Assorted Breads自制多款式面包

This time I made a new attempt. One dough makes three styles and flavors of bread.  Three different styles breads, which one do you like?😄

这次又做了新尝试，一个面团做三种款式和不同口味的面包，款式不一，任你挑选！😄

*I never thought that spring onion buns are going to be devoured so fast by my two boys before I took the picture....😅

Assorted Breads自制多款式面包

Ingredients材料:

TangZhong汤种：

Bread Flour高筋面粉 20g

Water 水 100ml

Main dough主面团：

Bread Flour高筋面粉 280g

Dry yeast 酵母 4g

Salt 盐 3g

Caster sugar 细砂糖 30g

Milk  powder 奶粉15g

Egg 全蛋 1pc

Water 水 65ml

Tangzhong 汤种 80g

Butter (soften) 奶油（软化） 30g

Filling馅料:

Mayonnaise 蛋黄酱

Chopped spring onion  葱花

Shredded cheese 芝士碎 

Pork floss  肉松

Red bean paste 60g (30g each)

Method:

Make the TangZhong: 
~Cooking 20g bread flour and 100g water till form a paste and remove from heat, set aside and cool down.

汤种做法：

~将20克面包粉和100克水放进锅里，不停搅拌煮到形成糊状并从火上移开，放在一旁冷却。

Bread making directions:

1. Combine all main dough ingredients except butter in a mixer and knead for about 5-8 minutes. 

2. Add butter and knead it till to a smooth dough is formed.

3. Make it round, then leave it to rest for 30 minutes.

4.Take out the dough after half an hour. At this time, the dough becomes softer. Without kneading, divide into 6 small portions of dough, each about 70g each and 6 small portions 25g each. Make them into balls, cover them with clingwrap and rest for 15 mins. 

5. After resting, deflate the dough, shape the dough into your disire shapes dough.

6. For Red Bean buns:  Flaten the dough, add red bean paste filling, seal it and flaten it again, slit a few line and roll into a strip, join both ends and pinch and seal tightly.

7. For Cheese & Meat Floss buns: Flatten the dough, add a bit of floss, and squeeze a little salad dressing. If you don't add salad dressing, the meat floss will feel a bit dry. Roll into a horn shape or into a ball, pinch the seal tightly, with the seal facing down.

                        

I forgot to take a picture👆 for folding or rolling up the dough.

8. For Spring Onion Cheese buns: Roll each 25g dough into long strip.  Take 3 strips of doughs, and  braiding or twisting like plaited hair shapes. Pinch the end to make sure it is secured. 

9. Once shapes, place the dough seam side down on a greased pan and let it proof for the second time, spray some water on the surface of the bread, proofing for about 45 to 60 minutes or until double in size.

10. Mix in a small amount of salt and pepper into chopped spring onions. Squeeze Mayonnaise in a random zigzag pattern over the bread, and sprinkle grated cheese and green onions on the surface.

11. Bake at preheated oven at 175℃ for 22-25 minutes. Remove from oven and place it on a wire rack to cool. 

面包制作：

1.将所有主要面团成分(除了黄油)在搅拌机中混合并揉搓约5-8分钟。

2.加入黄油，揉成光滑的面团。

3.将其弄圆，然后静置30分钟。

4.半小时后取出面团。此时，面团变软。无需揉捏。将面团分成两份，一份是做香葱面包，分6份，每份约70克。另一份是做红豆面包的分6小份面团，每份约25克。将它们制成球状，用保鲜膜盖住并静置15分钟。

5.休息后，给面团排气，将面团成型为您喜欢的面团形状。

6.制作红豆面包：压平面团，加入一点红豆沙，密封并再次压扁，切开几条线并卷成条状，将两端连接在一起并捏紧并密封。

7.制作芝士肉松面包：将面团压平，加入一点肉松，然后挤一点蛋黄酱。如果不添加蛋黄酱，那么肉松吃起来会有点干。卷成弯月状或球状，将密封圈朝下紧紧捏住。

8.制作香葱芝士面包：将每个25克面团揉成条状。取3条面团，然后将其编成辫子状。捏住末端以确保牢固。

9.成型后，将面团的接缝面朝下放了烘培纸的烤盘上，在面包表面喷一些水，并进行第二次发酵，大约45至60分钟，或者直到体积翻倍大。

10.把切碎的葱，加入少量盐和胡椒粉。将蛋黄酱以随机的锯齿形挤压在面包上，并在表面撒上磨碎的奶酪和葱。

11.在175℃的预热烤箱中烘烤22-25分钟。从烤箱中取出并将其放在电线架上冷却。

Happy Baking!