最最最详细的牛奶吐司教程视频 好吃淳朴的经典配方 Detailed Steps To Make A Milk Loaf

自然、原味、淳朴 的牛奶吐司 奶香味足， 只用发酵一次， 缩短制作时间，非常非常非常详细的录制各种打面整形等细节都一一涵盖， 如果你喜欢吐司， 千万不要错付这个配方与视频！
材料：
高筋面粉 500g |3 杯+2大勺
糖 80g |0.4 杯
盐 5g | 0.8 汤匙
酵母 5g |1 汤匙
蛋清 75g | 2个鸡蛋清
牛奶295g |1.25 杯
黄油40g |3 汤匙
步骤：
1. 先将牛奶蛋清冷藏或者冷冻，尤其是你的室温比较高的话， 这样有助于保持面团的温度！
2. 把除了黄油和盐之外的所有原料放入打面缸内，低速混合成团， 中高速打面到面团光滑， 加入软化的黄油， 继续中高速打到手套膜的状态。 （所有的细节视频里面都一一提到了， 请看视频里面的打面细节！！！！）
3. 面团滚圆， 松驰，分割成150g 的小剂子， 然后两次擀卷， 入吐司模具。
4. 350 度 烘烤38 分钟左右， 中途上色严重要盖上锡纸， 表面金黄即可出炉。
5. 室温或者冷冻保存。

小贴士：
1. 打面时候记得预留5~10克的牛奶， 看面团大致有点成团后再看状态要不要加入。
2. 发酵时间要按照面团最后的状态为准，温度较低的话可能要发一个半小时都是没有问题的。 切记最后发到离模具两指距离为准
3. 中途记得盖上锡纸以免上色过度影响外观。

This is one of the best Milk Loaf recipe that I have been using for a long time! Please give a try if you like Milk Loaf Bread the same as me!
Ingredients:
High-gluten bread flour 500g | 3 cups + 2 tbsp
sugar 80g | 0.4 cup
salt 5g |0.8 tsp
yeast 5g |1 tsp
egg white 75g |~2 egg whites
milk 295g | 1 1/4 cup
butter 40g | 3 tasp
Steps:
1. Refrigerate or freeze the milk and egg whites first, especially if your room temperature is relatively high, this will help maintain the temperature of the dough!
2. Put all the ingredients except butter and salt into the mixer pot, mix them at low speed to form a dough, knead the dough smooth at medium and high speed, add softened butter, and continue to knead till formed the windowpane test state at medium and high speed. (All the details are mentioned in the video, please see the details of kneading the dough in the video!!!)
3. Folding inwards to form a ball , rest for 20 minus, and divided into 150g small doses, then rolled twice and put into a loaf mold.
4. Bake at 350°C for about 38 minutes. Cover with tin foil for serious coloring in the middle. Take out of oven when the surface become golden.
5. Store at room temperature or freezer.

Tips:
1. When kneading the dough, remember to reserve 5~10g of milk. Wait the dough is roughly a little clumped, and then see if it is need to add the milk.
2. The rise time should be based on the final state of the dough. If the temperature is low, it may take an hour and a half to reach the state. Remember that the distance from the dough top to the mold edge is about two fingers wide and this is the criteria.
3. Remember to cover with tin foil halfway so as not to over-color the appearance.

Thank you for watching! Please give a try and let me know if you have any questions! Subscribe my channel if you like my videos!