Bovey's Kitchen: Menu of the Day - 牛奶排包（冷场发酵/汤中/中种）Milk Dinner Bun

欢迎光临！！
Welcome to Bovey's Kitchen!!

离题一下：
Description：

方子是牛奶吐司的方子，换了个造型，好看又好吃！！

材料：
Ingredients：

(18 cm square tin）

中种Sponge-Dough：

高筋面粉 Bread Flour 182g
即溶酵母粉 Instant Yeast 1tsp
牛奶 Milk 110g

汤种TangZhong-Dough：

高筋面粉 Bread Flour 30g
糖Sugar 3g
盐 Salt 1/2tsp
开水 Boiling Water 30g

主面团Main Dough

高筋面粉 Bread Flour 52g
汤种 Tang-Zhong 52g
糖 Sugar 21g
盐 Salt 1/2tsp
牛奶 Milk 36g
牛油 Butter 21g

1）中种做法--酵母融化在牛奶内，加入面粉搅拌成团即可，盖上保鲜膜，室温发至一倍大，冷场。Sponge-Dough - dissolved yeast into milk, knead sponge dough ingredients till a dough is formed, cover with plastic film, set aside in warm place till double, then put into fridge.

2）汤种做法 - 混合面粉，糖和盐，冲入开水，搅拌均匀成糊状，放凉,盖上保鲜膜，冷藏。Mix Tang-Zhong ingredients，cover with plastic film, let cool, put into fridge.

3）中种从冰箱取出，切成小块，与主面团材料（除牛油）混合，搅拌成可拉出较大块薄膜，加入牛油搅拌至面团成可拉出大片透明薄膜状，滚圆，盖上保鲜膜，松弛30分钟。Cut sponge dough into small pieces, mix with main dough ingredients ( except butter), knead till dough is elastic, add butter, knead till dough can form a thin film, shape dough into a ball, cover with plastic film, let it relax for 30mins.

4) 轻压面团排气，分割成9等分，滚圆，松弛15分钟。Lightly press the dough to remove the trapped air, divide into 9 equal portions, shape into round balls, set aside relax for 15mins.

5) 二次擀卷(请去片。。。），入模最后发酵至10分满，刷上鸡蛋液，送入以预热好的烤箱， 180°C，下层，烤25分钟。 Shape as per video below. Let final proofing till 100% full, brush egg wash bake inside a preheated oven, 180°C， lower rack, for 25mins.