港式火鸡包
材料
扫面蛋液egg 1/2个pc,温水warmwater 130克g,糖sugar 30克g,酵母yeast 5克g,奶粉milkpowder 8克g,高筋面粉breadflour 250克g,盐salt 2克g,蛋液egg 30克g,牛油butter 25克g,火鸡肉turkeymeat 130克g,玉米粒corn 70克g,黑椒粉blackpepper 适量app,蛋黄酱mayon 40g
做法
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1: 将酵母水准备好；Mix all ingredients under (A).
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2: 除牛油外，顺次序加入面糊材料；Add all ingredients under (B) except butter.
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3: 如洗衣服般向前推搓数分钟；Knead for few mins.
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4: 搓揉均匀后加入牛油；Add butter after ingredients are well incorporated.
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5: 接下来就是甩，甩得越长越好，做出来的越有筋道；Throw the dough for few mins till elastic.
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6: 加点手粉，搓圆面团，以步骤1的大圆盆盖著，静置30分钟；Flour both hands, form a big round dough, cover with the big pan for 30 mins.
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7: 挤出空气，切割成10个小面团，滚圆，湿布遮盖进行中间发酵15分钟；Press the dough, divide into 10 pcs, make round, cover with wet towel for 15 mins.
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8: 拌匀内陷所有材料；Mix all ingredients under (C).
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9: 把面团擀平，包半月形，最后以叉子压边；Roll out each small dough, wrap like crescent, seal with a fork.
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10: 温暖处发酵30分钟；Rest for another 30 mins.
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11: 涂上一层蛋液；Apply a thin layer of egg.
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12: 每个包上面撒上点香草；Sprinkle some herbs onto the bread surface.
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13: 放进已预热180度的烤箱烤15分钟；Bake for 15 mins at 180C.
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14: 哇！好大喔！Wow! Gigantic!
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15: 麦香飘满整个屋子咯！So nice!