经典老式咸奶油面包，5步简单操作一学就会 ｜5 Easy steps to make a fluffy and soft Buttercream Bun

这款老式咸奶油面包，夹馅的奶油口感有点像小时候的麦淇淋奶油，松软的面包夹着香滑的咸奶油，吃起来没有一点腻的感觉。 配方 ☘️ 老式咸奶油面包 （可以制作8个） ******************************** 🍀波兰种 高筋面粉 50克 水 50克 速发酵母 1克 🍀主面团 高筋面粉 210克 奶粉 15克 细砂糖 40克 速发酵母 3克 盐 3克 中号鸡蛋 1颗 (连壳55-60克) 牛奶65克 波兰种 100克 无盐黄油（软化） 25克 🍀老式咸奶油夹馅 无盐黄油(软化) 75克 糖粉 25克 盐 1-2克 室温奶油 250克 🍀糖水 细砂糖 15克 水10克 加热煮至沸腾及糖全部融化，放温后刷在刚出炉的面包表面 ☘️ 预热烤箱至170C/340F，170C/340F 烤制20-22分钟 请根据自家烤箱情况，调整烤箱温度和时间 ---------------------------------------------------------------------- 5 Easy steps to make a fluffy and soft Buttercream Bun Recipe ☘️ Buttercream Buns (can make 8 buns) ******************************** 🍀 Poolish Bakers Flour 50g Water 50g Instant yeast 1g 🍀Main dough Dough Bakers Flour 210g Milk powder 15g Caster sugar 40g Instant yeast 3g Salt 3g Medium egg 1pc (55-60g with shell) Milk 65g Poolish 100g Unsalted Butter (softened) 25g 🍀Buttercream Filling Salted Buttercream Filling Unsalted butter (softened) 75g Icing sugar 25g Salt 1-2g Whipping cream (Room temp) 250g 🍀Bun wash Caster sugar 15g Water 10g Bring the mixture to boil, keep warm and brush on hot buns as soon as they come out of the oven ☘️ Preheat the oven to 170C/340F, Bake at 170C/340F for 20 -22 minutes Please adjust the baking time & temperature according to the oven you use. ❤️ If you like this video, please LIKE 👍 and SHARE. Please SUBSCRIBE my channel and tap the bell if you don’t want missing out the new uploads. Thank you for your subscription. ❤️