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 have you seen breadtalk’s mount fuji swirl bread before? i love how it looks like a mountain..
so.. i was thinking.. wondering.. thinking (the whole night) how it was shaped
有木有看过面包物语的富士山面包？真滴像雪山。。真滴好漂亮。。
所以我就这么耗了一晚。。。想呀想。。是真样整形滴呀
( ′? ?? `??)?*?
Recipe adapted from 食尚先生 Ingredients (makes 4) Dough
400g high protein/bread flour
100g low protein/cake flour
70g sugar
7g salt
50g tangzhong dough
8g instant dry yeast
20g milk powder
50g egg
30g condense milk
250g water
40g butter 250g butter for lamination purposes  食材 （可做4个）
面包
高筋面粉 400克
低筋面粉 100克
砂糖 70克
盐 7 克
烫种 50克
干酵母 8克
奶粉 20克
鸡蛋 50克
炼乳 30克
水 250克
黄油 40克 片状黄油：250克 Directions/方法
* with personal modifications on shaping. please refer to recipe source for original shaping
* 本人在整形上做了修改. 富士山面包整形发可参考以上原食谱链接  – prepare tangzhong dough the day before. i used my own recipe: heat 15g butter with 27g hot water till butter has melted. once water is boiling, turn off fire and add in 37.5g flour with 3g sugar. stir well and allow dough to chill before cling wrapping and chilling overnight
制作面包前一晚准备烫种 ～ 我用了自己的食谱 ～ 奶锅中加入15克黄油和27克水，煮至黄油融化。水沸腾后，熄火，加入37.5克面粉和3克糖。拌匀、待凉后，包上保鲜膜隔夜冷藏
– mix and knead all dough ingredients (except 40g butter) till dough is silky. add in butter and knead till it is well incorporated. roll dough flat and allow it to rise in room temperature for 30 mins, and then freeze for 2 hours * i chilled my dough instead of freezing
（除40克黄油以外）将所有材料一起搅拌至面团光滑有弹性。加入黄油搅拌均匀即可。室温基本发酵30分钟，压平冷冻2小时左右 ＊我选择了冷藏面团 – remove dough from freezer, and roll it out. wrap in 250g butter and do the 3 fold roll out twice. rest dough in fridge for 30 mins
面团从冷藏库取出，擀开包入片状黄油。对折包紧然后将面团擀压折叠3折两次；放入冰箱松弛30分钟 – repeat the 3 fold roll once more and chill for another 30 mins
面团再擀压3折1次，冷藏松弛30分钟  remove dough from fridge
面团从冰箱取出
 roll it out into a long rectangular sheet once again
再次将其擀平
 swiss roll it tightly, seal seams well
面皮卷起，封口捏紧
 slice into equal portions
均匀分割
 press slightly to fit into your baking cups (i could make 6 of these)
the key to me is to cut the dough so that it is slightly oversized for the baking cups
this way, when it rises and bakes, the dough has no way to expand but to go upwards
用手稍微轻压摆入纸托 （我做了6个）
制作这山形面包的秘诀，关键对我来说是在于分割面团
分割出的面团应该比纸托稍大些些
这样在发酵并烘焙过程中，面团在无处生长的情况下，只好往上升哈
– rise in room temperature of 25 degrees C for 60 mins
以室温25摄氏度发酵60分钟 – brush buns with egg wash after rising and bake in preheated oven with top heat of 180 degrees C, and bottom heat of 210 degrees for 30 mins * i baked mine at 200 degrees C for 18 mins. at this point, if you realise your butter is getting way too soft, PLEASE CHILL YOUR RISEN BUNS BEFORE BAKING to prevent an oven disaster
发酵好后在表面刷上蛋液。 放入烤箱，以温度上火180℃，下火210℃烘烤30分钟左右 ＊ 我用200摄氏度烤了18 分钟。烘焙前，如发觉黄油回温得太快，我建议将发酵后的面包再次冷藏才进行烘焙。要不然，有可能一“烘”不可收拾哈！  the “naked” bread after baking
刚出炉“赤裸裸” 的面包
 sift some icing sugar on the bread once it has cooled
enjoy….
also check out Guai Shu Shu’s authentically shaped fujisan bread
待凉后，在面包上筛些糖霜即可
开餐噜。。。
您也可参阅偶哥儿们怪叔叔家的正宗富士山面包
Many thanks to PF Deasy Fredericka, member of Facebook group Happy Kitchen… Your selfless translation and sharing has benefited many Indonesian readers out there 衷心感谢脸谱 Happy Kitchen 姐妹 PF Deasy Fredericka 的细心翻译。。更多的印尼读者因你的无私分享而因此收益。。感恩有你 
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