食谱用了Angel House 的直接法， 这直接法说真的非常软，如果懒惰准备汤种或液种，这是一个非常好的直接法面包。
说真的，我没什么耐心啦，什么我都要快快快，想快快看到成果，所以这法子是一个非常棒的。面包好了就可以吃了，我可以懒惰到只做kosong 的， 等要吃时才包料。
有时也可以懒惰到把它丢进面包机让它代劳烘出一粒面包来。哈哈哈。。。
材料也简单哦。。。
谢谢你啦，Angel..
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)
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)
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