Homemade Creamy Breads 奶油豆沙面包

I haven't made bread for a long time, at least a few months. As we all know making bread is more complicated than cookies and cakes. Though its ingredients are simple, such as flour, salt, yeast, water etc, it still needs a series of steps, for instance, mixing, kneading, rising, shaping, the temperature of the dough ball and moisture etc. So obviously it needs a long time to make. But I think, its worth it. The benefit is that the bread you make is much more fresher and more healthy than any other breads you bought.

And the basic principle of making bread both at home and at factory is the same . It is that it creates a large mount of gas bubbles , which is what will give our bread its structure, by adding some yeast, but this is not enough. It also needs strechy gluten, which is holding all the gas in. Only in this way, we can make perfect bread. In addition, adding a little sugar in the flour can better ferment, because the living yeast produces a great deal of gas bubbles after eating sugar. Does it sound interesting?

Owing to adding some remaining cream, the bread I made tastes soft and springy, and it would melt in my mouth, plus the soft and sweet red bean paste, my family were all pleased with it.

Ingredients:

bread flour 190 g
whole wheat flour 20 g
sugar 30 g
salt 2.5 g
cream 60 g
water 60 g
butter 15 g

Topping decoration:

egg
almond slices

Instructions:

The first step is making the dough. get your ingredients except butter together in a mixer. kneading it for about 20 minutes and then add in butter, go on kneading it for about 10 minutes.
The second step is fermenting. Let it have a relax in a warm place for about one hour until it will rise two times.
The third step is shaping. take out of the rising dough ball and press all the gas then divide it into four pieces. let it have a rest for 15 min in order to shape it better.

The fourth step is that add red bean paste in a small dough, fold it and shape it. Remove them to a pan for relaxing again, about 50 min.
The last step is brush egg on the top of bread and decorated with almond pieces on it. Preheat the oven and bake it for 30 min.

Cool and enjoy it!

My perfect breads are finished!

前两天做的蛋糕然后剩了一些打发好的奶油，想想做些什么能把它们消化掉。正好翻开冰箱看到还有一些豆沙馅，就想着做些豆沙面包吧，记得上次做面包至少是几个月前的事了。

做面包程序相比饼干，蛋糕都要复杂的多。虽然主要原料简单，就是面粉，酵母，水和盐；但是它要经过揉面，两次发酵，整形还有温度，湿度等其他因素，用时也要长一些。而在家里制作面包和专业工厂制作面包的原理基本是一样的：都是在加入酵母之后产生二氧化碳气体，让面团膨胀，同时还要有面筋产生，以锁定住那些产生的气泡。这就是为什么揉面一定要揉到时候，有面筋产生才可以。此外在面粉中加入一些糖，能更好的发酵。这是因为酵母菌在吃了糖之后，会释放出更多的气体。是不是很有趣？

自己做面包虽然麻烦一点，好处就是它比你在任何面包店买来的面包都要新鲜，而且真材实料，也更加健康。这次的面包由于加了一些剩余的淡奶油，口感特别湿润柔软，再加上软绵的红豆沙，我们都特别喜欢。

准备材料：

高筋粉 190g
全麦粉 20
干酵母 2g
细砂糖 30g
盐 2.5 g
蛋液 20 g
淡奶油 60g
水 60g
黄油 15g
表面装饰蛋液、杏仁片

做法：

1、烤箱预热180度，烤盘铺上油纸。
2、把所有材料放入面包机，启动面包揉面程序，约20分钟，然后加入软化的黄油，再次揉面20分钟，发酵至原来面团的2倍大。
3、取出面团，排气，盖上保鲜膜，松弛15分钟。
4、将面团分成4等份，一个滚圆，按扁包入豆沙馅，收好口，用擀面杖杆开，用一把小刀划出几道纹理，划开面皮露馅即可，然后两边捏紧，卷起来摆入烤盘。
5、放在温度和湿度合适的地方进行二次发酵。发至两倍大。醒发好之后在表面刷上鸡蛋液，撒上杏仁片。
6、放入烤箱烤20-25分钟至表面金黄。
我的面包就出炉啦。