剛買了麥芽回家，又要再做饅頭，咁就手，就加一点，出來有淡淡的麥香。
材料：
牛奶湯種-
100g牛奶
20g低筋粉
面團-
230g低筋粉
20g麥芽
15g糖
40g水
2g酵母
Ingredients :
Hot dough-
100g milk
20g cake flour
Main dough -
230g cake flour
20g wheat germ
15g sugar
40g water
2g instant dry yeast
做法：
先把湯種材料放鍋中煮至稠，用保鲜膜蓋上，放一旁待涼。
Method:
First put all the ingredients of hot dough in a saucepan and heat up on stove until thicken. Turn off the heat and cover with plastic wrap to cool.
把面團材料及湯種一齊搓至滑身，約10至15分鐘，蓋上保鲜膜待發酵至2倍。约30分钟。
Put all main dough ingredients and hot dough together on a floured surface and knead it until very smooth. About 10 to 15 minutes. Wrap the dough in plastic wrap and put aside until it's risen double in size. About 30 minutes.
把面團取出，洒少許乾粉於工作枱及面團上，再用擀面掍顏薄至長方型。
掃少許水於面團上，然後從上至下捲起成長條狀。
Take the dough out and roll out to a rectangular shape on a lightly floured surface. Brush a little water on the top and roll it from the top down to form a long roll.
面團收囗處輕輕用手指接上，収口朝下，放上底紙。
Use your fingertips to close the end. And place the closing end facing down. Cut the dough into 6-7 equal pieces and place it on a nonstick baking paper.
Place hot water at the bottom of steamer and place the shaped dough on top of the hot water and let the dough rest for 5 minutes. Turn the heat on the stove to medium heat and bring water to boil and steam it for further 10 minutes.
Turn off the heat and raise a small gap on the lid to let steam out for a couple of minutes before opening the whole lid to prevent the bun shrink with sudden temperature change.
於蒸笼底放上熱水，把做好型饅頭
置蒸笼上鬆馳5分钟，開炉中火把水燒滚再蒸10分钟。関火，把蓋開一小縫，待2分钟才整個蓋開出避免饅頭表面回縮。
感謝 Morning Tea 提供以上資料
Morning Tea的網誌:http://morningteasydney.blogspot.hk/
