端午粽子面包 | 松软可爱又好吃的奶黄粽子面包，免揉手套膜免厨师机，0失败，新手一次就能做成功的粽子面包 zongzi bread

可可爱爱的奶黄馅粽子面包，配上绿绿的抹茶粽叶皮，端午做给自己和家人吃~这个端午仪式感必须冲啊~

我在这个视频中，偷懒用了免揉的配方和手法制作粽子面包，但口感一样很松软可口哦！另外内陷是用免煮吉士粉调配的，喜欢口感更佳的朋友可以看看我另一个视频，专门做了一个金沙奶黄馅，适用很多种糕点！粽子面包的“叶子”是用抹茶粉上色的，也可以用斑斓粉上色~

【材料】8个粽子面包
面包：高筋面粉 180g、奶粉 10g、盐 2g、温牛奶 96g、全蛋液 27g、砂糖 20g、酵母 2g、无盐黄油 18g

奶黄内陷：免煮吉士粉 100g、冰牛奶 250g

“粽子”叶子：低筋面粉 45g、糖粉 45g、无盐黄油 45g、抹茶粉/斑斓粉 4-8g、全蛋液 30g

【步骤】
1、将温牛奶、蛋液、砂糖、酵母和融化的黄油混合均匀后静置10分钟；
2、高筋面粉、奶粉和盐混合均匀后加入酵母溶液，搅拌至没有干粉的状态；
3、盖上保鲜膜，冰箱冷藏30分钟；
4、拿出面团在桌面上摔打并折叠，直到面团表面变得光滑即可；
5、盖上保鲜膜，等待面团发酵至2倍大小，冬天可以放进烤箱发酵；
6、将面团排气后等分成8份小面团，搓圆，盖上保鲜膜静置15分钟，期间来调和奶黄内馅；
7、取出一个小面团，包上奶黄馅后，捏成三角形；
8、将所有包好的三角形面团进行二次发酵，约45至1个小时，期间来做“粽子”叶子；
9、在发酵好的三角形面团上挤上“粽子”叶子后，送入预热好的烤箱，上下火180度，烘烤18分钟；
10、烤好后取出晾凉，用巧克力给粽子面包画上小表情就完成啦！

Lovely custard stuffed zongzi bread, served with green matcha zongzi leaf wrappers, for the Dragon Boat Festival to be eaten by yourself and your family~ Let this Dragon Boat Festival be full of ritual~

In this video, I was lazy and used the no-knead recipe and method to make rice dumpling bread, but the taste is still very soft and delicious! In addition, the filling is prepared with non-cooking custard powder. Friends who like a better taste can watch my other video, the detailed production method video of Jinsha Custard Filling, which is suitable for many kinds of pastries! The "leaves" of the zongzi bread are colored with matcha powder, and can also be colored with colorful powder~

【Ingredients】8 zongzi bread
Bread: 180g bread flour, 10g milk powder, 2g salt, 96g warm milk, 27g whole egg, 20g granulated sugar, 2g yeast, 18g unsalted butter

Custard filling: 100g non-cooking custard powder, 250g iced milk

"Zongzi" leaves: 45g cake flour, 45g powdered sugar, 45g unsalted butter, 4-8g matcha powder/variety powder, 30g whole egg

【step】
1. Mix warm milk, egg liquid, granulated sugar, yeast and melted butter evenly and let stand for 10 minutes;
2. Mix bread flour, milk powder and salt evenly, add yeast solution, and stir until there is no dry powder;
3. Cover with plastic wrap and refrigerate for 30 minutes;
4. Take out the dough and beat it on the table and fold it until the surface of the dough becomes smooth;
5. Cover with plastic wrap and wait for the dough to ferment to double in size. In winter, it can be fermented in the oven;
6. After degassing the dough, divide it into 8 small doughs, round them, cover with plastic wrap and let stand for 15 minutes, during which time to make the custard filling;
7. Take out a small dough, wrap it with custard filling, and knead it into a triangle shape;
8. Put all the wrapped triangular dough for secondary fermentation, about 45 to 1 hour, during which time to make "Zongzi" leaves;
9. Squeeze the "Zongzi" leaves on the fermented triangular dough, put it into the preheated oven, turn upper and lower heat at 180 degrees, and bake for 18 minutes;
10. After baking, take it out and let it cool, use chocolate to draw small expressions on the “Zongzi” bread and it's done!


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