One dough for different types of bread or bun. 老面，汤种，烫种和波兰种/液种，最爱还是烫种和波兰种。只能选一种的话，就最爱用波兰种，因为它最容易掌握，基本上最吸引我的是完全不需要更改原食谱。Poolish starter is convenient as DO NOT have to amend any original bread/bun recipe, just add in…that it!
波兰种黑芝麻面包
{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 230克
黑芝麻馅30-80克
干酵母3克
红糖30克
盐3克
无盐黄油20克
鸡蛋55克
鲜奶90-100毫升
{抹皮}
融化无盐牛油
鸡蛋液
炼奶+ 融化牛油
{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搓圆，分成合适的份量，搓成小球状休面十分钟左右，擀平排气搓成小圆球形状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50分钟），抹上融化牛油/全蛋液/炼奶+融化牛油等。
5. 预热烤箱170°C， 烤25分钟左右。
Poolish Black Sesame Bun
{Poolish}
Bread flour 50g
Instant yeast 1g
Water 50g
{Main Ingredients}
Bread flour 230g
Black sesame paste 30-80g
Instant yeast 3g
Brown sugar 30g
Salt 3g
Unsalted butter 20g
Egg 55g
Milk 90-100ml
{Glazing}
Melted unsalted butter
Egg mixture
Condensed milk +Melted unsalted butter
{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, shaped round and divide dough into equal portions, shaping up to small ball, let it rest for 10 mins only flatten and shape to smooth ball shape or any desired shape.
4. Cover and leave aside to prove till double in bulk (about 50mins), glaze with melted butter, egg wash / condensed milk + melted butter on top.
5. Pre-heated oven 170°C, bake for 25mins.
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