黄河面包 Yellow River Buns

This is another highly recommended recipe from Alex God's Magic Bread with soft and fluffy bread texture. Extremely appetizing!

又是一道取自于吴景发的‘汤出面包香’书籍里的其中食谱之一，制做出来的面包松软及富有口感，强力推荐！

黄河面包

Yellow River Buns

Ingredients 材料

(A) Tangzhong 汤种
100g Bread Flour 高筋面粉
70g Water 水

(B)
300g Bread Flour 高筋面粉
100g Plain Flour 蛋糕粉
9g Instant Yeast 即用酵母粉
75g Castor Sugar 细砂糖
20g Milk Powder奶粉
6g Sea Salt 海盐

(C)
175g Cold Water 冷水
60g Cold Eggs 冷鸡蛋

(D)
75g Butter 无盐牛油

(E)
100g Raisins 葡萄干

(F) Toppings 表面装饰
Salted Butter 咸牛油
Sugar 砂糖


Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.

把汤种面糊转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

In the bowl of the stand mixer fitted with dough attachment, add Tangzhong (A) together with all the of ingredients (B), (C) and mix with lower speed until all ingredients are well combined. 

首先将汤种面糊(A)及材料(B)和(C)混入搅拌器的钢盆中，以慢速度搅拌搓揉成团。

Add in butter (D) and slowly increase the speed to medium and continue kneading for approx. 18-22 mins, until the dough becomes smooth and pass the window pane test before adding in (E) to combine.

把牛油(D)混入面团然后依揉面标准程序继续以中速把面团搅拌大约18-22分钟，直到成撑得起薄膜的面团再加入(E)混匀即可.

Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的面团滚圆，收口朝下捏紧放入涂抹少许油的盆中，盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。

Punch down the dough. Divide the dough into 12 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体，然后把面团平均分割成12等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, use a rolling pin flatten the dough and roll up each dough into oval shape. 
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团压扁，然后把每份面团券起来成椭圆形.

Place bread dough (seams down) into 2 greased pan. 
将卷好的面团收口朝下朝内平均的排入两个已涂抹不可融化奶油的面包烤模中以免沾粘。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至180C度.

Egg wash and cut the top portion with scissors or sharp knife. Place some butter (F) into the incision and sprinkle some sugar (F) over the top.
面团表面搽上蛋液，用剪刀或利刀在表层切开然后放入少许咸牛油块(F), 最后撒上少许糖(F).

Bake in the middle level of a preheated oven at 180C degrees for 15-16 mins until the top turns golden brown.
然后送入已经预热至180C度的烤箱中层烘烤15至16分钟至表面呈现金黄色即可。

Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。

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