Hokkaido Milky Loaf 2 / 汤种北海道牛奶吐司

Recipe Category:

Ingredients / 材料:

Method / 做法:

Place all other ingredients, except butter, in the mixing bowl with a dough hook and stir over the low speed until the ingredients incorporate. Adjust speed to medium and continue to beat. When a dough ball starts to form, cut in the butter. Low down the speed to knead until the butter has blended into the dough. Increase the speed to medium again and knead until the dough has become very smooth and elastic.
Shape the dough into a ball and transfer into a large greased mixing bowl. Roll it around so the dough gets coated with oil. Cover the bowl with plastic wrap or damp cloth. Let rise until doubled in bulk, about 1 hour. Punch down the dough to release the gas produced during the proof and divide it into 3 even portions, each about 240 grams. Round up and let rest for 15 minutes.
Press out the gas of each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Place them in a 30x11x8-cm loaf pan. Let the dough rise up to 2/3 full. Lightly brush with egg wash and bake in a preheated 170C/340F oven for 30-35 minutes.

除了牛油外，将其它材料一并放到搅拌盆。用面团搅拌器慢速搅拌至材料混合后，转中速继续搅拌。面团成团时，加入粒状牛油转低速使其和面团充分拌匀，再转为中速搅拌至完全扩展阶段。也就是可拉开薄膜，破洞边缘为光滑状。
面团收成光滑圆球状，搅拌盆稍微抹油，放入后，晃动盆具这样面团可完全均匀沾到油脂。盖上保鲜膜或湿布巾，放到温暖潮湿处进行醒发约1小时，至面团为双倍大。发酵完成后，排除面团气体后将其分成3等份，每份大约240克。滚圆后静置松弛15分钟。
面团排气，擀开成椭圆。从上往下折1/3后，压紧。再从下往上折1/3，压紧。收口朝下，擀长面团，约30厘米。翻面后卷起成圆柱形。收口朝下放入30x11x8厘米的吐司模内。发酵至8分满后，刷上薄薄一层全蛋液后，入170C/340F烘焙30-35分钟。

"Hokkaido Milky Loaf 2 / 汤种北海道牛奶吐司" is part of these categories:

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