台式肉鬆麵包 玉米麵包 奶油餐包（液種）Taiwanese Bread (using Poolish)

Taiwanese bread is similar to Japanese bread, it's soft, fluffy, richer, and often made with fillings or toppings. Yes, it's nostalgia, again. Generally I like European bread better. Love the simple and subtle flavor of wheat, love the crumb, the texture.

At times I crave these soft and shinny little guys. 

When designing this recipe I found that most Taiwanese bread dough contains egg. Egg makes the dough rise higher, thus come the fluffy bread, I think.

台式麵包和日式麵包很相似，比較柔軟、蓬鬆、含有比較多的油脂和糖，而且通常會有內餡或是在上面加各式各樣的食材。通常我比較喜歡歐式麵包，喜歡那種單純又微妙的麥香、硬硬的外皮、有嚼勁的口感。

有些時候就是想吃這種表皮閃亮亮、柔軟的台式麵包。

在設計這份食譜的時候，我才發現台式麵包的麵團中通常有蛋，蛋會讓麵團膨脹得比較大，也因此比較蓬鬆。

This is a basic dough recipe. With different shaping and toppings or fillings, there can be millions of variations.

這個食譜是基本麵團，整成不同形狀、使用不同的餡料或食材就可以有千變萬化的口味。

Taiwanese Bread (8 medium or 16 small buns.)

Ingredients:

• water 160 ml, warm
• active dry yeast 3 g
• all-purpose flour 160 g + 170 g
• sugar 20 g
• vegetable oil / butter 20 g
• salt 5 g
• egg 1

Directions:

1. Poolish: Mix water, yeast, and flour 160 g to form a very wet dough. Cover and let it rise for 2 hrs.
2. Add all the other ingredients. (I substituted whole wheat flour 110 g for all-purpose flour.) Knead until smooth. (Add little amount of flour if needed.)
3. Cover and let it rise for 40-60 mins.
4. Shape as desired. Put on baking sheet and let it rise for 40 mins. (I slashed two of the dough before this rising.)
5. Preheat the oven to 360F. Gently brush the dough with egg wash. Top with corn kernels, shredded mozzarella cheese, sprinkle with some ground herb.
6. Bake for 18 minutes. Cool on a rack. For pork sung (rousong) flavor, spread mayonnaise on bread then pork sung. Gently shake off excess pork sung. For small butter buns, fill it with whipped spreadable butter. (For best flavor, before eating butter buns, reheat it in toaster oven for 3 or 4 mins and leave the bun in oven for 5 more minutes.)

台式麵包（8個麵包或 16個小餐包）

材料：

• 溫水 160 ml
• 乾酵母粉 3 克
• 中筋麵粉 160 克 + 170 克
• 砂糖 20 克
• 植物油或奶油 20 克
• 鹽 5 克
• 雞蛋 1 顆

做法：

1. 液種：將溫水、酵母、160克的麵粉混合成非常濕的麵團。加蓋發酵 2小時。
2. 加入其他所有材料，揉成均勻光滑的麵團（我將其中 110 克的中筋麵粉用全麥麵粉取代。）若有需要可以加少量的麵粉。
3. 加蓋，發酵 40分鐘到 1小時。
4. 依喜好整形，放在烤盤上發酵 40分鐘。（在這次發酵之前我在其中兩個麵團表面用刀劃線。）
5. 烤箱預熱 360F/180C。麵團表面輕輕刷上全蛋液。鋪上玉米粒、馬芝瑞拉起司，撒一些綜合香草。
6. 送入烤箱烤 18分鐘，出爐後在架上放涼。肉鬆口味：麵包表面塗上適量美奶滋，撒上肉鬆，輕輕抖掉多餘的肉鬆。奶油餐包：用擠花袋或擠花筒將軟化的奶油擠入。（要吃奶油餐包之前用烤箱烤 3-4分鐘，時間到再悶 5 分鐘。）

Poolish: before rise. | 液種發酵前。

Poolish: risen. | 液種發酵後。

Main dough: before rise. | 麵團發酵前。

Main dough: risen in 1 hour. | 麵團發酵一小時後。

Divide the dough into 8, then divide 4 of them into 8.
分成8份，其中 4份再對半分 8份。

Risen dough. | 發酵後的麵團。

Brush with egg wash, top with desired toppings.
刷上全蛋液，鋪上喜歡的食材。

Bake at 360F for 18 mins. | 360F/180C 烤 18分鐘出爐。

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