我不是蛋黄酥 Butter Cup Bread

照片的效果乍看之下很像蛋黄酥。中秋节已经过了这么久了，我当然没有搞蛋黄酥，这是特地妈妈而做的奶油面包杯。用muffin tray烘的面包，圆鼓鼓的，外形很讨喜。

妈妈想吃的是其实是这款非常好吃的奶油面包，但我想尝试别的配方，面团改用了孟老师的食谱。我把部分高粉换成普通面粉，这是我一向来做面包的习惯，有时也会换成低粉，我觉得这样做出来的面包比较软。另外，我也加入了两汤匙的奶粉。

这个面团非常好操作，一点也不粘手，很适合用来做造型面包，但是我做来做去不是滚圆，就是做成长形。

面包软中带韧性 (chewy)，不知道是因为配方，还是因为换了高粉的牌子。以前我都是用Prima牌的，这回用的是Bake King的，第一次买来试试看。

室温保存面包到隔天，甚至是第三天还是软的，口感当然会比较干一点，但放到烤箱里150度（烤箱不需预热）烤个两三分钟，又是像刚出炉般好吃了。

Butter Cup Bread 奶油面包杯

Ingredients:
250g bread flour
50g plain four
¼ tsp salt
1 ¼ tsp instant yeast
180ml cold water
2 tbsp milk powder
20g butter (soften at room temperature)
Glazing: 1 tbsp whole egg (lightly beaten)
Topping: some black and white sesame
Fillings: 12 small cubes cold butter and some icing sugar

Method:
1) Mix all dry ingredients in a mixing bowl. Make a well in the centre, pour the cold water in the well. Mix the ingredients to form soft dough.
2) Turn out the dough onto a lightly floured work surface. Knead and mix in the butter into the dough. Continue to knead until the dough becomes smooth, elastic and non-sticky.
3) Form the dough into round ball, place it into a lightly greased big mixing bowl and cover with cling wrap, let it rise in room temperature till double in size (about 1 hour in our weather).
4) Punch out the gas in the dough, let it rest for 15 mins.
5) Divide the dough into 12 equal portions, roll into round ball, wrap each dough with one small cube of butter coated with icing sugar, pinch the dough to seal the seam tightly.

6) Place the dough (seam side down) in a greased 12-hole muffin tray. Cover with cling wrap and let it proof for 40-60 mins (size of the dough after second proofing as shown in picture below).

7) Apply egg wash and sprinkle sesames on top.
8) Bake in preheated oven at 180C for about 12 mins. Remove bread from pan immediately and cool on wire rack.

Happy baking!