Butter Sugar buns 奶油细糖面包

Girls, every bite of these tasty butter sugar buns, you will realize that it is worth every ounce of effort.

孩子，从每一口美味的奶油细糖面包，你将明白这值得你付出的每一份心思。

A really easy butter sugar buns. These buns have a wonderful texture and amazing buttery sweet taste.

这奶油细糖面包制作过程简易，这些面包拥有完美的结构和神奇的奶油的香味。

These butter sugar buns are perfect for breakfast, together with a cup of tea or coffee.
这些奶油面包是早餐的优选，特别是配合一杯茶或咖啡。

The aroma is up to you to imagine.

这面包的香味让你难以想像。

The ingredients are 260 grams of bread flour, 12 grams of milk powder, 47 grams of castor sugar, 5 grams dry yeast,35 grams of butter,125 ml of full cream milk and 54 grams of egg liquid. (Mom used full cream milk powder to enhance the fragrance.)

材料是260克面包粉或高筋面粉，12克奶粉，47克细糖，5克酵母，35克奶油，125毫升高脂牛奶水和54克鸡蛋液（妈妈用高脂奶粉以增添面包的香气） 

Slowly pour in 125ml full cream milk.
慢慢地把125毫升全脂入牛奶倒入。

Pour into the bread maker. 
倒入面包机里。

Then add in 54 grams of egg mixture.

然后加入54克蛋液。

Add in the dry ingredient.
加入干材料。

Make a well in the center. Add 5 grams of yeast in it.
在中间弄一个井，加入5克的酵母。

After 10 minutes, when a rough dough is formed, add in the butter. The bread maker takes 1 and half hour to process the dough.
10分钟后，当面团形成，在面包机内加入奶油，面包机用1小时半来完成面团的过程。

The total weight of the dough is 522 grams.
整个面团的重量为522克。

Shape the dough into 7 big balls. Each 52g.
把面团搓成7个大球状，每个为52克。

Divide dough into 4 small balls. Each ball 39 grams. Roll it round.

把面团分成4个小球状，每个球状面团39克，把它揉成球形。

Cut butter into small cubes. 7 big while 4 small. 

奶油切成小长方体状。7个大，4个小。

Generously grease the baking tray with softened butter. Set aside.

在烤盘上涂足够的软化奶油。放置一旁。

Transfer all the round balls onto greased baking tray.
把全部球状面团移到涂上奶油的烤盘上。

Let rise until double. 

让面团发酵至两倍。

Cut 1 slit in the center on the top of the buns with a pair of scissors Placed the small cubes of butter into each of the slit.

用一把剪刀在面包的上方剪下一道裂缝，然后把长方体状奶油放置在每一个裂缝里。

Brush egg wash lightly on the top of the dough.
在面团上轻轻涂上蛋液。

Sprinkle some castor sugar on top.

把细糖撒在面包上。

Bake at 160C for about 25-30 minutes or till golden brown.

以160度烤至20-25分钟或直到金黄色。

Let the butter sugar buns cool down on a wire rack before serving.
在还没享用前，把这奶油细糖面包放在铁架上冷却。

The buns turned out wonderfully soft. It is soft until the next day. Girls, another worth trying recipe.
这些面包出炉时很松软，虽然第二天了仍很松软。孩子，这又是一个值得尝试的食谱。

Mom was quite enjoying the whole process. The buns were still remained surprisingly good on the next day.
妈妈很享受整个制作过程，到了第二天，这些面包仍然保持好味道。

The texture of these butter buns are wonderfully soft. Freshly baked Butter Sugar Buns are perfect for any time.

这奶油面包的结构非常完美的松软，这些牛油细糖面包是任何时候的选择。