最近看到很多人都在做北海道面包，害我心痒痒地也想来做一个。其实何谓北海道面包？Google 了一下，原来它的特色就是蓬松而且柔软，带有牛奶的香气。集合了多个食谱的精髓后，我也来凑凑热闹做了个有芝士的北海道牛奶面包。
汤种材料：
高筋面粉 20g
牛奶 100g
材料：
高筋面粉 300g
幼糖 50g
盐 1/2茶匙
即溶酵母 1 1/2茶匙
鸡蛋 50g （约1粒C蛋）
牛油 70g
牛奶 35g
汤种 100g
做法：
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把汤种材料混合，用小火边煮边搅直到变成糊状，熄火让汤种待凉备用。
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预留两茶匙的蛋液，然后把剩下的所有材料放入搅拌机中（先放湿的材料，再放干的材料），以揉面功能揉成起筋的面团。
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面团放入大的容器中，用湿布盖起来放进不开电的烤箱中发酵成两倍大。
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在发酵好的面团上轻轻按压来释放空气，再把面团分成每个约100g的小面团（可分成6个）。
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把小面团轻揉成圆形， 放在不开电的烤箱中15分钟。
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取出面团，杆成比手掌稍长的长方形。
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芝士片切半，横放在杆平的面团上，再把面团卷起来。
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在容器中抹上一层薄薄的牛油，把面包卷排列在容器中，之间预留大约一公分的距离。
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用湿布盖起容器，让面包卷松弛至两倍大，约两个半小时。
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烤箱预热到170度。
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取出松弛好的面包卷，在表面涂上一层蛋液，放入预热好的烤箱烤20分钟，或至表面呈金黄色即可。
这是我第一次用汤种来制作面包，效果特好！也不晓得是因为用了汤种，还是因为用了搅拌机来揉面团，做出来的面包松软无比，简直和外面卖的没什么两样，家人吃过也都赞不绝口。之前一直被我视为烘焙难度五颗星的面包，如今已经被我掌握了，真的很开心，成功！！！
TangZhong Ingredients:
Bread flour 20g
Milk 100g
Ingredients:
Bread flour 300g
Sugar 50g
Salt 1/2tsp
Instant yeast 1 1/2tsp
Egg 50g
Butter 70g
Milk 35g
TangZhong 100g
Method:
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Combine TangZhong ingredients in a small pot and stir in low heat to form a paste, set aside and let cool.
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Reserve 2tsp of egg to use later, and put all the ingredients into mixer (wet ingredients first, follow by dry ingredients), use kneading function to knead the ingredients until a dough is formed.
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Place the dough into a large bowl and cover up with wet cloth until the dough is fermented to double of original size.
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Slightly press on the dough to release air, split the dough to smaller portion of 100g each.
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Gently roll the small dough into a ball shape, and cover up with wet cloth, set aside for 15 minutes.
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Roll the dough into a rectangular shape, slightly larger than the size of your palm.
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Cut the cheese slice into half and place it in the middle. Gently roll up the dough to form a bread roll.
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Coat the container with some butter, place the bread roll in the container with about 1cm apart from each other.
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Cover the container with a wet cloth, and let the bread fermented to double of its size (about 2hrs 30min).
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Preheat oven to 170C.
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Brush some egg wash on the surface of the bread roll, and bake in preheated oven for 20 minutes, or until the surface is golden brown.
By 阿七
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感謝 ZapPaLang 提供以上資料
ZapPaLang的網誌: http://zap-pa-lang.blogspot.hk/
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Recipes
