湯種香肠牛奶麦餐包
湯種材料: 25g 高筋麵粉
110g 冷水
製作湯種麵糊： 1.將冷水加入高筋麵粉中攪拌均勻。 2.將攪拌均勻的麵糊放入瓦斯爐上用中小火加熱,邊煮邊攪拌，煮到開始變濃稠就關火繼續攪拌,呈現出漩渦狀麵糊就好。 3.放涼或冷藏後使用,放冰箱可以冷藏3天（如果颜色没有变成灰色）。
主麵糰 ： 100g 湯種麵糊
240g 高筋麵粉
60g 麦粉
1/2茶匙 酵母
30g 細赤糖
1/4茶匙 海鹽
120g 牛奶水
30g 牛油
8个 香肠
作法：
将所有材料（除了牛油外），搅拌至面团。
然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近透明状，取出。
将面团滚圆，放在一个深碗中，盖上保鲜膜,放温暖处发至约60分钟
将面团取出排气，分割成每粒65g的面团（大概有8粒），然后把面团加香肠弄自儿的造型，排放在烤盘上。
进行最后发酵约50-60分钟至双倍大。
最后发酵结束后在面团表面刷上牛奶水。
放入预热烤箱以180度烘烤22分钟即可(烘烤温度和时间，只做参考).
面包烤好后，放到铁網架上放凉。
Sausage milk whole wheat Bun (Tang Zhong)
Tangzhong Buns Recipe:
25g Bread Flour
110g Cold water
Method of making tangzhong *:
Mix bread flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. Remove from heat.
Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. The leftover tangzhong can be stored in fridge up to 3 days as long as it doesn't turn grey.
Bun Ingredients
100g Tangzhong *
240g Bread Flour
60g Whole wheat flour
1/2 tsp Yeast
30g Fine raw sugar
1/4 tsp Sea salt
120g Fresh milk
30g Butter
8 Sausages
Method of making bread:
Combine all ingredients except butter into mixer and beat until you get a dough shape and gluten has developed.
Add butter and continue beating until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin membrane, it’s done.
Knead the dough into a big ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, this take about 60 minutes.
Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions (about 65g). Add sausages and knead into shapes that you want .
Leave it for the 2nd round of proofing, about 50 to 60 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
After the final fermentation, brush fresh milk on surface
Bake in a pre-heated 180C (356F) oven for 22 minutes. (Baking temperature and time, only for reference).
Take out the buns from oven, put it on the grid iron and let cool.