Pumpkin and Cheese Triangles 南瓜芝士三角

For vegetarians and/or chili lovers!
素食者愛外脆內軟 !

Pumpkin and Cheese Triangles 南瓜芝士三角 自家烘焙 食譜 home baking recipes

Ingredients | 材料 :

  • Yield: 6 numbers | 6 件

(A)
125g  Bread flour | 高根麵粉
10g  Sugar | 糖
2g  Salt | 鹽
3g  Yeast | 酵母 (依士)
55g  Warm water | 暖水
25g  Milk | 鮮奶 (室溫)

(B)
10g  Unsalted butter | 無鹽牛油 (室溫,後下)

(C)
for bread top | 包面用 :
handful shredded cheese | 芝士碎
1 pc  Red chili, unseeded, chopped | 1只紅辣椒,除籽,切碎

(D)
Filling | 餡料 :
2 slices Cheese, any kind hard cheese | 芝士2片
1/4 pcs Onion, chopped | 洋蔥,切碎
20g  Steamed pumpkin | 蒸熟南瓜

Steps | 做法 :

  1. 基本麵糰搓揉及第一次發酵方法,參照基本麵糰製作
  2. 洋蔥可以略炒至半熟。
  3. 將發酵完成的麵糰分成2個等份,鬆弛10分鐘。
  4. 擀開麵糰成長方形, 反轉麵糰,把餡料放在麵糰上,對摺,封口,切成3個三角形,共6個。
  5. 放在已塗油的焗盤,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,作最後發酵約30分鐘至1倍大。
  6. 包面放芝士碎,放入已預熱至210°C的焗爐內,烘焗約12分鐘取出。
  1. Basic dough kneading and first fermentation, please refer to Making Basic Dough.
  2. May choose to pan fry chopped onion until half done.
  3. Divide the fermented dough into 2 portions, let rest for 10 minutes.
  4. Roll out the dough into rectangular shape. Reverse the rolled-out dough. Put fillings on the dough, fold half and seal the edge. Cut into 3 triangles. Do the rest and make a total of 6.
  5. Place on baking tray with baking parchment, put also a glass of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation in room temperature around 30°C for about 30 minutes until double its size.
  6. Sprinkle shredded cheese on bread top and bake in 210°C preheated oven for about 12 minutes. Remove from oven.

Tips | 心得 :

  • 增加食味可以加些半硬芝士混合一起焗。
  • Can mix semi hard cheese to add flavor.

 

Choco pastry 巧克力酥

Choco pastry, love it!

Choco Pastry DIY recipe 巧克力酥 自家烘焙食譜


Ingredients | 材料 :

  • Yield: 8 numbers | 8 件


(A)
160g  Bread flour | 高根麵粉
40g  Cake flour | 低根麵粉
3g  Salt | 鹽
15g  Caster sugar | 糖
10g  Unsalted or salted butter | 無鹽或有鹽牛油
25g  Egg | 雞蛋
3g  Yeast | 酵母(依士)
20g  Milk | 鮮奶
80g  Warm water | 溫水


(B) Fat Layer |  酥芯 (夾心) :

80g Unsalted or salted butter, chilled | 無鹽或有鹽牛油,冷凍


Steps | 做法 :

  1. 焗爐以230°C預熱。
  2. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍輾薄麵糰成長方形,約20cmx32cm。用刀切去四邊使有層次感及方便做形。平均切割麵糰成8件長三角。
  3. 麵糰底郊切開2cm高,放上兩粒巧克力,輕輕拉開兩角卷至三角尖端各上。
  4. 造形麵糰放有烘焙紙的焗盤上,蓋上保鮮紙或錫紙盤,作最後發酵約40分鐘約2倍大。
  5. 麵糰上掃上蛋液。放入已預熱至210°C的焗爐內,烘焗約20分鐘至表面呈金黃色。取出放架上待涼。
  1. Preheat oven to 230°C.
  2. Refer to Making Puff Dough until after 2 rounds of 3-fold chilling, roll dough to 20cm by 32cm rectangle. Cut 4 sides until even. Cut into 8 triangles.
  3. Use a knife to cut 2cm high at the base, put 2 chocolate buttons above the cut, slightly stretch both ends and wrap up with the triangle tip on top.
  4. Put the dough on baking tray with baking parchment, cover it with plastic wrap or aluminium foil for final fermentation for about 40 minutes till double its size.
  5. Egg glazing thinly on top of dough. Put in preheated oven and adjust it to 210°C, bake for about 20 minutes until golden. Remove from oven and cool on rack.

Macau style sardine fish bun 葡式辣魚包

Macau style sardine fish bun, crispy and yummy!!
葡式辣魚包,香脆美味!


Ingredients | 材料 :

  • Yield: 1 bowl sardine fish spread | 1碗辣魚醬料


(A)
1 canned sardine (spicy or non-spicy) | 一罐油浸或辣椒沙甸魚
1 large yellow onion, sliced and chopped | 黃洋蔥一大個切粒
1 clove garlic, chopped | 蒜頭一瓣切碎
1 table spoon curry paste | 咖哩醬一湯匙
1 teaspoon chilli bean sauce (toban djan) | 辣豆瓣醬一茶匙
1 red chilli, de-seeded and chopped (optional, for a spicy flavor) | 紅辣椒一只去籽切碎
1/2 teaspoon brown sugar | 黃糖半茶匙


(B)
get french bread from bakery and slice in thick slices | 外買一條法包切厚片備用


Steps | 做法 :

  1. 沙甸魚除骨,用叉稍為壓碎
  2. 蒜頭、洋蔥下鑊,加入糖,炒香至微黃
  3. 加入壓碎沙甸魚,咖哩醬及辣豆瓣醬,少許碎胡椒,炒勻炒香,即成美味的辣魚醬
  4. 轉放碗內,搽在法包,轉到多士爐稍烘1-2分鐘,喜歡芝士的可加上一片芝士同烘
  1. Remove the sardine tiny bones and mash up the sardines with a fork
  2. Pan-fry garlic, onion, add brown sugar, pan-fry until slightly brownish
  3. Add chopped red chili (optional), mashed sardine, curry paste, chili bean sauce, sprinkle little dark pepper, stir-fry and mixed well
  4. Transfer to a bowl, spread sardine fish spread on french bread and toast, put inside a pre-heated toaster for about 1-2 minute. Eye-ball on it if need toasted longer time, add a slice of cheese (optional)

Date Sugar Soft Bread 大棗紅糖軟包

Healthy and soft!! 甜美滲香!

Date Sugar Soft Bread DIY recipe 大棗紅糖軟包 自家烘焙食譜


Ingredients | 材料 :

  • Yield: 8 numbers | 8個


(A)
225g  Bread flour | 高根麵粉
25g  Cake flour | 低根麵粉
4g  Yeast | 酵母 (依士)
160g  Warm water (retain 10g and adjust) | 溫水 (留起10g水,需要時用)
30g  Date Sugar | 大棗紅糖
2g  Dark Malt powder | 黑麥芽粉
3g  Salt | 鹽


(B)
12g  Unsalted butter | 無鹽牛油 (室溫,後下)


Steps | 做法 :

  1. 焗爐先以210°C預熱。
  2. 依士放入上表部分溫水中拌勻。
  3. 糖,鹽和黑麥芽和剩餘的溫水,放入另一小碗拌勻。
  4. 將(A)粉類材料放入攪拌盆,加入依士水,拌勻的糖,鹽和黑麥芽水,用手攪勻,搓揉麵糰。加入(B)牛油,搓成軟滑不黏手麵糰。 放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵約45分鐘。(可參照 : 基本麵糰製作)。
  5. 取出麵糰摺疊和拍打數下,作釋放麵糰的空氣,麵糰分成8個等份,切口往內包,輕輕滾圓,收口向下,蓋上一層擰乾的濕布或保鮮紙,待麵糰鬆弛15分鐘。(可參照 : 麵糰分割)。
  6. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,反轉麵糰,切口往內包,用手掌心輕輕將麵糰滾成圓形。放在已塗油的焗盤,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,作最後發酵約40-45分鐘至1倍大。
  7. 包面撒上小許高根麵,放入已預熱的焗爐並調至190°C,烘焗約12~15分鐘或包面呈小許焦色,取出放架上待涼。
  1. Preheat oven to 210°C.
  2. Dissolve yeast in warm water.
  3. Dissolve sugar, salt and dark malt in remaining warm water in another small bowl, whisk well.
  4. Put flour in a bowl, add yeast and sugar solution and knead to a dough. Add (B) butter and continue kneading until it is soft, smooth and elastic. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for around 45 minutes below/around 30°C. (Reference: Making Basic Dough).
  5. Divide the fermented dough into 8 portions, press the dough lightly with your hand to squeeze the air out. Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 15 minutes. (Reference: Dough Cutting).
  6. Press the dough lightly with your hand to squeeze the air out. Reverse the pressed dough, fold and roll into a ball, work with the rest. Put on baking tray with baking parchment, put also a glass of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation for about 40-45 minutes in room temperature below/around 30°C until double its size.
  7. Sprinkle a little bread flour on top of each dough. Bake in preheated oven and adjust it to 190°C, bake for about 12~15 minutes or until light brown. Remove from oven and cool on rack.

Dark rye longan walnut bread 黑麥龍眼核桃麵包

Healthy rye with rum-soaked longan and walnut!


Ingredients | 材料 :

  • Yield: 4 numbers | 4 件


(A)
200g  Bread flour | 高根麵粉
50g  Dark rye flour | 德國黑麥麵粉
2g  Dark malt powder | 黑麥芽粉
4g  Yeast | 酵母 (依士)
25g  Brown sugar | 黃糖
2g  Salt | 鹽
20g  Beaten egg | 蛋液
100g  Warm water (retain 10g and adjust) | 暖水 (留起10g水, 需要才用)
40g  Milk, room temperature | 鮮奶 (室溫)
18g  Honey | 蜜糖


(B)
15g  Unsalted butter | 無鹽牛油 (室溫,後下)


(C)
25g  Rum-soaked dried longan (or any dried fruit) | 酒泡龍眼 (或任何乾果)
40g  Walnut, chopped | 核桃,切小粒


Steps | 做法 :

  1. 依士放入溫水中拌勻。
  2. 龍眼乾預先一天浸泡rum酒。核桃稍烘切小粒備用。
  3. 所有(A)材料放入攪拌盆,加入依士水用手攪勻,搓揉麵糰。分2~3次加入(B)牛油,搓成軟滑不黏手麵糰。放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵。待發酵約30分鐘。(可參照: 基本麵糰製作)。
  4. 取出麵糰摺疊和拍打數下釋放麵糰的空氣,繼續發酵約30分鐘。
  5. 將麵糰分成4個等份,搓成圓球體,鬆弛10分鐘。(可參照: 麵糰分割)。
  6. 擀開麵糰,放入(C)乾果,摺成橄欖形再搓收口向下,包面直向界上幾刀。放在已塗油的焗盤,蓋上保鮮紙放溫暖地方,作最後發酵約30分鐘約1.5倍大。
  7. 包面輕手掃上蛋液,放入已預熱的焗爐並調至190°C,烘焗約12~15分鐘或包面呈小許焦色,取出放涼架待涼。
  1. Dissolve yeast in warm water.
  2. Dried longan soak in rum a day before, cut into small pieces. Slightly bake walnut for a minute, cut into pieces.
  3. Put (A) ingredients in a bowl, add yeast water and knead to a dough. Add (B) butter in 2~3 portions, continue kneading it to a soft, smooth and elastic dough. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for 30 minutes.
  4. Take the dough out and punch a few times to release the gas in the dough. Continue to ferment for another 30 minutes. (Reference: Making Basic Dough.)
  5. Divide the fermented dough into 4 portions, press the dough lightly with your hand to squeeze the air out. Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 10 minutes. (Reference: Dough Cutting).
  6. Roll out the dough, put in fillings (C), shape into rod shape. Place dough on baking tray with baking parchment, seam at bottom, make a few cuts with a knife vertically, cover it with plastic wrap for final fermentation in room temperature around 30°C for about 30 minutes until 1.5 times its original size.
  7. Gently brush the surface with egg glaze. Bake in 190°C preheated oven for about 12~15 minutes until slightly golden brown. Remove from oven, let cool on rack.

 

French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包


Ingredients | 材料 :

  • Yield: 3 numbers |  三個 


200g  French flour | 法國麵粉
20g  Dark rye flour | 德國黑麥麵粉
3g  Salt | 鹽
20g  Sugar | 糖
2g  Yeast | 酵母 (依士)
30g  Fresh Milk | 鮮奶
120g  Water | 水 (40g warm water, 80g hot water separately)
8g  Olive oil | 橄欖油 (last to add)


Put on top of dough before baking | 入爐前放包面
4g  Sunflower seeds | 葵瓜子
2g  Oats | 燕麥


Fillings (optional) | 餡料 (可選)
dried cranberry |  紅莓乾 適量
3g  Dark sesame | 黑芝麻

Steps | 做法 :

  1. 焗爐先以220°C預熱。
  2. 依士加上表溫水在小碗中拌勻,待5分鐘。
  3. 大攪拌盆內放入糖、鹽、奶粉,加上表熱水先溶掉
    加入加入鮮奶、依士水、麵粉,用手攪勻,放工作台上搓揉至不黏手,加入橄欖油,搓揉成軟滑麵糰,以不黏手和具彈性為準。
  4. 放麵糰在已塗油的盆中,蓋上保鮮紙,待發酵約40分鐘,取出摺疊和拍打數下,作釋放麵糰的空氣,繼續發酵約15分鐘至麵糰是原來的2倍大。
  5. 取出已發酵的麵糰,輕拍,分割成三等份。桿開,翻面,放入餡料,捲起成長形,底部收緊以免發酵時外擴,放在已塗油的焗盤上,收口向下,進行最後發酵約30分鐘。
  6. 烘焙前包面垂直切一下,放上幼切牛油,瓜子和燕麥,灑上小許高根麵粉,放入已預熱焗爐上層並調至上火220°C,下火200°C,烘焙約16~18分鐘至金黃取出。
  1. Preheat oven to 220°C.
  2. In a small bowl, dissolve the yeast with above warm water, set aside for 5 minutes.
  3. In a large mixing bowl, put sugar, salt, milk powder and hot water, stir until dissolved.  Add milk, yeast water and flour, mix well. Transfer it to a counter sprinkled with little bread flour and knead until it is not sticky, add olive oil. Knead to smooth, elastic dough.
  4. Cover the kneaded mixture with a plastic wrap and set it aside in room temperature to proof, or rise, for roughly 40 minutes. Punch it flat and let the air come out, wrap it up to proof for another 15 minutes until it is double in size.
  5. Divide the fermented dough into 3 portions, roll out, reverse the dough, stuff fillings, shape, seam face down and put them on the baking tray with baking parchment, cover it with plastic wrap for final fermentation for 30 minutes.
  6. Cut vertically on top of dough, put on a thin slice of butter, sprinkle pumpkin seeds and oats evenly, sprinkle little bread flour on top of the dough. Put baking tray into top rack of the oven, adjust top temperature to 220°C and bottom temperature to 200°C. Bake for about 16~18 minutes or until golden. Remove from oven.
Tips | 心得 : 
  • 烘焙過程中,如麵包表面顏色不平均,可以烘焙15分鐘後,轉焗盤一次;或將上火自行調節。
  • After baking for the first 15 minutes, if the bread top color is uneven, best to turn the baking tray or adjust oven’s temperature.

Taro Cocktail Bun 芋蓉雞尾包

Another creation of bun mix ~ taro cocktail bun! It’s tasty!
運用創意,將芋頭蓉融入雞尾包,便是這芋蓉雞尾包了!


Ingredients | 材料 :

  • Yield: 8 numbers | 8 個


(A)
250g  Bread flour | 高根粉 (麵包粉)
30g  Raw sugar | 原糖
3g  Yeast | 乾酵母 (依士)
50g  Warm water (retain 10g and adjust) | 溫水 (留起10g水,需要時用)
  60g  Hot water | 熱水
50g  Milk | 鮮奶 (室溫)
6g  Custard powder | 吉士粉
25g  Egg | 雞蛋半只


(B)
12g  Unsalted butter | 無鹽牛油 (室溫, 後下)


(C) Fillings | 餡料
1 portion Taro Filling | 1份芋蓉餡料 (Steps | 做法)


(D) Bread top | 包面
Egg glazing on bread top before baking | 焗前包面搽上全蛋液
little dark sesame | 適量黑芝麻

1/8 portion Mexican topping | 墨西哥油 1/8份 (Steps | 做法)


Steps | 做法 :

  • 做法跟雞尾包相同(做法),只是餡料改用芋蓉。
  • Same steps as Cocktail Bun (Steps) except the fillings is taro.

Desiccated Coconut Cream Bun 椰絲奶油包

Hong Kong style sweet bun with cream filling topped with desiccated coconut.
椰絲奶油包是香港特色麵包之一,椰絲香,奶油滑,美!


Ingredients | 材料 :

  • Yield: 8 numbers | 8 個


(A)
250g  Bread flour | 高根粉 (麵包粉)
30g  Raw sugar | 原糖
3g  Yeast | 乾酵母 (依士)
50g  Warm water (retain 10g and adjust) | 溫水 (留起10g水,需要時用)
  60g  Hot water | 熱水
50g  Milk | 鮮奶 (室溫)
6g  Custard powder | 吉士粉
25g  Egg | 雞蛋半只
1 portion Cream Filling | 1份奶油忌廉餡料 (Steps | 做法)


(B)
10g  Unsalted butter | 無鹽牛油 (室溫, 後下)


(C) Bread top | 包面
little desiccated coconut for bread top | 椰絲小許,撒包面用
1/4 teaspoon condensed milk with a few drops water, mix well | 煉奶 1/4茶匙加小許水混合


Steps | 做法 :

4. prepare cream filling during dough fermentation
8. cut the bun vertically in the middle but still intact

9. stick its top with diluted condensed milk

10. then stick the desiccated coconut

11. pipe the cream along the cut

ready to taste !
  1. 烘焗前15分鐘,焗爐先以210°C預熱。
  2. 依士加上表溫水在小碗中拌勻,待5分鐘。
  3. 大攪拌盆內放入糖加上表熱水先溶掉,再加入吉士粉,拌勻至溶掉,加入鮮奶(加入鮮奶後的溫度要有微溫好作發酵),雞蛋,高根粉和依士水,用手攪勻,放工作台上搓揉。先「推壓搓揉」3分鐘再「摔打揉和」140~160次。加入室溫牛油,繼續「推壓搓揉」3分鐘再「摔打揉和」200次,以平均每分鐘40~50次的節奏,約4~5分鐘,搓成表面光滑不黏手麵糰。放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵約60分鐘。(可參照基本麵糰製作)。
  4. 麵包在發酵的時間,準備奶油忌廉餡(做法)。
  5. 取出麵糰放在撒了根粉的枱上,輕輕拍出空氣,分割成8等份,切口往內包,輕輕滾圓,收口向下,蓋上一層擰乾的濕布或保鮮紙,待麵糰鬆弛10~15分鐘。
  6. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,反轉麵糰,做豬仔形。放在已塗油的焗盤,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,作最後發酵約30分鐘至1倍大。
  7. 包面輕輕塗上蛋液,放入已預熱的焗爐並調至200°C,烘焗約10~12分鐘或包面呈小許焦色,取出放涼。
  8. 麵包完全放涼後,包面中央或1/3的位置用刀界開,
  9. 塗上小許稀煉奶,
  10. 黏上椰絲,
  11. 再唧上奶油忌廉。可以吃了
  1. Preheat oven to 210°C 15 minutes before baking.
  2. In a small bowl, dissolve yeast in warm water taken from the list above, set aside for 5 minutes.
  3. In a large mixing bowl, put in sugar and hot water until sugar is dissolved.  Add in custard powder, mix well. Add in milk (the mixture should be slightly warm, not cold), then egg, mix well. Add yeast water and flour, mix well. Transfer it on a counter sprinkled with little bread flour and knead for about 3 minutes then “beat and knead" for about 140~160 times.  Add in room temperature butter, knead for about 3 minutes then repeat “beat and knead" for about 200 times at 40~50 times per minute until the dough is smooth and elastic, takes about 4~5 minutes.  Put dough in a lightly oiled bowl, cover with plastic wrap, ferment for around 60 minutes below/around 30°C. (Reference: Making Basic Dough.)
  4. During fermentation, prepare cream filling. (Steps)
  5. Take out the fermented dough on a counter sprinkled with little flour, press the dough lightly with your hands to squeeze the air out and divide it equally into 8 portions.  Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 10~15 minutes.
  6. Press the dough lightly with your hands to squeeze the air out. Reverse the pressed dough, put in filling and shape. Put on baking tray with baking parchment, put also a cup of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation for about 30 minutes in room temperature below/around 30°C until double its size.
  7. Egg glazing thinly on bread top, sprinkle little sesame and put two thin lines of filling. Bake in preheated oven and adjust it to 200°C, bake for about 10~12 minutes or until light brown. Remove from oven and let cool.
  8. Until the buns are cooled down, cut the bun vertically in the middle with the bottom still intact
  9. slightly stick its top with diluted condensed milk,
  10. then the desiccated coconut,
  11. pipe the cream along the cut. Ready to taste!

Dried dragon eye in rum with Fig and Nut 酒香龍眼無花果核桃包

It smells so fragrant, wine lovers love it!


Ingredients | 材料 :

  • Yield: 2 loaves by 17x7x7cm | 兩個17x7x7cm包 


(A)
250g  Bread flour | 高根麵粉
25g  Brown Sugar | 黃糖
3g  Yeast | 酵母 (依士)
2g  Dark Malt powder | 黑麥芽粉
160g  Warm water | 暖水
4g  Salt | 鹽
10g  Unsalted butter | 無鹽牛油 (室溫,後下)

(B) Fillings | 餡料 :
2 pieces Dried fig | 無花果乾 2粒
1 teaspoon Dark sesame | 黑芝麻 1茶匙
10 pieces Dried longan | 龍眼乾 10粒
5 pieces Walnut | 核桃 5粒

Steps | 做法 :

  1. 基本麵糰搓揉,第一次發酵方法及分割麵糰,參照基本麵糰製作
  2. 焗爐先以220°C預熱。
  3. 龍眼乾預先數天浸泡rum酒。無花果乾先沖清水,再用熱水浸1分鐘,擦乾切粒備用。核桃稍烘切粒備用。
  4. 將發酵完成的麵糰分成2個等份,其中1份再分3份小麵糰,所有麵糰切口往內包,輕輕滾圓,收口向下,蓋上保鮮紙鬆弛15分鐘。
  5. 擀開大麵糰,反轉麵糰,平均放上無花果、黑芝麻和一半切碎核桃,麵糰由上向下捲靠近身體按成長筒形,按薄收口邊並黏緊收口,收
    向下放在鋪了烘焙紙的焗模內。
  6. 小麵糰放在撒了根粉的枱上,輕輕拍出空氣,用手輕按成圓形,反轉麵糰,放入龍眼乾和切碎核桃於麵糰中央,將麵糰從外往中央輕按在中央1/3處,另再由自己的方向往中央按1/3處,將麵糰長的兩端拿起對折成U字型,用雙手的手心和手指輕輕按兩端在一起,收下向下放在鋪了烘焙紙的焗模內,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,作最後發酵約30分鐘至2倍大。
  7. 入爐前在麵糰面放上幼切牛油再灑上小許高根粉,放入已預熱的焗爐並調至上溫210°C,下溫190°C,焗約20分鐘或至金黃,取出。
  1. Basic dough kneading, first fermentation and dough cutting, refer Basic Dough.
  2. Preheat oven to 220°C.
  3. Dried longan soak in rum a few days before use. Wash fig then soak in hot water for 1 minutes, drain, pat dry and cut into portions; slightly bake walnut for a minute, cut into pieces.
  4. Divide the fermented dough into 2 portions, further divide 1 portion into 3 small portions.  Cover them with a plastic wrap and let rest for 15 minutes.
  5. Roll out the big dough and reverse it, put in fillings (fig, dark sesame, and half portion walnut) evenly, roll firmly from the top to the bottom towards your body, close seams, shape rod shape. Seam at bottom and put on baking mould with baking parchment.
  6. Put the small dough on the counter sprinkled with little bread flour, press the dough lightly with your hand to squeeze the air out. Use your palm to press it flat into  round shape gently, reverse it, stuff fillings (rum-soaked longan and walnut) in centre of dough, pull one third from the far end to the centre towards yourself and press it lightly, roll one third towards the centre from your body and press lightly, take up the dough press both ends with your fingers and make them into one. With seam down, put them on a baking mould with baking parchment down on baking mould with baking parchment, put the moulds on the baking tray, put also a cup of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation for about 30 minutes in room temperature below/around 30°C until double its size.
  7. Before putting into the oven, put thinly sliced butter on top of the dough, sprinkle with little bread flour. Put inside the preheated oven and adjust it to 210°C upper heat, 190°C lower heat, bake for about 20 minutes or until golden brown. Take out, cool on rack.