日式面包
汤种: bread flour: 20g, water: 100g, bread flour: 250gyeast: 4g, salt: 3.75g, egg: 38g, honey: 30g, cream: 35g, milk: 23g, butter: 18g,dissolve yeast and sugar in wateroptionally wait for 20 - 60 minutes before kneading to let gluten develops automaticallyknead bread for 20 minutes, add butter at the 10 minutes mark60 minutes proof + optionally 15 minutes wait + 60 minutes proofbake with 180 degree for 25 minutes