材料 Ingredients
STEPS
0) Take the eggs out of the fridge.
A1) Mix all ingredients.
A2) Cook over medium heat, whisk constantly.
A3) It will turn to a thick slurry quickly. Set aside.
B1) Heat the milk to around 30℃.
B2) Mix with dry yeast.
B3) With the mixer on low speed, mix sugar and bread flour.
B4) Add milk and yeast mixture.
B5) Gradually add (A)Tangzhong, one egg yolk, and one whole egg.
B6) Turn the mixer to medium speed, mix all the ingredients well.
B7) Add butter.
B8) Let the mixer knead the dough for ~5 mins or till it turns smooth.
B9) Tuck the sides of the dough underneath until it becomes smooth and rounded.
B10) Place the dough in the floured container and covered with a clean tea towel.
B11) Let the dough prove for 1-1.5hrs at room temperature.
B12 After the dough doubled in size, punch it down.
B13) Flour the work surface.
B14) Divide the dough into equal pieces.
75-95g Normal size 55-65g Mini
B15) Shape the doughs to nice balls (Step9 technique) and place them (leave some space in between) on a baking sheet
B16) Cover them and have second prove for 30mins-2hr..
B17) Pre-heat the oven at 190℃.
B18) Brush the egg wash on the surface of the bun.
B19) Bake them at 190℃ for 15-20 mins.
步驟
0) 將雞蛋置於室溫。
A1) 拌勻所有材料。
A2) 一邊攪拌一邊中火加熱。
A3) 很快就會變稠身，備用。
B1)將牛奶加熱至約30℃。
B2) 拌入乾酵母。
B3) 將廚師機開至低速，將麵粉、糖拌勻。
B4) 加入牛奶和酵母混合物。
B5)逐一加入(A)湯種，蛋黃和一隻全蛋。
B6) 將廚師機調至中速，拌勻所有材料。
B7) 加入牛油。
B8) 讓廚師機揉粉糰，揉約5分鐘或至它變柔滑。
B9) 將粉糰表面外推，再塞進糰底，不斷重覆直至成為圓滑的麵糰。
B10) 將粉糰放進已灑粉的器皿，蓋上乾布。
B11) 讓粉糰在室溫發酵1-1.5小時。
B12) 當粉糰漲大一倍後，打粉糰排氣。
B13) 在檯面灑粉。
B14) 將粉糰分成等份。
75-95克正常大小 55-65克迷你版
B15) 將粉糰整形（同第9步技巧），放在牛油紙上，每個之間要留點空間。
B16) 蓋著粉糰，二次發酵，約30分鐘至2小時。
B17) 預熱焗爐至190℃。
B18) 搽上蛋液。
B19) 焗15至20分鐘。