波兰种淡奶油紫薯小餐包 Poolish Purple Sweet Potato Bun
淡奶油+波兰种酵头用来做面包真是双赢。可以消耗开了却用不完的淡奶油, 而且用波兰种不需要更改原食谱的任何配方，做出来的口感和风味又棒极了👏🌟Poolish starter(pre-fermented) is able to deliver more soft and better flavors that “straight” dough won’t be able to give you.
波兰种淡奶油紫薯小餐包
{波兰种} 高筋面粉50克，干酵母1克，清水50毫升。
{主面团材料} 高筋面粉 250克，熟紫薯泥50克（块状/泥状），干酵母3克，红糖20克，盐3克，无盐黄油15克（可以不放），淡奶油90毫升左右。
{抹皮装饰} 融化牛油/牛奶/鸡蛋液适量，美乃滋/黑芝麻。
***紫薯泥可以用一粒鸡蛋或其它馅料代替。
***淡奶油可以用牛奶，椰糖汁或清水代替。
{做法}
1. 波兰种提前准备好，全部材料拌均后，盖上盖子室温发酵至少3小时后才能用或者室温发酵1小时后移去冰箱冷藏隔夜大约15小时左右再用。
2. 将全部材料放入面包机内（除了黄油）混合均匀（大约5分钟左右），加入黄油揉至光滑面团和发酵至两倍大（大约50分钟左右)。
3. 将发酵好了的面团在撒了些面粉的桌面擀平排气，分成合适的份量，休面十分钟左右再搓成小圆团或整形做成各种形状的面包。
4. 放入烘盘上盖好做二次发酵（约40-50分钟），抹上融化牛油，挤上适量的美乃滋或撒些黑芝麻。
5. 预热烤箱170°C， 烤25分钟左右。取出抹上融化牛油（可省略）。
Poolish Purple Sweet Potato Bun
{Poolish} Bread flour/high protein flour 50g, instant yeast 1g, water 50g.
{Main Ingredients} Bread flour 250g, purple sweet potato puree 50g (pieces/puree),instant yeast 3g, brown sugar 20g, salt 3g, unsalted butter 15g(optional), whipping cream 90ml.
{Glazing/garnishing} Melted unsalted butter/milk/egg mixture, mayonnaise/black sesame.
***Can replace purple sweet potato with 1 egg or others fillings.
***Can replace whipping cream with milk, palm sugar syrup or water.
{Directions}
1. Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use.
2. Mix all ingredients in a bread machine(except butter) till well combined, add in butter and let it knead until a smooth dough forms and well fermented (about 50 mins).
3. Transfer dough onto a floured surface, flatten and roll into a cylinder, divide dough into equal portions, let it rest for 10 mins only shape to smooth ball shape or any desired shape (or add in the fillings) and sealed it well.
4. Place each bun on parchment paper, cover and leave aside to prove till double in bulk (about 40-50mins),glaze with melted butter, squeezing some mayonnaise or sprinkle some black sesame on top as garnishing.
5. Pre-heated oven 170°C, bake for 25mins. Remove from oven and brush again with melted butter (optional).
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