#日式生土司 #生土司 ＃牛奶土司 ＃烫种法 #面包食谱 #蓬松拉丝 ＃连面包皮也柔软 #无需面包机
#JapaneseMilkLoaf #Shokupan #MilkLoaf #BreadRecipe #SoftFluffy #Stringpull #EvenBreadCrustAreSoft #NoBreadMachine

♦ 牛奶土司|White Milk Loaf Recipe: https://youtu.be/7iV5qKrWJwM
♦面包食谱Bread Recipe: https://www.youtube.com/playli....st?list=PL-z50Pxpx9Q Page: https://www.facebook.com/iwen777
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

今天来做著名的日式生土司，无需面包机食谱。之所以称为生土司，不是因为是没煮的“生”，而是因为可以生单吃面包不需配料也很好吃。烫种法原自于日本，烫面让一部分淀粉糊化，吸收保留更多水份，帮助面包柔软。刚烤好的面包，立刻出模后就非常柔软了，外皮有白边，稍微皱皮，因为实在太柔软了，从每个角落按压都可以回弹。撕开来，象羽毛一样轻盈，拉丝效果超好，超疗愈。结构非常蓬松柔软，保留着纯奶香和麦香味，连皮也很柔软，好好吃，不愧是可生着单吃的生土司。
要满模：
＝食谱分量要根据磨具尺寸来准确调整。太少导致无法满模。
＝揉面到位，做玻璃窗测试。揉面不到位，面筋容易断裂，导致烤后塌陷，无法满模。
＝发酵要到位，刚好距离模顶２厘米，发酵不够／过度也会导致烤后塌陷，无法满模。

收藏方式：烤好吃最佳。烤好放凉收密封塑料袋，室温３天。要保存更长，冷冻在冰库那里，吃前解冻即可。

Today, let's make the famous Japanese “Raw” Milk Loaf, Shokupan, no bread machine recipe. The reason why it is called raw toast is not because it is uncooked "raw", but because the bread can be eaten raw by itself, taste delicious even without any fillings/jam. Yudane method originated in Japan. Blanching flour with boiling water makes part of the starch gelatinize, absorbs and retains more moisture, thus enhance bread softness. Freshly baked bread has white edges, crust is very soft even just after unmolding, and even the outer bread crust is slightly wrinkled, because it is so soft that it can spring back when pressed from every corner. Tear apart, light as a feather, stringpull effect is super good, satisfying and therapeutic. The structure is very fluffy and soft, retains the pure aroma of milk and wheat, and even the crust is very soft, delicious. It is indeed a raw toast that can be eaten by itself.

To reach full mould:
= Recipe measurement should be adjusted accurately according to the loaf pan size. Too little cause unfilled mold.
= Knead dough enough, do the window pane test. If the dough is not kneaded in place, the gluten can break easily, resulting in collapse after baking, and the mold cannot be fully filled.
= Fermentation/proofing should be just right, distance exactly 2cm from mould top rim. Under/overproofing will also cause collapse after baking, and the mold cannot be fully filled.

Storage Method: Best eaten after baked. Once baked, let cool and put in airtight ziplock bag at room temperature up to 3 days. To keep it longer, freeze it in the freezer, thaw before eating.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦ Ingredient 材料= 450g Loaf Pan土司盒 =19.5cm x 10.5cm x 10.5cm =
=Yudane 日式烫面=
38g Bread Flour/High Protein Flour高筋面粉 (13% Protein Content蛋白质含量)
47g Hot Boiling Water热沸水

(Room Temperature 4hours/Chill in normal fridge overnight)
(室温４小时/普通冰箱隔夜冷却)

=Dough 面团=
160g Lukewarm Milk (Below 40C) 温牛奶（40C以下）
4g Instant Dry Yeast速溶酵母
3g Caster Sugar细砂糖
275g Bread Flour/High Protein Flour高筋面粉 (13% Protein Content蛋白质含量)
30g Caster Sugar细砂糖
5g Salt盐
23g Honey/Condensed Milk 蜜糖/炼奶
34g Dairy Whipping Cream (Cold) 动物性淡奶油 (冷)
All Yudane 全部烫面
25 g Unsalted Butter (Soften) 无盐牛油（软化）

(Preheated Oven 190C: 35-40minutes)
(Top Bottom Heat, No Fan Force, 4th Rack)
(预热烤箱190C: 35-40分钟)
(上下火，不开旋风，第4层烤)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love