无蛋无奶油松软香甜毛线球面包
No Egg No Whip Cream Soft & Fluffy Wool Roll Bread
* simple ingredients 简单材料
* No Egg 无蛋
* No Whip Cream 无奶油
* Still Soft Next Day 隔天还松软
（Method learnt from Apron)
材料 Ingredients:
180ml 温牛奶 Warm Milk
3g 干酵母 Instant Yeast
33g 细砂糖Caster Sugar
300g 面包粉 Bread Flour
1 tsp 盐 Salt
30g 原味优格Plain Yogurt
15g 牛油 Butter
内馅：葡萄干/午餐肉
Filling: Raisin or Luncheon Meat
做法 Method：
1. 用面包机或搅拌机合面 knead in bread maker or stand mixer 2. 醒面约1小时。Proof for 1 hour 3. 切成5至6份。divide into 5 or 6 portions 4. 排气并搓圆 Fold in and form balls 5. 擀面并切流苏 Roll and cut 6. 放内馅 (午餐肉，葡萄干）add filling （luncheon meat, raisin) 7. 放入170度预热烤箱烤25分钟 bake in 170 degree preheated oven for 25 minutes 小提醒 Note： - 糖帮助激活酵母 Sugar help to activate yeast - 面团有点粘稠是OK的 it’s ok if dough is slightly sticky - 发酵成两倍大，洞口不回缩，证明发酵完成。 double the Size and when Test with finger, dough does not collapse means done proofing - Tips: 记得要切断，线条才会明显 Remember to cut through, for “wool roll” effect - 最好用固体且干身的内馅，如午餐肉、葡萄干等 Best to use dry ingredients as filling, eg raisin, luncheon meat etc |
（Video with English Subtitle)
For full method, see video: https://youtu.be/kk0qwju5E4Q
完整做法，请看影片：https://youtu.be/kk0qwju5E4Q
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