巧克力椰糖面包 Brown Sugar Chocolate Loaf

After several attempts in using cocoa powder into bread making which yielded coarser and drier texture, I try to steer away from using them in bread making.  However, after having been given 3 kg of baking chocolates from my Singapore Aunt I started to find ways to use up the chocolate rather than allowing it to go to waste.

经过数次采用可可粉于面包制作而得到较粗躁及干的面包效果后，我就尽量避免采用可可或巧克力来制做面包。自从新加波的二姑送了我3公斤的烘焙用的巧克力后，我又开始寻找各种烘焙食谱来用掉这一大批的巧克力块以免过期而浪费掉。

This time round I decided to give it a try using tangzhong method and to incorporate actual chocolate bits than cocoa powder. Thankfully the bread came out extremely well and cottony soft with nice chocolate aroma.

我准备了隔夜汤种决定再次向面包挑战，这次我选择采用巧克力于可可粉为主材料，幸好制做出来的面包不但松软富有水份而且还带着巧克力香味。

巧克力椰糖面包
Brown Sugar Chocolate Loaf


Ingredients 材料

(A) Tangzhong 汤种面糊
25g Bread Flour 面包粉
65g Water 清水
65g Milk 牛奶

(B)
140g Overnight Tangzhong (A) 隔夜汤种
470g Bread Flour 面包粉
40g Cake Flour 蛋糕粉
2 Tbsp Cocoa Powder 可可粉
1 Tsp Cinnamon Powder 肉桂粉
60g Brown Sugar 红砂糖
30g Castor Sugar 细砂糖
9g Instant Yeast 速发酵母
200ml Chocolate Milk 巧克力味鲜奶
1 Egg 鸡蛋
80g Milk Chocolate 牛奶巧克力 (grated 切丝)

(C)
60g  Butter 咸牛油

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。

With the exception of butter (C), combine ingredients (B) into a mixing bowl and knead until all ingredients are well combined.

除了牛油(C)以外，将所有材料(B)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.

把牛油(C)混入面团然后依揉面标准程序继续搓揉大约20-25分钟，搓成为撑得起薄膜的面团.

Place dough into a slightly greased bowl. Cover bowl with cling wrap 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 6 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6等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 5 ps of dough.
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的五份面团完成。

Place 3 cylindrical bread dough each (seams down) into 2 greased loaf pan 21cmx11.5cmx6.5cmD.
将卷好的六份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21x11.5x6.5cmD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 175C 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175C度.

Bake in the second lowest level of a preheated oven at 175C degrees for 35-38 mins until the bread is fully cooked. (Note : Cover the top with aluminum paper halfway through the baking to prevent the top from over browning). 

然后送入已经预热至175C度的烤箱的第二底层烘烤35至38分钟至烤熟即可。（注意：烘烤半途中时可以在面包表层上盖上一层锡纸以免表层变焦）。

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

龙眼红糖马芬蛋糕 Longan Brown Sugar Muffins

Today I am trying out this super easy and tasty muffin recipe to use up the dry longans which was originally bought for making desserts but yet to be realized.

今天在此跟您分享这道超容易即香甜的松饼食谱，顺便也能清理掉原本打算采用来做糖水而购买的龙眼干，放着放着就是还没未能实现，还不如取来烘焙。

龙眼红糖马芬蛋糕
Longan Brown Sugar Muffins

Ingredients 材料
(A)
110g Water 清水
90g Dry Longans 龙眼干

(B)
60g Brown Sugar 红糖
2 Eggs 鸡蛋

(C)
120g Plain Yoghurt 原味酸奶
100g Salad Oil 沙拉油

(D)
160g Cake Flour 蛋糕粉
1/4 Tsp Baking Soda 小苏打粉
1/4 Tsp Baking Powder 发酵粉

(E)
30g Walnuts 核桃


Method 做法

Combine (A) into saucepan and boil under low heat until the longan softens and water evaporated. Set aside.

把材料A倒入锅中用小火煮沸至龙眼软化及水份蒸发后即可搁置备用。

Combine (D) together into another bowl and sift till mixed. Set aside.

将D一起合并到一个碗中，混匀后过沥。搁置备用。

In a mixing bowl, whisk eggs with sugar (B) till dissolved. Stir in yoghurt and salad oil to combine.

在另一个盆里，加入鸡蛋，糖B然后用打蛋器打散把糖打至溶解。再加酸奶和沙拉油搅匀。

Add sifted flour mixture (D) into the egg yoghurt mixture and lightly fold to combine.

这时把过沥的粉料D倒入，轻轻地拌匀。

Lastly fold in (A) and (E) to combine.

最后把A和E混入，拌匀。

Spoon mixture into prepared muffin liners 3/4 full.

把混合好的蛋糕糊匙入松饼纸杯8分满即可。

Bake in the middle rack of a preheated oven at 170C degrees for 15 mins. Lower the heat to 150C degrees and bake a further 10 mins.

送入已预热至170C度的烤箱的中层烘烤15分钟。又调低温度至150C度继续烤10分钟即可。

Allow the muffins to cool on wire rack before serving.

烤出来的马芬摆置铁架待凉后即可享用。

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

五香卤面 Vegetarian Loh Mee

My hubby and I were in Singapore last week for medical reasons. During the short 3 days there I was swamped with lots of yummy hawkers' food which I grew up with. Unfortunately most of the delicacies are no longer within my reach being vegetarian, therefore, I immediately set out to prepare the vegetarian version to satisfy this feeling of nostalgia.

我和我的先生上个礼拜到往新加坡医病，在那短短的三日游里每天都会被我小时候生长在那里的小贩食品吸引着。自从开始吃素后就只能看而没得品尝了，等我回印尼后便立刻准备这道素食版的五香卤面来满足自己怀旧的心思。

Conventional cooking method usually discard way the stock ingredients and only retain the thick soup but I opted to keep all and serve together with the mee. Its entirely up ones' preference. Either way you will still get to taste a yummy meal.
一般的传统煮法都会把煮后的汤料去除掉保留汤汁，而我却选择采用全部的汤料一起配入面里品尝。无论怎么样的吃法或煮法您都一样会吃到一道美味的卤面。

五香卤面
Vegetarian Loh Mee

Ingredients 材料
(A) Stock 汤料
3 Liters Water 清水
400g Yam Bean 沙葛 (cut into pieces 切块)
200g Soya Beans 黄豆 (washed and rinsed 洗净沥干)
Few Slices Dang Gui 当归片
2-3 Star Anise 八角
2-3 Cinnamon Stick 桂皮
1 Tbsp Peppercorns 胡椒粒 (crushed 拍裂)
12 Black Mushrooms 香菇
20g Rock Sugar 冰糖

(B) Seasoning 调味料
2 Tbsp Vegetarian Oyster Sauce 素蚝油
2 Tbsp Dark Soy Sauce 黑酱油

80ml Light Soy Sauce 酱清
1 Tbsp Mushroom Powder 香菇粉
1 Tbsp Sesame Oil 麻油
1 Tsp Five Spice Powder 五香粉

(C) Thickening 芡粉水
10 Tbsp Cornstarch 粟粉
15 Tbsp Water 清水

(D)
500g Yellow Noodles 黄面條
100g Bean Sprouts 豆芽
100g Water Spinach 雍菜
100g Soy Chip 豆包
150g Vegetarian BBQ Pork 素叉烧 (sliced 切片)


Method 做法

Put all stock ingredients (A) into a pot and bring to boil. Lower the heat and continue to boil for 1 hour. 

将全部汤料A放入汤锅煮滚，再转小火继续焖煮1小时。

Combine (C) and mix well.

把芡粉水C一起混合，拌匀。

Add seasoning (B) into the soup stock and bring to boil. Thicken with corn starch water (C). Turn heat to lowest.

将调味料B混入汤汁用中火煮熟，接着加芡粉C打芡转小火边煮边搅匀。

Blanch (D) yellow noodles, bean sprouts, water spinach, soy chip and BBQ pork individually. Drain and set aside.

材料D的黄面条，豆芽，雍菜，豆包及素叉烧各自放入已烧热滚水的锅内烫熟，沥干水搁置。

Arrange ingredients (D) into individual serving bowl and pour over hot gravy.

先把香菇片及烫熟的材料D一一地排入各自的汤碗内，然后倒入浓浓的热汤汁。

Serve with Sambal Chilli and Black Vinegar.

配上叁峇酱和黑醋即可。

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

松甜牛奶面包 Sweet and Fluffy Milk Bread

Although I am an avid fan of using tangzhong to create softer textured breads, there are also many direct and hassle forward method to churn nice and fluffy breads. 

虽然我是采用汤中来制作较松软面包的爱好者，在我所实验的做法中也有许多直接即简易即能制做出软面包做法，并不是一定要用汤中才能烤出好面包。

Through several years of self learning and intensive bread making, I also learnt that certain ingredients do aid in retaining the moisture of the dough hence produces softer fluffy bread.  Whenever I too lazy to prepare any forms of starter dough, I will either incorporate more sugar, milk or eggs into the straight forward bread making to get almost equivalent results.  Unlike starter dough method, bread produced from the straight forward method does not stay as soft on the 3rd day onwards. Usually we will either steam or toast the bread again and it would be as good to eat. Given the number of members in our household, its very seldom to have such leftovers after the 2nd day.

从我数年的自学和不停歇的制做面包过程里，我领悟到道原来某些材料的混入有助于面团保湿作用而能制做出松软的面包。每当我稍微有点懒惰的时候，就会混入更多的糖，奶 或鸡蛋于直接法的面包制做来得予列同样的松软效果。相比下用直接法的面包虽然能达到一样的松软效果，但是必然还是没如汤中面包般保湿，面包一到了第三天会比汤中面包提早硬化。我们一般都会蒸或烧烤一会后才品尝，由于家里的成员数多因此剩余的面包也比较少见。

松甜牛奶面包
Sweet and Fluffy Milk Bread
(makes 2 loaves)



Ingredients 材料
(A)
550g Bread Flour 面包粉
100g Cake Flour 蛋糕粉
6g Instant Dry Yeast 速发干酵母
80g Castor Sugar 细砂糖
2 Eggs 鸡蛋
330g Milk 鲜奶
7g Salt 盐

(B)
80g Unsalted Butter 无盐奶油

(C)
Pumpkin Seeds 南瓜子


Method 做法

Heat up milk (A) in microwave on medium for 30 seconds. Allow the milk to cool to 35-38C degrees then stir in 1 Tbsp sugar (A) and instant yeast. Allow the mixture to stand for 10 mins until frothy.

把鲜奶A用微波炉加热30秒钟，待牛奶稍凉至35-38C度后便倒入一大汤匙细砂糖A和速发干酵母搅匀。静置10分钟让酵母活化起泡才使用。

In the bowl of the stand mixer fitted with dough attachment, add yeast milk mixture and the balance of ingredients (A) 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 knead till combined.

首先将酵母牛奶液和其余材料A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。若是人工搓面的话，依据同样的次序把材料混合搓匀即可。

Add unsalted butter (B) and slowly increase the speed to medium and continue kneading for approx. 20-25 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(B)然后依照揉面标准程序继续以中速把面团搅拌（大约20-25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. Divide the dough into 6 equal portions and mould it round. Let it rest for another 15 mins.

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6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.

Grease bottom and sides of 2 nos of 21cmx12.5cmx11.5cmD loaf pan. Set aside.

准备两个刷上一层油质的21cmx12.5cmx11.5cmD面包模具，搁置备用。

Sprinkle the worktop with bread flour, roll each dough into 30 cm ropes. Take 3 ropes of dough and secure together by pressing at one end. Start braiding the ropes and seal the end by pinching the three ends together and tucking under the loaf.

工作桌上洒上一些高筋面粉，将每份面团滚搓成30cm的长条形。取3條面团，用按压方式把三條面团尾端固定在一起。将3條面团左右互相往中间编织至尾端时再用按压方式把三條面团尾端固定在一起朝下即可。

Place each braided bread dough (seams down) into individual 21cmx12.5cmx11.5cmD loaf pan.

将编织好的两份面团收口朝下朝内各自排入21x12.5x11.5cmD面包烤模中。

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.

Apply egg wash over the dough. Sprinkle some pumpkin seeds over the surface.
面团刷上一层蛋液，表面撒上南瓜子装饰。

Bake in the lowest level of a preheated oven at 180C degrees for 30-35 mins until golden brown.

送入已预热至180C度的烤箱的最底层烘烤30-35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

香桃切达奶酪甜面包 Cheddar Cheese Sweet Peach Bread

Time flies and in a couple of weeks time I will officially celebrate my blog's 2nd anniversary.

时光流逝如箭再过数星期后我将要庆祝这博客成立的第二周年了。

I originally started this blog with the intention of updating the progress of my self learning into baking  while also use it as a platform to store the tested and proven recipes for my future records. Many thanks to all of you for your support to keep me writing and maintaining this blog till today. I am not much of a talking nor writing person hence I am extremely short in making the blog more interesting.

开始设立这博客的目的原是为了记录自己自学烘焙的进度和过程，同时也把博客当着是储藏所有所尝试及成功的食谱给予以后参考。在此我要谢谢众多的网友给予的支持，让这个不善于说话或沟通的我能坚持继续述写分享下去。

I will continue to try and share more recipes whenever time permits.  Thank you all!

只要时间应许，我会一直继续不停的尝试及分享更多类的食谱给您。谢谢大家！

香桃切达奶酪甜面包
Cheddar Cheese Sweet Peach Bread


Ingredients 材料
(A)
365g High Protein Bread Flour 面包粉
50g Cake Flour 蛋糕粉
60g Castor Sugar 细砂糖
5g Instant Dried Yeast 速发干酵母
150g Peach Puree 香桃酱
1 Egg 鸡蛋
4g Salt 盐
50g Milk 鲜奶
175g Water 清水

(B)
50g Unsalted Butter 无盐奶油

(C)
Egg Wash 蛋液
Cheddar Cheese 切达乳酪 (grated 搅碎)
Mayonnaise 蛋黄酱



Method 作法

Use a food processor and blend the canned peach (A) into puree form.

把罐头桃子A放入食物搅拌器搅碎成泥。

In the bowl of the stand mixer fitted with dough attachment, add ingredients (A) 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 knead till combined.

首先将材料A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。您若要是采用人工搓面的话，只要依据同样的次序把材料混合搓匀即可。

Add unsalted butter (B) and slowly increase the speed to medium and continue kneading for approx. 20-25 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(B)然后依照揉面标准程序继续以中速把面团搅拌（大约20-25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. Divide the dough into 14 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14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. 

Arrange the 14 pcs of round dough on baking tray line with greased parchment paper. Space the doughs 4 inches apart to make room for the doughs to expand. 

将休息好的14个面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4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.

Apply egg wash over the dough. Topped with mayonnaise and grated cheddar cheese.

面团刷上一层蛋液，再铺上蛋黄酱和切达乳酪丝即可。

Bake in a preheated oven at 180C degrees for 15-17 mins or until golden brown.

送入已预热至180C度的烤箱内烘烤15-17分钟至面包烤熟及表面变金黄色即可。

Remove bread from oven and allow to cool on cooling rack.

烤好后放在铁网架上放凉。

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

桂香面包圈 Cinnamon Bread Wreath

This is one of the more preferred bread among our household members, once the bread comes out of the oven it will usually be taken up with no leftovers. All were smitten by the sweet aroma of cinnamon brown sugar hence once they start taking the bread they will automatically reach for the 2nd serving.

这是家人最喜欢吃的面包之一，面包一出炉后很快都一抢而光。此面包隐隐的桂香和黑糖深深的甜味，让他们吃起来难予停手。

桂香面包圈
Cinnamon Bread Wreath

Ingredients 材料
(A)
550g Bread Flour 面包粉
100g Cake Flour 蛋糕粉
6g Instant Dry Yeast 速发干酵母
80g Castor Sugar 细砂糖
2 Eggs 鸡蛋
330g Milk 鲜奶
7g Salt 盐

(B)
80g Unsalted Butter 无盐奶油

(C)
1 Tbsp Cinnamon Powder 桂香粉
1 Tbsp Castor Sugar 细砂糖
1 Tbsp Brown Sugar 红糖

(D)
Salted Butter 咸牛油 (melted 融化)


Method 做法

Combine (C) together until mix. Set aside.

提早先把材料C一起混合，混匀搁置备用。

Heat up milk (A) in microwave on medium for 30 seconds. Allow the milk to cool to 35-38C degrees then stir in 1 Tbsp sugar (A) and instant yeast. Allow the mixture to stand for 10 mins until frothy.

把鲜奶A用微波炉加热30秒钟，待牛奶稍凉至35-38C度后便倒入一大汤匙细砂糖A和速发干酵母搅匀。静置10分钟让酵母活化起泡才使用。

In the bowl of the stand mixer fitted with dough attachment, add yeast milk mixture and the balance of ingredients (A) 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 knead till combined.

首先将酵母牛奶液和其余材料A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。若是人工搓面的话，依据同样的次序把材料混合搓匀即可。

Add unsalted butter (B) and slowly increase the speed to medium and continue kneading for approx. 20-25 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(B)然后依照揉面标准程序继续以中速把面团搅拌（大约20-25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. 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.

Sprinkle the worktop with bread flour, roll each dough on a lightly floured surface into a 22 × 33 cm rectangle. Apply a coat of melted butter (D) mixture over the surface.

台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成22 × 33 cm长方形, 在面皮上刷一层咸牛油液D.

Spread cinnamon sugar mixture (C) evenly over dough to the edges. Tightly roll up dough from the longer end and roll into a log. Pinch the seams and edges. Use a sharp knife to cut the log lengthwise into half.

接着将桂花糖混合粉C平均地撒上整个面团包挂边缘，从较长的端部紧紧卷起面团如原木形状捏紧收口。使用锋利的刀子将面团纵向切成一半。

Tightly weave the two pieces together then round up to form into a wreath while leaving the cut sides exposed. Gently transfer into prepared baking sheet lined with greased parchment paper. Repeat the process for the balance 3 ps of dough. Space the doughs 5-6 inches apart to make room for the doughs to expand.

把切割的面团两部紧紧地编织在一起，编织完毕后将两边尾端连接起来形成个花卷特别露出切边的线纹。完成的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。再重复同样的做法把其余的三份面团完成。面团之间应保留5至6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.

Apply egg wash over the dough. Bake in the second lower level of a preheated oven at 180C degrees for 22-25 mins until golden brown.

面团刷上一层蛋液，送入已预热至180C度的烤箱的中下层烘烤22-25分钟至面包烤至金黄色即可。

Remove bread from oven and allow to cool on cooling rack.

烤好后放在铁网架上放凉。

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