Butter Rolls 奶油面包卷

这几天都没时间上来，现在要快快上个帖子，免得来不及参加“香香奶油”月份！嘻嘻~

准备了热乎乎的奶油面包，香浓的咖啡，大家请慢用啦~ :)

I have to quickly post this before it's too late for LTU 'Butter' month.

Today I'm happy to share this butter rolls and a cup of coffee with you guys.

So please help yourself :)

Butter Rolls 奶油面包卷
(Recipe source adapted and translated from Cookbook~简单揉就好吃的家庭烘焙坊 )
Makes : 8 buns

Ingredients:
230g Bread flour
50g cake flour
3g instant yeast
20g sugar
3g salt
1 egg
110ml milk
40g unsalted butter (at room temperature)

Garnish
1/2 egg for egg wash
Chopped almond

Method

Mix high protein flour, instant yeast, brown sugar & salt in a plastic container.
Add in egg, milk and unsalted butter knead by hand until form a smooth dough.
Cover the container and leave the dough to prove for 1 hour at room temperature. Then, store in refrigerator at least 5 hours. (or overnight for 10-18 hours).
Take out the air container from refrigerator and leave it (with lid) at room temperature for 1 hours.
Punch down the dough to expel air. Divide into 8 equal portions, shape into round ball (about 6og each).
Roll it into a tear drop shape (approximately 28cm in length) and roll each piece firmly from the wide end to the narrow end. Place the pointed side down on a parchment-lined baking tray.
Leave to proof for 50 mins or double in size. Brush the whisked egg and sprinkle chopped almond on top.
Preheat oven at 180c and bake for 18 mins.