檢視椰香香芋肉松包的原始碼

我喜欢提前一天准备好第二天的早餐，第二天起来后刷牙洗脸就可以来吃了。加上一杯现磨的黑豆黑米豆浆，简直不要太美好。 这款面包我和黄先生都很喜欢吃，口感多重，刚出炉的时候外皮酥脆，放凉后，特别是隔天以后表皮的椰香酱变得湿润，就跟小时候在面包房买的椰香面包一毛一样。 喜欢椰香，又喜欢香芋和肉松的可以试试。
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'''椰香香芋肉松包的用料'''

* 中种	
* 
* 水45g
* 
* 牛奶45g	
* 
* 高筋面粉130g
* 
* 酵母2.5克	
* 
* 主面团
* 
* 高筋面粉100克	
* 
* 鸡蛋20g
* 
* 牛奶20g(液体可以根据自己的面粉进行调整，最好预留10g)	
* 
* 白砂糖45g
* 
* 奶粉15g	
* 
* 盐2g
* 
* 黄油25克	
* 
* 椰香酱
* 
* 蛋液30克	
* 
* 白砂糖15克
* 
* 奶粉10克	
* 
* 椰蓉15克
* 
* 玉米油30克