1. 12g bread flour
60g water
2. 300g bread
30g sugar
2 eggs ( save 1 egg yolk for coating)
65g milk
1 teaspoon dried yeast
45g unsalted butter ( room temperature)
Making batter
Mix 1. flour and water and cook in the microwave four times for for 10 seconds each time, stirring each time until you have a stiff batter . Refrigerate for 1 – 2 days.
Making dough
Mix yeast in the warm milk,Combine flour, eggs,sugar, salt ( except butter) and prepared dough (batter) until you have a sticky dough. Then gradually add the butter to this dough. Oil your hands and move the dough to a greased pan and cover with plastic or damp cloth. Leave in a warm place and let it raise until about doubled in size. Beat down the dougha nd divide into 15 pieces. Using the heel of your hand, roll each piece into a round ball. Flatten the ball, use an icecream scoop to add red bean pace to the center and fold up and make a round ball. Let set at room temperature for about 25 minutes. Preheat oven to 350F. Using egg wash to coat the dough balls. Bake for about 15-20 minutes or until golden brown.
1.汤种做法：
12g高筋面粉（bread flour） 、水( water) 60g
将1中的面粉和水混合均匀，放入微波炉分4次加热，每次10秒钟（中间共3次取出搅拌），最后搅拌时可以划出纹路。（也可以在火炉上用小火煮成面糊）。盖上盖子，放冰箱里冷藏1-2天。
2、面团材料：
高筋面粉（bread flour)300g
白糖(sugar) 30g ( 我用枫糖maple syrup或者蜂蜜代替
全蛋egg 2个（留下一个蛋黄上色,save one yolk as egg wash）
牛奶(milk)65g
干酵母 (yeast)1 茶勺（teaspoon）
盐 (salt) ½ teaspoon
无盐奶油(unsalted butter) 45g 放置室温
把配方中的材料2 除黄油外，加上做好的1 的汤种面团混合成团，然后一点点地加黄油进去搅拌均匀。把搅拌好的面团取出放在抹油的盆子里，盖上保鲜膜或者湿毛巾。
烤箱开到350F 2分钟, 不预热，马上关掉，把面团放进去发酵1个小时。
等到面团发到2倍大，取出揉掉气泡，分割成15个面团。把小面团压扁，包上豆沙，收口。把5指并拢，中间拱起（就象握着一个鸡蛋），然后用大拇指的掌根把面团搓成圆球状。
室温发酵20-30分钟，然后把350F预热烤箱（大概15分钟左右），（第二次发酵的时间大概是40分钟左右）。1个蛋黄加1 大勺的水搅匀，刷在面团上。
大概烤15分钟-20分钟。
汤种葱花面包的链接
