直接法面包也可以很松软之“毛毛虫香肠卷”Super Soft Straight Dough Bun: Caterpillar Hotdog Roll

终于在一个没有工作的午后尝试了这个网上很多朋友人做了都赞好的直接法甜面包。那是一个阴天，虽然不利面包的发酵但在厨房忙碌时却可以保持清爽，所以有利也有弊。

以直接法来说这个面包算是非常松软，即使保留到第三天还是ok的。食谱高糖高油高酵母，也难怪但是值得一提的是面团非常好操作。家里的酵母用完了，所以我少放了一点，也不碍事。

已经好久没有做甜面包了。真的很佩服常做整形面包的姐妹们，我觉得挺费时的，虽然很好玩。

谢谢Mdm Soh Pin Tee的分享。

直接法面包也可以很松软之“毛毛虫香肠卷”

材料：
高粉 340克
糖 50克
盐 ½ 茶匙
速发酵母 ½ 汤匙
牛奶 210克
牛油 40克，室温软化

内馅：香肠
扫面： 打散全蛋+一滴油

做法：
直接法
1）干性材料一起搅拌均匀后加入牛奶拌成一个面团，加入牛油揉成一个光滑富弹性的面团。把面团放入一个大碗里盖好，收口向下，发酵50-60分钟至双倍大。
2）排气，休面10分钟。把面团分割成60克一个，滚圆，再休面10分钟。
3）把面团擀成长形，宽度约香肠的长度。在面团中间的地方开始往下切条状(我大概切7刀)，每一刀距离约一公分。把香肠放在顶部，面团由长往下卷。卷好有条状的那面向上，排放在已涂油或垫纸的烤盘上，盖上保鲜膜发酵约40-50分钟至双倍大。
4）表面扫上蛋液，放入以预热烤箱180度烤约15分钟至上色。


Super Soft Straight Dough Bun: Caterpillar Hotdog Roll

Ingredients:
340g bread flour
50g sugar
½ tsp salt
½ tbsp instant dry yeast
210g milk
40g butter, soften at room temperature

Fillings: Hot dog
Glazing: beaten whole egg + one drop of oil

Method:
Straight Dough Method
1) Mix all dry ingredients together and add milk, mix to form a dough. Add butter and knead to become smooth and elastic dough. Place dough into a big bowl, cover with cling wrap and let it proof for about 50-60 mins till double in size.
2) Knock down the dough, rest for 10 mins. Divide dough into 60g each, roll into ball, rest for another 10 mins.
3) Roll out the dough into rectangular shape, the width should be around the same as the length of hotdog. Cut a few strips half way till the bottom, each strip is about 1cm apart. Place hotdog on top, roll down from top. Place the hotdog roll on greased or lined baking pan, strip side facing up. Cover with cling wrap and proof for another 40-50 mins till double in size.
4) Egg wash and bake in preheated oven at 180C for about 15 mins till golden brown.

(Sweet dough recipe adapted from Mdm Soh Pin Tee, step-by-step method rewrited by Angel of Cook.Bake.Love)

Did you notice my signature at the end of the post? A BIG thank to Anncoo for helping me to design this lovely signature.  Anncoo has also given me a lot of advices and assistant for my blog makeover.  Once again, Ann, thank you for your generous sharing and thoughts.