Wholemeal Butter Buns 燕麦奶油面包

These wholemeal butter buns stays unbelievable soft and fresh for days.
这燕麦牛油面包就算放置几天了，仍保持难以置信的松软和新鲜。

Making your own bread is surprisingly simple. It is not only delicious, but it is satisfying.
自己制作面包很简单，不但味道美味，我们还可以做出自己满意的面包。

It is good to learn the secret to make perfect wholemeal butter buns. 
学做完美燕麦奶油面包的秘诀真是很赞的事。

These wholemeal butter buns recipe remains one of mom's most favourite recipes which it deserves.
这燕麦奶油面包是其中一个值得妈妈珍藏的食谱之一。

If you love wholemeal bread, you will love this easy recipe for delicious buns.
如果你喜爱燕麦面包，那么你将会喜爱这可制作美味面包的简单食谱。

The ingredients are 75 grams of wholemeal flour, 140 grams of bread flour, 40 grams of butter, 100 ml of full cream milk, 2 eggs yolk, 35 grams of castor sugar, 1/6 teaspoon of salt and 5 grams of yeast. 

材料是75克麦粉，140克高筋面粉或面包粉，40克牛油，100毫升全脂牛奶，2粒蛋黄，35克细糖，1/6茶匙盐和5克酵母。

Girls, add your liquid ingredients such as milk and eggs yolk first, then your dry ingredients.
孩子，先加入湿材料如牛奶和蛋黄，然后加入干材料。

Put two egg yolks and 100 ml of milk into the bread maker.
把两粒蛋黄和100毫升的牛奶放进面包机里。

Preparing the dry ingredients ahead.
先把干材料准备好。

Pour the dry ingredients on top of the wet ingredients.
把干材料倒在湿材料上面。

Create a well in the center. Pour in the yeast.

在中间弄一个井，倒入酵母。

Then use bread flour to cover the yeast.

然后用面包粉把酵母掩盖。

Select the dough setting and press the start button.
选择面团设置然后按下开始的按钮。

The process takes one and a half hours.
整个过程的时间为1小时半。

After 15 minutes, add 40 grams butter into bread maker.

15分钟后在面包机加入40克的牛油。

Girls, let bread maker with a dough cycle does a knead process.
孩子，让面包机的面团功能帮我们完成揉捏的过程。

Non-stick round baking pan with hole in middle.
中间有洞口的不粘锅圆形烤盘。

Spread a very thin layer of butter to coat your baking pan before using.
使用前，先在烤盘涂上一层薄薄的牛油。

Take the dough out of the bread maker. Remove the blades.
把面团从面包机取下，然后脱下扇叶。

The total weight of the dough is 428 grams.
整个面团的重量是428克。

Divide into 9 equal parts. Each weighs 47 grams.
分成9个均匀的部分，每个重量为47克。

20 grams of cranberries. 
20克蔓越莓。

Fill these buns with cranberries filling.
在面包里加入蔓越莓馅料。

Girls, brush the top of buns with beaten egg white wash. Add a pinch of salt.

孩子，在面包上涂上蛋白液，加入一小撮的盐。

Sprinkle generously with sunflower seeds and Nestum cereal.

然后撒上向日葵种子及燕麦片。

Mom loves an unique aromatic fragrance of Nestum cereal.
妈妈喜爱Nestum 燕麦的独特香味。

Nine dough balls in a circle around a baking tray.
9个球状面团围绕烤盘。

Cover bread dough with a damp towel.
用一条湿毛巾盖住面包团。

Let the dough rise for an hour at room temperature. The buns should nearly double in size.
让面包在室内温度膨胀一小时，面包应该有双倍大。

Preheat oven to 170C. Bake for 25 minutes or until light golden brown.

把烤炉预烤170度，烤25分钟或直到金黄色为止。

Place the buns on a wire baking rack and allow it to cool.
把面包放在铁架上让面包冷却。

Brush the tops with softened butter when they come out of the oven.
当面包从烤炉出来，在面包上涂上牛油。

Enjoy these wholemeal buns with a cup of Chinese tea.
可以泡一杯中国茶享用这些麦片面包。

The bun baked up incredibly tall and fluffy.
这出炉的面包非常高和松软。

Mom made two types of buns. One with sunflower seeds and one with cranberries filling. Dad gave mom a 'thumbs up' when he tasted the buns.

妈妈制作两种性质的面包，一种撒上向日向日葵的种子，另一种加入蔓越莓的馅料。

German Butter Cookies（Marble Version）德国牛油酥饼（大理石花纹版）

If you love cookies that "melt in the mouth" effect so this will definitely be a perfect cookies for you.
如果你喜欢易溶于嘴巴效果的曲奇饼，那么这曲奇饼肯定是你喜爱的一款。

This is dad and mom's favourite kind of cookies. It is a keeper. This melts in your mouth cookie is perfect with a cup of Chinese tea.
这是爸爸和妈妈喜爱的曲奇饼，是值得收藏的食谱。这入口即溶的曲奇饼和一杯中国茶是完美组合。

Girls, German butter cookies are great cookies for the beginning home baker.
孩子，德国牛油酥饼是烹饪初学者最容易掌握的曲奇饼。

Mom changed the recipe a little by adding some cocoa powder to make it marbled for extra chocolately.
妈妈把食谱作了一些修改，加入少许巧克力粉让这些曲奇饼有大理石的花纹，又添了巧克力味。

The ingredients are 250 grams of butter, 85 grams of icing sugar, 250 grams of potato starch , 160 grams of all purpose flour or superfine flour and two tablespoon of cocoa powder.

材料是250克牛油，85克糖粉，250克马铃薯粉，160克多用途面粉或特幼面粉和两大汤匙的巧克力粉。

Mom uses VanHouten cocoa powder. Girls, you can also replace cocoa powder with green tea powder if you like green tea flavour.
妈妈使用VanHouten 巧克力粉，孩子，你可以用绿茶粉取代巧克力粉如果你喜爱绿茶味。

Sifted icing sugar and all purpose flour or superfine flour twice.
过滤糖粉和多用途面粉或特幼面粉两次。

SCS butter always mom‘s top choice when it comes to cooking or baking.
孩子，只要是烘培和烹饪，SCS 牛油绝对是妈妈的优选。

Beat butter and icing sugar till fluffy and lighter in colour.
搅拌牛油及细糖至松软和乳白色。

Sifted potato starch and cake flour or all purpose flour.
过滤好的马铃薯粉和多用途面粉或特幼面粉。

With a spatula, mix to form a soft dough.
用一把木匙，把两种材料混合成软面团。

Girls, in order to make sure that there are no large lumps in it, sift cocoa powder twice.

孩子，为了确定没有多余的块状物，过滤巧克力粉两次。

The total weight of the dough is 700 grams.
整个面团的重量为700克。 

Use 250 grams of dough to make the cocoa part.
使用250克的面团来做巧克力的部分。

Girls, add the cocoa powder to the 250 grams of dough and knead it with your hands to incorporate the cocoa.
孩子，在250克的面团上加入巧克力粉然后搓揉至巧克力混合均匀。

Combine two portions to create a marble effect.
把两部分面团混合以形成大理石花纹。

First, roll the plain dough into small ball. Each ball weighs 10 grams.
首先，把面团揉成小球状，每个球形面团的重量为10克。

The dough is easier to shape.
这面团容易整形。

Roll the cocoa dough into small ball. Each ball weighs 3 grams.
把巧克力面团揉成小球状，每个球形面团的重量为3克。

Wow, a marbled ball is created. As usual, both of you always keen and eager to help mom with baking.
哇，大理石花纹球状曲奇饼形成了。如往常一样，你们都待在妈妈身旁，兴致勃勃地协助妈妈烘培。

Press the cookies lightly with a fork.
用一把叉轻轻地在曲奇饼上按下线条。
Preheat oven to 180° C . Bake the cookies for 20-25 minutes. The cookies are nicely baked.
预热烤炉180 ° C ，把曲奇饼烤至20-25分钟，这些曲奇饼烤得相当漂亮。

Leave to cool completely and store in airtight container.
让曲奇饼冷却后收在密封的罐子里。

These cookies look very pretty. Each piece is different in design.
这些曲奇饼都很漂亮，每一片都有其独特的设计。

Girls, bake these cookies when you are free. There are nothing much to prepare as there are only 4 ingredients. 

当你空闲时，就烘制这些曲奇饼，过程简单，只需要四种材料。