#豬仔包#芝麻豬#鹹豬仔包#港式鹹芝麻卷#黃油麵包卷

食谱/recipeScroll below for English recipes ↓↓↓

食譜
高筋麵粉300克
或中筋麵粉310克
牛奶 170克室溫
雞蛋1個留10克蛋液刷表面
奶粉12克可省略
糖35克
鹽5克
酵母4克
無鹽黃油40克

烘焙
烤箱預熱15分鐘
185°C 或365°F
20分鐘

Tips:
*揉麵
1、室溫牛奶、酵母、糖、雞蛋、混合好
2、麵粉分兩次加入第一次一半拌到麵粉融入牛奶中後面一次加麵粉加入鹽拌成團以後揉麵5分鐘
3、加入黃油、揉麵510分鐘。

*整形發酵
揉麵完成後切割成6個滾圓後鬆弛15分鐘搓錐形容器刷油麵團上刷油蓋好進行第一次發酵。
參考溫度30°C 1小時

整形擀麵片約3040釐米長。麵團收口壓在麵團底部。
第二次發酵60分鐘30°C

*烘烤
刷蛋液撒芝麻烤箱提前預熱15分鐘烘烤。

Recipe:
Bread flour 300g
or allpurpose flour 310g
Milk 170groom temperature
Egg*1leave 10g for wash surface
Milk powder 12goptional
Sugar 35g
Salt 5g
Instant yeast 4g
Unsalted Butter 40g

baking
*Preheat oven 15 minutes in advance
185°C or 365°F
20 minutes

Tips:
*knead dough
1. Mix milk, yeast, sugar, eggs at room temperature,
2. Add the flour in two times, half of it for the first time, mix the flour into the milk, add the flour and salt in the next time, mix it into a ball and knead the dough for 5 minutes
3. Add butter and knead the dough for 510 minutes.

*Shaping and risen
After kneading the dough, cut it into 6 pieces, roll into a round shape, rest for 15 minutes, knead into a cone shape, brush the container with oil, brush the bread with oil, and cover it for the first time risen.
Reference temperature 30°C, 1 hour

Shaping, rolling out the dough pieces about 3040 cm long. The bread seam is pressed against the bottom of the bread.
Second time risen 60 minutes (30°C)

*bake
Brush with egg wash, sprinkle with sesame seeds, preheat the oven for 15 minutes in advance, and bake.