#牛奶土司 #牛奶面包 #白面包 #MilkBread #WhiteBread #BreadLoaf

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这期间，连普通面包也很抢手。今天来自制牛奶土司，也称白面包。因为有很多水份材料加入，所以面团非常粘手，手搓就点靠技巧。
面包成果出来非常柔软，蓬松。比外面卖的面包来得更好吃，又有些香味。刚烤出来的面包最香，最新鲜了。收在密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。

During this period, even ordinary bread is fast selling. Today made Homemade Milk Loaf, also known as White Bread. Because there are a lot of liquid ingredients added, the dough is very sticky, thus, hand-kneading requires some skills.
The bread came out very soft and fluffy. It tastes better than the ordinary bread sold outside, and it has some fragrance. Baked bread hot out of oven is the most fragrant and fresh. Store them in sealed plastic bag, at room temperature for 3 days, and the ice storage for about one month. Thaw before eating to maintain the original softness.

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.

♦食谱
=9.5'x5.5'英寸面包烤盘（底部: 8.5'x4.5'英寸）=
150克 温牛奶 (40C-45C)
3克 速溶酵母
5克 细纱糖
400克 高筋面粉 (蛋白质: 11%-13%)
36克 白糖
2克 盐
2颗 鸡蛋 (B等级)
75克　水
24克 无盐牛油
(烤箱190C / 375F: 20-25分钟，盖铝箔纸，再烤10分钟）

♦Recipe
=9.5'x5.5'inch Loaf Pan (Bottom: 8.5'x4.5'inch)=
150g Warm Milk (40C-45C)
3g Instant Dry Yeast
5g Castor Sugar
400g High Protein Flour (Protein: 11%-13%)
36g White Sugar
2g Salt
2 Eggs (Grade B)
75g Water
24g Unsalted Butter
(Oven 190C / 375F: 20-25minutes, Cover with aluminium foil, Bake another 10minutes)

Oven: Electrolux 72L Built in Oven https://invol.co/cl1bir2

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