Sweet Buns (Scalded Dough Method) 烫出面包香 (烫种法)

对之前风靡面包界的65度汤种已经虎视眈眈很久了，但基于本人怕麻烦的个性，所以久久都没尝试。烫种法似乎比较适合我这种怕麻烦的人，因为只需将面粉加入滚水里揉成熟面团即可，无需开火煮。至于成品方面，因为我未尝试汤种的做法，所以无从比较。

烫种法的原理是在面团中加入熟面糊来提高面包的持水量使面包气泡细化，面包倍加柔软，保湿时间延长。

我采用的是Alex Goh最新面包书里的配方。面包刚出炉时真的很好吃，不止柔软有弹性，味道也很香。

我想知道面包的老化程度，所以特地留了一些收在密封的容器里在室温下留到隔天，其余的全部打包收在冰箱的冷冻库。隔天的面包有点让我失望，我并不觉得会比用直接法做出来的柔软，还是老化得一样快。

家里制作的面包因为少了添加剂，所以很快就老化（变硬）。把面包收在冷冻库(freezer)是保留面包湿度的最好办法。要吃前预先把面包拿出来解冻，面包就会像制作当天一样软。

Sweet Bread Dough

Ingredients:
(A)
100g bread flour
70ml boiling water
(B)
300g bread flour
100g plain flour
80g sugar
6g salt
20g milk powder
9g instant yeast
(C)
175ml cold water
60g cold eggs
(D)
60g butter (soften at room temperature)

Method:
1) In (A), add the boiling water into the flour, mix until well-blended to form dough. Cover and set aside to cool. Keep in fridge for at least 12 hours.
2) Mix (B) until well-blended. Add in (C), knead to form rough dough. Add in (A) and knead until well-blended.
3) Add in (D), knead to form elastic dough.
4) Let it ferment for 40 mins (cover the dough with cling wrap or a damp cloth).
5) Divide the dough into the required weight and mould it round. Let it rest for 10 mins and it is ready to use for bread and bun making.

To continue for bun making:
6) I divided the dough into 60g each (yield 15pcs), roll it round (some I wrapped with cheese or Nutella), place onto a greased baking pan. Cover with cling wrap (or damp cloth) and proof for 45-50 mins.
7) Egg wash the dough surface, bake in a preheated oven at 180C for about 12- 15 mins.

(Recipe source: Magic Bread by Alex Goh 吴景发《烫出面包香》)