Onion & Beef Buns

洋葱牛肉飽

 

文章日期：10/07/2010 09:45 am

For the bread dough  麵飽材料 :

A:  water 水 300g ,  egg or egg yolk 全蛋或蛋黄 45g ,  sea salt 海鹽 3g
B:   bread flour 麵飽粉 420g ,  wheat flour 麥粉 140g ,  sugar 糖 80g
       instant yeast 快速酵母 8g
C:   unsalted butter, softened  室温無鹽牛油 35g   

Directions using KA stand mixer  製法  :

Put ingredients A in the mixing bowl. Mix all ingredients except the yeast in B and
add to A covering all the liquid with the flour mixture. Make a hole on top and add
the yeast.
將材料Ａ全放入攪拌皿內, 材料Ｂ的粉及糖混合後倒在Ａ的濕料上, 最後
在粉上方放入酵母。

Using speed #2 mix for 15 minutes till a smooth dough is formed. Stop the
machine and add C.
用速度#2攪拌15分鐘至成一光滑麵團, 停機加入Ｃ。

Use speed #2 again and knead for another 15 minutes, then switch to speed #4
and knead about 2 minutes till done.
用速度#2再攪打15分鐘後轉速度#4打多2分鐘至完成。

Cover the dough with plastic wrap and let it rise in room temperature till double
in size, about 1 hour.
麵團用保鮮紙蓋好室温發酵至發大兩倍, 約1小時。

Divide the dough into 12 equal parts, about 80g each. Let them rest for 15 minutes.
將麵團分成12等份，每個大約80g，放在枱上再發15分鐘。

Flatten the dough and put the cooked onion and beef filling in the middle, pull up the
sides to form an oval shape bun, put on a baking sheet.
用手稍壓平麵團包入洋葱牛肉餡, 整成橢圓型放在烤盤上。

Put the buns onto the upper rack of an unheated oven and place a big bowl of hot
water on the lower rack. Let rise for 30 minutes. Take the buns out.
烤盤放入未加熱焗爐上層,下置熱水一盤, 發30分鐘, 取出。

Preheat oven to 350F.  焗爐預熱350F。
Brush the top of the buns with beaten egg, garnish with sesame seeds or
dry parsley.
麵飽面掃上蛋液, 可灑芝蔴或乾香草做裝飾。

Put in the oven for about 20 to 25 minutes till golden brown.
麵飽放入焗爐焗20至25分鐘至表面金黄即成。