波兰种+淡奶油+南瓜，再次学习做松软香甜可口的小餐包。为了“消灭”淡奶油而擅改的食谱，有点高热量，如果没有剩下很多whip cream，用30毫升即可。这食谱就想知道whip cream放多了会怎样…成品和口感真的不错，很OK只是不太亲子的家庭味咯，呵呵😆🤭😆
波兰种淡奶油南瓜小面包
{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，熟南瓜泥50克（块状），干酵母3克，红糖18克，盐3克，无盐黄油20克，椰糖汁80毫升，淡奶油80毫升左右。
{抹皮装饰} 融化牛油、面包粉、美乃滋。
***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. 放烘盘上，盖好做二次发酵（约40-50分钟），抹上融化牛油，撒些面包粉和挤上适量的美乃滋。
5. 预热烤箱170°C， 烤25分钟左右。
Poolish Pumpkin Whip Cream Bun
{Poolish} Bread flour/high protein flour 50g, instant yeast 1g, water 50g.
{Main Ingredients} Bread flour 250g, steamed pumpkin 50g (pieces),instant yeast 3g, brown sugar 18g, salt 3g, unsalted butter 20g, gula melaka syrup 80ml, whipping cream 80ml.
{Glazing/garnishing} Melted unsalted butter, bread flour, mayonnaise.
***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 divide dough into equal portions, let it rest for 10 mins only shape to smooth ball shape or any desired shape.
4. Cover and leave aside to prove till double in bulk (about 40-50mins), glaze with melted butter, topped with some bread flour and squeezing some mayonnaise on top.
5. Pre-heated oven 170°C, bake for 25mins.
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