吐拿鱼杂菜面包~老式面包体 (Tuna With Mix Vege Buns)

原本想做饼干，可是才发觉奶油差不多被我用完了

失策

唯有改变策略，做面包，而且还要做半份，因为想把剩余的奶油消灭掉

昨天傍晚收到Aunty Young的瓦斯阿帕，她会上今早NTV7的活力早晨教大家做年饼
哇！我当然不会错过
特地昨晚揉好面团作低温发酵，一面整形一面看Aunty Young上节目
哈哈哈哈哈

老式面包

食谱：跟爱和自由一起做面包

酵种 Starter dough：

高筋面粉 High Protein Flour 105g

低筋面粉 Low Protein Flour 45g

细砂糖 Granulate Sugar 12g

干酵母 Dry Instant Yeast 3g

水 Water 120g

把所有材料混合均匀，放温暖处发至膨胀后回落，内部呈蜂窝状

Mix all ingredients well and sit at warm temperature to let it rise for 2~3hours,it's will look like "honeycomb"

主面团 Main Dough：

高筋面粉 High Protein Flour 105g

低筋面粉 Low Protein Flour 45g

细砂糖 Granulated Sugar 38g

奶粉 Milk Powder  12g

蛋液 Egg 45g

牛奶 Milk 27g

奶油 Butter  36g

馅料 Filling:

罐头橄榄油吐拿鱼块 Tuna Flakes in Olive Oil

杂菜 Mix Vege

洋葱 半颗 切碎 Onion 1/2 piece diced

美奶滋 Mayonnaise 

胡椒粉和盐 Pepper and Salt

做法：

酵种和主面团材料，除奶油外，放在一起揉至面筋扩展，表面光滑。

Mix all ingredients with well rose starter dough together and knead except butter.Knead till smooth and elastic.

加入奶油揉至完全扩展阶段，放入密封的塑胶盒子，放入冰箱发酵隔夜。。

Add in butter,and continued knead till shiny and pliable.Allow dough rise in fridge wit cover.

将面团取出，室温发酵30分钟，压出空气，把面团分割大概80g，搓圆，休面10分钟。

Let dough rise in room temperature for 30 minutes,put dough onto a flour surface,punch out air in the dough and divide to 80g per portion,round and rest for 10 minutes.

休面完成，开始整形，心形整形请参考以下链接。

Start make shape after rest,please refer below link for this heart shape buns.

最后发酵45分钟结束，放入预热烤箱160度20分钟。（请以个人烤箱温度做考量）

Final rise for 45 minutes,then egg wash and bake in preheat oven 160 degrees and 20 minutes.

整形 Shaping :Carol