基本麵糰 X2種口味
• “RedMan” 麵包麵粉 (Bread Flour) | 1207 | 300 gm
• “RedMan” 蛋糕粉 (Cake Flour) | 1208 | 100 gm
• “RedMan” 奶粉 (Milk Powder) | 200231 | 24 gm
• “RedMan” 細砂糖 (Fine Sugar) | 1416 | 60 gm
• “RedMan” 海鹽 (Sea Salt) | 58415 | 4 gm
• “RedMan” 高糖酵母 11 G (Yeast) | 12294 | 4 gm
• “RedMan” 雞蛋 (Egg) | 12089 | 60 gm
• “MUH” 保久乳 (Milk) | 55829 | 160 gm
• “RedMan” 無鹽奶油 (Unsalted Butter) | 68328 | 40 gm
• 湯種 | [Not Applicable] | 40 gm
• “RedMan” 紅麴粉 (Red Yeast) | 56761 | 6 gm

百香果內餡
• “MUH” 保久乳 (Milk) | 55829 | 200 gm
• “RedMan” 卡士達粉 (Custard Powder) | 53287 | 90 gm
• “RAVIFRUIT” 百香果果泥 | 50477 | 100 gm
• “Flechard” 35% 鮮奶油 (Whipping Cream) | 58611 | 70 gm

草莓內餡
• “MUH” 保久乳 (Milk) | 55829 | 200 gm
• “RedMan” 卡士達粉 (Custard Powder) | 53287 | 90 gm
• “RAVIFRUIT” 草莓果泥 | 50488 | 100 gm
• “Flechard” 35% 鮮奶油 (Whipping Cream) | 58611 | 70 gm

湯種
• RedMan 麵包麵粉 (Bread Flour) | 1207 | 100 gm
• 熱水 (Hot Water) | [Not Applicable] | 150 gm

**Directions Basic Dough for Two Flavor**
1. Put all ingredients, except the butter and Tangzhong, into the mixing bowl. Mix at low speed for 2 minutes, then at high speed for 3 minutes.
2. Add the Tangzhong and continue mixing—1 minute at low speed, followed by 2 minutes at high speed.
3. Add the butter and mix at low speed for 1 minute, then at high speed for 2 minutes.
4. Mix the dough until it forms gluten and can be stretched into a thin film (windowpane stage), then remove it from the bowl.
5. Shape the dough into a round, and let it proof for 45 minutes to 1 hour.
6. After the dough has proofed, divide it into 60g portions, roll each into a ball, coat with cornmeal, and place on a baking tray for final proofing.
7. After 1 hour, the dough is ready for baking.

**Directions for Passion Fruit Filling**
1. Mix the milk and custard powder together.
2. Add the passion fruit puree and continue stirring for about 2 minutes.
3. Chill in the refrigerator until ready to use.
4. Whip the cream, then fold it into the passion fruit custard. This filling can be piped into the baked bread.

**Directions for Strawberry Filling**
1. Mix the milk and custard powder together.
2. Add the strawberry puree and continue stirring for about 2 minutes.
3. Chill in the refrigerator until ready to use.
4. Whip the cream, then fold it into the strawberry custard. This filling can be piped into the baked bread.

**Directions for Tangzhong (Water Roux)**
1. Bring the water to a boil, then pour it into a mixing bowl.
2. Quickly add the flour and stir to form a paste.
3. Chill overnight before using the next day.

**Knead the dough well**
1. Kneading the dough sufficiently is crucial to develop gluten, which gives the bread its light and airy structure. Knead until the dough passes the windowpane test —where a small piece can be stretched into a thin, transparent film without breaking.
2. Avoid over-kneading, as it can make the dough tough and hard to rise.

**Let the dough rise fully**
1. Allow the dough to rise until doubled in size in a warm, humid environment. The first rise usually takes about 1 to 1.5 hours, depending on the temperature.
2. For the second rise, shape the dough into rolls or loaves and let it rise again until doubled in size. Patience is key to achieving a light and airy texture.

**Shape the bread properly**
1. Shape the bread into small rolls or sandwich-sized loaves, as Ice Bread is typically served individually. Make sure to seal the seams well to avoid splitting during baking.
2. You can also shape the dough into long buns if you prefer a different serving style, but aim for shapes that can be easily split and filled.

**Brush with milk or egg wash**
1. Before baking, brush the top of the bread with milk or a light egg wash to give it a golden, shiny finish. This enhances the bread's appearance and texture.
2. For a sweeter crust, sprinkle a light dusting of sugar on top after brushing with milk or egg wash.