 100˚F (38˚C)。Spray the dough and oven with little water. Place the dough in the oven and let it proof until doubles its size, approx. 1 hour. |
| 5. | Beat the egg. Remove the dough from the oven. Brush the dough with the egg wash. Meanwhile, preheat the oven to 350˚F (175˚C). |
| 6. | Place the remaining custard filling in a pipping bag or small plastic bag. Pipe a 0.2cm thick spiral patter on the surface of the dough. |
| 7. | Bake in the oven for 24 minutes. If you use two oven racks when baking, switch the pans between the racks, and rotate them front to back, half way through so the bread will bake evenly. |
最後更新 (Last Update): 02/21/2016
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