今天我們來做牛奶吐司。這是一個含水量63%的配方，麵團不會太粘手，但是又足夠濕潤柔軟。機揉或手揉都可以成功，只是時間長短罷了。必須要揉出薄膜，麵包才會長得高。只要掌握一些細節，做法一點都不難。
Today we will make milk toast. This is a formula with a water content of 63%. The dough is not too sticky, but it is moist and soft enough. Both machine kneading or hand kneading can be successful , it just depends on the length of time. You must knead out the film for the bread to grow tall. As long as you master some details, it is not difficult at all.
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| 配方：（模具：450g吐司模） | 225g | 900g |
| 高筋麵粉。 。 。 300g | 150g | 600g |
| 細砂糖。 。 。 30g | 15g | 60g |
| 牛奶。 。 。 190g（全脂或普通都可以） | 95g | 380g |
| 酵母。 。 。 5g（1tsp） | 2.5g | 10g |
| 牛油。 。 。 30g（***有鹽無鹽都可以，無鹽就補一點點的鹽） | 15g | 60g |
| ***鹽分不宜太高，少量的鹽可以幫助強化麵筋，但是過多的鹽會抑制酵母的發酵，導致麵團發酵失敗。 | ||
| Recipe: (mold: 450g toast mold) | 225g | 900g |
| High-gluten flour/bread flour. . . 300g | 150g | 600g |
| Sugar. . . 30g | 15g | 60g |
| Milk. . . 190g (Full cream or ordinary can be used) | 95g | 380g |
| Yeast. . . 5g (1tsp) | 2.5g | 10g |
| Butter. . . 30g (***Salted or unsalted is ok, if there is unsalted, just add a little salt) | 15g | 60g |
| ***Salt content should not be too high. A small amount of salt can help strengthen gluten, but too much salt will inhibit the fermentation of yeast and cause the dough to fail to ferment. |
牛奶吐司︱無蛋麵包，柔軟蓬鬆 Soft Milk Loaf
