因为看到厨房里有新鲜猪肉，昨天的波兰种面包已经吃完了，想着再做一波叉烧包吧~ 因为是真的放隔夜都很软很软又很香香，所以这个方子我真的是做了一次就熟记于心。真，超简单。工具/原料more瘦肉(200克左右)蚝油(一小勺)生抽(一小勺)白糖(5克)以上是叉烧肉 ️ 最后加上洋葱碎，更香，也可以 牛肉酱，超级无敌好吃(四分之一个洋葱)高粉(40克)水(40克)酵母(1克)高粉(170克)淡奶油(85克)牛奶(30克)鸡蛋(1个)细砂糖(20克)干酵母(2克)盐(1.5克)蛋黄(1个)白芝麻黑芝麻(5克)方法/步骤1/13分步阅读

我们做波兰种，把40克高粉 40克水与酵母混合，因为量比较少，所以酵母群的菌落培养很快就发酵到4倍大，室温2-3hours， put it in frozen and waiting

2/13

mixing all things look dough maker is working ️

3/13

until we can get a perfect gloves membrane.thats ok

4/13

put the dough into a big pot and ferment until become a huge dough.

5/13

after 1.5h ️ use yr finger to poke it, if it can retraction be slowly thats fine

6/13

remove the dough, exhaust , divide 10 copies, seal with cling film standing about 15minutes to wake up.

7/13

pay attention to the temperature

8/13

roll out the dough,put in the stuffing

9/13

ferment once more

10/13

its a llllllong moments

11/13

they look likes A snowball?brush with egg wash and bake in oven until the pastry is golden brown. 160℃ 25mins

12/13

the first one, be careful ? Its too hot

13/13

u can buy some Packing Boxs for them wow,its really delicious?