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做云朵般轻柔又柔软的牛奶面包，只需在面团里加上汤种这个简单的方法，几乎没有人知道的秘密！
Few people know this secret the Bread is soft as a cloud
Only add 1 material and the milk buns Bread will be soft as a cloud few people know this secret

配方 Ingredients:

1. 汤种 Tangzhong:
高筋面粉20克 （2汤匙）
Bread or all-purpose flour 20 g (2 tbsp)
凉水100毫升
Water 100 ml

2. 面团Dough：
一个鸡蛋（56克）
1 egg （56 g）
温牛奶140毫升
Warm milk 140 ml
速发干酵母3克（1 茶匙)
Instant dry yeast 3 g (1 tsp)
白糖30克 (2 汤匙)
White sugar 30 g (2 tbsp)
无盐黄油30克（2 汤匙）
Unsalted butter 30 g(2 tbsp)
高筋面粉350克 （2.5 杯）
Bread or all-purpose flour 350 g (2.5 cup)
盐3克 ( 1/2茶匙)
Salt 3 g (1/2 tsp)
汤种
Tangzhong
植物油7毫升（1/2 汤匙）
Vegetable oil 7 ml (1/2 tbsp)

果酱（任意）
Jam (optional)

鸡蛋液
Egg wash

烤盘：23×33厘米
Pan size: 23×33 cm

预热的烤箱180摄氏度/356华氏度烤12-15钟至金黄
Preheated oven at 180℃/356 ℉ bake for 12-15 minutes until golden


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#佳宝妈美食#Gabaomomcuisine#佳寶媽美食#佳宝妈面包#

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