65C tangzhong spring onion buns 65度汤种《香》葱面包 ( ˘▽˘)っ♨

Ingredients (makes nine 60g buns)

A
195g high protein flour
90g low protein flour
6g active dry yeast
6g salt
30g caster sugar (i used trehalose)
12g milk powder

B
60g egg
65g water
75g tangzhong

C
45g unsalted butter

Filling
80g chopped spring onion
1 egg
1 tbsp salad oil
1/2 tsp salt
1 tsp black pepper powder

食材 （可做9个60克餐包）

A
高筋粉 195克
低筋粉 90克
快速干酵母 6克
盐 6克
细砂糖 30克 (我用海藻糖）
奶粉 12克

B
全蛋 60克
水 65克
汤种 75克

C
无盐黄油 45克

内陷
剁碎葱花 80克
全蛋 1个
沙拉油 1大匙
盐 1/2小匙
黑胡椒粉 1小匙

Directions/做法

– mix A and B ingredients together and knead into a soft dough. incorporate butter and knead till window pane stage
容器中混合 A 和 B食材，搓揉成面团后，再加入黄油。揉至拓展状态

– proof dough for 40 mins at room temperature of 28 degrees, 75% humidity
进行第一次发酵 ～ 室温28摄氏度，湿度 75%， 40分钟

– punch dough down and divide into 9 equal portions of 60g. rest dough for 10 mins
面团排气，分割成 9等份，各 60克。休面 10分钟

– flatten a portion of dough into a disc and roll up into an olive shape
将一份面团擀平，捲成橄榄形

– proof buns again for 40 mins at room temperature of 38 degrees C, 85% humidity
进行第二次发酵 ～ 室温38摄氏度，湿度 85%， 40分钟

– prepare filling by mixing all ingredients together
将内陷食材拌匀

– brush risen buns with a coat of egg walk and make a slit in the middle of the bun
在发酵后的面团上刷上一层蛋液，中间割一刀

– spoon filling onto the slit and bake in preheated oven of 180 degrees C for 15 mins * i baked for 20 mins
在切割处勺入葱花馅，送入预热至180 摄氏度烤箱烤 15分钟即可 ＊我烤了 20分钟

Personal notes/温馨小贴士:

– to paint character, mix black cocoa powder with 1 egg yolk, then paint desired character onto bun carefully with toothpick (after egg wash, before baking). take note that egg wash should not be too thick and runny on the bun. if so, you will not be able to write the character properly
如想彩绘，将黑可可粉融入1颗蛋黄,然后用牙签小心地在面团上写字 （此步骤是在刷上蛋液后，烘焙前完成）。切记蛋黄液不可太湿，要不就没法上字啦

Pollution index: 196 (unhealthy)