5K老式面包  谱是来自aunty young材料: ( 1/2原食谱分量）酵头：高筋面粉105克低筋面粉45克细砂糖12克即发干酵母3克水120克主面团：高筋面粉105克低筋面粉45克细砂糖48克盐1/2+ 1/4匙奶粉12克蛋45克水27克黄油36克表面装饰：融化的黄油1。将酵头中的原料混匀，放温暖处发至膨胀后回落，内部呈蜂窝状（约80分钟）。 2。将1与主面团中除黄油以外的所有原料放在一起揉至面筋扩展，表面光滑。 3。加入黄油揉至扩展阶段，放温暖处发至约2倍大（60-70 分钟）。4。将面团取出，平均分割成6，份然后搓圆，排放在涂油后的烤盘，进行最后发酵约45 -60 分钟。5。最后发酵结束，面包表面刷上蛋液，送入预热180℃的烤箱，下层，上下火，30分钟左右。

Ingredient : 4 cups of Bread Flour1/2 cup of Cake flour31/2 tsp of instant yeast1/2 cup of sugar1 tsp of salt1 large egg250 ml of fresh milk ( I use meiji)200 ml of whipping cream (emborg )I used the bread maker set the function to dough.(Can use the mixer..use your dough hook)1.Place all your wet ingredients [...]

Hokkaido Milk Bread with Tangzhong -By Cherlyn Kong Trying this recipe for the first time and m lovin' it. The texture is super soft & fine. Adapted from Christine's Recipes. (A) Tang Zhong / Water Roux - 25g bread flour & 125g water (B) 280g bread flour, 40g sugar, 1 tsp salt, 5.5g yeast, 1 [...]

I'm using Christine's recipe. I replaced whipping cream with cooking cream Recipe Link : http://en.christinesrecipes.com/.../hokkaido-milk-toast...

 Recipe Link:  http://kkimchi88.blogspot.kr/2013/12/sesame-tapioca-bread.html