Thursday, 25 July 2013

Tapioca Sesame Buns 树薯面包

Yum
 
Tapioca Sesame Buns is the first recipe which I tried in 周淑玲老师 's latest recipe book. What attracted me to this recipe is, it does not use any yeast at all in this bread making. With the right technique in making the dough, the buns will rise and expand during baking. The dough is really sticky and seems impossible to handle by hands thus using a stand mixer with the flat beater attachment is the best. I am happy to bake it successfully on my first attempt by following the instructions to a T. The result is a tasty bun with a crispy outer layer and QQ texture inside. Black sesame seeds also contributed to the fragrance of the buns.




Recipe is taken from 周淑玲老师的美食教室 - 「天然手作麵包101道」。For my Singapore and Malaysian readers, you can find the book online here at : Kinokuniya Singapore and Kinokuniya Kuala Lumpur, Malaysia. There is no English version, so if you can read Chinese, I would recommend you to get a copy of this good healthy bread recipe book. It also comes with a DVD that shows you step by step and clear instructions on a few bread recipes. You can read more about this book here


树薯面包食谱

材料:(做12个)
280克 树薯粉
220克 牛奶
80克 奶油
135克 鸡蛋(净重)
44克 细白砂糖
2克 盐
44克 高筋面粉
36克 炒香黑芝麻

做法:

1。先把树薯粉放在搅拌缸里。

2。把牛奶和奶油一起煮沸,立刻倒入搅拌缸,搅拌几下,成为松散状,但不要搅拌到结成一团。

3。放到温而不烫后,把蛋分几次加入,用浆状脚以高速打成粘稠结实的面糊。均匀即可,不要过度搅拌。

4。 加入糖,盐,面粉,黑芝麻,低速搅拌均匀。

5。挖成12球,每个约65克,排在烤盘布上。用冰淇淋勺比较方便。

6。烤箱预热至180度,把烤盘放入中上层,喷水雾。

7。烤5分钟后再喷一次水雾。总共烤30分钟,或烤到表面微黄即可出炉。大约烤20分钟后才会开始有膨胀感。

注意:
1。树薯面团很粘,用手搅拌非常费力,如果没有搅拌缸,用手动打蛋器也可以。
2。因为这配方不用预拌粉,做出的树薯面包到隔天会老化`,请喷点水雾再烤热,才能恢复美味。

编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"
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