蔥油完成(小)

 

  

Taiwanese sweet bread is considered too soft for Czechs. But this soft and sweet dough is a good match with the abundant varieties of topping which are surely attractive for everyone. Here I will introduce two popular flavours, scallion and ham and corn salad. They can be served as breakfast or as snacks whenever you want.

 

 

Part I : Basic dough

 

Ingredients make 12 bread

milk                                             190g

(P.S. Use cold milk if you use machine. If you use hand, then use warm milk (about 40 °C) when the weather is cold. And when it's hot, use cold milk)

instant dry yeast (instantni drozdi) 1/2 Tablespoon

high gluten flour (hruba muka)       320g

low gluten flour (hladka)               80g

white sugar                                   80g

salt                                               1 teaspoon

egg                                               1

butter                                           40g

 

Steps:

1.Place all ingredients (in the order) except butter into a bowl. Mix with an electric mixer in low speed or by hand. Speed up after few seconds, if the ingredients don't spray out.

2.When the dough is formed, add soften butter. Mix the dough in high speed about 10 minutes, until the dough can extend like the photo below.

麵團3 

3.Cover the dough and bulk ferment in a warm and wet environment (temperature 28°C, relative humidity 75%) for 2 hours and 30 minutes.

麵團4

4.The dough should grow at least 2 times in size.

麵團5

5.Divide it into 12, about 64g each. Round each of them. Use some flour to prevent stickiness if needed.

麵團9           

 

 

Part II-1 : Scallion and ham Topping

 

Ingredients make 12 bread

butter, soften                    60g

sugar                                1 teaspoon

salt                                   1/2 teaspoon

curry powder                    1/2 teaspoon

scallion, finely chopped      75g

egg yolk water ( mix 1 egg yolk with 1/2 Tablespoon water)

ham                                   12 slices

 

Steps:

1.Mix ingredients from butter to scallion well.

2.Roll each dough into a long olive shape.

3.Take a sharp knife, moisten with water. Cut the long middle line on the top of each dough. Brush the dough with egg yolk water.

蔥油4

4.Place in a warm and wet environment (temperature 38°C, relative humidity 85%) for 55 minutes. When the final fermentation is done, the dough should be soft and inelastic, and doesn't spring back when press.

5.Spread scallion butter mix on the cut of the doughs.

蔥油發酵(小)

6.Preheat oven to 190°C. Place the tray in the middle layer and bake for 12 minutes.

蔥油烤好(小)

7.Cut the bread in the middle of the top, squeeze the ham in it.

蔥油7       

 

 

Part II-2 : Corn salad Topping

甜麵包-玉米沙拉   

 

Ingredients make 12 bread

Mayonnaise                240g

corn from can              360g

pinch of salt & pepper (optional)

egg yolk water ( mix 1 egg yolk with 1/2 Tablespoon water)

 

Steps:

1.Mix all ingredients together.

2.Roll the dough into a disc-shaped. then press the middle.

3.Spread corn salad on the middle of the dough, then brush with egg yolk water all over.

4.fermented and baked as part II-1.

 

 

 

 

 

 

 

 

 

 

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