香葱火腿芝士包/Scallion Ham and Cheese Bun /AL Delicacy

Scallion Ham and Cheese Bun /香葱火腿芝士包
Flour 300g
Sugar 61g
Salt 3g
Milk powder 9g
Yeast 5g
Egg 31g
Water 162g
Unsalted butter 22g
Green onion 1 bunch
The fillings :
5 slices of ham (as desired)
65g of cheese
Salt
Pepper
1 egg
oil
Baking Notes:
• It's best to prepare the water in advance and put it in the refrigerator. The temperature of cold water can help to prevent the dough from getting too warm after mixing.
• The ideal temperature for the first basic fermentation of the dough is around 26°C. For every degree higher, it shortens the fermentation time by 5-10 minutes, and for every degree lower, it extends the fermentation time by 5-10 minutes.
• The final proofing time for this dough only needs 30 minutes because the dough has spread out and has a larger surface area to come into contact with the air, which shortens the final fermentation time. Ideally, you can create a sealed space for the dough with a temperature of 32°C. You can use your home oven and put a cup of water with a temperature of around 32°C in the sealed space to assist in the fermentation process of the dough.
*English translation by ChatGPT*
麵粉 300克
糖 61克
鹽 3克
奶粉 9克
酵母 5克
蛋液 31克
水 162克
無鹽牛油 22克
青蔥 1紥
餡料:
火腿片 5片 (隨意)
芝士 65克
鹽
胡椒粉
雞蛋 1個
油
烘焙筆記:
•最好先把水放在雪櫃備用，冷水的溫度可以幫助麵糰攪拌完之後 溫度也不會升得太高。
•麵糰基礎發酵(第一次)的理想溫度是26°C 左右，溫度若每高一度，縮短5-10分鐘的發酵時間，若每低一度，則延長5-10分鐘的發酵時間。
•此次麵團最後發只需要30分鐘，是因為麵糰已經攤開，可接觸到空氣的面積變大，所以可以縮短最後發酵的時間。最理想是能夠為麵糰製造一個密封，又有32度的空間。可以利用家中焗爐，在這個密封的空間裡放上一杯有32度左右溫度的熱水，伴隨麵糰成個過程的發酵。