Coconut Cream Buns 椰絲奶油包做法，小時的最愛

The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too. There's nothing better than freshly baked bread. The Coconut cream buns are such a heavenly, filled with real buttercream. It can be used on cupcakes too. I spend months developing this unique recipes and the best way, that will make my husband and myself swoon with first bite and it's hard to stop at one. Yay, all-time favourite! The best local bakeries and bread bakers and serve each morning, afternoon tea in our own bake house?

Yiels: 16 (S)
501g whole dough
31g each dough

Ingredients

(A)
• 280g, 11/4 cup water
• 56g, 4 tbsp bread flour

You'll make two batches 

(B)
• 140g water roux
• 70g cold milk
• 20g granulated sugar
• 250g bread flour
• 1 tsp, 5g allinson yeast

(C)
1 tbsp, mild olive oil / vegetable oil

(D)
Sugar or honey glaze:
1 tbsp brown sugar / honey
1/2 tbsp hot or warm water

(E)
Topping:
8 tbsp sweetened desiccated coconut

(F)
Cream filling:
250g unsalted butter, softened
5 tbsp warm milk
5 tbsp powdered sugar

Method:

1) In a saucepan, heat water, until the water is warm to hot 65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps. The roux can also be cooled to room temperature first, and stored in the fridge up to a 3-5 days. 

2) To make a real buttercream frosting take little time to make. it will hold for 3 days in the refrigerator. Alternatively, put it in an airtight container and freeze it up to 3 months. Mix the sugar and milk together and set aside until ready to use. Beat the butter in a large bowl until soft for about 5 minutes. add a little milk and powdered sugar mixture at a time and beat until creamy and smooth, about 10 minutes. 

3) Place the water roux, cold milk, sugar, bread flour and yeast into the bread pan. Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed. add mild, olive or vegetable oil to the bread pan, and continue ''stir 2'' until beeps will signal. close the lid gently.

4) Press the MENU button again until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes or until beep to signal and then you take it out of the machine.

5) Turn the dough out onto a grease surface, punch down the dough, and divide into 16 pieces or as many as you desire. shape into balls. cover and allow to rest for 10 minutes, then roll out each ball into a oval shaped. roll up the dough lengthwise and pinch the ends closed.

6) Rise in the warm oven for 30 minutes. Bake in no preheated oven 150°C, until the buns are golden brown, about 18 minutes. (Baking time depends on the size and shape of the bread being baked).

7) Once breads have cooked, remove from the oven. Make a sugar or honey syrup by mixing 1 tbsp  brown sugar or honey with 1/2 tbsp water, and stir until the sugar dissolves. Brush the syrup generously up the sides and over the top of the bread.

8) Dip into sweetened desiccated coconut. To make buttercream, beat butter for about 5 minutes and add a tablespoon at a time of milk and powdered sugar mixture. beat until smooth and creamy. Spoon the cream into a piping bag, fitted with a flower rose tip. Piped a layer of buttercream across each bun. Eaten fresh is definitely best.

Helpful Tips:
1) The thickness of buttercream frosting make it difficult to spread evenly, a few tricks make it easier to spread buttercream frosting smoothly. To fix buttercream that is too thick, if it is beaten too much and if making it in a cold climate, especially in the winter, using a hair dryer set low to middle to do this and making buttercream look professionally smooth or to thin buttercream frosting, beat in extra milk at 1 teaspoon at a time until the icing is the right consistency.
2) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
3) Store a bread in an airtight, re-sealed bag or airtight container and keep fresh for 2 days.
4) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
6) If you don't own a bread maker, it can be made by hand, knead until the dough smooth and rise in the warm oven for 1 hour and continue the steps. 
7) It's recommended to use an oven thermometer.

Recipe Source: Josephine's Recipes

烤面包的做法，柔软拉丝，太馋人了

想吃面包不用出去买，自己在家轻松做，方法简单，一学就会，成功烤出，软绵绵，好吃而且美美的牛奶面包。

材料

（A）
汤种：
• 140克水，温热至约65℃
• 25克，2汤匙面粉

（B）
• 140克汤种
• 70克冷牛奶
• 20克砂糖
• 280克高筋面粉
• 1茶匙，酵母

（C）
• 1汤匙，橄榄油/植物油

（D）
蜜糖浆：
• 1汤匙蜂蜜
• 1/2汤匙温水

做法：
1）在平底锅中待水温热至45-65°C，然后加入高筋面粉。快速搅拌，熬成浓稠的糊糊状，盛出待用。（它可以用来制作两次软面包，放冰箱保存3-5天）。

2）将汤种，冷牛奶，糖，高筋面粉和酵母放入面包机中。按MENU按钮，直到选择所需的程序 '' 生面团 ''。揉成面团，再把油加入，慢慢揉进面团。

3）面包机第一次发酵，至2到3倍大，30分钟左右或直到发出嘟嘟声信号，取出。用手掌轻轻压面团分成16块的面团。卷起面团，切成两半，形状像朵玫瑰。

4）整理形状，进行第二次发酵发酵完成，烤箱150°C，中下层，18分钟左右。（烘烤时间取决于烘焙面包的大小和形状）。

5）从烤箱中取出。将蜂蜜与温水混合，制成蜂蜜糖浆，搅拌均匀。将糖浆刷到面包的两侧上。如果大家喜欢的请关注并在我的视频点赞👍，还有记得交作业哦！

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Rose Buns Recipe | Flower Bread 🌹 Soft and Fluffy Bread rolls

The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too. There's nothing better than freshly baked bread.

Makes 16

Ingredients

(A)
To make the roux:
• 140g water, warm to hot about 65C
• 25g, 2 tbsp bread flour

(B)
• 140g water roux
• 70g cold milk
• 20g granulated sugar
• 280g bread flour
• 1 tsp, 5g allinson yeast

(C)
1 tbsp, mild olive oil / vegetable oil

(D)
Sugar or honey glaze:
1 tbsp brown sugar / honey
1/2 tbsp hot or warm water

Method:

1) In a saucepan, heat water, until the water is warm to hot 65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps. The roux can also be cooled to room temperature first, and stored in the fridge up to a 3-5 days. 

2) Place the water roux, cold milk, sugar, bread flour and yeast into the bread pan. Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed, add mild oil and continue ''stir 2'' until beeps will signal. close the lid gently.

3) Press the MENU button again until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a floured surface, punch down the dough, and divide into 16 pieces or as many as you desire. shape into balls, then roll out each ball into a oval shaped. roll up the dough and cut in half like a rose in shaped.

5) Rise in the warm oven for 30 minutes. Bake in no preheated oven 150°C, until the buns are golden brown, about 18 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Once breads have cooked, remove from the oven. Make a honey syrup by mixing honey with warm water, and stir. Brush the syrup generously up the sides and over the top of the bread. Eaten fresh is definitely best.

Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
2) Store a bread in an airtight, re-sealed bag or airtight container and keep fresh for 2 days.
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked.
4) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
5) If you don't own a bread maker, it can be made by hand, knead until the dough smooth and rise in the warm oven for 1 hour and continue the steps. 
6) It's recommended to use an oven thermometer.

Recipe Source: Josephine's Recipes 

Silky Smooth Buttercream Icing | Buttercream Frosting Recipe

This Perfect Buttercream Frosting is less sweet, creamy, fluffy, melt-in-your-mouth soft and is packed with milk flavour without being overly sweet! It tastes just like delicious whipped cream. Easy to add other flavours to it without losing its fluffy texture. I love using this as a frosting or a filling to decorate breads, cupcakes and birthday cakes.

• 250g unsalted butter, softened in room temperature
• 70g, 5 tbsp, powdered sugar
• 60g-70g, 5 tbsp warm milk 

Method:
1) To make buttercream, Stir together powdered sugar and milk, set aside until ready to use.
2) Beat butter for about 5 minutes. Scrape the sides of the bowl down, add the mixture a little at a time. Continue beat until double or triple in sized, smooth and creamy, about 15 minutes. Spoon the cream into a piping bag, fitted with a tip as you desire. 

Helpful Tips:
1) The thickness of buttercream frosting make it difficult to spread evenly, a few tricks make it easier to spread buttercream frosting smoothly. To fix buttercream that is too thick, if it is beaten too much and if making it in a cold climate, especially in the winter, using a hair dryer set low to middle to do this and making buttercream look professionally smooth or to thin buttercream frosting, beat in extra milk at 1 teaspoon at a time until the icing is the right consistency.
2) Leftover buttercream can be transferred to an airtight bag or container and stored in the refrigerator for up to 7 days or freezer until you are ready to use it. It can be kept in the frozen several months.
3) For silky smooth buttercream, make sure your butter is at room temperature.

Recipe Source: Josephine's Recipes