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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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）
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🍀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