have you seen breadtalk’s mount fuji swirl bread before? i love how it looks like a mountain..
so.. i was thinking.. wondering.. thinking (the whole night) how it was shaped
有木有看過面包物語的富士山面包？真滴像雪山。。真滴好漂亮。。
所以我就這么耗了一晚。。。想呀想。。是真樣整形滴呀
( ′? ?? `??)?*?

Recipe adapted from 食尚先生

Ingredients (makes 4)

Dough
400g high protein/bread flour
100g low protein/cake flour
70g sugar
7g salt
50g tangzhong dough
8g instant dry yeast
20g milk powder
50g egg
30g condense milk
250g water
40g butter

250g butter for lamination purposes

食材 （可做4個(gè)）

面包
高筋面粉 400克
低筋面粉 100克
砂糖 70克
鹽 7 克
燙種 50克
干酵母 8克
奶粉 20克
雞蛋 50克
煉乳 30克
水 250克
黃油 40克

片狀黃油：250克

Directions/方法
* with personal modifications on shaping. please refer to recipe source for original shaping
* 本人在整形上做了修改. 富士山面包整形發(fā)可參考以上原食譜鏈接

– prepare tangzhong dough the day before. i used my own recipe: heat 15g butter with 27g hot water till butter has melted. once water is boiling, turn off fire and add in 37.5g flour with 3g sugar. stir well and allow dough to chill before cling wrapping and chilling overnight
制作面包前一晚準(zhǔn)備燙種 ～ 我用了自己的食譜 ～ 奶鍋中加入15克黃油和27克水，煮至黃油融化。水沸騰后，熄火，加入37.5克面粉和3克糖。拌勻、待涼后，包上保鮮膜隔夜冷藏

– mix and knead all dough ingredients (except 40g butter) till dough is silky. add in butter and knead till it is well incorporated. roll dough flat and allow it to rise in room temperature for 30 mins, and then freeze for 2 hours * i chilled my dough instead of freezing
（除40克黃油以外）將所有材料一起攪拌至面團(tuán)光滑有彈性。加入黃油攪拌均勻即可。室溫基本發(fā)酵30分鐘，壓平冷凍2小時(shí)左右 ＊我選擇了冷藏面團(tuán)

– remove dough from freezer, and roll it out. wrap in 250g butter and do the 3 fold roll out twice. rest dough in fridge for 30 mins
面團(tuán)從冷藏庫取出，搟開包入片狀黃油。對(duì)折包緊然后將面團(tuán)搟壓折疊3折兩次；放入冰箱松弛30分鐘

– repeat the 3 fold roll once more and chill for another 30 mins
面團(tuán)再搟壓3折1次，冷藏松弛30分鐘

remove dough from fridge
面團(tuán)從冰箱取出

roll it out into a long rectangular sheet once again
再次將其搟平

swiss roll it tightly, seal seams well
面皮卷起，封口捏緊

slice into equal portions
均勻分割

press slightly to fit into your baking cups (i could make 6 of these)
the key to me is to cut the dough so that it is slightly oversized for the baking cups
this way, when it rises and bakes, the dough has no way to expand but to go upwards
用手稍微輕壓擺入紙托 （我做了6個(gè)）
制作這山形面包的秘訣，關(guān)鍵對(duì)我來說是在于分割面團(tuán)
分割出的面團(tuán)應(yīng)該比紙托稍大些些
這樣在發(fā)酵并烘焙過程中，面團(tuán)在無處生長(zhǎng)的情況下，只好往上升哈

– rise in room temperature of 25 degrees C for 60 mins
以室溫25攝氏度發(fā)酵60分鐘

– brush buns with egg wash after rising and bake in preheated oven with top heat of 180 degrees C, and bottom heat of 210 degrees for 30 mins * i baked mine at 200 degrees C for 18 mins. at this point, if you realise your butter is getting way too soft, PLEASE CHILL YOUR RISEN BUNS BEFORE BAKING to prevent an oven disaster 
發(fā)酵好后在表面刷上蛋液。 放入烤箱，以溫度上火180℃，下火210℃烘烤30分鐘左右 ＊ 我用200攝氏度烤了18 分鐘。烘焙前，如發(fā)覺黃油回溫得太快，我建議將發(fā)酵后的面包再次冷藏才進(jìn)行烘焙。要不然，有可能一“烘”不可收拾哈！

the “naked” bread after baking
剛出爐“赤裸裸” 的面包

 sift some icing sugar on the bread once it has cooled
enjoy….
also check out Guai Shu Shu’s authentically shaped fujisan bread
待涼后，在面包上篩些糖霜即可
開餐嚕。。。
您也可參閱偶哥兒們怪叔叔家的正宗富士山面包

Many thanks to PF Deasy Fredericka, member of Facebook group Happy Kitchen… Your selfless translation and sharing has benefited many Indonesian readers out there

衷心感謝臉譜 Happy Kitchen 姐妹 PF Deasy Fredericka 的細(xì)心翻譯。。更多的印尼讀者因你的無私分享而因此收益。。感恩有你

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