这几天很多blog友又开始做面包了，那天看到Sonia上的的椰子面包就突然很想吃个软软的面包。姐姐两个礼拜前给了我一大包的迷你香肠，至今还再冷藏部，看来可以开工做那软软的烫种面包咯！
参阅了Sonia nasilemaklover 食谱，稍作更改，我也只用了一半的份量
汤种:
45g 高筋面粉
225ml 水
1) 高筋面粉加入水中搅拌均匀。
2）放到锅上加热，不断搅拌， 防锅底烧焦。
3) 面糊加热至65度离火（面糊在搅拌时， 会有纹路出现的状态）。
4）在面糊表面贴上一层保鲜膜， 降温后放入冰箱12-18小时取出使用。
A:
200克高筋面粉，50克普通面粉，20克奶粉，35克细糖，1/4小匙盐，7克即溶酵母，
60克全蛋，80克水，75克汤种
B:
25克无盐奶油
C:
10个迷你香肠，蛋液，少许芝麻
做法：
1.把A材料倒入搅拌盆中, 使用搅拌器先慢速搅拌。
2.搅拌均匀后， 转成中速继续搅拌。
3.搅拌成团及有筋性时，才加入B， 用慢速搅拌， 再转中速。搅拌至可拉开 薄膜。
4.取出面团，放入已经抹油的大碗中， 让它发酵成双倍大。
5.把面团取出，排气，将面团分成10份，每份约53克，滚圆， 松弛10分钟
6.把面团杆成橄榄型， 再搓长越30cm, 卷再香肠上，进行最后发酵。
7.发酵完毕， 刷上蛋液， 撒上白芝麻。
8.放入预热180‘C的烤箱， 烤12-15分钟。
Tangzhong dough：
45g bread flour
225ml water
Whisk the bread flour and the water together in a heat proof saucepan. Heat the mixture at low heat till it thickens and reaches 65C.
Cover with Glaze wrap to cool to room temperature and refrigerate for 12 to 18 hours.
Main Dough
(A)
200g bread flour
50g all purpose flour
20g milk powder
35g caster sugar
¼ tsp salt
7g instant yeast
75g Tangzhong dough
1 large egg
80g water
(B)
25g unsalted butter, room temperature
(C)
10 mini sausage
1 egg (egg wash)
sesame seeds
Method
1. Knead (A) together except for the butter. Knead till the dough is no sticky. Add in the butter and continue to knead till it passes the window test. Takes about 15 to 20 minutes on stand mixer.
2. Let the dough proof covered for 1.5hrs or till double in volume. Punch out the air and let divide into 10 equal portions (53g each). Roll round and let rest for 15 minutes before shaping.
3. Grease the baking tin / pan and preheat the oven to 180C.
4. Flatten the dough and roll into oval shape. Then roll the dough into 30cm “rope” shape. Wrap around mini sausages.
5. Place the finished buns on a greased baking sheet, and let rise for 30mins or double in size.
5. Brush the top with egg wash and sprinkle some sesame seeds onto the buns.
6. Bake in the oven for 12-15mins or until golden brown.
7. Once baked, remove from oven and remove from the pan and cover with a tea tower let cool completely.
