🍞Ingredients：
1. Dough:
* 80g (10 tbsp) Cake Flour
* 240g (1.5 cup) Bread Flour
* 1pc (55g+-) Egg
* 5g (1/2tbsp) Instant Yeast
* 3g (1/2tsp) Salt
* 50g (4tbsp) Sugar
* 150g (10tbsp) Milk
* 30g (2tbsp) Unsalted Butter
2. Butter Piece :
* 120g (8tbsp) Unsalted Butter

Nonstick Pan size : 8.9"x4.4"x2.2"/22.8x11.3x5.8cm

Put the Dough at warm place ferment for about 150 minutes，Temperature28-29°C
Preheat the Oven at 170°C (340°F) convection bake for 25 minutes

*Important tips
1. This recipe is relatively simple, adding cake flour will make the bread softer. This step needs to pay attention to the water content of the dough, because this dough should be a certain degree of support, so the water content is not large, and the liquid content of 320g flour is 55+150g milk. If the dough is kneaded by the cook machine, it needs to be out of the film. Because the dough is not very soft, it is recommended to knead the dough at the KA2 level. Finally, the dough needs to be frozen in the freezer for 30 minutes, so that the hardness of the dough and butter can be almost the same, and it will be easy to roll out after 30 minutes.
2. The butter piece needed is generally 1/2 the size of the dough. I rolled them into a 15x20cm rectangle according to the size of the oil paper I bought. In fact, the shape can be determined according to your own situation. The butter piece are best to prepare after the dough, and then put it in the refrigerator for a while, no more than 30 minutes. and it can be bend when you take it out, so that the butter piece is easy to roll out with the dough.
3. When making the pastry dough, it should be folded twice. After folding, put it in the refrigerator and relax for 20 minutes. If it is made in the summer, it needs to be freeze for 20 minutes. If you are interested, you can check the video I posted before.
4. It is better to use a utility knife when cutting, so that the cut cross-section has a clear texture. You can also use a sharp knife to cut it. If it is summer, it is recommended to put it in the refrigerator for 20 minutes before cutting. The cut strip size is about 4x30cm, 4 strips in total.
5. The best temperature for bread fermentation is 28-29 degrees Celsius, not more than 30 degrees Celsius, the butter will melt. If the temperature at home is low, it is recommended to put it in the oven for fermentation. The fermentation function of the oven shouldn't be used If the temperature is too high. put a Bowl of hot water, keep the temperature of oven below 30 degrees Celsius.
6. I used convection bake to bake this bread, 170°C (340°F) for 25 minutes. depending on the color on the bread surface. if you don’t use convection bake, you can bake at 170°C (340°F) first 22 minutes, then increase to 200°C (400°F) and bake for 5 minutes
Please leave a message to me if you have any questions
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*1. 这个配方比较简单，加了低筋面粉更松软。这一步需要注意的是面团的含水量，因为这个面包需要一定的支撑性，所以含水量不大，320g面粉对应的液体含量是鸡蛋55+150g牛奶。厨师机揉面的状态需要出膜的，因为面团不是很软，所以建议KA2档揉面，不出膜的话可以放冰箱冷藏一会儿，然后继续揉面就很快能出膜了。揉好的面团需要放冰箱冷冻30分钟，这样面团和黄油的硬度差不多能达到一致，而且放30分钟的话后面容易擀开。也可以放冰箱冷藏隔夜发酵，这样做出来面香味更浓。
2. 开酥需要的黄油片一般是面团的1/2大小，我是根据我家买的油纸的大小擀成15x20cm的长方形，其实形状都可以根据自己的情况决定，黄油片最好是等面团放冰箱冷冻的时候再做，然后放冰箱一会儿就可以，不要超过30分钟，拿出来的时候要可以弯曲，这样的黄油片是状态最好的，容易跟着面团一起擀开。
3. 开酥的时候4折两次，折完放冰箱冷藏松弛20分钟，让面团和黄油的质地差不多，也让面团更容易擀开。夏天做的话需要冷冻20分钟，冬天做冷藏就可以，有兴趣的可以看我之前发过一个手撕面包的视频。
4. 切的时候需要用到美工刀比较好，这样切出来的横截面纹路清晰，也可以用一把锋利的刀子切，如果夏天的话建议放冰箱冷冻20分钟再切。切开的长条尺寸大概是4x30cm，总共4条。
5. 面包发酵的时候最佳温度是28-29摄氏度，不能超过30度，黄油会融化，家里温度低的话建议放烤箱进行发酵，不能用烤箱的发酵功能，那个温度太高了，里面放一碗水，保持在30度一下就可以。
6. 最后烘烤的时候我用的是风炉烤的，170°C (340°F) 25分钟就可以，看表面上色情况，如果不用风炉的话170°C (340°F)先烤22分钟，然后调高到200°C (400°F)烤5分钟
有问题可以留言给我

🍞食材：
1. 面团:
* 80g 低筋面粉 10Tbsp
* 240g 高筋面粉 1,1/2cup+1/2tbsp
* 1pc 鸡蛋 55g
* 5g 酵母 1/2tbsp
* 3g 盐 1/2tsp
* 50g 糖 4tbsp
* 150g 冰牛奶 1/2cup+2tbsp
* 30g 无盐黄油 2.11tbsp

2. 黄油片:
* 120g 无盐黄油 1/2cup+1/2tbsp

3. 其他：
* 高筋面粉
* 全蛋液

不粘模具大小：22.8x11.3x5.8cm

* 面团放在一个温暖的地方进行发酵大概150分钟，发酵温度28-29°C
* 烤箱预热170°C (340°F) 风炉烤25分钟

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