旅行美食

文化生活

音樂藝文

林口美食-秘食Miss cafe早午餐 200元內超飽飽 薯條超出水準的好吃

以行動支持創作者！付費即可解鎖

為什麼叫大豬&小豬呢？
因爲都屬豬+愛吃🤣
讓大豬麻麻&小豬妹妹帶你吃吃又喝喝🍔🍗🍱🎂🍕
（不是所有都好吃好用，要看文章內容喔！）
歡迎追蹤按❤️

大豬麻麻&小豬妹妹的沙龍

今年原本想大量減少甜點麵包的實用文分享，但心裡又放不下---既然都買來吃，幹嘛不順便拍拍寫寫，至少可以給同樣對商品好奇的消費者一點參考價值。於是，目前想到的折衷方式就是等到匯集好幾個同家商品之後，再以一篇文章來呈現。不然，以單品項就成一篇文章，感覺就有點像在單純衝文章數量。


政治與評論

【食用】成都楊桃冰-鹹楊桃飲、三十三茶王奶茶、鳳梨釋迦捲、草莓起司軟歐、草莓奶油軟法-7-ELEVEN

我是艾克叔公，這是我開的小小星貨鋪，歡迎路過時停下來聽聽我的故事。
聯絡信箱 : ike0201@yahoo.com.tw。

艾克星貨鋪

設計

這奶油餡就是那種只要吃一口，心中警報器就會大響，逼逼—逼逼—危險勿近！危險勿近！但儘管警報器響徹雲霄，嘴巴好像也不會聽到，一口一口地咀嚼、一口一口地吞下肚，無論如何都沒辦法停下來，直到最後一口也消失在眼前。

國際

〈影音食譜〉冰心維也納牛奶麵包！邪惡的蜂蜜奶油餡

2019的夏天落腳休士頓，在這裡沒有工作、沒有小孩，也沒有什麼朋友，這樣生活的快樂百分比大約是87%。
我的才華寫在「心心好料理」
我的軌跡寫在「心心走跳地方」
我的觀點寫在「心心的內心戲」
我的口味寫在「開箱心玩意」

哈囉通心粉

心心好料理YouTube

麵包本身加入大量牛奶與奶油，看起來樸實無華，其實吃起來有濃濃奶味，搭著香甜的蜂蜜奶油餡真的很邪惡，就是那種只要吃一口，心中警報器就會大響，逼逼—逼逼—危險勿近！危險勿近！但儘管警報器響徹雲霄，嘴巴好像也不會聽到，一口一口地咀嚼、一口一口地吞下肚，無論如何都沒辦法停下來，直到最後一口也消失在眼前。

：食譜：

食材▼

○麵團

高筋麵粉 250 g
牛奶 180 g
酵母 2.5 g
糖 15 g
鹽 1/2 小匙
無鹽奶油 20 g

○內餡

無鹽奶油 150 g
蜂蜜 30 g
砂糖 15 g
鹽 1/8 小匙

■中文完整圖文食譜：https://bit.ly/3KQoTcG


We call this bread “Vienna Bread” in Taiwan. I am not sure if this milk bread related to the real Vienna bread, the Taiwanese version features its COLD buttercream filling which maybe not a common way to do with Vienna bread at other place. Anyway, this filling is awesome! It’s really convenient not only to store in the freezer for a long time and also easily and quickly serve in the morning. Just let the bread sit at room temperature for 10 min. before serving! If you want a hot and nice breakfast, it will still taste good by directly heating the frozen bread for 2 to 3 min. 

： Recipe：

Ingredients▼

○Dough

bread flour, 250 g
milk, 180 g
yeast, 2.5 g
sugar, 15 g
salt, 1/2 tsp
unsalted butter, 20 g

○Filling

unsalted butter, 150 g
honey, 30 g
granulated sugar, 15 g
salt, 1/8 tsp


：Instruction：

●Making the Dough
1. Microwave for 10 sec. to warm the milk to room temp.
2. Add yeast and sugar to the bowl with lukewarm milk.
3. Stir well and let it stand for 10 min.
4. In a mixing bowl, add flour and salt.
5. Mix well and make a well in the middle.
6. Pour 1/3 yeast and milk mixture.
7. Mix until the liquid is absorbed completely.
8. Pour another 1/3 yeast and milk mixture. Mix until the liquid is absorbed completely.
9. Pour all the rest of yeast and milk mixture. Mix until the dough formed.
10. Transfer the dough to a baking mat.
11. Knead until the surface of the dough became smooth.
12. Flatten the dough. Place the softened butter on the dough.
13. Wrap the butter in the dough. Knead until the butter is absorbed completely.
14. The dough will be super muddy in the beginning. Keep kneading and the dough will be smooth gradually.
15. When the dough became smooth, shape it into a ball.
16. Coat a thin layer of oil on the mixing bowl. Place the dough into the oiled mixing bowl.
17. Cover it and transfer to a proofing box. I use a dehydrator as a proofing box.
18. Set to 95℉/ 35℃ for 1 hour.

◆ 1 hour later ◆

19. The dough has grown up 2 times big.
20. Transfer the dough to a baking mat.
21. Slightly fold and knead the dough to deflate. Roll the dough into a ball.
22. Cut the dough into 6 portions. Shape a small dough into a ball.
23. Cover with a wet cloth and let them rest for 5 min.

◆ 5 min. later ◆

24. Roll out the small dough into oval shape. Flip over and roll out again.
25. Rotate the dough 90 degree. Press down the down side of the dough slightly.
26. Roll up the dough from the up side. Slightly press down on every round.
27. Roll forth and back to close the seam well.
28. Transfer the shaped dough into a baking pan.
29. Make 3 elongated slashes down with a sharp knife.
30. Cover it and transfer to a proofing box. Let rise for 1 hour.

●Making the Filling
31. Add softened butter in a mixing bowl.
32. Whisk until smooth.
33. Add honey and salt. Beat until well combined.
34. Add granulated sugar lastly to keep the crunchy texture. 
35. Mix well with a spatula.

●Preheating the Oven at 400 ℉/ 200 ℃
◆ 1 hour later ◆

36. Transfer to the preheated oven.
37. Bake at 400 ℉/ 200 ℃ for 15 to 20 min.

◆ 15 min. later ◆

38. Let baked milk bread cool down completely.

●Assembling
39. Cut the bread long-wise in half, but don't cut it through.
40. Open the bread wide and spread the filling thoroughly.
41. Close the bread and gently press two sides together.
42. Store the bread in the freezer.
43. Thaw in the room temp. for 10 min. before serving.
44. Enjoy!


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心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。

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