Paul Hollywood's Chelsea buns

在British Bake off裏看到的Chelsea buns 感覺應該蠻簡單的 找菜譜來試試


準備時間：1-2 小時
製作時間：10-30 分鐘
出品：10個


cr. _buns_01576

用料  

Paul Hollywood's Chelsea buns的做法  

1. 將麪粉和鹽放入一個大的攪拌碗中，攪拌直至完全混合。 在麪粉的中央挖孔，然後倒入酵母。
   
   Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast.

2. 在一個小鍋中加熱牛奶和黃油，直到黃油融化並且混合物變溫。 倒入麪粉混合物中，加入雞蛋並充分攪拌，直到碗中的混合物形成一個軟麪糰。
   
   Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.

3. 將麪糰倒在有面粉的工作臺上，並揉勻五分鐘，直到麪糰光滑且有彈性。
   
   Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.

4. 將麪糰放入塗了油的碗中，用溼布蓋住，靜置一小時或直到麪糰大小增加一倍。
   
   Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.

5. 將麪糰倒在有面粉的工作臺上。 將麪糰揉成約30x20cm的矩形。
   
   Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.

6. 麪糰表面塗上融化的黃油。 將橙皮均勻地撒在黃油表面，再撒上糖，肉桂和乾果。
   
   Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.

7. 用手指將麪糰矩形的長邊按在工作臺上，以將其固定。 把麪糰的另一邊向你的方向卷緊，直到完全卷緊爲止。 用鋒利的刀切成厚圓形-間隔約4cm。
   
   Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in.

8. 用黃油塗抹烤盤。
   
   Grease a deep roasting tin or baking tray thoroughly with butter.

9. 將小圓麪包切面朝上，放入塗有油脂的烤盤中，每一個之間留出約1cm的空間。 擺得近一些這樣方便之後的漲高，烘烤時它們的側面會相互貼住。做好後將它們掰開，麪包邊緣是柔軟的。
   
   Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.

10. 在溫暖的地方靜置約30分鐘。
    
    Leave to rise for about 30 minutes in a warm place.

11. 將烤箱預熱至190C平爐 / 170C風爐。
    
    Preheat oven to 190C/170C Fan/Gas 5.

12. 麪包準備好後，將其放入烤箱中，烘烤20-25分鐘，直到金黃色。 15分鐘左右後檢查一下，如果麪包變得金棕色，則用鋁箔紙覆蓋。
    
    When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.

13. 將小圓麪包從烤箱中取出，使其稍稍冷卻，然後再將其從烤盤轉移到冷卻架上。
    
    Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.

14. 將果醬在一個小鍋中加少許水融化，直到光滑爲止。 將果醬刷在麪包上，使其上色變得亮晶晶之後冷卻。
    
    Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.

15. 將糖粉，橙皮和兩湯匙水混合在一起。 在冷卻的小圓麪包上淋上糖霜，並在食用前使其凝固。
    
    Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving.

小貼士

用谷歌大概翻了一下，有的地方可能不太通順，可以看懂英文的朋友建議還是看下方英文步驟。