家里很久都没有闻到面包香了，想念住家面包了。 我对这个食谱钟情，所以希望把它链接去小拇指六月份的牛油活动。
汤种做法：
40g热水冲入40g高筋粉混合拌匀，放凉后,冷藏过夜。
主面团：
高筋粉 181g
低筋粉 50g
汤种38g
即发干酵母 3g
细砂糖 40g
盐 3g
奶粉 10g
蛋 25g
水 116g
无盐奶油 25g
铺面：
少许芝士（我用perfect Italiano pizza plus）
少许粗糖
面包做法：
1.所有材料（除了奶油）混合搅拌至面筋扩展、表面光滑。加入奶油搅拌至完全扩展，基发60-90分钟。
2. 分割成每份10份（每个约46g)面团，滚圆盖保鲜膜松弛15分钟。
3.把面团杆平， 再揉成圆球，放入模具里，进行最后发酵。
4.发酵完毕， 刷上蛋液， 撒上芝士和粗糖。
5.放入预热170‘C的烤箱， 烤15-18分钟。
Water Roux:
40g Bread Flour，
40g boiling water
Bread Dough:
(A)
181g bread flour, 50g plain flour, 3g active dry yeast, 38g water roux, , 40g sugar, 3g salt, 10g milk powder, 25g egg, 116g water,
(B)
25g unsalted butter
Topping:
Cheese (I used Perfect Italiano Pizza Plus)
Sugar
Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge overnight.
2. Mix all ingredients (A) at slow speed for 4 mins.
3. Add butter and increasing kneading speed to medium high.
4. Continue kneading for 15-20 mins until dough is no longer sticky and does not break when pulled to perform window test.
5. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof until double in size.
4. Flatten the dough and roll into ball shape. Then place into the mould.
5. Let the dough rise for 30mins or double in size.
5. Brush the top with egg wash and sprinkle with cheese and sugar.
6. Bake in preheated 170C oven for 15-18mins or until golden brown.
I am submitting this post to Little Thumbs Up Event ( Butter ), organised by Zoe ( Baked for Happy Kids) and Mui Mui ( My Little Favourite DIY ), hosted by Jozelyn ( Spice Up My Kitchen).
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