【麻糬波波布丁包】焙茶麻糬波波＋流心法式布甸 好食過法包！｜下一款人氣排隊美食？｜French Pudding Mochi Bread｜下駅味來 Bigboyrecipe

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說到近期大熱美食，布甸麵包絕對是其中之一。最近我忽發奇想，假如將當中的麵包換成麻糬波波，效果會是怎樣的呢？於是我便開始試整，做了兩次後，終於掌握到竅門，由於麻糬波波的質地跟法包不一樣，因此在製作布丁上要有些許改量，最後得以把兩者完美結合。

今次我製作了焙茶味的麻糬波波，因為試驗過後，甘香的焙茶跟香甜的布丁相輔相成，口味非常的夾。而麻糬波波口感煙韌，加上中間的布丁有點像日本 Pablo 芝士撻般流心，真是好吃到流淚。不知這款麻糬波波布丁包會唔會成為下個熱潮呢？

麻糬波波：
高筋麵粉 60克
木薯粉 260克
焙茶粉 10克
雞蛋 2-3顆(每顆連殼約55克)
牛奶 300毫升
無鹽牛油 60克
砂糖 20克

法式布丁：
淡忌廉 380克/400毫升
雲厘嗱油 5 克
蛋黃 2個
全蛋 2顆
砂糖 50 克
粟粉 8 克

French Pudding bread has become one of the most popular pastries lately. The other day I was thinking if it is possible to swap the round baguette to mochi bread, then I started to take some trials to combine french pudding into a mochi bread. After 2 times of testing, I nailed it. I found that since the texture of mochi bread is different from a baguette, therefore the way to make the pudding has to be changed a little bit.

I have to say the end product is FANTASTIC. The Hojicha flavoured and chewy mochi bread forms a perfect combination with the creamy and runny french pudding. Just can't resist it at all.

Mochi Bread:
Bread Flour 60g
Tapioca Flour 260g
Hojicha Powder 12g
Egg(~55g each) 2-3 bulb
Milk 300ml
Unsalted Butter 60g
Sugar 20g

French Pudding:
Cream 400g/420ml
Vanilla Extract 5g
Egg Yolk 2 pcs
Whole Egg 2 bulbs
Sugar 50g
Corn Starch 10g

0:00 菜式介紹
0:57 材料清單
1:03 焙茶麻糬波波
5:58 法式布丁
8:00 組裝
8:49 製成品 

✥文字食譜 Written Recipe ✥

✥ RELATED VIDEOS ✥
Q彈紅莓麻糬波波 ➵ https://youtu.be/yFfG0IZk5ZM
純素牛油果焦糖奶凍 ➵ https://youtu.be/-nY5rf2Gwwc

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