Simone
因为看到厨房里有新鲜猪肉，昨天的波兰种面包已经吃完了，想着再做一波叉烧包吧~ 因为是真的放隔夜都很软很软又很香香，所以这个方子我真的是做了一次就熟记于心。真，超简单。
我们做波兰种，把40克高粉 40克水与酵母混合，因为量比较少，所以酵母群的菌落培养很快就发酵到4倍大，室温2-3hours， put it in frozen and waiting
mixing all things look dough maker is working ️
until we can get a perfect gloves membrane.that's ok
put the dough into a big pot and ferment until become a huge dough.
after 1.5h ️ use yr finger to poke it, if it can retraction be slowly that's fine
remove the dough, exhaust , divide 10 copies, seal with cling film standing about 15minutes to wake up.
pay attention to the temperature
roll out the dough,put in the stuffing
ferment once more
it's a llllllong moments
they look likes A snowball?brush with egg wash and bake in oven until the pastry is golden brown. 160℃ 25mins
the first one, be careful ? It's too hot
u can buy some Packing Boxs for them wow,it's really delicious?
