|  |
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(中種法) 。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. | 將一小麵團揉成水滴狀後擀平。從寬的一端的中間切一道5cm開口，然後依照下列圖片捲起來。把剩餘麵團依樣做好。 |
| 3. | 加熱烤箱到100˚F (38˚C)後熄火。噴一些水在烤箱內後放進麵團發酵到麵團漲大一倍，大約45分鐘。 |
| 4. | 蛋加牛奶打散。取出麵團後塗上蛋汁。同時將烤箱預熱到340˚F (170˚C)。 |
| 5. | 麵團進烤箱烤16分鐘。 |
PROCEDURE:
| 1. | Prepare the Sweet Bread Dough (Starter Method) . 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. | Roll one dough into a water drop shape then roll it out into a flat sheet. Make a 2" slit in the middle of the wide end. Follow the pictures above to roll the dough. Repeat this step for the remaining dough. |
| 3. | Heat the oven to 100˚F (38˚C)。Place the dough on a baking pan then place the pan in the oven. Spray little water in the oven. Let the dough proof until doubles its size, approx. 45 minutes. |
| 4. | Beat the egg with the milk. Remove the dough from the oven. Brush the dough with the egg wash sprinkle with some black sesame seeds. Meanwhile, increase the heat of oven to 340˚F (170˚C). |
| 5. | Bake the breads for 16 minutes. |
最後更新 (Last Update): 02/16/2016
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