虽然我是采用汤中来制作较松软面包的爱好者，在我所实验的做法中也有许多直接即简易即能制做出软面包做法，并不是一定要用汤中才能烤出好面包。
Through several years of self learning and intensive bread making, I also learnt that certain ingredients do aid in retaining the moisture of the dough hence produces softer fluffy bread. Whenever I too lazy to prepare any forms of starter dough, I will either incorporate more sugar, milk or eggs into the straight forward bread making to get almost equivalent results. Unlike starter dough method, bread produced from the straight forward method does not stay as soft on the 3rd day onwards. Usually we will either steam or toast the bread again and it would be as good to eat. Given the number of members in our household, its very seldom to have such leftovers after the 2nd day.
从我数年的自学和不停歇的制做面包过程里，我领悟到道原来某些材料的混入有助于面团保湿作用而能制做出松软的面包。每当我稍微有点懒惰的时候，就会混入更多的糖，奶 或鸡蛋于直接法的面包制做来得予列同样的松软效果。相比下用直接法的面包虽然能达到一样的松软效果，但是必然还是没如汤中面包般保湿，面包一到了第三天会比汤中面包提早硬化。我们一般都会蒸或烧烤一会后才品尝，由于家里的成员数多因此剩余的面包也比较少见。
松甜牛奶面包
Sweet and Fluffy Milk Bread
(makes 2 loaves)
Ingredients 材料
(A)
550g Bread Flour 面包粉
100g Cake Flour 蛋糕粉
6g Instant Dry Yeast 速发干酵母
80g Castor Sugar 细砂糖
2 Eggs 鸡蛋
330g Milk 鲜奶
7g Salt 盐
(B)
80g Unsalted Butter 无盐奶油
(C)
Pumpkin Seeds 南瓜子
Method 做法
Heat up milk (A) in microwave on medium for 30 seconds. Allow the milk to cool to 35-38C degrees then stir in 1 Tbsp sugar (A) and instant yeast. Allow the mixture to stand for 10 mins until frothy.
把鲜奶A用微波炉加热30秒钟，待牛奶稍凉至35-38C度后便倒入一大汤匙细砂糖A和速发干酵母搅匀。静置10分钟让酵母活化起泡才使用。
In the bowl of the stand mixer fitted with dough attachment, add yeast milk mixture and the balance of ingredients (A) and mix with lower speed until all ingredients are well combined. Alternatively you may follow the same sequence and combine the ingredients into a mixing bowl and knead till combined.
首先将酵母牛奶液和其余材料A混入搅拌器的钢盆中，以慢速度搅拌搓揉成一个不粘手的面团。若是人工搓面的话，依据同样的次序把材料混合搓匀即可。
Add unsalted butter (B) and slowly increase the speed to medium and continue kneading for approx. 20-25 mins, until the dough becomes smooth and pass the window pane test. The same applies when you are completely kneading by hand.
加入无盐牛油(B)然后依照揉面标准程序继续以中速把面团搅拌（大约20-25分钟）成撑得起薄膜的面团。手搓面团也是以相同的标准程序将面团搓成撑得起薄膜的面团。
Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的面团滚圆，收口朝下捏紧放入涂抹少许油的盆中，盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。
Punch down the dough. Divide the dough into 6 equal portions and mould it round. Let it rest for another 15 mins.
面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成6等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.
Grease bottom and sides of 2 nos of 21cmx12.5cmx11.5cmD loaf pan. Set aside.
准备两个刷上一层油质的21cmx12.5cmx11.5cmD面包模具，搁置备用。
Sprinkle the worktop with bread flour, roll each dough into 30 cm ropes. Take 3 ropes of dough and secure together by pressing at one end. Start braiding the ropes and seal the end by pinching the three ends together and tucking under the loaf.
工作桌上洒上一些高筋面粉，将每份面团滚搓成30cm的长条形。取3條面团，用按压方式把三條面团尾端固定在一起。将3條面团左右互相往中间编织至尾端时再用按压方式把三條面团尾端固定在一起朝下即可。
Place each braided bread dough (seams down) into individual 21cmx12.5cmx11.5cmD loaf pan.
将编织好的两份面团收口朝下朝内各自排入21x12.5x11.5cmD面包烤模中。
Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.
8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.
Apply egg wash over the dough. Sprinkle some pumpkin seeds over the surface.
面团刷上一层蛋液，表面撒上南瓜子装饰。
Bake in the lowest level of a preheated oven at 180C degrees for 30-35 mins until golden brown.
面团刷上一层蛋液，表面撒上南瓜子装饰。
Bake in the lowest level of a preheated oven at 180C degrees for 30-35 mins until golden brown.
送入已预热至180C度的烤箱的最底层烘烤30-35分钟至面包烤至金黄色即可。
Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。
Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。
