今次製作的是抹茶小餐包，有兩種口味- 抹茶和牛奶。不要小看這款麵包，雖然是基本的麵包，但是基礎的揉搓手法很重要，掌握好手揉麵包的方法不但使麵包更鬆軟，而且手撕麵包可以做出拉絲效果，是一種簡單又美味的麵包，適合直接吃或搭配不同食物，例如優格或麥片等。 現在一起試試做吧！以下是我媽媽整的食譜。
相信大家都有吃過餐包🍞，不論是以前的西餐廳附送的餐前小食或是在舊式麵包舖買的小餐包，大家或多或少都有吃過，雖然外表和味道很普通，但是卻是很多人開心或成長的回憶🎞️，不知道大家可以分享一下你關於小餐包的回憶嗎！
而這次我們整了兩種口味的的餐包，包括傳統的牛奶口味🥛，和抹茶控會喜愛的抹茶口味🌿，大家可以依自己喜好整其中一種或兩種都整，兩款口味都各有特色，味道少甜，充滿香濃的牛奶和清爽回甘的抹茶香味，麵包的口感超柔軟☁️，用手撕開還有拉絲的效果，最適合小朋友或老人家，一個小小的餐包仔，好吃又不會過飽！
大家吃這個小餐包時，不防可以配搭一下其他食材，這樣餐包的味道會更好😋，例如牛奶餐包配搭忌廉湯🫕、粟米湯、羅宋湯，抹茶餐包配搭優格、雪糕🍨、牛奶等，當然單獨吃也很好味！
抹茶牛奶小餐包食譜 Recipe
材料 Ingredients:
- 高筋麵粉 270克 / 270g Bread flour
- 牛奶 180克 / 180g Milk
- 糖 30克 / 30g Sugar
- 快速酵母 4克 / 4g Instant yeast
- 鹽 3克 / 3g Salt
- 無鹽牛油 25克 / 25g Unsalted butter
- 暖水 10克 / 10g Warm water
- 抹茶粉 8克 / 8g Matcha powder
做法 Step:
1) 把酵母倒入牛奶中拌勻，靜置數分鐘備用。 Pour the yeast into the milk and mix well. Wait for a few minutes before using.
2) 把麵粉、25克糖、鹽放入碗中拌勻，再加入酵母鮮奶用筷子攪拌，在桌面灑上麵粉，把粗糙的麵團移到桌上，用手腕把麵團揉搓5分鐘至有彈性。 Mix bread flour, 25g sugar, and salt in a bowl. Then add the milk with yeast and stir. Dust the work surface with flour, transfer the rough dough to it, and knead the dough with for 5 minutes until it becomes elastic.
3) 把麵糰稍微壓平，加入軟化的牛油並用麵團包著，然後揉搓5分鐘，使牛油慢慢被麵團完全吸收，再把麵團平均分成一半。 Flatten the dough, wrap the softened butter with the dough, then knead for 5 minutes to let the butter to be fully absorbed by the dough. Then divide the dough into equal halves.
4) 把抹茶粉和5克糖加入暖水中拌勻，加入至其中一個麵團中並揉搓5分鐘，使抹茶粉漿完全混入麵團中。 Mix matcha powder and 5g of sugar in warm water, add the mixture to one of the doughs and knead for 5 minutes to let the matcha to be fully absorbed by the dough.
5) 分別摔打兩個麵團，拉著麵團一角並把麵團摔打在桌面上，重復動作約50次，使麵團呈光滑狀態，而將麵團切開一塊，麵團會慢慢撐出一層薄膜，這樣揉搓的步驟完成。 Knead the two doughs separately, pulling one corner of each dough and slapping it onto the table. Repeat this motion about 50 times until the dough is smooth. When you cut a piece of dough, it will slowly stretch into a thin film. This completes the kneading process.
6) 把兩個麵團各自整成圓形，分別放入碗中並蓋上保鮮紙，靜置1小時以進行第一次發酵，完成後麵團會變大2-3倍。 Shape each dough ball into a round shape, place them in a bowl and cover with plastic wrap, rest for 1 hour for the first proofing. After the proofing, the dough will increase in size by 2-3 times.
7) 倒出麵團，用手將麵團中的空氣輕輕擠壓出來，把抹茶和牛奶麵團分別分成8等分，每個麵團滾圓並收口向下，再蓋上保鮮紙，靜置20分鐘以進行第二次發酵。 Pour out the dough and gently squeeze out the air from the dough with hands. Divide the matcha and milk doughs into 8 equal parts each. Roll each dough into a ball and place it seam-side down. Cover it with plastic wrap and rest for 20 minutes for the second proofing.
8) 把每個小麵團壓平，再重生滾圓，把抹茶和牛奶小麵團分間放入已鋪上牛油紙的焗模中，蓋上保鮮紙，靜置1小時以進行第三次發酵。 Flatten each small dough ball, then roll it back into ball shape. Place the matcha and milk dough balls separately into a baking pan that lay with parchment paper, cover with plastic wrap, and wait for 1 hour for the third proofing.
9) 發酵完成後，在麵團頂部撒上麵粉，放入已預熱的焗爐，用170°C焗20分鐘，出爐後可脫模取出。 After proofing, sprinkle flour on top of the dough, place it in a preheated oven, bake at 170°C for 20 minutes, and remove it from the mold after baking.
