汤种：

高筋面粉40g

水 200g

主面团：

汤种 约170g

高筋面粉 360g

中筋面粉 120g

牛奶 约140g

即发干酵母 8g

糖 50g

盐 8g

鸡蛋液 30g

无盐黄油 60g 室溫軟化

点缀： 全蛋液 少许

烤制：180°C/350°F烤20-23分钟

將做湯種的材料放在一個小鍋中攪拌好后開火煮成漿糊狀離火。裝在一個小碗中放冰箱冰起來至少2個小時。

將主麵糰的材料除了黃油以外都放入厨師機裏開3檔攪拌，攪拌15分鐘。

加入黃油繼續攪拌15分鐘。（攪拌過程中要注意麵糰的溫度不可以超過28C度，如果溫度高了要放冰箱10分鐘讓它降溫后再攪拌）

這時侯拉一點麵糰出來拉開看看有沒有基本的膜出來。這個麵包不需要拉出很薄的膜。

如果還沒有膜大概再攪拌個5分鐘左右就可以了。

整形放入玻璃或普通烤盤裏，二次發酵45-60分鐘左右或者到2倍大。

在麵包表面刷一層蛋液，撒點芝麻就可以放入預熱好的烤箱烤20-23分鐘。

Tangzhong:

Bread flour 40g

Water 200g

Main dough:

Tangzhong about 170g

Bread flour 360g

All purpose flour 120g

Milk about 140g

Instant dry yeast 8g

Sugar 50g

Salt 8g

Egg 30g

Unsalted butter 60g room temperature softened

A little bit of whole egg as egg wash

Bake: Bake for 20-23 minutes at 180C/350F

Stir the tangzhong ingredients in a small saucepan and cook to a paste like form. Refrigerate for at least 2 hours.

Put all the main dough ingredients except butter in a stand mixer and stir for 15 minutes with speed 3.

Add the butter and continue mixing for 15 minutes. (During the mixing, be aware that the temperature of the dough should not exceed 28C, if the temperature is high then refrigerate for 10 minutes to let it cool down before mixing again)

At this time take a little bit of dough out to see if you can pull a basic film out. This bread doesn’t need the dough to form a very thin film.

If there is no film formed yet continue to mix about another 5 minutes or so.

Roll some balls and Put in a glass or plain baking tray with a second fermentation of about 45- 60 minutes or twice the size.

Brush the egg wash over the dough and sprinkle some sesames on the top then bake for 20-23 minutes in the preheated oven.