Today I made Turkish bread. This bread is light and fluffy but I find it a bit dry. I think because of using high heat to bake. Or may be I bake it a bit too long? While baking it I was busy cooking... perhaps, I left it too long in the oven and caused the moisture was lost! Sigh!😓
My kids don't like to eat bread without fillings, so I used this dough and made red bean bun and chili tuna buns.😅
今天我做了土耳其面包，这面包又轻又蓬松，但我觉得有点干。我想是因为要用高温烘烤。还是我烤的时间太长了？烘烤时，我正忙于烹饪… 也许，我把面包放在烤箱中太长时间了，导致受热过度，所以水分流失，面包因此而有点干，唉！
我的孩子不喜欢不加馅料的面包，所以我用这种面团制作了红豆沙面包和辣椒金枪鱼面包。
Turkish bread/ Soft & Fluffy Milk Bread
土耳其面包/柔软蓬松的牛奶面包
Ingredients:
500g flour 面粉
300 milk 牛奶
59g water 水
32 g olive oil or Melted butter橄榄油或融化黄油
25g sugar糖
8g yeast酵母
Method:
1. Mix all ingredients in a mixer and knead well.
2. Form the dough to a ball and put it back in the mixer bowl, covered and carry out the first fermentation( double in size), about 60 mins.
3. After fermentation, divide into10 equal portions (about 60g each) and 8 equal portions(about 50g each) , shape into a round ball, cover with cling wrap and rest for 5 minutes.
4. Press the dough to release air burble, fill in filling or without.. then make the final shape and cover with cling wrap and rest for 5 minutes.
5. Flatten the dough again, rest for 30 minutes.
6. Apply egg wash and let rise for another 30 minutes.
7. Make shapes and sprinkle some white/black sesame seeds.
8. Bake in the preheated oven at 230℃. Put in lower rack and bake for 5 mins, then put it on top rack untill is golden brown.
方法：
1.在搅拌机中混合所有成分并揉匀。
2.将面团滚圆成球，然后将其放回搅拌碗中，盖上盖子，进行大约60分钟的第一次发酵（或双倍大）。
3.发酵后，分成10等份（每份约60克）和8等份（每份约50g），滚圆，盖上保鲜膜，静置5分钟。
4.按下面团以释放空气，放入馅料或不放（随意），然后制成最终形状，并用保鲜膜覆盖，静置5分钟。
5.再次将面团压平，静置30分钟。
6.用鸡蛋液刷面，再静置30分钟。
7.制作形状并撒一些白/黑芝麻。
8.在230℃的预热烤箱中烘烤。放入较低的架子并烤5分钟，然后将其放在顶部的架子上，直到金黄色。
My kids don't like to eat bread without fillings, so I used this dough and made red bean bun and chili tuna buns.😅
今天我做了土耳其面包，这面包又轻又蓬松，但我觉得有点干。我想是因为要用高温烘烤。还是我烤的时间太长了？烘烤时，我正忙于烹饪… 也许，我把面包放在烤箱中太长时间了，导致受热过度，所以水分流失，面包因此而有点干，唉！
我的孩子不喜欢不加馅料的面包，所以我用这种面团制作了红豆沙面包和辣椒金枪鱼面包。
Turkish bread/ Soft & Fluffy Milk Bread
土耳其面包/柔软蓬松的牛奶面包
Ingredients:
500g flour 面粉
300 milk 牛奶
59g water 水
32 g olive oil or Melted butter橄榄油或融化黄油
25g sugar糖
8g yeast酵母
Method:
1. Mix all ingredients in a mixer and knead well.
2. Form the dough to a ball and put it back in the mixer bowl, covered and carry out the first fermentation( double in size), about 60 mins.
3. After fermentation, divide into10 equal portions (about 60g each) and 8 equal portions(about 50g each) , shape into a round ball, cover with cling wrap and rest for 5 minutes.
4. Press the dough to release air burble, fill in filling or without.. then make the final shape and cover with cling wrap and rest for 5 minutes.
5. Flatten the dough again, rest for 30 minutes.
6. Apply egg wash and let rise for another 30 minutes.
7. Make shapes and sprinkle some white/black sesame seeds.
8. Bake in the preheated oven at 230℃. Put in lower rack and bake for 5 mins, then put it on top rack untill is golden brown.
Tips: Flatern the bread nicely and reshape the patterns on the bread too before sending it to the oven, it's becauce the breads will puff up a lot while baking in the oven.
方法：
1.在搅拌机中混合所有成分并揉匀。
2.将面团滚圆成球，然后将其放回搅拌碗中，盖上盖子，进行大约60分钟的第一次发酵（或双倍大）。
3.发酵后，分成10等份（每份约60克）和8等份（每份约50g），滚圆，盖上保鲜膜，静置5分钟。
4.按下面团以释放空气，放入馅料或不放（随意），然后制成最终形状，并用保鲜膜覆盖，静置5分钟。
5.再次将面团压平，静置30分钟。
6.用鸡蛋液刷面，再静置30分钟。
7.制作形状并撒一些白/黑芝麻。
8.在230℃的预热烤箱中烘烤。放入较低的架子并烤5分钟，然后将其放在顶部的架子上，直到金黄色。
提示：均匀地弄平面包，也可以在送进烤箱时重塑面包上的图案，这是因为面包在烤箱中烘烤时会膨胀很多。
Recipe source from: Yemircan يمنية في المهجر
Happy Baking!
Happy Baking!
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