砂拉越古早味牛油面包 ， 小餐包 Sarawak butter bun can make 18-20 buns 可以制作18-20个面包Dough 面团： 450g Baker flour 450克高筋面粉40g sugar 40克砂糖5g salt 5克盐40g egg 40克鸡蛋5g yeast 5克酵母30g butter 30克黄油40g sour dough 40克老面175g water 175克水70g ice 70克冰块butter filling 牛油馅： 200g butter 200克牛油200g flour 200克低筋面粉1tsp milk 1小匙牛奶pinch of salt 1小撮盐130g sugar130克砂糖sour dough 老面：100g Baker flour 100克高筋面粉70g water 70克水1g yeast 1克酵母1g salt 1 克盐Mix well, let it rise for 2 hours, then divide into a few portions， approx 30-40g each , store the rest in the freezer, can last for 3 months全部东西混合均匀，发酵2小时，分割成大约30-40克一个, 剩余的收在冷冻室里，可存放3个月Please refer my previous video for detail process 参考以下链接如何制作老面：
