松软美禄甜面包 Fluffy Soft Milo Bread

Hello, guess you must be wondering what happened to my missing in action for the past few months. Yes, I have been held up by constant traveling since last Oct and barely home to indulge in photography and updating my blog. Last December was the most painful time for us due to the loss of our beloved pooch Coco who left us after struggling with end stage cancer. Despite having to suffer various health conditions throughout her life, she managed to hold out till the age of 15+ years old.

大家好！已好几个月没跟您在博客里分享食谱了。自从去年十月开始就一直不停的出外奔波着根本都没多余的时间来享受任何的摄影之乐。过后又在十二月时，跟随我多年的爱犬Coco终于都离开我们到天国去了。虽然是不舍得但又看着它十五年多里不停地撑着带病的身子忠诚地陪在我身边，我对它是感激和怜惜万分。

Since then, it took me a while to visit this blog which is named after her. To start off the new year, I have made this milo flavored ultra soft and fluffy bread using overnight starter dough.

自从它去世的几个月里我都一直不能提起劲来进入这个以Coco为名的博客。一直到近期才下手制做出今年的第一份作品。这是一道采用隔夜面种制做出来的面包，面包不但松软而且保湿量高值得您一试。

松软美禄甜面包
Fluffy Soft Milo Bread
(Yields 2 Loaves)

(A)
280g Bread Flour 面包粉
6g Instant Dried Yeast 速溶干酵母
260ml Milk 牛奶

(B)
210g Bread Flour 面包粉
80g Milo Powder 美禄粉
50g Castor Sugar 细砂糖
1/2 Tsp Salt 盐
1 Egg 鸡蛋
80g Condensed Milk 炼奶
1 Tbsp Milk 牛奶

(C)
35g Unsalted Butter 无盐奶油


Method 做法

Combine (A) into a mixing bowl and mix into dough form. Cover with cling wrap and refrigerate overnight.

将材料A的所有材料一起混入碗里搅拌均匀成面糊后，用保鲜膜盖起来然后冷藏隔夜。

Remove the starter dough (A) from the fridge 1 hour ahead of the preparation time.

隔天，在开始制做面包的前一个小时先把隔夜面糊从冰箱取出。

With the exception of butter (C), combine the starter dough (A) and (B) into the mixing bowl of the stand mixer fitted with dough attachment 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，除了牛油(C)以外，先把材料(A) 和 (B)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。您若是用手搓面的话, 只要依据同样的次序把材料混合搓匀即可。

Add unsalted butter (C) and slowly increase the speed to medium and continue kneading for approx. 18-20 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(C)然后依照揉面标准程序继续以中速把面团搅拌（大约18-20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.

Place 2 doughs into each (greased) 21cmx12.5cmx11.5cmD loaf pan. Repeat the same for the balance 2 doughs.

把两个面团置入已刷上一层油质的21cmx12.5cmx11.5cmD面包模具, 同时也重复同样的做法把其余的两份面团摆入另一个面包模。

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 170C 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170C度.

Bake in the 2nd lowest level of a preheated oven at 170C degrees for 35-38 mins until golden brown.

把面包模送入已预热至170C度的烤箱的第二最底层烘烤35-38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。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.