葱香饼和卡士达面包 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
这个配方是来自毛毛妈，点击这里看原方：毛毛妈的葱香卷饼


俺的后院细香葱chives长得比草好，年年开春除得烦不胜烦，第二年反而更多。一天在紫罗兰迷的家里吃了这个葱香饼，觉得很好吃，于是想到了用这个配方来消灭掉这个乱串的葱。

材料１：
中筋面粉2杯（我用的高筋面粉，吃起来有嚼劲）
泡打粉1 ½ 茶勺
葱花３大勺（我是随意）
盐 3/4 茶勺
以上所有干料混合均匀

材料２：
温水１杯
糖１茶勺
发酵粉1 ½ 茶勺
中筋面粉2茶匙（我没有用）
以上所有材料放一起让发酵粉完全融化

材料３：
菜油１大勺
芝麻少许（我的面因为葱太多了，所以就没有用）


做法：
１、把材料１和２混合，搅拌均匀；然后放入材料３中的１大勺菜油，再搅拌均匀。用保鲜膜封住盆口。烤箱开２分钟（３５０F）然后马上关掉，把面团放进去发酵（大概１个小时左右）。


２、把发好酵的面团取出，揉匀分成８份，整理成圆形，放室温自然发酵３０分钟。


３、中火，平底煎锅放少量的油。把再次发好酵的面团轻轻拿起（不要把里面的气压跑）放锅里煎（盖上盖子），把两面煎成金黄色。（我没有加水，因为本身面里有水分，加了水后的面团容易粘锅，而且皮没有这种脆）火要小一点，这样才不会皮糊了中间还是生的。



卡士达面包 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.汤种做法：
12g高筋面粉（bread flour） 、水( water) 60g



将1中的面粉和水混合均匀，放入微波炉分4次加热，每次10秒钟（中间共3次取出搅拌），最后搅拌时可以划出纹路。（也可以在火炉上用小火煮成面糊）。盖上盖子，放冰箱里冷藏1-2天。

2、面团材料：
高筋面粉（bread flour）300g
白糖(sugar) 30g ( 我用枫糖maple syrup或者蜂蜜代替
全蛋egg 2个（留下一个蛋黄上色,save one yolk as egg wash）
牛奶(milk)65g
干酵母 (yeast)1 茶勺（teaspoon）
盐 (salt) ½ teaspoon
无盐奶油(unsalted butter) 45g 放置室温


把配方中的材料2 除黄油外，加上做好的1 的汤种面团混合成团，然后一点点地加黄油进去搅拌均匀。把搅拌好的面团取出放在抹油的盆子里，盖上保鲜膜或者湿毛巾。


烤箱开到350F 2分钟, 不预热，马上关掉，把面团放进去发酵1个小时。

2.馅的做法（这个是用的爱厨天鹅泡芙的配方，因为泡芙做失败了，就剩下这个custard馅，于是用了汤种面包的方子来包这个馅，没想到效果相当好。小孩到大人都超爱吃。用上面毛毛妈葱油饼的配方也可以做皮，不过不要葱，盐的分量要减半）
爱厨的天鹅泡芙

卡士达馅材料：
蛋黄３个，糖６大勺，牛奶３００ml, 低筋面粉３大勺，香草精1/4 茶勺。



做法：蛋黄大入小锅中，加糖６大勺与１００ml的牛奶搅拌均匀，筛入低筋面粉拌匀至没有颗粒，再倒入剩下的２００ml牛奶。把锅放火边搅拌边烧开成黏稠状，关火放香草精。放冰箱里晾凉。

把面团揉揉放气，分成20个小面团( 大概28g)揉圆.


把卡士达馅包进去,揉圆,放室温再次发酵30分钟.烤箱开到375F预热.


刷上蛋黄水.


烤20分钟,中途要把烤盘翻一转使两边上色均匀.



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