蔥香餅和卡士達麵包 Chinese Spring Onion Bread and Custard Buns

Dry Ingredients (#1):
2 cups all purpose flour, optional bread flour to add chewiness, 1 1/2 teaspoons baking powder, 3 tablespoons finely chopped spring onion (or chives), 3/4 teaspoon salt
Directions: mix dry ingredients
Wet Ingredients (#2):
1 cup of warm water, 1 teaspoon sugar, 1 1/2 teaspoons yeast
Directions: dissolve sugar into water, add the yeast, set aside 5 - 10 minutes to proof the yeast
Ingredients (#3): 1 tablespoon vegetable oil, optional sprinkle of sesame seeds
Directions: mix ingredients # 1 and #2, stir well, or use mixer until evenly moist, add oil and stir until the oil is evenly blended into the dough; cover with plastic wrap or moist cloth, set aside in a warm place for 40 - 60 minutes, until doubled in size

Remove dough and knead for a minute or 2; cut into 8 equal portions; make a ball from each portion; gently press each ball into a patty just under 1/2 inch thick; place on tray, cover with plastic wrap and let it set at room temperature for 20 - 30 minutes, optionally sprinkle with sesame seeds

Heat a griddle or large frying pan over medium heat, add 3 tablespoons of oil; gently place patties on griddle, and cover with frying pan lid; cook until golden brown, about 5 - 7 minutes, turn and fry other side until golden brown, about 5 minutes or less
這個配方是來自毛毛媽，點擊這裏看原方：毛毛媽的蔥香卷餅


俺的後院細香蔥chives長得比草好，年年開春除得煩不勝煩，第二年反而更多。一天在紫羅蘭迷的家裏吃了這個蔥香餅，覺得很好吃，於是想到了用這個配方來消滅掉這個亂串的蔥。

材料１：
中筋麵粉2杯（我用的高筋麵粉，吃起來有嚼勁）
泡打粉1 ½ 茶勺
蔥花３大勺（我是隨意）
鹽 3/4 茶勺
以上所有幹料混合均勻

材料２：
溫水１杯
糖１茶勺
發酵粉1 ½ 茶勺
中筋麵粉2茶匙（我沒有用）
以上所有材料放一起讓發酵粉完全融化

材料３：
菜油１大勺
芝麻少許（我的麵因為蔥太多了，所以就沒有用）


做法：
１、把材料１和２混合，攪拌均勻；然後放入材料３中的１大勺菜油，再攪拌均勻。用保鮮膜封住盆口。烤箱開２分鍾（３５０F）然後馬上關掉，把麵團放進去發酵（大概１個小時左右）。


２、把發好酵的麵團取出，揉勻分成８份，整理成圓形，放室溫自然發酵３０分鍾。


３、中火，平底煎鍋放少量的油。把再次發好酵的麵團輕輕拿起（不要把裏麵的氣壓跑）放鍋裏煎（蓋上蓋子），把兩麵煎成金黃色。（我沒有加水，因為本身麵裏有水分，加了水後的麵團容易粘鍋，而且皮沒有這種脆）火要小一點，這樣才不會皮糊了中間還是生的。



卡士達麵包 Custard Buns

Batter Ingredients (#1):
12g bread flour
60g water

Custard Ingredients (#2):
3 egg yolks
6 tablespoons sugar
300 ml milk
3 tablespoons cake flour
1/4 teaspoon vanilla extract

Dough Ingredients (#3):
300g bread flour
30g sugar
2 eggs ( save 1 egg yolk for coating)
65g warm milk
1 teaspoon dried yeast
45g unsalted butter ( room temperature)

Making the Batter
Mix ingredients #1, flour and water, and cook in the microwave four times for for 10 seconds each time, stirring each time until you have a stiff batter. Refrigerate for 1 – 2 days.

Making the Custard
Blend egg yolks, sugar, and 100 ml milk in a sauce pan; sift in flour and mix until smooth; blend in remaining 200 ml milk. Cook at medium heat until thick, able to hold a spoon upright. Remove from heat, add vanilla extract. Refrigerate until cool.

Making the Dough
Mix yeast in the warm milk, combine flour, eggs, sugar, salt (except butter) and prepared dough (batter) until you have a sticky dough. Then gradually add the butter to this dough. Oil your hands and move the dough to a greased pan and cover with plastic or damp cloth. Leave in a warm place and let it raise until doubled in size, about 40 - 60 minutes. Beat down the dough and divide into 20 pieces. Using a cupped hand, roll each piece into a round ball under your palm. Flatten the ball to about 3 a inch diameter, big enough to add filling; use an inch and a quarter wide (small) icecream scoop to add custard to the center and fold up and make a round ball. Let set at room temperature for about 25 minutes. Preheat oven to 375F. Use egg wash (yolk and water) to coat the dough balls. Bake for about 15-20 minutes or until golden brown.
1.湯種做法：
12g高筋麵粉（bread flour） 、水( water) 60g



將1中的麵粉和水混合均勻，放入微波爐分4次加熱，每次10秒鍾（中間共3次取出攪拌），最後攪拌時可以劃出紋路。（也可以在火爐上用小火煮成麵糊）。蓋上蓋子，放冰箱裏冷藏1-2天。

2、麵團材料：
高筋麵粉（bread flour）300g
白糖(sugar) 30g ( 我用楓糖maple syrup或者蜂蜜代替
全蛋egg 2個（留下一個蛋黃上色,save one yolk as egg wash）
牛奶(milk)65g
幹酵母 (yeast)1 茶勺（teaspoon）
鹽 (salt) ½ teaspoon
無鹽奶油(unsalted butter) 45g 放置室溫


把配方中的材料2 除黃油外，加上做好的1 的湯種麵團混合成團，然後一點點地加黃油進去攪拌均勻。把攪拌好的麵團取出放在抹油的盆子裏，蓋上保鮮膜或者濕毛巾。


烤箱開到350F 2分鍾, 不預熱，馬上關掉，把麵團放進去發酵1個小時。

2.餡的做法（這個是用的愛廚天鵝泡芙的配方，因為泡芙做失敗了，就剩下這個custard餡，於是用了湯種麵包的方子來包這個餡，沒想到效果相當好。小孩到大人都超愛吃。用上麵毛毛媽蔥油餅的配方也可以做皮，不過不要蔥，鹽的分量要減半）
愛廚的天鵝泡芙

卡士達餡材料：
蛋黃３個，糖６大勺，牛奶３００ml, 低筋麵粉３大勺，香草精1/4 茶勺。



做法：蛋黃大入小鍋中，加糖６大勺與１００ml的牛奶攪拌均勻，篩入低筋麵粉拌勻至沒有顆粒，再倒入剩下的２００ml牛奶。把鍋放火邊攪拌邊燒開成黏稠狀，關火放香草精。放冰箱裏晾涼。

把麵團揉揉放氣，分成20個小麵團( 大概28g)揉圓.


把卡士達餡包進去,揉圓,放室溫再次發酵30分鍾.烤箱開到375F預熱.


刷上蛋黃水.


烤20分鍾,中途要把烤盤翻一轉使兩邊上色均勻.



湯種豆沙包
湯種蔥花包