在家自己做超好吃的Cheese Ham餐包

How to make Cheese Ham Dinner Bun/Pizza Bites with Wateroux(tangzhong) - 汤种火腿芝士餐包 -  汤种火腿芝士面包 - 汤种餐包/汤种面包

Cheese ham dinner bun with wateroux (tangzhong) 汤种火腿芝士餐包/面包

Recipe for wateroux (tangzhong) 汤种材料
300g flour （高筋面粉）
375g water（水）

Recipe for bun (24 serve) 
125g water（水）
120g milk （牛奶）
2 eggs (about 60g each with shell) 鸡蛋（每个带壳大约 60g）
60g sugar （白糖）
5g instant yeast （即溶酵母）
5g salt （盐）
500g all purpose flour （中筋面粉）
60g soften butter （软化黄油）

140g mozzarellas cheese （马苏里拉乳酪）
150g ham （火腿肉）
1/2 tsp garlic powder （大蒜粉）
1/2 tsp Italian seasoning （意大利香料）

Preheat 400F/200C 
Use baking pan or baking dish
Bake 20-25 mins or until bun is golden brown 

Tips 

For all bread I've made,  the best flavour is achieved when finish-mixed dough has a temperature between 75 to 80℉(24 to 27℃).
To decrease the dough temperature, especially for kneading by hand, 
    1. In winter time, all ingredients should be room temperature(around 22℃)
    2. In summer time, all ingredients should be refrigerated. Only butter need to be softened.
    3. For wateroux (tangzhong) , it’s must be cool down completely before cut into pieces. Cut into exact pieces you need for the recipe, then keep it in the freezer.
   4. Take wateroux (tangzhong) out of the freezer and thaw it before use
   5. The boiled-water wateroux will make bread more softer, fluffy than 65℃ wateroux
   6. Wateroux will enhance bread’s texture, and keep it fresh, moist for more days