As you can see from my postings, I am more into baking fluffy soft breads than artisan breads though personally I prefer to consume the latter. Since the baked breads are to cater to the majority soft bread enthusiast at home hence I landed on such decision.
虽然我比较爱吃乡村面包，但是却偏向制做软面包。原因在于家中的成员们都是软面包的爱好者，结果把多数的制作于这类的面包上。
This time round I opted out of using tangzhong method and chose a straightforward method to make this soft milk bread which also yield satisfactory results.
今天我没用上汤种面团而却采用了直接法来制做这项面包，制做出来的面包效果松软即满意。
蓝莓酸奶软面包
Blueberry Yoghurt Milk Bread
Ingredients 材料(A)
50g Raisins 葡萄干
30g Grand Marnier Liquor 柑曼怡酒
(B)
10g Instant Dried Yeast 速溶干酵母
20g Castor Sugar 细砂糖
250ml Blueberry Yoghurt Milk 蓝莓酸奶
(C)
580g Bread Flour 面包粉
60g Cake Flour 蛋糕粉
15g Milk Powder 奶粉
80g Castor Sugar 细砂糖
8g Salt 盐
1 Egg 鸡蛋
160g Blueberry Yoghurt Milk 蓝莓酸奶
(D)
Unsalted Butter 无盐牛油
(E) Fillings 内陷
Chilled Salted Butter 冷冻咸牛油 (diced 切丁）
(F) Toppings 装饰
Bread Crumbs 面包碎
Method 做法
Combine (A) together into a bowl and set aside for 30 mins. Drain.
把A一起混合入小碗搁置30分钟。沥干备用。
Heat 250ml blueberry yoghurt milk (B) in microwave for 30 seconds. Allow the milk to cool till 35-40C degrees then stir in instant yeast and castor sugar to combine. Allow the mixture to rest for 10 mins for the yeast to activate and produce a foamy layer.
将250ml蓝莓酸奶液B用微波炉加热30秒钟，取出待温度降低至35-40C度才把速溶干酵母及细砂糖混入，搅匀后搁置10分钟让酵母活化并产生泡沫后便可采用。
With the exception of (D) butter, combine all the ingredients of (A), (B) and (C) into a mixing bowl and knead till combined.
除了无盐牛油D以外，先把材料(A), (B) and (C)混入盆中混合搓匀成团。
Add unsalted butter (D) 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(D)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）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 18 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体，然后把面团平均分割成18等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.
Sprinkle the worktop with bread flour, flatten each dough into a disc and wrap in the chilled fillings (E) and seal the edges and mould round. Repeat the process for the balance 17 ps of dough.台座上撒些高筋面粉，将休息好的面团用擀面棍把面团压扁，然后包入馅料E捏紧收口滚圆。再重复同样的做法把其余的17份面团完成。
Arrange the dough on a baking tray line with greased parchment paper. Space the doughs 4 inches apart to make room for the doughs to expand.
将休息好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离，给予面团膨胀的空间。
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 surface. Sprinkle bread crumbs toppings (G) on top.
在完成第二次发酵的面包表层上涂上蛋液。接着撒上少许面包碎G。
Bake in a preheated oven at 180C degrees for 15-16 mins or until golden brown.
送入已预热至180C度的烤箱内烘烤15-16分钟至面包烤熟及表面变金黄色即可。
Remove bread from oven and allow to cool on cooling rack.
烤好后放在铁网架上放凉。
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