烘焙师傅教我的简单方法做面包，棉花般柔软云朵般轻柔的果酱面包
Bakery Chef taught me this simple method the bread is soft as cotton. Few people know this secret.
配方 Ingredients:
1. 汤种 Tangzhong:
面包粉（高筋面粉）20克 （2汤匙）
Bread flour 20 g (2 tbsp)
凉水100毫升
Water 100 ml
2. 面团Dough：
一个鸡蛋（60克）
1 egg （60 g）
温牛奶140毫升
Warm milk 140 ml
速发干酵母3克（1 茶匙)
Instant dry yeast 3 g (1 tsp)
白糖30克 (2 汤匙)
White sugar 30 g (2 tbsp)
无盐黄油30克（2 汤匙）
Unsalted butter 30 g(2 tbsp)
面包粉（高筋面粉）350克 （2.5 杯）
Bread flour 350 g (2.5 cup)
盐3克 ( 1/2茶匙)
Salt 3 g (1/2 tsp)
汤种
Tangzhong
植物油7毫升（1/2 汤匙）
Vegetable oil 7 ml (1/2 tbsp)
果酱
Jam
鸡蛋液
Egg wash
烤盘：23×33厘米
Pan size: 23×33 cm
预热的烤箱180摄氏度/356华氏度烤12-15钟至金黄
Preheated oven at 180℃/356 ℉ bake for 12-15 minutes until golden
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#佳宝妈美食#Gabaomomcuisine#佳寶媽美食#佳宝妈面包#