Flipped through my few bread recipe books and decided to use the olive oil bun recipe by Carol 胡涓涓. Carol's original recipe yield little dainty buns but I made them into long hot dog buns instead. I gotta say the recipe is a good one. Hubby said the buns were soft and had a nice bite in them, and tasted great when paired with the Ikea hot dogs. Yippe! Carol's recipes are really good.
Carol's recipes are all in Mandarin and I have loosely translated them into English for easier reading .
橄榄油小餐包 [中种法] - 本食谱采取与胡涓涓烘焙新手必备的第二本书, 第214页
Olive Oil Buns - Adapted from Carol's The 2nd Book of baking for Beginners
份量 - 8个 Yields 8 buns
A. 中种法基本面团 (Sponge dough method)
高筋面粉200g (200g bread dough)
冷水 135cc (135cc cold water)
速发干酵母 1/2tsp 小茶匙 (1/2 tsp instant yeast)
B. 主面团 (Main dough)
中种面团全部 (Whole portion of sponge dough)
高筋面粉70g (70g bread flour)
低筋面粉30g (30g plain flour)
细砂糖20g (20g caster sugar)
盐1/4tsp (1/4 tsp salt)
橄榄油20g (20g olive oil)
冷水65cc (65cc cold water)
C. 表面装饰 (Bun top deco)
高筋面粉适量 (Bread flour, enough to be sifted on top of buns to form see theough thin layer)
A. 制作中种法基本面团 (Sponge dough method)
1 所有材料A搅拌搓揉成为一个没有粉粒均匀的面团 (液体的部分要先保留30cc, 在面团已经搅拌成团后再慢慢加入。(setting aside 30cc of water, mix all ingredients from A to form a smooth lump-free dough. After dough has come together, add the remaining 30cc water.)
2 继续将面团反复搓揉7~8分钟成为光滑面团。(Continue to knead dough for futher 7 to 8 min till a shiny lump-free dough is formed.)
3 将面团滚圆, 收口朝下捏紧放入抹少许油的盆中。(Form dough into a round shape and leave it in a lightly greased container or bowl.)
4 在面团表面喷一些水, 罩上拧干的湿布或保鲜膜, 放置温室发酵1~1.5小时至两倍大。(Spray some water on top of dough, cover with a clean moist tea towel or with a clingwrap. Set aside in a warm corner to let sponge dough proof for about 1 to 1.5h, or till it is 2x its original size.)
B. 制作主面团 (Main bread dough)
5 将中种面因与主面团所有材料倒入钢盆中, 搅拌搓揉成为一个不粘手的面团 (液体的部分要先保留15cc, 在面团已经搅拌成团后再慢慢加入)。(Set aside 15cc water, place sponge dough and all mian dough ingredients into mixing bowl and mix it till a dough forms, of which is not sticky to the feel. Then add in remaining 15cc water and knead further.)
6 依照揉面团标准程序继续搓揉甩打 成为撑得起薄膜的面团。(Knead dough accordingly till dough is soft and smooth, and till a thin membrane is formed when stretched, which is the window pane stage.)
7 将面团滚圆, 收口朝下捏紧放入抹少许油的盆中。(Form dough into a round shape and leave it in a greased container or bowl.)
8 在面团表面喷一些水, 罩上拧干的湿布或保鲜膜, 放置到温暖密闭的空间发酵约40分钟至两倍大 (冬天天气冷, 可以将准备发酵的面团放进微波炉中,里面再放一杯热水,这样就可以让面团发的更好。 夏天就直接放在室温下即可)。(Spray some water on top if dough and cover with a clean and moist tea towel, or cover eith with cling wrap and set aside in a warm corner to let dough does its first round of proofing for about 40min or till it doubles its size. If in weather is cold, can leave in oven with a small cup of hot water set beside it, shut oven door and let proof.)
9 桌上洒上一些高筋面粉,将发好的面团移出, 面团表面也洒上一些高筋面粉。(Sprinkle some bread flour on work top and set proofed dough over bread flour. Lightly sprinkle some bread flour over dough as well.)
10 将第一次发酵的面团空气拍出,平均分割成8个小面团 (每个约75g),然后将小面团滚圆。(Punch out air from dough and divide dough into 8 equal portions, each weighing about 75g.)
11 面团表面洒上些高筋面粉,用筷子在小面团中间用力压出一道压痕。(Sprinkle some bread flour on top of each dough portion, using a chopstick, press down hard in the centre of the dough to form an obvious line on the dough.)
12 完成的面团间隔整齐排放在烤盘上。(Place dough pieces on baking tray, about an inch apart from each other.)
13 整盘放入烤箱中 面团表面喷些水然后盖上烤箱门, 在发酵50~60分钟至两倍大。(Place baking tray into oven, spray tip of buns with some water and let proof for 50 to 60 min, or till 2 times its size)
14 发酵好前8~10分钟,将烤盘从烤箱中取出,烤箱打开预热至180°C。(About 8 to 10min before baking time, remove baking tray from oven and preheat oven to 180°C.)
15 进烤箱前在面团表面喷洒些水。(Spray some water over dough top and set baking tray into preheated oven.)
16 放进已经预热至180°C的烤箱中烘烤15~17分钟,之表面呈现金黄色即可 (烘烤中间打开烤箱朝向面团喷水数次再继续烘烤,使得面皮有脆壳产生)。(Bake buns for 15 to 17min or till top turns golden brown. During middle of baking, open oven door and spray bun tops with some water, this will cause buns to form a nice crusty layer when baked.)
17 面包烤好后, 移到铁网架上放凉。(Remove buns from oven and set on cooling rack to cool.)
Notes:
1. I followed Carol's recipe all the way till the dough shape part, I shaped it into a long oblong shape, think hot dog bun.
2. I left out the spraying of water during the baking process because I did not want buns with too crusty tops.
3. I cooked the hot dogs in boiling water and placed then in between the slit made on the buns, squeeze tomato sauce and mustard sauce over it and eat it for breakfast! Yums!
Carol's recipes are all in Mandarin and I have loosely translated them into English for easier reading .
橄榄油小餐包 [中种法] - 本食谱采取与胡涓涓烘焙新手必备的第二本书, 第214页
Olive Oil Buns - Adapted from Carol's The 2nd Book of baking for Beginners
份量 - 8个 Yields 8 buns
A. 中种法基本面团 (Sponge dough method)
高筋面粉200g (200g bread dough)
冷水 135cc (135cc cold water)
速发干酵母 1/2tsp 小茶匙 (1/2 tsp instant yeast)
B. 主面团 (Main dough)
中种面团全部 (Whole portion of sponge dough)
高筋面粉70g (70g bread flour)
低筋面粉30g (30g plain flour)
细砂糖20g (20g caster sugar)
盐1/4tsp (1/4 tsp salt)
橄榄油20g (20g olive oil)
冷水65cc (65cc cold water)
C. 表面装饰 (Bun top deco)
高筋面粉适量 (Bread flour, enough to be sifted on top of buns to form see theough thin layer)
A. 制作中种法基本面团 (Sponge dough method)
1 所有材料A搅拌搓揉成为一个没有粉粒均匀的面团 (液体的部分要先保留30cc, 在面团已经搅拌成团后再慢慢加入。(setting aside 30cc of water, mix all ingredients from A to form a smooth lump-free dough. After dough has come together, add the remaining 30cc water.)
2 继续将面团反复搓揉7~8分钟成为光滑面团。(Continue to knead dough for futher 7 to 8 min till a shiny lump-free dough is formed.)
3 将面团滚圆, 收口朝下捏紧放入抹少许油的盆中。(Form dough into a round shape and leave it in a lightly greased container or bowl.)
4 在面团表面喷一些水, 罩上拧干的湿布或保鲜膜, 放置温室发酵1~1.5小时至两倍大。(Spray some water on top of dough, cover with a clean moist tea towel or with a clingwrap. Set aside in a warm corner to let sponge dough proof for about 1 to 1.5h, or till it is 2x its original size.)
B. 制作主面团 (Main bread dough)
5 将中种面因与主面团所有材料倒入钢盆中, 搅拌搓揉成为一个不粘手的面团 (液体的部分要先保留15cc, 在面团已经搅拌成团后再慢慢加入)。(Set aside 15cc water, place sponge dough and all mian dough ingredients into mixing bowl and mix it till a dough forms, of which is not sticky to the feel. Then add in remaining 15cc water and knead further.)
6 依照揉面团标准程序继续搓揉甩打 成为撑得起薄膜的面团。(Knead dough accordingly till dough is soft and smooth, and till a thin membrane is formed when stretched, which is the window pane stage.)
7 将面团滚圆, 收口朝下捏紧放入抹少许油的盆中。(Form dough into a round shape and leave it in a greased container or bowl.)
8 在面团表面喷一些水, 罩上拧干的湿布或保鲜膜, 放置到温暖密闭的空间发酵约40分钟至两倍大 (冬天天气冷, 可以将准备发酵的面团放进微波炉中,里面再放一杯热水,这样就可以让面团发的更好。 夏天就直接放在室温下即可)。(Spray some water on top if dough and cover with a clean and moist tea towel, or cover eith with cling wrap and set aside in a warm corner to let dough does its first round of proofing for about 40min or till it doubles its size. If in weather is cold, can leave in oven with a small cup of hot water set beside it, shut oven door and let proof.)
9 桌上洒上一些高筋面粉,将发好的面团移出, 面团表面也洒上一些高筋面粉。(Sprinkle some bread flour on work top and set proofed dough over bread flour. Lightly sprinkle some bread flour over dough as well.)
10 将第一次发酵的面团空气拍出,平均分割成8个小面团 (每个约75g),然后将小面团滚圆。(Punch out air from dough and divide dough into 8 equal portions, each weighing about 75g.)
11 面团表面洒上些高筋面粉,用筷子在小面团中间用力压出一道压痕。(Sprinkle some bread flour on top of each dough portion, using a chopstick, press down hard in the centre of the dough to form an obvious line on the dough.)
12 完成的面团间隔整齐排放在烤盘上。(Place dough pieces on baking tray, about an inch apart from each other.)
13 整盘放入烤箱中 面团表面喷些水然后盖上烤箱门, 在发酵50~60分钟至两倍大。(Place baking tray into oven, spray tip of buns with some water and let proof for 50 to 60 min, or till 2 times its size)
14 发酵好前8~10分钟,将烤盘从烤箱中取出,烤箱打开预热至180°C。(About 8 to 10min before baking time, remove baking tray from oven and preheat oven to 180°C.)
15 进烤箱前在面团表面喷洒些水。(Spray some water over dough top and set baking tray into preheated oven.)
16 放进已经预热至180°C的烤箱中烘烤15~17分钟,之表面呈现金黄色即可 (烘烤中间打开烤箱朝向面团喷水数次再继续烘烤,使得面皮有脆壳产生)。(Bake buns for 15 to 17min or till top turns golden brown. During middle of baking, open oven door and spray bun tops with some water, this will cause buns to form a nice crusty layer when baked.)
17 面包烤好后, 移到铁网架上放凉。(Remove buns from oven and set on cooling rack to cool.)
Notes:
1. I followed Carol's recipe all the way till the dough shape part, I shaped it into a long oblong shape, think hot dog bun.
2. I left out the spraying of water during the baking process because I did not want buns with too crusty tops.
3. I cooked the hot dogs in boiling water and placed then in between the slit made on the buns, squeeze tomato sauce and mustard sauce over it and eat it for breakfast! Yums!
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