牛奶土司(Milk Toast)

这面包名叫牛奶土司，可是一滴牛奶也没用上。

就是这原因，安迪才好奇想把它烘个究竟。

或许是淡奶油的关系吧，还挺奶味的。

Ironically, this "Milk Toast" does not have "milk" in its ingredients. Out of curiosity for this unusually named toast, I decided to give it a try. Probably due to the whipping cream, the toast had a delicious milky taste.

 这是安迪屡屡犯规的问题土司。

首先，水量没耐性的一次加入，造成面团太湿，

连带影响了面包在搅打的扩展性，导致面包体粗拙。

 I made quite a few mistakes while making this toast. I'd impatiently added the water all at once, causing the dough to become too wet and thus affected the end result.

再来就是排气功夫不好，结果面包体就洞洞满天下。

I didn't do a good job punching down the dough either, so the toast ended up very "holy"(holey). Haha!

食谱参考 : 快乐手做面包第123面
自己稍作调整

材料：                  Ingredients :
高粉 265克          Bread flour 265g
糖 27克               Castor sugar 27g
盐 5克                 Salt 5g
奶油 16克            Butter 16g
淡奶油27克         whipping cream 27g
水151克                    Water 151g
酵母 3克              Easy-bake yeast 3g
蛋黄13克                   Egg yolk 13g

表面装饰表: 蛋液，奶油适量    Some egg,butter for surface decoration

做法：
1。 除奶油之外，将全部材料放进面包机里搅打至面筋扩展，表面光滑。
2。 加入奶油继续搅打至完全阶段后，进行基本发酵60分钟。
3。 基本发酵结束，将面团取出排气后滚圆，松弛15分钟。
4。 松弛后的面团， 擀开长型，再卷起，（如果有气泡就用牙签戳破）休息10分钟。
5。 第二次擀开再卷起，放进模子。进第二次发酵50分钟。
6。 当面团发酵制9分满，表面刷蛋液，用利刀在中间滑一道开口，开口处挤入软化的奶油。
7。 以180度烘烤30-35分钟。


Method :
1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.

2. Add in the butter and continue to knead until the dough is pliable (smooth, soft and elastic). Proceed to rest the dough for an hour.

3. Punch down the dough and rest for 15 minutes.

4. Flatten the dough into a rectangular shape, then roll it up swiss-roll style. Burst air bubbles with a tooth-pick. Allow to rest for 10 minutes.

5. Flatten and roll up swiss-roll style again, then place the dough in a bread tin. Rest for 50 minutes.

6. When the dough has swelled to about 90%, brush it with egg-wash and then cut a slit down the middle of the dough, lengthwise. Pipe butter into the slit.

7. Bake in a preheated oven at 180°C for 30 - 35 minutes.

还有也不知是即溶酵母分量不足或品质问题，

竟然让面包发育不良，矮矮的，不好看。

Either the amount of  instant yeast added wasn't enough, or the quality of the instant yeast wasn't so good, the end result wasn't satisfying. (It was too short.)

 

幸好虽然让人失望的外貌，但是口感和味道还算满意。
面包体松软，富有淡奶油香气。

因此才决定贴上来，与大街分享，也给自己做个记录，

希望同样的错误，不再从犯。

Fortunately, despite its horrible appearance, the toast still turned out yummy, which was why I still decided to share this recipe with everyone. Hopefully, I can correct my mistakes and make a better toast next time.

I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)