starter dough daily bread 中种早餐包 ლ(´ڡ`ლ)

woke up (really) early today and decided to make some breakfast buns
今天起得（特）早。。所以决定给自己做点吃的

Ingredients (makes 12-40g bun)

starter dough
bread flour 200g
water 130g
instant dry yeast 2g

main dough
the entire starter dough
100g bread flour
20g trehalose (sugar is fine)
1g salt
50g egg
20g whipping cream

食材 （可做 12个 40克餐包）

中种面团
面包粉 200克
水 130克
干酵母 2克

主面团
所有的中种面团
面包粉 100克
海藻糖 20克 （白糖也 ok）
盐 1克
鸡蛋 50克
淡奶油 20克

Directions/方法

– mix all starter dough ingredients together and allow to rise for at least 1.5hour (you can do this the night before and leave it in the fridge. i realised there is no difference)
中种面团食材全部混合，让其发酵自少 1.5小时（也可前一晚准备后，隔夜冷藏。我发觉效果没什么分别）

• after rising starter dough, add in rest of the main dough ingredients (except whipping cream) and knead till you get a soft dough. pour in whipping cream and continue to knead till dough is pliable. allow to proof for about 1 hour or double in size
  中种面团发酵后，加入主面团所有食材（除淡奶油）。搓揉至柔软后，倒入淡奶油，继续揉至面团变拓展状态。发酵约一个小时或面团彭发至双倍大

• remove and punch dough down. divide into 12 equal portions and allow to rest for 20 mins
  面团排气、分割成12等份后，静止20分钟

• shape dough as desired (or wrap with filling) and proof for another 30 mins
  面团搓成小圆形（或包入随心意的馅料）。进行2次发酵，约30分钟

• brush with egg wash and bake in preheated oven of 180 degrees C for 15 mins
  刷上蛋液后，送入预热之180摄氏度烤箱烤约 15分钟

i personalised my “daily bread” stamp with  精雕印章..
这 “daily bread“ 烙印也是自己构思后找 精雕印章刻滴。。
(੭ˊ͈ ꒵ˋ͈)੭̸*✧⁺

i am submitting this post to My Treasure Recipes #2 – Dough Starter Breads (Aug / Sep 2014)
organised by Miss B from Everybody eats well in Flanders
and Charmaine from Mimi Bakery House

Pollution index: hong kong