Bovey's Kitchen: Menu of the Day - 黄梨酱面包卷 Pineapple Jam Roll

欢迎光临！！
Welcome to Bovey's Kitchen!!

离题一下：
Description：

上次的肉桂卷做的实在是硬，我换了另个方子，我前一天晚上先把面揉成团，搁在冰箱一个晚上，让面团自我分解，我觉得这样很好，面团比较柔，而且面团隔天不用揉很久就起筋了。面包的效果我很满意，又香又柔软！！这次用的馅是做黄梨挞用剩的，味道很搭。

材料：
Ingredients：

(6.5" round cake tin）

Main Dough 主面团:

1）高筋面粉 Bread Flour 200g
2) 低筋面粉 Cake Flour 50g
3) 糖 Sugar 40g

4）盐 Salt 1/2tsp

5）即溶酵母粉 Instant Yeast 3/4tsp

6）牛奶粉 Milk Powder 10g

7）鸡蛋 Egg 25g
8) 水Water 130g

9）牛油 Butter 25g

Fillings馅料:

Please here for ingredients for Pineapple Jam Fillings.
请点击这里看馅料材料，

Egg Wash鸡蛋液:

1) Egg 鸡蛋

做法：

How to do：

1) To make Pineapple Jam, please click here. 黄梨酱做法请点击这里。

2) Mix all ingredients (except instant yeast, salt and butter) till a dough is formed, wrap in plastic bag, chill over night. 将所有材料（除即溶酵母，盐和牛油）混合，揉至成团，用保鲜膜包好，冷藏过夜。

3) Cut dough into small pieces, add in yeast, mix well, then add in salt, knead dough till elastic and shiny. 把面团切成小块，加即溶酵母，混合均匀，然后加盐，搅拌至面团光滑有弹性。

4) Add in butter, mix till thick film is formed as per picture below. 加入牛油，搅拌至能拉出比较厚的薄膜如下图。

5) Roll into round ball, cover with plastic film, basic proofing till double in size. 滚圆，盖上保鲜膜，基本发酵至两倍大。

6) Gently press the dough to remove the air, roll into round ball, cover with plastic and let it relax for 30 mins. 排气，滚圆，用保鲜膜盖好，松弛30分钟。

7) Roll out the dough into square shape, spread the pineapple jam on top, roll the dough from top to down, cut the roll using a string (as per video below) to 7 equal portions, arrange them into the greased tin. 将面团擀成长方形，抹上黄梨酱，由上而下卷起，用线将面团分割7等分（请看视频），放入抹了黄油的圆模。

8) Final proofing till 100% full, brush egg wash on top, put into preheated oven 180°C， middle rack, bake for about 30 mins. 最后发酵至10成满，刷上鸡蛋液，送入以预热至180°C的烤箱，中底层，烤30分钟。