麵包的食材8條 / Ingredients for 8 🍞中種麵糰 Pre-Ferment Dough/Biga 高筋麵粉 Bread Flour 317g 冷水 Cold Water 190g
即溶酵母 Instant Yeast 3g 中種麵糰冷藏發酵12-15小時，或者室溫發酵3小時 Pre-Ferment Dough / Biga(Chilled fermentation for about 15 hours，or room temperature fermentation for 3 hours)

🍞主麵糰 Final Dough Ingredients: 高筋麵粉 Bread Flour 135g 速溶酵母 Instant Yeast 2g 食鹽 Salt 5g 細砂糖 Sugar 20 全蛋液 Whole Egg 50 (帶殼約56g / With shell about 56g) 煉乳 Condensed Milk 30g 牛奶 Milk 35g 無鹽黃油 Unsalted Butter 40g 中種麵糰 Chilled Pre-Ferment Dough 全部all

🍞餡料 Filling： 無鹽黃油 Unsalted Butter 55g 奶粉 Milk Powder 60g 全蛋液 Whole Egg 30g 食鹽 Salt 0.5g 帶糖的椰絲 Sweetened Shredded Coconut 145g *如果是不帶糖的椰絲，需要大約40g的細砂糖 If it is shredded coconut without sugar, you need about 40g of fine sugar

🍞提前30分鐘預熱烤箱至375F° / 190C°, 在烤箱中層烤12-14分鐘 Before 30 minutes Preheat oven to 375F°/ 190C° , Bake in the middle of the oven for 12-14 minutes

💕小帖士Tipps： ▷中種麵糰要使用的水的溫度不要太高，麵糰在冰箱裡面放的時間是比較久的，避免發酵過度，冬天的水溫在10-15左右，夏天在5度左右。 The temperature of the water to be used for the Pre-Ferment Dough / Biga should not be too high. The dough should be kept in the refrigerator for a long time to avoid over-fermentation. The water temperature is about 10-15 in winter and 5 degrees in summer.

▷液體材料牛奶，雞蛋，煉乳，冬天的溫度大約是10°C左右（提前20分鐘從冰箱取出），夏天的溫度大約是3°C左右。 Liquid ingredients milk, eggs, condensed milk, the temperature in winter is about 10°C (take out from the refrigerator 20 minutes in advance), the temperature in summer is about 3°C

▷可以將配方中食材除以2來獲得較小的分量。 You can divide the ingredients in the recipe by 2 to get a smaller recipe.