最近網絡大熱的「毛線球麵包 Wool Roll Bread」，外表獨特做法簡單，餡料可鹹可甜，當撕開時軟綿綿又有彈性，還有超療癒的拉絲感。而今次麵包加上綠茶紅豆這一對最佳拍擋，清香的抹茶配上香甜的紅豆餡，令麵包增添日式風味。現在一起試試做吧！以下是我媽媽整的食譜。
唔知大家有無見過這個網紅毛線球麵包，這個麵包在前陣子很火紅🔥，各個社交媒體facebook, instagram都看到他們蹤影，而且外觀宛如編織的毛線球，膨脹的看起來像胖胖的毛茸球🧶，手撕起來還視覺和獨覺都十分治癒！
而這個毛線球麵包其實不難整，當初看見他的外表以為很複雜，原來只是麵包造型上的小技巧🪄，類似於手工DIY的編織手繩或織冷衫的方法🪡，只要跟着每一個步驟，然後重複編織，再慢慢捲起來，過程十分簡單和療癒💗！而麵包種類是類似甜餐包的一種，發酵和揉搓的過程都是很基本和簡單！
還有這個麵包可以做有餡或無餡，餡料方面可因應個人喜好，可以是巧克力、蔓越莓🍒、紫薯等，而今次我們整的麵包是抹茶口味🌿的甜餐包，餡料是粒粒的紅豆溶餡🫘，這兩個配搭絕對是不會出錯的經典組合，清新的抹茶配上甜蜜蜜的紅豆餡，讓人點吃都不會覺得甜膩！
毛線球麵包食譜 Recipe
材料 Ingredients:
- 麵包 Bread
- 高筋麵粉 300克 / 300g Bread flour
- 抹茶粉 15克 / 15g Matcha powder
- 雞蛋 1隻 / 1 Egg
- 牛奶 170毫升 / 170ml Milk
- 砂糖40克 / 40g Sugar
- 鹽 5克 / 5g Salt
- 快速酵母粉 4克 / 4g Instant yeast
- 牛油 15克 / 15g Unsalted butter
- 餡料 Fillings
- 紅豆 80克 / 80g Red beans
- 黑糖 25克 / 25g Brown sugar
- 麥芽糖 10克 / 10g Maltose
- 牛油25克 / 25g Unsalted butter
- 栗粉 2克 / 2g Corn starch
做法 Step:
1. 把酵母粉倒入牛奶攪勻靜置數分鐘，把麵粉、抹茶粉、砂糖、鹽放入碗中，然後加入酵母牛奶攪拌，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。 Pour the yeast powder into the milk, stir well, and let it sit for a few minutes. Put the flour, matcha powder, sugar, and salt into a bowl, then mix it with the yeast milk. Transfer the rough dough to the table and knead it for 5 minutes until it becomes elastic.
2. 把麵糰稍微壓平，加入軟化的牛油並用麵團包著，然後揉搓4分鐘，使牛油慢慢被麵團完全吸收。 Flatten the dough slightly, add the softened butter and wrap it with the dough, then knead for 4 minutes to let the butter to be fully absorbed by the dough.
3) 以摔打的方式揉搓麵團，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 dough by slapping it on the table. Pull one corner of the dough and slap it on the table. Repeat this action about 50 times until the dough is smooth. When you cut a piece of the dough, it will slowly stretch into a thin film. This completes the kneading process.
4) 把麵團整成圓形，放入盆中並蓋上保鮮紙，放入焗爐中層，底層放入60°C熱水，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 the dough into a round shape, place it in a bowl and cover it with plastic wrap. Place it in oven, with 60°C hot water at the bottom. Let it sit for 1 hour for the first proofing. After proofing, the dough will increase in size by 2-3 times.
5) 把已煮熟的紅豆放入乾鍋，加入黑糖、麥芽糖、牛油、栗粉，用小火把紅豆煮成蓉和乾身，備用。 Place the cooked red beans in a pot, add brown sugar, maltose, butter, and corn starch, and simmer over low heat until the beans become mushy and a bit dry.
6) 在桌面灑上薄薄的麵粉，倒出麵團並用手輕輕擠壓，使麵團中的空氣排出，然後把它平均分成5份，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。 Sprinkle a thin layer of flour on the work plate, put the dough on plate and gently press it to expel the air. Then divide it into 5 equal portions, roll each dough into round shape with the seam side down, cover it with plastic wrap, and let it rest for 20 minutes for the second proofing.
7) 把每個麵團壓平成長橢圓形，將上半部切成一排的線條，下半部放上紅豆餡，再把兩邊摺起，由底部開始捲起成條狀，然後把它們團繞放入焗模中，蓋上保鮮紙，靜置1小時以進行第三次發酵。 Flatten each dough ball into an oval shape, cut a row of lines in the upper half, place the red bean paste in the lower half, fold up both sides, and roll it up from the bottom into a strip, then place them in a baking mold, cover with plastic wrap, and let them rest for 1 hour for the third proofing.
8) 發酵完成後，在麵團頂部掃上蛋漿，放入焗爐用180°C焗20-25分鐘，出爐後可脫模取出。 After proofing, brush the top of the dough with egg wash, bake in an oven at 180°C for 20-25 minutes, after that unmold the bread.
