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）
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🍀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

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5 Easy steps to make a fluffy and soft Buttercream Bun

Recipe ☘️ Buttercream Buns (can make 8 buns)
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🍀 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.

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Видео 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 канала 萨姐的南腔北调Lisa's Kitchen