牛奶全麦吐司
Wholemeal Milk Toast
This is one of my family favorite bread.
Soft and fluffy
这是我家最受欢迎的吐司之一
好吃，松软，有着淡淡的牛奶香味。
以前都做三峰，后来改成双峰也不错。
一样好吃！
发酵9分满后就刷上薄薄的牛奶液
今天搅拌面团的温度是25.3摄氏
材料：
(A)
日本高筋面粉 250g
特幼全麦面粉 50g牛奶 210g
盐 3g
糖 20g
(B)
牛油 20g
即溶酵母 3g
老面 100g（没有不用加）
做法：
1. 把材料(A) 放在面包机里揉成团即可。
2. 把面团放在钢盆里盖上保鲜纸，放在冰箱里（做水合法）冷藏至少1小时。
3. 1个小时后，把面团取出放面包机里加入材料(B)。
4. 揉至有薄膜就可以了。
5. 第一次发酵30分钟，然后分割两至三份面团。
6. 杆开面团，排气，然后对折，卷起来放入吐司桶里发酵大约1个小时。（发酵温度大约35C-40C度）
7. 面团发酵9分满后，表面刷上牛奶液。
8. 以160-170度烤30分钟。
注意：吐司表面如果上色了，可盖上锡纸继续烘烤完成。每个烤箱温度不一样，自己要拿捏喔~祝你烘焙愉快~
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Wholemeal Milk Toast
Ingredients:
(A)
High Protein Flour 250g
Superfine Wholemeal Flour 50g
Fresh milk 210ml
Salt 3g
Sugar 20g
(B)
Butter 20g
Instant yeast 3g
Sponge dough 100g (omit it if u don't have)
Instructions:
1. Put (A) into bread machine knead till form a dough. （about 5 minutes)
2. Cling wrap the dough (Autolyse) and rest in the fridge at least for 1 hour.
3. After Autolysed 1 hour, mix with ingredients (B) continue kneading until a smooth & elastic dough.
4. Roll the dough into a ball shape and proof for 30 minutes.
5. Divide 2 or 3 equal portions of dough, degas, and roll each into a log shape.
6. Lightly grease the bread tin, place the dough into the bread tin, spray some water on top and cover with damp cloth or cling wrap. Proof for about 1 hour.
7. When the dough reach 90% full of the bread tin, milk wash on top then bake 160-170 degree Celsius for 30 minutes. Unmold immediately and let it cool on the wire rack.
Happy baking!
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