森綠很喜歡吃和青蔥肉鬆，一見到青蔥肉鬆包都要試一試。這個麵團加了湯種會濕潤些和柔軟些，很適合小孩和老人家吃。希望你們也會一起試做。
請按這連結看森綠所做的影片https://youtu.be/sSQWjcygRds
這食譜可製作出大約 8個麵包的份量。
材料：
1. 高筋麵粉 (180 克 + 45 克 給湯種)
2. 砂糖 (22.5 克)
3. 鹽 （3 克）
4. 乾酵母 （2.3 克）
5. 牛奶 (75 克)
6. 熱水 (接近100度，90 克)
7. 牛油 (22.5 克，已溶)
8. 雞蛋 (30 克 + 25 克 給餡料)
9. 酸種 (50 克，可選)
10. 青蔥 （160 克，切細丁）
11. 蛋黃醬 (1.5湯匙)
12. 烤過的白芝麻 （適量）
13. 白胡椒 （適量）
14. 芝麻油 （適量）
15. 肉鬆 （適量）
做法：
1. 製作湯種:
1.1 在碗裡，加入高筋麵粉 (45克)，然後加入熱水(接近100度，90 克)並快速拌勻
1.2 靜置10分鐘( 室溫)
2. 在湯種碗中，加入牛奶 (75克)和酸種 (55克)，拌勻
3. 加入乾酵母 (2.3克)，拌勻。然後加入蛋液 (30克)並拌勻。加入牛油(22.5克)並拌勻
4. 在另一個碗中，將高筋麵粉 (180克)、糖 (22.5克)和鹽 (3克)混合均勻
5. 加入麵粉混合物，分3-4次，拌勻
6. 用保鮮膜蓋住麵團，靜置 30 分鐘（室溫）
7. 把手弄濕，將麵團從邊緣向中心拉並折疊(約1分鐘)
8. 用保鮮膜蓋住麵團，靜置 30 分鐘（室溫）
9. 把手弄濕，將麵團從邊緣向中心拉並折疊(約1分鐘)
10. 蓋上保鮮膜，放入冰箱（最好是蔬果抽屜）發酵至少6小時，最多1.5日
11. 將麵團從冰箱取出，撒上麵粉，放在桌上
12. 在麵團上撒些麵粉，弄平，然後分成等份
13. 將麵團弄平，把邊緣拉到中心並捲成一個球
14. 用毛巾蓋住麵團，靜置10分鐘
15. 做型:
15.1 在桌子和手上撒些麵粉，以避免麵團黏手
15.2 將麵團弄平，把邊緣拉到中心並捲成一個球
15.3 將麵團放在烘焙紙杯上
16. 用毛巾蓋住麵團，發酵35-50分鐘
17. 製作青蔥的配料:
17.1 在碗裡，將蔥切成細丁
17.2 加入鹽(1/2茶匙)、白芝麻(隨意)、蛋黃醬(1.5湯匙)和蛋液(25 克)，拌勻
17.3 加入烤過的芝麻油和白胡椒粉，拌勻，備用
18. 麵團發酵好後，掃蛋液在表面
19. 在麵團上舖上拌好的青蔥料
20. 將麵團放入烤箱，以 190 °C 烘烤 16-18 分鐘至金黃
21. 烤好後立即掃在表面上一些芝麻油在表面
22. 放上一些肉鬆，然後便完成了！
個人心得：
1.
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~.Spring Onion Bun with shredded pork (No knead)~.~.~.
SumLook always love spring onion and shredded pork. Whenever I see this bread, I will buy it. For this recipe, I have added Tangzhong, which helps to make the dough more moist and soft. This bun is very good for children and elderly. It is very easy to make and I hope you like it.
Please click on this link to see my video: https://youtu.be/sSQWjcygRds
This recipe can make 8 buns.
Ingredients:
1. Strong flour or bread flour (180 g + 45 g for Tangzhong)
2. Sugar (22.5 g)
3. Salt （3 g）
4. Dry Yeast （2.3 g）
5. Milk (75 g)
6. Hot Water (close to 100。C, 90 g)
7. Butter (22.5 g, melted)
8. Egg (30g + 25g for fillings)
9. Sourdough (50g, optional)
10. Spring Onion (about 160g, finely diced)
11. Mayo (1.5 Tbsp)
12. Baked White Sesame (some)
13. White Pepper (Some)
14. Sesame Oil (some)
15. Shredded Pork (some)
* Fry with garlic and onion, and season with salt, sugar, black pepper, white wine and oil
How to cook:
1. Preparing Tangzhong:
1.1 In a bowl, put in strong flour (45g), then add in boiling water (90g), quickly mix well
1.2 Rest in room temperature for 10 mins
2. Add milk (75 g) and sourdough (50 g) and mix well
3. Add in dry yeast（2.3 g）, mix well. Then add whipped egg（30 g）and mix well. Then add melted butter and mix well.
4. In a separate bowl, mix well the strong flour (180 g), sugar (22.5g)and salt (3g)
5. Add in the flour mixture, in 3-4 times, mix well
6. Cover the dough with plastic wrap, rest for 30 mins (at room temp.)
7. Wet your hands, pull and fold the dough from edge towards the center (for 1 min)
8. Cover the dough with plastic wrap, rest for 30 mins (at room temp.)
9. Wet your hands, pull and fold the dough from edge towards the center (for 1 min)
10. Cover with plastic wrap, ferment in the fridge (preferably vegetable and fruit drawer) for at least 6 hours, at most 1.5days
11. Take the dough out from fridge, sprinkle flour on top, and lay it on table
12. Sprinkle flour on the dough, pat lightly to flatten, divide it into equal shares
13. Pat the dough flat, and pull the edge to the center and roll up as a ball
14. Cover the dough with towel, rest for 10 mins
15. Forming:
15.1 Sprinkle the table and hands with flour to avoid stickiness of dough
15.2 Pat the dough flat, and pull the edge to the center and roll up as a ball
15.3 Lay the dough on baking paper cup
16. Cover the dough with towel, ferment for 35-50 mins
17. Preparing the spring onion topping
17.1 In a bowl, dice the spring onion finely
17.2 Add salt (1.5 tsp), baked white sesame, mayo (1.5 Tbsp) and egg (25g), mix well
17.3 Add in sesame oil and white pepper, mix well, set aside
18 After the dough is proofed, egg wash the top
19. Spread the spring onion topping on top of the dough
20. Bake the dough at 190 。C for 16-18 mins until golden
21. Right after the baking, spread some sesame oil on top
22. Put some shredded pork on top, then it is done!
Personal thought and Tips:
1.
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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