肉松甜面包（Pork Floss Buns)

做了这个很受欢迎的肉松面包。
其实做这种类似的甜面包有太多的方法了。
有时还不知道应该用谁家的配方好。
我的那本每日在用的厨房笔记已经被我翻到很烂了。
有咖啡，牛奶，蛋，种种液体材料的痕迹。
呵呵。。。可以想像我也是经常打翻东西的人。
最近索性把常用的食谱抄下，贴在冰箱门，这样就不用翻来翻去找食谱了。
读到这里，不难发现我是个记忆不好的人。
即使常常在做的食谱也不会记得配方。
所以只好每次做，每次看着食谱咯。
这个直接法甜面包食谱是我喜欢的。
即使只是普通的面包做法，一样能做出软软的面包.

Ingredients:

Basic Sweet Bread Dough:
280g bread flour, 40g plain flour, 10g milk powder, 6g yeast, 40g fine sugar
165g water, 25g egg
30g butter
150g pork floss

Method:
Basic Sweet Bread Dough:

1. Combine all ingredients except butter in large bowl. Mix and gather to form dough.
2. Mix in butter and continue beating until smooth and elastic.
3. Place dough into large oil bowl, cover with cling wrap and proof until dough double in size (about 1 hrs or more)
4. Punch dough to remove air and divide dough into 55g each ball and rest 10 minutes.
5. Roll out dough and shape into oval shape. Seal the edge and shape it nicely then arrange into baking tray.
6. Cover and proof for another 30-45 mins.
7. Brush with egg yolks and bake at 180°C for 10-12 minutes, or until lightly browned on surface. Leave cool.

Assembly:

1. Squeeze some japanese mayonnaise on top of each buns and lightly spread over top of buns.
2. Coat thickly with pork floss.