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
馅料：
红豆馅料， 分成20g，揉成圆团
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8份（每个约60g)面团，滚圆盖保鲜膜松弛15分钟。
3. 擀成圆形，翻面、包入馅料，收口。将收口朝下，擀成椭圆长形大概18cm x 9cm。将表面斜斜划上刀纹，不用完全划穿.
4.将面团翻过来，底面朝上，沿着长边卷起来。
5.再将卷好的面团绕成圆形。头尾连接的地方要捏紧。
6. 整形好的面团放在烤盘上，将面团进行最后发酵（至两倍大）。 发酵好的面团，表面刷一层全蛋液，放入预热好180℃的烤箱，烘15－18分钟左右，直到表面金黄色出炉。
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
Red bean filling:
Red bean paste (divide to 8x 20g balls)
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.
6. Roll the dough into 8 round ball and leave to proof for
15mins.
7. Flatten the dough and wrap with red bean filling. Seal
the dough tight.Roll into an oval shape. Use a sharp knife to score the dough
surface at 45 degree. Turn over the dough (score side facing down) and roll the
dough in a tube shape. Joint the tube like dough into a round shape. Seal the joint area.
9. Leave to proof until double in size (about 1 hour).
10. Brush with egg wash and bake at preheated 180C for
15-18 mins until brown.
