松软美禄甜面包 Fluffy Soft Milo Bread

Hello, guess you must be wondering what happened to my missing in action for the past few months. Yes, I have been held up by constant traveling since last Oct and barely home to indulge in photography and updating my blog. Last December was the most painful time for us due to the loss of our beloved pooch Coco who left us after struggling with end stage cancer. Despite having to suffer various health conditions throughout her life, she managed to hold out till the age of 15+ years old.

大家好！已好几个月没跟您在博客里分享食谱了。自从去年十月开始就一直不停的出外奔波着根本都没多余的时间来享受任何的摄影之乐。过后又在十二月时，跟随我多年的爱犬Coco终于都离开我们到天国去了。虽然是不舍得但又看着它十五年多里不停地撑着带病的身子忠诚地陪在我身边，我对它是感激和怜惜万分。

Since then, it took me a while to visit this blog which is named after her. To start off the new year, I have made this milo flavored ultra soft and fluffy bread using overnight starter dough.

自从它去世的几个月里我都一直不能提起劲来进入这个以Coco为名的博客。一直到近期才下手制做出今年的第一份作品。这是一道采用隔夜面种制做出来的面包，面包不但松软而且保湿量高值得您一试。

松软美禄甜面包
Fluffy Soft Milo Bread
(Yields 2 Loaves)

(A)
280g Bread Flour 面包粉
6g Instant Dried Yeast 速溶干酵母
260ml Milk 牛奶

(B)
210g Bread Flour 面包粉
80g Milo Powder 美禄粉
50g Castor Sugar 细砂糖
1/2 Tsp Salt 盐
1 Egg 鸡蛋
80g Condensed Milk 炼奶
1 Tbsp Milk 牛奶

(C)
35g Unsalted Butter 无盐奶油


Method 做法

Combine (A) into a mixing bowl and mix into dough form. Cover with cling wrap and refrigerate overnight.

将材料A的所有材料一起混入碗里搅拌均匀成面糊后，用保鲜膜盖起来然后冷藏隔夜。

Remove the starter dough (A) from the fridge 1 hour ahead of the preparation time.

隔天，在开始制做面包的前一个小时先把隔夜面糊从冰箱取出。

With the exception of butter (C), combine the starter dough (A) and (B) into the mixing bowl of the stand mixer fitted with dough attachment and mix with lower speed until all ingredients are well combined. Alternatively you may follow the same sequence and combine the ingredients into a mixing bowl and hand knead till combined.

首先，除了牛油(C)以外，先把材料(A) 和 (B)混入搅拌器的钢盆中，以慢速度搅拌搓揉成一个不粘手的面团。您若是用手搓面的话, 只要依据同样的次序把材料混合搓匀即可。

Add unsalted butter (C) and slowly increase the speed to medium and continue kneading for approx. 18-20 mins, until the dough becomes smooth and pass the window pane test. The same applies when you are completely kneading by hand.

加入无盐牛油(C)然后依照揉面标准程序继续以中速把面团搅拌（大约18-20分钟）成撑得起薄膜的面团。手搓面团也是以相同的标准程序将面团搓成撑得起薄膜的面团。

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 and divide the dough into 4 equal parts. Mould it round and allow to rest for 15 mins.

将面团用手压除气体，平均分割成四等份。滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Place 2 doughs into each (greased) 21cmx12.5cmx11.5cmD loaf pan. Repeat the same for the balance 2 doughs.

把两个面团置入已刷上一层油质的21cmx12.5cmx11.5cmD面包模具, 同时也重复同样的做法把其余的两份面团摆入另一个面包模。

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 170C degrees.

发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至170C度.

Bake in the 2nd lowest level of a preheated oven at 170C degrees for 35-38 mins until golden brown.

把面包模送入已预热至170C度的烤箱的第二最底层烘烤35-38分钟至面包烤至金黄色即可。

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。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

蓬松伯爵茶素面包 Fluffy Vegan Earl Grey Bread

Ever since the few successful attempt in combining tangzhong and sponge dough method to produce soft fluffy bread without the need for bread softening agents. These days, I will always go back to this method whenever I have the luxury of time and patience to prepare the starter dough as required in the making of such bread.

自从我成功的把汤种与中种面团混合起来制造出蓬松即松软而勿须采用任何面软化添加剂的素面包后，每当时间应许的时候我一定会到回这个方法来制造软面包。这种面包的制做过程稍为花时间及考耐心，整体上算是种爱心面包哦！

This is even more so when I need to prepare vegan bread for my hubby who is on full vegan diet on every Monday, 1st and 15th day of the chinese lunar calendar. If you are a vegetarian, this shall be the ideal and healthy recipe to produce soft fluffy bread which you rarely find in vegetarian outlets. The bread stays soft for several days if stored in airtight container.

虽然我吃长素已有两年多，我的另一半（丈夫）的主要守斋日是每逢星期一，初一十五及任何佛诞日都会吃全日斋。您若也是素食主义者，这将会是一道健康即爽口的全素面包食谱，制做出来的面包松软，就连素食馆也难买到啊！只要把剩余的面包保存在密封的盒子内，面包可保存松软的状态上几天。

蓬松伯爵茶素面包 
Fluffy Vegan Earl Grey Bread

Ingredients 材料

Water Roux / Tangzhong 汤中面糊(A)

50g Bread Flour 面包粉
100g Soya Milk 豆浆
100g Water 清水
1 Sachet Earl Grey Tea Bag 伯爵灰色茶袋

Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 

将材料A里的水和高筋面粉加入耐热锅／盆搅拌均匀成面糊，然后以中小火加热，边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.

把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。剩余的汤种面糊可收入冰箱不超过4天。

Sponge Dough 中种面团 (B)

200g Bread Flour 面包粉

50g Wholemeal Flour 全麦面粉
5g Instant Dry Yeast 速发干酵母

1 Sachet Earl Grey Tea Bag 伯爵灰色茶袋

50g Water 清水

100g Soya Milk 豆浆

Combine water and soy milk in a mug and heat up the mixture in a microwave for a minute. Infuse the earl grey teabag into the hot mixture and set aside to cool.
将清水与豆浆混合入杯里以微波炉加热一分钟。注入伯爵灰色茶袋于杯内的热豆浆水液直到冷却后即可用。

Combine (B) ingredients into a mixing bowl and knead for 5 mins until a dough is formed. At this point, it is not necessary to knead till the window pane membrane stage. Cover the bowl with cling wrap allow the dough to rest for 2-3 hours before using.

把材料B一起混入搅拌盆中用手揉搓5分钟直到形成面团即可。在这阶段时不需把面团搓至光滑撑得起薄膜的阶段。用保鲜纸盖上碗将面团进行初步发酵2-3小时后才使用。

Main Dough 主面团 (C)

120g Tangzhong 汤种面糊 (A)
Sponge Dough 中种面团 (B)
350g Bread Flour 面包粉
50g Wholemeal Flour 全麦面粉
30g Low Protein Flour 低筋面粉

65g Castor Sugar 细砂糖

8g Instant Yeast 速发干酵母
5g Salt 盐

85g Earl Grey Tea 伯爵灰色茶袋
55g Water 清水

65g Corn Oil 玉米油

(D)
50g Golden Raisins 金葡萄干

Method 做法

In a  bowl of the stand mixer, break the overnight tangzhong (A) into smaller pieces.   Add in sponge dough and the balance of ingredients (C) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 

先把汤种面团(A)撕成小块放入搅拌器的钢盆中，再将中种面团及其余材料(C) 倒入，以慢速度搅拌搓揉成为一个不粘手的面团. 

Add in raisins (D) and slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
把金葡萄干D加入然后依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 2 portions and mould it round. Let it rest for another 15 mins.

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团分割成2份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Mould the 2 dough into roulades and transfer both dough into individual rectangular individual grease loaf pan.
将休息好的面团整形成長方型然后圈起来摆入已涂抹油的面包模里。

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 170C 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170C度.

Cut a few lines over the top of the dough with a sharp blade.
在面团顶部用刀片切割二致三条割痕。

Lightly dust the top with a thin coat of bread flour.

在面团表面上撒少许面包粉。

Bake the buns in the middle level of a preheated oven at 170C degrees for 35-38 mins.
放进已经预热至170C度的烤箱中层烘烤35-38分钟, 至表面呈现金黄色即可.

紫薯葡萄干素面包 Purple Sweet Potato Raisin Bread (Vegan）

Sharing this wonderfully soft and tasty VEGAN sweet potato recipe to the many sweet potatoes fans and the vegan out there.

今天我又分享一道自创及修改出来的即松软及蓬松美味的全素紫薯葡萄干面包食谱给予爱好吃紫薯的粉丝或素食主义者。

Although this method might take up slightly more preparation time, I will not hesitate to adopt this method over and over again to produce any vegan breads since it is by far the most natural and healthy way of producing soft fluffy bread without the need for milk or egg.

In addition, the leftover bread if properly stored in an airtight container would stay soft for an extra couple of days as comparable to commercially made ones, which uses chemically enhanced additives to keep the bread supple and soft.

虽然这道食谱需要略多的预先准备中种和汤种面团的时间，我以后还是会不断的使用这个方法来制做素面包。到目前为止我还时是认为这个方法是个即天然而无需任何柔软剂或蛋奶素做出来的超软的素面包。处次之外，用次方法还能延迟面团老化，剩余的面包只要妥善保存在密封容器中面包就能保湿面包及保有松软的口感。好比市场外售卖带有化学柔软剂的面包来的健康。

紫薯葡萄干素面包 

Purple Sweet Potato Raisin Bread (Vegan）

Sponge Dough 中种面团 (A)

190g Bread Flour 面包粉

120g Oat Milk 燕麦奶
2g Instant Yeast 速发干酵母

Combine (A) ingredients into a mixing bowl and knead for 5 mins until a rough and slightly dry dough is formed. At this point, it is not necessary to knead till the window pane membrane stage. Cover the bowl with cling wrap and refrigerate the dough for min 12 hours or overnight. 

把材料A一起混入搅拌盆中用手揉搓5分钟直到形成一个稍粗糙的面团即可。在这阶段时不需把面团搓至光滑撑得起薄膜的阶段。用保鲜纸盖上碗将面团冷藏12小时或隔夜后才使用。

Water Roux / Tangzhong 汤种面糊(B)

25g Bread Flour 面包粉

100g Water 水

Combine ingredients (B) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 

将材料B里的水和高筋面粉加入耐热锅／盆搅拌均匀成面糊，然后以中小火加热，边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.

把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。剩余的汤种面糊可收入冰箱不超过4天。

Main Dough 主面团 (C)

Sponge Dough 中种面团 (A)

80g Tangzhong 汤种面糊 (B)
110g Purple Sweet Potato 紫薯

190g Bread Flour 面包粉

55g Castor Sugar 细砂糖

5g Instant Yeast 速发干酵母
5g Salt 盐

1 Tsp Apple Cider Vinegar 苹果醋

23g Water 水

40g Corn Oil 玉米油

(D)
40g Sultana ／ Raisins 葡萄干

Topping 表面装饰 (E)

Soy Milk 豆浆液

Method 做法

Cut purple sweet potato into small pieces and steam until tender. Mashed and set aside.
紫薯切小块后蒸熟，捣碎成泥，搁置备用。

In a  bowl of the stand mixer, break the overnight sponge dough (A) into smaller pieces.  Combine the balance of ingredients (C) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 

先把中种面团(A)撕成小块放入搅拌器的钢盆中，再将其余材料(C) 倒入，以慢速度搅拌搓揉成为一个不粘手的面团. 

Add in sultana (D) and slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
把葡萄干D加入然后依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 4 equal portions and mould it round. Let it rest for another 15 mins.

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成4等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.


Using a rolling pin, roll each dough into long rectangle about 30-32cm and start rolling out from the shorter end into a roulade. Arrange the rolled bread dough (seams down) into a greased loaf pan  22x11x7cm,  Repeat the process for the balance 3 ps of dough. 
休息好的面团用擀面棍擀成长条约30-32cm，宽度同烤模短向宽，然后由短卷起，千万不要卷得太紧，轻轻往前自然卷起就可以。将卷好的面团收口朝下朝内间隔适当排入已涂抹少许不可融化奶油的面包烤模中22x11x7cm以免沾粘。再重复同样的做法完成剩余的3份面团。

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 175C degrees.

发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至175C度.

Coat the surface of the dough with a thin layer of soy milk.

面团表层刷上一层薄薄的豆浆液。

Bake the bread in the middle lower level of a preheated oven at 175C degrees for 35-37 mins or until golden brown.

放进已经预热至175C度的烤箱中层烘烤35-37分钟, 至表面呈现金黄色即可.

Remove baking pan 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。

我的招牌素椰子面包 My Signature Fluffy Vegan Coconut Bun

Among the many fancy types of bread I have made, this is one of the most frequently requested bread by most people. The main enticing factor of this recipe is the use of fresh coconut fillings with gula melaka, which, all of them claimed to be very tasty like the good ole coconut buns from their childhood.

在我所制做的众多类面包中，这一道稍普通面包却是最吃香及受朋友，家属们欢迎的食谱。尤其是那富有椰香及椰糖的浓厚味道令许多人们回忆着幼小时所吃的传通椰子面包。

Ever since I found the natural way to produce soft fluffy vegan bread, I decided to also adopt the water roux with sponge dough method for this bread. With this method, the bread will turn out soft and fluffy while also stays fresh longer.

以往我都是采用直接法制做这类面包。自从成功地以天然的方法（无蛋无奶）制做出即蓬松又柔软的全素面包后，我决定再以这方法用于这道面包食谱，把面包做得更保湿及面团会延迟老化。

Sponge Dough 中种面团 (A)

280g Bread Flour 面包粉
35g Castor Sugar 细砂糖

20g Soy Milk Powder 黄豆粉

1 Tsp Instant Yeast 速发干酵母

70g Water 清水

Combine (A) ingredients into a mixing bowl and knead for 5 mins until a rough and slightly dry dough is formed. At this point, it is not necessary to knead till the window pane membrane stage. Cover the bowl with cling wrap and refrigerate the dough for min 12 hours or overnight. 

把材料A一起混入搅拌盆中用手揉搓5分钟直到形成一个稍粗糙的面团即可。在这阶段时不需把面团搓至光滑撑得起薄膜的阶段。用保鲜纸盖上碗将面团冷藏12小时或隔夜后才使用。

Water Roux / Tangzhong 汤种面糊(B)

25g Bread Flour 面包粉

100g Water 水

Combine ingredients (B) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 

将材料B里的水和高筋面粉加入耐热锅／盆搅拌均匀成面糊，然后以中小火加热，边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.

把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。剩余的汤种面糊可收入冰箱不超过4天。

Main Dough 主面团 (C)

Sponge Dough 中种面团 (A)

100g Tangzhong 汤种面糊 (B)

170g Bread Flour 面包粉
90g Cake Flour 蛋糕分

55g Castor Sugar 细砂糖

4g Salt 盐

2 Tsp Apple Cider Vinegar 苹果醋

75g Water 水

60g Corn Oil 玉米油

Fillings 馅料 (D) 

1/2 grated coconut 椰丝 (white part only)

100g gula melaka 椰糖 (chopped 切碎)

4 tbsp water 清水

2 pandan leaves 班兰叶 (knotted 打结)

1/4 tsp salt 盐

(For thickening 稠剂料)

1 tsp cornflour 玉米粉

1 tbsp water 清水

Topping 表面装饰 (E)

Soy Milk 豆浆液

Method 做法

In a heatproof sauce pan, add sugar, salt, pandan leaves and water from ingredients (D). Cook the mixture until the sugar completely dissolved. Reduce the heat to medium, stir in grated coconut and cook until the gula melaka has evenly coated the grated coconut and until it is fairly dry. 
在耐热锅中，加入椰糖，盐，香兰叶和水。以中火煮至糖完全溶解后再转小火，拌入椰丝拌搅至椰糖浆均匀地混入椰丝而同时椰丝稍微干燥即可。

Add cornflour mixture and continue to stir fry the grated coconut until it has turned fairly dry for easy handling when filling into the bread. Set aside to cool for later use.
拌入玉米粉混合再翻炒至椰丝内馅干燥及容易包入面包团里。搁置待凉备用。

In a  bowl of the stand mixer, break the overnight sponge dough (A) into smaller pieces.  Combine the balance of ingredients (C) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. Increase the mixer speed to medium and continue to knead for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.

先把中种面团(A)撕成小块放入搅拌器的钢盆中，再将其余材料(C) 倒入，以慢速度搅拌搓揉成为一个不粘手的面团. 然后依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough 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, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 16 equal portions and mould it round. Let it rest for another 15 mins.

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成16等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Flatten each dough into a flat disc and place 1 heaping tablespoon of coconut filling (D) in the middle of the dough. Gather the edges and pinch to seal. 
将每个面团用手掌压扁成扁圆皮，把一大汤匙的椰丝馅料D放置面团的中间，一边折一边转最后将收口捏紧。

Arrange the 16 pcs of round dough each to fit into any respective size greased (or lined with parchment paper) baking pan you own. Space the doughs 1-2 inches apart to make room for the doughs to expand. 
将休息好的16个面团摆入您拥有的任何模具，模具里刷上不融化牛油(或铺上烘培纸)即可。面团之间应保留1-2寸的距离，给予面团膨胀的空间。

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, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.

Coat the surface of the dough with a thin layer of soy milk.

面团表层刷上一层薄薄的豆浆液。

Bake the buns in the middle level of a preheated oven at 180C degrees for 15 mins or until golden brown.

放进已经预热至180C度的烤箱中层烘烤15分钟, 至表面呈现金黄色即可.

Remove buns 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。