平日裡Cynthia較少使用湯種，但知道很多朋友喜歡用，小孩子也喜歡吃軟質麵包，特此做了這一個用途還蠻廣的甜麵包通用食譜，除了栗子餡，大家也可以根據自己喜歡的材料去做更改，做成豆沙包、肉鬆、香腸芝士等都非常可以。
湯種麵糊便於製作，添加到食譜中可增加麵包的柔軟度和濕潤度，也在一定程度上延長麵包的老化，比較適合高水量麵團的製作。
食譜（約可做10-12個小麵包）
*湯種：（需要從中取用120克，為了避免水分過度蒸發以及刮不乾淨等情況，故會特意多做一點）
高筋麵粉25克，清水125克
主麵團：
高筋麵粉300克，低筋麵粉80克，奶粉15克，雞蛋一隻（約50克），糖50克，牛奶120克，湯種120克，鹽3克，酵母4克，牛油35克
1.先製作湯種，高筋麵粉與清水混合，用小火慢煮，邊煮邊攪拌，直到麵糊變濃稠，溫度達到65攝氏度關火，冷卻後冷藏8小時後使用
2.牛油以外的材料混合，揉至麵團的擴展階段，加入牛油揉至完全擴展狀態
3.麵團進行基礎發酵，至體積約兩倍大，輕按表面會緩慢回彈
4.切分成需要的大小，每個約70-80克，滾圓後鬆弛15-20分鐘
5.每個包入30克餡料，捏緊收口，輕壓成圓餅，切分出8小份，進入最後發酵
6.完成發酵後表面刷雞蛋液和點黑芝麻裝飾，185攝氏度烤約16-18分鐘
# Chestnut Bun
Recipe (Makes approximately 10-12 small bread rolls)
- Water Roux Starter
Bread flour 25g, Water 125g
Dough:
Bread flour 300g, Cake flour 80g, Milk powder 15g, 1 Egg (about 50g), Sugar 50g, Milk 120g, Tangzhong 120g, Salt 3g, Yeast 4g, Butter 35g
1. First, prepare the water roux starter, Mix the bread flour and water together, cook over low heat while stirring until the mixture thickens. Once the temperature reaches 65 degrees Celsius, remove from heat, let it cool, and refrigerate for 8 hours before using.
2. Mix all the ingredients except for the butter. Knead the dough . Then, add the butter and continue kneading until the dough is ready
3. The dough undergoes basic fermentation until it is approximately doubled in volume. It will slowly rebound when pressed lightly on the surface.
4. Divide the dough into desired sizes, each weighing approximately 70-80g. Shape them into round balls and let them rest for 15-20 minutes.
5. Fill each dough portion with 30g of chestnut filling. Seal the edges tightly and press gently to flatten into round discs. Then, cut each disc into 8 small portions and proceed to the final fermentation.
6. After the final fermentation, brush the surface with egg wash and decorate with black sesame seeds. Bake at 185 degrees Celsius for about 16-18 minutes.
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