Ingredient A 材料A
250g bread flour 高筋面粉
50g top flour 低筋面粉
1/2 tsp instant dry yeast 速发干酵母
25g fine sugar 细糖
1/2 tsp salt 盐
200g (1 egg + milk 1粒蛋+牛奶)
25g unsalted butter 无盐奶油
Ingredient B 材料B
20g unsalted butter, softened 软化无盐奶油
40g fine sugar 细糖
Ingredient C 材料C
10g honey 蜂蜜
20g unsalted butter 无盐奶油
20g sugar 细糖
10g milk 牛奶
Direction 做法
1. Blend ingredients B into cream. Set aside.
将材料B混均。待用。
2. Mix ingredients A till the dough becomes smooth.
将材料A混均。搓揉直到面糰光滑无粉粒。
3. Place the dough in a lightly greased mixing. Cover and Let it proof for 1 hour.
将面糰放进一个已涂油的搅拌盆，盖上保鲜膜，让面糰发酵1小时。
4. Roll out the dough into 30cm by 25cm flat dough. The 30cm side should be facing you.
将面糰杆成30x25cm的面皮。30cm的长边将面向你。
5. Spread ingredient B over the dough leaving a 2 cm gap between the cream and the edge.
将（1）的糖奶油涂在面皮上，在边缘留下2cm的空隙。
6. Roll up the roll tightly starting from the 30cm side. Pinch to seal at the end.
从长向将面皮卷起，边卷边压紧，最后将边缘捏紧。
7. Cut into 9 equal portions.
将面包卷切成9等份。
8. Place the rolls into a greased 18 cm square pan. Allow the dough to proof for about 40 minutes.
将切好的面包卷，切口朝上的摆在轻涂奶油的18cm方型烤模里，让面包卷发酵40分钟。
9. Boil ingredient C in a small cup. Let the sauce simmer for another minute after boiling.
发酵完成后，预热烤炉至200度C。将材料C煮滚再慢火煮多1分钟。
10. Pour the hot sauce evenly over the dough surface.
将烫热的蜂蜜奶油浆淋在面包卷上。
11. Bake at 200C for 8 minutes, reduce temperature to 180C and for 12 minutes.
把面包卷放进烤箱，以200度C烤8分钟，再以180度C烤12分钟。
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