White Sesame Full Cup Bread

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Bread is one of the great food in the world. For making the basic homemade bread, you just need few ingredients and the kneading skill but for some type of bread there is no kneading required..It’s just like to play a magic!There is so much fun you can play with ready made bread dough.You can form the dough into any shape or even add any flavor that you prefer😉 For me, I’m still the newbie in bread making but I enjoyed that. However, I love to prepare homemade bread for my lovely family and love to share out my little recipe with you guys, too.So, these sesame cup bread can be said that is the most basic homestyle bread recipe. With the basic ingredients and basic skills which is ” Mix – Knead – Ferment – Shape(relaxation & rounded) – 2nd Fermentation and Bake”. Master with these basic skills, you also can make a crispy crust, soft and chewy home style bread. Hopefully this recipe will benefit to someone who wants to start making bread at home =)

面包是世界上最伟大的的食物之一。对于制做家庭式的基本款面包,你只需要一些基本材料与揉面技巧但对于有一些面包是连搓揉的部分也可以免了。制做面包乐趣多就像在玩变魔术一样!你可以自由发挥的把面团制做成任何的形状甚至自行添加任何你喜爱的口味。在制作面包来说,我算是是个初学者但我很享受制做面包的过程。我很喜爱在家里亲手制做面包给我可爱的家人及喜爱与大家分享我的一些小小食谱=)所以,这芝麻杯子面包可称是家庭式最基本款的面包食谱。食谱中搭配基本材料与基本的技巧步骤如“和面-揉面-基本发酵-成型(松弛&滚圆)-中间发酵-烘烤”。只要掌握好这些基本技巧,你也一样可以制做出外皮酥脆,内里松软带嚼劲的居家风味面包。希望这食谱将会带给即将开始制做面包的你^_^

Ingredients / 食材:-
* Preheat oven at 200C / 预热烤箱在200度

Bread flour – 170 grams
高筋面粉- 170克

Cake flour – 30 grams (*you can use whole wheat flour)
低筋面粉- 30克 (*你可使用全麦面粉)

White sesame seed – small amount
白芝麻-适量

Milk powder – 3 grams (*you can skip this ingredients if water substitute with soy milk or fresh milk)
奶粉-3克(*这成分可略过,如水份是使用豆浆或鲜奶)

Instant yeast – 2 grams
速發酵母粉- 2克

White sugar – 13 grams
白糖- 13克

Salt – 3 grams
盐巴-3克

Water – 130 ml(*you can substitute with soy milk or fresh milk)
水 - 130毫升 (*你可替换成豆浆或是鲜奶)

Grape seed oil – 8 grams
葡萄籽油- 8克

Steps / 步骤:-
Fotor- 1
[To prepare the Wet & Dry ingredients] / [准备干性与湿性食材]

1)Sieve the flour and combine with sugar, salt, milk powder and yeast in the mixing bowl.
将面粉过筛后,混合糖,盐,奶粉及速發酵母粉在搅拌盆中。

2)In the cup mix in the water and oil, lightly stir combine.
在杯子里把油和水混合一起,拌一拌即可。

Fotor-2
[To prepare the dough] / [制做面团]

1)Combined well all the ingredients.
将全部材料混合均匀。

2)Slowly pour in the wet ingredients into dry mixture.
*Not recommend to add water in one time. It depends on the moisture of the bread dough.The water absorption for each brand of flour is different. So, stop adding extra water if the bread dough is enough moisture.

慢慢的把湿性材料倒入混合好的粉类中。
*不建议把水份一次性的加完,这要看面团的软湿度而定。因为每个面粉牌子的吸水量会有所不同,所以当面团的水份已足够就可要停止加水。

3)Use the chopsticks or fork to mix the flour into dough form. In this step, the dough is very sticky and a bit messy. Just keep kneading until get smooth and firm dough. It’s take about 10-15 minutes to knead the dough by hand.
*Do not simply add extra flour into the sticky wet dough. Suggested to coat little flour on your palm and keep kneading the wet dough until smooth.

使用一双筷子或叉子把面粉搅拌成团状。此步骤,面团非常的粘手和有点凌乱。请持续的将粘手的面团揉至表面光滑及不沾手的面团即可。揉面团的过程需大约10-15分钟左右。
*不要轻易的加多余的面粉到湿粘面团里。建议可在手掌沾上少量的面粉然后继续搓揉湿粘的面团直到顺滑为止。

4)Cover and leave the dough rest in a warm place to rise until double the size, about 1 hr.
*I live in tropical country of Singapore ,the weather here is hot and  humid. So, the bread dough take about 45-60 mins to rise doubled size . However, the time it takes the dough to rise depends on the weather, room temperature and the season of your country.

盖上保鲜膜,让面团静置发酵大约1小时或双倍大的体积。我居住在热带国家的新加坡,这里的天气很炎热及潮湿。因此,面团只需45-60分钟即可发酵双倍大小。然而,面团的发酵的时间是取决于天气,室温及国家的季四季而定。

5)1 hour later, you can see the dough has risen double its quantity from the photo.
一小时后,从图像可见,面团已经膨胀两倍大。

6)Stains little flour on finger and poke into center of the dough. If the dough didn’t bounce back means it’s rise well.
将手指沾上少许的面粉再往面团中心压,如果面团不反弹就证明面团已经充分发酵。

Fotor-3

1)Lightly press out the air from the dough.Shape the dough into big ball and divide half.
轻轻的按压,把面团里的空气排出。将面团滚成球状再分割成一半。

2)Sprinkle some flour on counter surface. Divide each dough into 50 grams.
在台面上撒一些面粉。之后,将面团分割成每份50克。

Fotor-4

1)Once again lightly press out the air from the messy small dough.
再次轻压凌乱的小球面团,把面团里的空气排出。

2)Shape the each dough into balls.
将每个面团滚圆。

Fotor-5

1)Brush a thin layer of grape seed oil on the top of the dough.
在小球面团上刷上一层薄薄的葡萄籽油。

2)Coated each dough with some white sesame seed.
将每个小球面团都沾上白芝麻。

3)Grease and put the sesame dough on the muffin pan. Cover and let the dough 2nd times for rise about 30-60 minutes or until double the size.

在蛋糕模具里刷上一层油再放入芝麻小球面团。将面团封盖着,再次静置第二次的发酵30-60分钟或至到体积双倍大。

Fotor-6
1) Once the dough risen to double size,you can ready to bake it.
一旦面团再次膨胀后,便可准备进入烤箱开始烘烤。

2) Use a scissor or knife to cut ” + ” on the top of dough.
利用剪刀或刀子在面团上割上“+”字。

3) Preheat oven at 200C, bake for 15-20 minutes or until golden brown.
*cover the bread with aluminum foil to avoid over browning.

预热烤箱在200度,烘烤15-20分钟或直呈现金黄色即可。
*盖上铝箔避免面包过度的变褐色。

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Done! / 完成 !

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Hope you enjoy =)

7 Comments Add yours

  1. i am sure it tastes the best too since its homemade, nicely done bun bun

    Liked by 1 person

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