red bean bread roll 豆沙面包卷

豆沙面包卷red bean bread roll
明天的早餐，开学咯～～
这次用了冷藏夜种来制作。
口感依然柔软。
原本应该冷藏发酵一天，但没时间制作，让它睡在冰箱两天才拿出来制作。还好没问题。

red bean bread roll
sponge dough:
214g bread flour
128g milk
1 tsp yeast
~mix well combine, chill overnite.
bread dough:
92g bread flour
12g milk
1 egg
1/2 tsp yeast
1/2 tsp salt
45g brown sugar
12g milk powder
30g butter
filling:
dou sa
~1st proof or rest abt 10mins
roll n cut roll in filling n proof abt 50mins.
egg wash n bake at 180c abt 15/20mins.