湯種豆沙包 Red bean biscuits

1. 12g bread flour
60g water


2. 300g bread
30g sugar

2 eggs ( save 1 egg yolk for coating)
65g milk
1 teaspoon dried yeast
45g unsalted butter ( room temperature)



Making batter
Mix 1. flour and water and cook in the microwave four times for for 10 seconds each time, stirring each time until you have a stiff batter . Refrigerate for 1 – 2 days.

Making dough
Mix yeast in the warm milk,Combine flour, eggs,sugar, salt ( except butter) and prepared dough (batter) until you have a sticky dough. Then gradually add the butter to this dough. Oil your hands and move the dough to a greased pan and cover with plastic or damp cloth. Leave in a warm place and let it raise until about doubled in size. Beat down the dougha nd divide into 15 pieces. Using the heel of your hand, roll each piece into a round ball. Flatten the ball, use an icecream scoop to add red bean pace to the center and fold up and make a round ball. Let set at room temperature for about 25 minutes. Preheat oven to 350F. Using egg wash to coat the dough balls. Bake for about 15-20 minutes or until golden brown.


1.湯種做法：
12g高筋麵粉（bread flour） 、水( water) 60g
將1中的麵粉和水混合均勻，放入微波爐分4次加熱，每次10秒鍾（中間共3次取出攪拌），最後攪拌時可以劃出紋路。（也可以在火爐上用小火煮成麵糊）。蓋上蓋子，放冰箱裏冷藏1-2天。


2、麵團材料：

高筋麵粉（bread flour)300g
白糖(sugar) 30g ( 我用楓糖maple syrup或者蜂蜜代替
全蛋egg 2個（留下一個蛋黃上色,save one yolk as egg wash）
牛奶(milk)65g
幹酵母 (yeast)1 茶勺（teaspoon）
鹽 (salt) ½ teaspoon
無鹽奶油(unsalted butter) 45g 放置室溫

把配方中的材料2 除黃油外，加上做好的1 的湯種麵團混合成團，然後一點點地加黃油進去攪拌均勻。把攪拌好的麵團取出放在抹油的盆子裏，蓋上保鮮膜或者濕毛巾。

烤箱開到350F 2分鍾, 不預熱，馬上關掉，把麵團放進去發酵1個小時。



等到麵團發到2倍大，取出揉掉氣泡，分割成15個麵團。把小麵團壓扁，包上豆沙，收口。把5指並攏，中間拱起（就象握著一個雞蛋），然後用大拇指的掌根把麵團搓成圓球狀。


室溫發酵20-30分鍾，然後把350F預熱烤箱（大概15分鍾左右），（第二次發酵的時間大概是40分鍾左右）。1個蛋黃加1 大勺的水攪勻，刷在麵團上。


大概烤15分鍾-20分鍾。



湯種蔥花麵包的鏈接

[北京饞人]

好吃，湯種豆沙餡兒麵包。