甜麵包麵團(中種法)
Sweet Bread Dough (Starter Method)

材料 Ingredients

高筋麵粉 Bread flour 1-3/4 + 1 杯 cup 牛奶 Milk 1/2 + 1/4 杯 cup 速發酵母粉 Instant yeast 2 小匙 tsp 蛋(大) Egg (large) 1 個 ea 糖 Sugar 4 大匙 Tbs 鹽 Salt 1/2 小匙 tsp 牛油 Butter 3 大匙 Tbs (40g)

註: 牛奶可以用水替代，牛油可以用植物油替代。
Note: The milk can be substituted with water. The butter can be substituted with vegetable oil.

做法:

1.	將1/2杯牛奶，速發酵母，1-3/4杯麵粉和蛋放入攪拌缸，用速度4 (1到4漸進) 攪拌到成光滑的麵糰，大約6分鐘。麵粉毋需篩過，但舀出前要先將麵粉翻鬆。
2.	麵團蓋上保潔膜。先將1杯水在微波爐內微2分鐘，再將麵團放進微波爐，關上門發酵到變成兩倍大，約90分鐘。
3.	牛油切成小塊，如果不是室溫狀態，放進微波爐微8秒。
4.	將發酵好的麵團撕成小塊後与1杯麵粉，1/4杯水，糖和鹽放進攪拌缸 (如果使用植物油，則可在此時加入)。 攪拌機裝上勾狀腳，先用速度2打到成團(大約3分鐘)後，轉成速度4再打2分鐘。加入牛油繼續打到麵團高度出筋可以拉出透明薄膜，約8分鐘。
5.	麵團蓋上保潔膜。再度麵團放進微波爐，關上門發酵到變成兩倍大，約1個小時。發酵好的麵團用手指插進去會有個洞。

Procedure:

1.	Place ½ cup of milk, instant yeast, 1-3/4 cups of flour and egg into the mixing bowl. Install the hook dough attachment to the mixer and knead over speed 4 (gradually from 1 to 4) until the dough forms a ball and becomes smooth, approx. 6 minutes. No need to sift the flour. However, use your measurement cup to fluff up the flour within the container before you measure the flour.
2.	Cover the dough with a piece of plastic food wrap. Heat 1 cup of water in the microwave for 2 minutes, then place the dough in the microwave and close the door. Let it rise until doubles in size (approx. 1.5 hours).
3.	Cut the butter into cubes. Microwave the butter for 8 seconds if it is not in room temperature.
4.	Tear the proofed dough into small pieces then put them along with 1 cup of flour, ¼ cup of water, sugar and salt into the mixing bowl (If using vegetable oil, add it now). Knead the dough over speed 2 until forming a ball (approx. 3 minutes). Add the butter and continue to knead over speed 4 until the gluten is fully developed (approx. 8 minutes). You should be able to stretch a small piece of the dough until it forms a thin translucent film.
5.	Cover the dough with plastic wrap and proof in the microwave again until doubles in size (approx. 1 hour). If the indentation remains after you insert one finger in the dough, then the dough is ready.

最後更新 (Last Update): 02/15/2016
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