超软草莓酸奶面包 Super Soft Strawberry Milk Yoghurt Loaf

Apart from using milk, yoghurt is also a good alternative to creating soft fluffy bread. For this recipe, you may opt to use strawberry flavored yoghurt to further enhance the strawberry fragrance in the loaf.  That's the beauty of bread baking as you could custom made it with any available ingredients while still ended up with good outcome.

除了采用牛奶于面包制做上，您也可以用酸奶来取代，两者都能帮助到面包的松软。在此您也可以加以采用草莓口味酸奶来添加面包里的草莓香味。这就是面包制作的优点，随时都能采用任何现有的食品或材料而制成出一道面包食谱。

This recipe of meant for 2 whole loaves of bread, you may reduce the ingredients to half if you only need to make lesser quantity.

这道食谱分量是足予两条面包，您可以在材料分量上减半就足以制做一条面包。

超软草莓酸奶面包
Super Soft Strawberry Milk Yoghurt Loaf


Ingredients 材料

(A)
670g Bread Flour 高筋面粉
50g Low Protein Flour 蛋糕粉
80g Castor Sugar 细砂糖
8g Instant Yeast 速溶干酵母
8g Salt 盐
3 Medium Eggs (中) 鸡蛋
50g Plain Yoghurt 原味酸奶
60g Milk 牛奶
260g Strawberry Milk 草莓牛奶

(B)
75g Unsalted Butter 无盐奶油

Directions 做法

In the bowl of the stand mixer fitted with dough attachment, add 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 hand knead till combined.
首先将材料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。您若要是采用人工搓面的话, 只要依据同样的次序把材料混合手搓匀即可。

Add unsalted butter (B) and slowly increase the speed to medium and continue kneading for approx. 15-18 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15-18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 and divide the dough into 4 equal parts. Mould it round and allow to rest for 15 mins.
将面团用手压除气体，平均分割成四等份。滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll dough into long rectangle shape. 
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形.

Start rolling out from the longer end of the dough into a roulade. 
由长段卷起随着卷完成瑞士蛋糕卷，并把接口收掐合好。

Place 2 pieces of rolled  bread dough (seams down) into a greased close lidded loaf pan 20x12x11.5cmD. 
将两份卷好的面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中20x12x11.5cmD以免沾粘。

Repeat the same for the balance 2 pieces of rolled bread dough into another greased close lidded loaf pan 20x12x11.5cmD. 
重复以上的做法把其余的两份面团卷置入已涂抹不可融化奶油的面包烤模中20x12x11.5cmD以免沾粘。

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, 再侍发酵50-60分钟至八分满即可.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 210C degrees.

发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至210C度.

Bake in the medium rack of a preheated oven at 170C degrees for 35-38 mins.

然后送入已经预热至170C度的烤箱中层烘烤35-38分钟.

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。

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