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Japanese Melon Pan / 日式小熊巧克力菠蘿包

 
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Prepared by Elvira Chan
Japanese Melon Pan / 日式小熊巧克力菠蘿包


Ingredients / 材料:
Dough:
  • 100 g Bread flour
  • 2 g Active dry yeast
  • 12 g Sugar
  • 1 g Salt
  • 2 g Skimmed milk powder
  • 10 g Butter
  • 66 g Water
  • Some chocolate beans
Topping:
  • 26.6 g Butter
  • 30 g Sugar
  • 26.6 g Egg
  • 66 g Cake flour
  • 0.6 g Baking powder
  • A little of vanilla essence (or any other essence)
  • Sugar
面团:
  • 100克 高筋粉
  • 2克 干酵母
  • 12克 砂糖
  • 1克 食盐
  • 2克 脱脂奶粉
  • 10克 牛油
  • 66克 水
  • 适量 巧克力粒 （可以包入其他东西，如草饼，肉松，水果，随个人喜爱）
外皮:
  • 26.6克 牛油
  • 30克 砂糖
  • 26.6克 全蛋
  • 66克 低筋粉
  • 0.6克 发粉
  • 少许 香草精（口味随好）
  • 适量 细糖

Method / 做法:
  1. Mix all the ingredients for the dough except the butter and until the dough has become smooth and elastic. Add in butter and knead until gluten is fully developed. Cover and let rise for about 1 hour until the dough is doubled in size.
  2. While the dough is fermenting, you can prepare the toping. Beat butter and sugar until light and fluffy. Add in essence and egg and whip until well-mixed. Sift in the flour and baking powder. Evenly divide the mixture into 4 portions.
  3. Punch down the dough to release the gas when the fermentation is done. Divide the dough into 4 even portions and round up. Cover and let rest for 5-10 minutes. Stuff each portion with some chocolate beans and sealed.
  4. Take out the prepared toppings from the fridge and roll out. Coat each of the dough with a topping and press it down and spread it to cover as much of the ball as you can. It's ok if the bottom is bare. Coat the top with the sugar.
  5. Shape the topping with a desired cookie mould and let them rise for 40 minutes at room temperature until doubled in size. Bake in a preheated 170C/340F oven for about 10-12 minutes.
Details => Forum
  1. 除牛油外，将面团中的其它原料混合，搓至面团质地变光滑为止，不粘枱面。加入牛油，搓至有薄膜。室温发酵至2倍大，大约需要1小时。
  2. 在面团发酵的同时做好外皮。牛油和砂糖打至乳白色，加入香油搅拌，再加入鸡蛋拌匀。筛入粉类，搅拌均匀。将其分成4等份，包好入冰箱备用。
  3. 将发酵完成后的面团用面棍辗薄放气，分割成4等份，滚圆。用湿布盖好，松弛约5-10分钟。包入巧克力。
  4. 从冰箱中取出外皮擀薄，包住面团，底部不用完全包密封。捉住底部，将面团沾满糖粉。
  5. 用饼干模扣出自己喜欢的图案。室温发酵40分钟左右至一倍大。入预热170C/340C烤箱焗10-12分钟。
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"Japanese Melon Pan / 日式小熊巧克力菠蘿包" is part of these categories:
Asian / 亚洲美食 (23)
Bread / 面包 (129)

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