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

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. ❤️ _____________________________________ 這款老式咸奶油麵包，夾餡的奶油口感有點像小時候的麥淇淋奶油，鬆軟的麵包夾著香滑的鹹奶油，吃起來沒有一點膩的感覺。 配方 ☘️ 老式咸奶油麵包 （可以製作8個） ******************************** 🍀波蘭種 高筋麵粉 50克 水 50克 速發酵母 1克 🍀主麵團 高筋麵粉 210克 奶粉 15克 細砂糖 40克 速發酵母 3克 鹽 3克 中號雞蛋 1顆 (連殼55-60克) 牛奶65克 波蘭種 100克 無鹽黃油（軟化） 25克 🍀老式咸奶油夾餡 無鹽黃油(軟化) 75克 糖粉 25克 鹽 1-2克 室溫奶油 250克 🍀糖水 細砂糖 15克 水10克 加熱煮至沸騰及糖全部融化，放溫後刷在剛出爐的麵包表面 ☘️ 預熱烤箱至170C/340F，170C/340F 烤製20-22分鐘 請根據自家烤箱情況，調整烤箱溫度和時間