一款咸甜的面包，有点小烤焦了,不过不影响面包的口感.

这次的面包好大而且分量也重，一粒就好饱哦~

用了一个面团做了5款起司面包

最不喜欢就是涂蛋黄液，上色好快哦 ~

随便在超市买的面包粉口感会比较粗一点但还是很好吃~

☆帕玛森奶酪糖面包食谱☆

材料：
冰水 110ml
鸡蛋 1粒
砂糖 60gm
盐 1/4 小匙
高筋面粉 300gm
即溶干酵母 5gm
牛油 50gm

装饰：

Parmesan Cheese Powder   适量

牛油（室温软化）  适量

粗糖  适量

（装饰分量自己分配，因为我做了5款不一样的）

做法:
1)把水，鸡蛋，倒入面包桶，之后倒入面粉，
中间挖个洞，倒入酵母埋好，左糖右盐。
2)设定11号时间25分钟直到不粘手
3)把面团摆开放入牛油，设定11时间15分钟直到面团光滑。
4)发酵一个小时

5)取出面团用面杆杆出气泡。。。然后分割好60克一粒揉成圆形

（有点大，可以自己再做小个的）
7)发酵45分钟，用刀在面团上切出深“十”字。
8) 牛油装入剂袋里，剂在“十”里。

9）表面扫蛋黄液然后撒Parmesan  Cheese powder在表面再撒一点糖

10）休息10分钟，入烤箱180度烤15-20分钟

（温度与时间依个人烤箱调整）

☆Parmesan  Cheese Sugar Bun☆  

Ingredients:

110g water

1nos egg

300g bread flour

60g sugar

1/4tsp salt

5g instant yeast

50g butter

Method

1.  Add the above ingredients, except butter and yeast, in the same sequence to the breadmaker.

2.  Make a well in the center, be sure not to expose water and add the yeast in it.

3.  Start Bread maker at menu 11 (kneads menu) set for 25min.

4.  After 25min, add in butter , Start Bread maker at menu 11 (kneads menu) set for 15min.

5.  Once it is done, leave it in the machine to continue proofing for another 1hr. 

 (Dough is ready once it proof to double of the original volume).

6.  Remove from Bread Maker, punch down to release built up air.  

7.  Weight and shape the dough into balls of 60g each.  

8.  Once done with the shaping, leave it in the greased baking tray, cover with a damp cloth.  Leave it to proof for 45min.

9.  Preheat oven to 180C.

10.  Snip a cross shape in top of each ball, using scissors and pour butter to the cut sides.

11.Apply eggwash, and sprinkle cheese, follow by sugar, on top of the bread ,leave for final proofing for 15min.

12.  Send to bake for 15-20min.