黄金巨蛋面包

Ingredient

Method

200g HP flour 50g LP flour 40g caster sugar 1 tsp salt 3 A egg yolks, apprv 50g 1/2 A eggs, beaten, apprv 23g 105ml water/milk 110g butter 1/2 tbsp instant yeast Topping:                 Mexico topping dried raisin/cranberry

1. Dough: Place the dry ingredients in a bowl. Put the water in a cup and sprinkle instant yeast on top. Set aside for 5 minutes, until the yeast begin to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until the dough forms then add in butter, continue knead for about 10 minutes using dough hook in high speed. Cover with wet towel, ferment for 2 hours. 2. Once the dough has risen, place it on a floured surface and knead lightly to remove air bubbles. 3. Divide the dough into 6 portions, pick 1 portion and fold into thirds like business letter. Repeat folding for the 2nd time, then wrap up to form into circle shape and arrange into alumn. mould(3.5"top/2"bottom). Repeat the rest of dough. 4. Lets proof for 2nd time about 15 minutes. 5. Pipe the mexico topping on top the dough, sprinkle some dried raisin/cranberry. 6. Bake at preheated oven 180C for 20-25minutes. 1. 将所有材料中的液体混合， 加入细糖，酵母及面粉，  以电动搅拌机用慢速搅拌至混合成一团。 2. 分次的加入奶油，以慢速搅拌均匀后， 再改用快速搅拌至弹性程度约10分钟。（面糊很潮湿， 但却不粘手） 3. 将拌好的面团放入容器里， 发酵2小时。（发酵后的面团和普通发酵的面包团不相似） 4.  将面团排气，平分成6份。 5.  取一面团， 拍扁， 向上折1/3， 前端再向下折1/3覆盖着之前折上的面团。再用手掌稍微压扁，面团再重复折1次， 折线收口， 揉成大圆球， 收口朝下， 继续做完其他的面团。 6. 放入铝箔模(3.5"top/2"bottom)， 等待最后发酵15分钟。 7. 表面挤上墨西哥馅覆盖至面团约1/2，放些dried raisin/cranberry。 8.  送入预热烤箱里， 以180度烘烤20-25分钟至熟。