Ingredients :
500g high protein flour/ bread flour (高筋面粉)
75g /1/3 cup caster sugar (细砂糖)
20g /2 tbsp milk powder (奶粉)
2 1/4 tsp instant yeast (即溶酵母)
1 tsp salt (盐)
200ml milk tea(奶茶)
40ml water (水)
1 large egg (鸡蛋)
60g butter (牛油)
Sponge Dough(中种面团):
100g high protein flour (高筋面粉)
1/4 tsp instant yeast (即溶酵母)
70ml water (水)
***Sponge dough keep in the refrigerator overnight or up to 48 hours .
***中种面团收入冰箱冷藏隔夜或冷藏至48小时。
26 мар 2021