Everything Dough (16).... Soft Butter Bun . 萬用麵糰之十六....酥軟牛油豬仔包

Everything Dough (16).... Soft Butter Bun

萬用麵糰之十六....酥軟牛油豬仔包

It is amazing....by using the same recipe, and almost exactly the same method of the crispy bun, and only with slight variations on the oven temperature and the amount of butter put along the cut, the soft butter bun came out perfectly. It is not the crispy bun anymore, is it interesting?

I like to find out the relative changes of dough in different oven temperatures, and I like to add little tricks to make the breads look and taste differently. I am sharing the Soft Butter Bun here this time. It looks and tastes differently from the crispy bun even I use the same Everything Dough recipe.  The crust is not crispy nor smooth, it has a sandy texture, and the crumbs are softer too, but not like the soft piggy bun. If you are interested, I will share with you the way how I make the soft piggy bun next time.

Many friends asked for the recipe of the crispy bun, I put a complete recipe here for the Soft Butter Bun.  I believe that you could modify it to make the crispy bun as well with my baking instructions shared on the Everything Dough(15).

In addition, many people and friends asked me for taking videos to show how shaping of crispy bun is done and how butter is correctly inserted to the cut. I took a few short videos, and will share on a separate page when videos are fixed.

同一個食譜，同一個做法，分別只在烤箱溫度及切口牛油的多寡，得出來的效果就完全不一樣，這真是非常有趣。

我很喜歡硏究麵糰在不同烤箱温度的變化，也喜歡加上小小竅門去使麵包有不同口感。今次我分享的是酥軟牛油豬仔包。這個豬仔包跟脆皮豬仔包外型以至口感都好不一樣，外皮有點酥酥沙沙的感覺，口感又跟內裡一樣酥軟，但又跟一般軟豬仔包不盡相同。如果各位有興趣，下次我再用同一麵糰，教大家做個全軟豬仔包。

很多朋友問我要食譜，今次我特地為酥軟牛油豬仔包寫了個完整食譜，我相信各位可跟我在萬用麵糰之十五分享過的烘烤溫度和做法，很容易就做到脆皮豬仔包。

另外，很多人朋友要求了解多點豬仔包的造型及切口入牛油方法，我都嘗試拍了幾段短片，整理後會另頁再分享。

Everything Dough (16).... Soft Butter Bun 

Ingredients:  

Bread Flour  250g
Cake Flour     50g
Sourdough 90g (Or Fresh Yeast 12g/OR Instant Yeast   4g)
Sugar   10g
Salt       4g
Oil        30g
Water 170-190 ml (depending on the humidity and flour)

Method:

1. Add everything to the stand mixer, knead until smooth and elastic 

2. Place in an oiled bowl, turn dough to coat all sides, cover with a plastic cling and let rise inside the fridge until doubled 

3. Punch down and divide the dough into eight pieces, each weighs approx 82g; knead, round and let relax for 15 minutes

4. Shape each circle into a piggy bun, put on top of a non-stick baking sheet, covered, and let rise till double 
5. Preheat oven at 220℃.  Slightly sprinkle flour on top of the piggy buns, brush butter along a lame/sharp knife, score at 30 degree; put a small stick of hard butter about 7mm x 5mm x 90mm along the cut. Spray water on top of the breads from distance and put the breads into the oven and bake for 3 minutes and reduce to 175℃ for another 9-12 minutes 

Cooking Tips:

1. Butter will melt within the first three minutes and go over to the crust and crumbs, resulting a sandy texture on the crust, which is buttery, soft and yummy
2. Cut usually opens widely within the first 6 to 7 minutes with adequate heat, I reduce the heat after 3 minutes to stop the cut open wide, and the butter will go over to the sides to create a sandy texture, but not crispy crust

萬用麵糰之十六....酥軟牛油豬仔包
                                  

材料： 
高粉  250g

低粉   50g
酸種   90g(或鮮酵 12g, 或 速酵 4g)
糖      10g
鹽        4g
油      30g
水    170-190ml(視乎粉受水程度）

做法：

1. 將所有材料放入廚師機，揉搓至光滑和有彈性

2. 大碗略抹油，將麵團放入沾上油，上蓋保鮮膜，再放入冰箱內，直到 發起至兩倍
3. 將麵團分成8份，每份約 82g; 揉圓，鬆弛15分鐘
4. 將麵團造型成豬仔包，放不粘烤盤，蓋好，室溫二發至兩倍
5. 預熱烤箱 220℃。麵包上輕撒麵粉，尖刀先抹牛油，再割包面，每個放入一約 7mm x 5mm x90mm 牛油條。麵包面略噴水，入烤箱，烘烤3分鐘，再調低至175℃多烤9-12分鐘

提示：
1. 牛油在最初烘烤的3分鐘會迅速溶掉，游走兩邊及從裂縫滲入包內；噴水、灑粉加溶牛油使包面形成一層沙面，口感酥軟又帶牛油香，非常好吃
2. 包面割線通常在合適溫度下會再最初 6 、7分鐘全開，這次我加入厚牛油，在烘烤 3分鐘後降溫就是不想割線全開，要營造沙面的口感，不要脆面