食譜及做法：
高筋粉 200g
糖 20g
鹽 2g
酵母 3g
蛋 40g
奶+水 95g (各一半)
牛油 20g
餡料：
白飯加入飯素及麻油
搓成小圓球 備用
材全部混合（牛油除外）
靜置30分鐘
麵團成團後 加入牛油
第一次發酵 約1小時
取出排氣
分等份 滾圓
麵團休息15分鐘
造型
放入模具
第二次發酵 約1小時
放入預熱170度焗爐 焗25分鐘
放涼後塗上日式照燒汁
沾上肉鬆
Recipes and methods:
Bread flour 200g
sugar 20g
salt 2g
Yeast 3g
Egg 40g
Milk + water 95g (half and half)
Butter 20g
Fillings:
Add rice starch and sesame oil to white rice
Roll into small balls and set aside
Mix all ingredients (except butter)
Let it sit for 30 minutes
After the dough forms, add butter
The first fermentation takes about 1 hour
Take out the exhaust
Divide into equal parts and round
Rest the dough for 15 minutes
modeling
Put into mold
The second fermentation takes about 1 hour
Place in preheated 170 degree oven and bake for 25 minutes
Let cool and then apply Japanese teriyaki sauce
Dip in pork floss
高筋粉 200g
糖 20g
鹽 2g
酵母 3g
蛋 40g
奶+水 95g (各一半)
牛油 20g
餡料：
白飯加入飯素及麻油
搓成小圓球 備用
材全部混合（牛油除外）
靜置30分鐘
麵團成團後 加入牛油
第一次發酵 約1小時
取出排氣
分等份 滾圓
麵團休息15分鐘
造型
放入模具
第二次發酵 約1小時
放入預熱170度焗爐 焗25分鐘
放涼後塗上日式照燒汁
沾上肉鬆
Recipes and methods:
Bread flour 200g
sugar 20g
salt 2g
Yeast 3g
Egg 40g
Milk + water 95g (half and half)
Butter 20g
Fillings:
Add rice starch and sesame oil to white rice
Roll into small balls and set aside
Mix all ingredients (except butter)
Let it sit for 30 minutes
After the dough forms, add butter
The first fermentation takes about 1 hour
Take out the exhaust
Divide into equal parts and round
Rest the dough for 15 minutes
modeling
Put into mold
The second fermentation takes about 1 hour
Place in preheated 170 degree oven and bake for 25 minutes
Let cool and then apply Japanese teriyaki sauce
Dip in pork floss