全手工揉面，仅用中筋面粉制作松软湿润，香甜可口的日式牛奶餐包/排包，一样具有浓郁的麦香味和漂亮的羽毛拉丝效果。

The dough are kneaded by hand, and only all-purpose flour is used to make a soft, moist, sweet and delicious Japanese-style milk dinner bun/rolls, which also has a strong wheat fragrance and beautiful feather drawing effect.

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食材（12份小餐包）：
562克 中筋面粉（3 3/4杯，1杯是250毫升的量）
5克 速溶酵母（ 1/2 汤匙）(冬天可以加多2克）
55克 白糖（ 1/4 杯+1 茶匙）
5 克 盐 （1 茶匙）
2 个 鸡蛋 （去壳约 100克）
260-290g 牛奶（250-280毫升）
74克 软化黄油（1/3 杯）

在预热至350F/180C的烤箱中烤20-25分钟
烤盘 13x9x2英寸

Ingredients( for 12 rolls):
562 g all-purpose flour ( 3 3/4 cups/ each cup volume is 250ml)
5 g instant yeast ( 1/2 tbsp)（During the winter, add 2g more yeast)
55 g sugar ( 1/4 cup+1 tsp)
5 g salt ( 1 tsp)
2 eggs ( 100 g without egg shells )
260-290 g milk ( 250 - 280ml)
74 g butter , softened

Baking in preheated 350F/180C oven for 20 - 25 minutes
Baking pan 13x9x2inch

Tips:
1. 夏天的时候，牛奶和鸡蛋都用冷藏的,（因为无论机器和面还是手和面,在夏天面团的温度很快就会升起来), 最后面团揉好后的最佳温度是75Fto 80F(24C-27C), 260克的牛奶是我视频里的用量, 根据不同品牌的面粉的吸水量不一样，有可能需要调整
2. 冬天的时候，天气干燥，所用牛奶有可能需要增加
3. 软化的黄油温度在19C-23Ｃ，65F-75F），
4. 使用12%以上的蛋白质含量面粉能做出效果不错，能拉出一片一片羽毛似的吐司面包。
- ◉ In summer, the amount of water will be less, 260 grams of milk is the amount used in my video0:27. The amount of water absorbed by different brands of flour is different and may need to be adjusted.
- ◉ In winter, the milk used may need to be increased.
- ◉ To decrease the dough temperature especially for kneading by hand (for all of my bread, I’ve achieved the best flavor when the finished mixed dough has a temperature between 75F to 80F(24C-27C）
- ◉ All ingredients should be room temperature in the wintertime. All ingredients should be cool from refrigerator except butter in the summer, butter need to be soft, softened butter temperature should be 19C-23C,65F-75F
- ◉ Using flour with more than 12% protein content can make a good effect, and can peel fluffy feather-like pieces of bread.