叉燒餐包🍔 港式茶樓獨有中西合璧包點。 BBQ pork bun

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食譜:
麵包粉 200g
糖 20g
鹽 2g
酵母 3g
蛋 60g
奶+水 80g (半半)
牛油 20g

餡料：
叉燒切粒、洋蔥切粒、蒜蓉
蠔油、豉油、麻油 (各一湯匙)
(全部炒勻，放涼備用)
*咸甜自行調節

做法：
麵包粉、糖、鹽、酵母、蛋、奶全部混合
靜置30分鐘(水合法)
麵團成團後
加入牛油混合
待第一次發酵
約1小時
取出排氣
分等份
滾圓
麵團休息15分鐘
造型
放入模具
待第二次發酵
塗上蛋液

放入預熱170度焗爐 焗20分鐘

recipe:
Bread Flour 200g
sugar 20g
salt 2g
Yeast 3g
egg 60g
Milk + water 80g (half half)
Butter 20g

Filling:
Diced barbecued pork, diced onion, minced garlic
Oyster sauce, soy sauce, sesame oil (1 tablespoon each)
(Fry all well and let cool for later use)
Self-adjusting salty and sweet

practice:
Bread flour, sugar, salt, yeast, egg, milk all mixed
Let stand for 30 minutes (hydration method)
After the dough is formed
Add butter and mix
for the first fermentation
about 1 hour
Take out the exhaust
divide into equal parts
rounded
Rest the dough for 15 minutes
modeling
put into mold
for the second fermentation
coated with egg wash

Put it in a preheated 170 degree oven for 20 minutes

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