Milk bun 牛奶小面包

作者：暨南大学 17会展吴昆雷

用料  

Milk bun 牛奶小面包的做法  

1. Get the material ready
   准备好材料

2. Mix the milk, sugar, yeast and salt
   将牛奶、白砂糖、酵母、盐混合

3. Slowly add the milk mixture to the flour and stir with chopsticks to form a flocculation
   把混合的牛奶慢慢加入到面粉中，一边倒一边用筷子搅拌，成絮状

4. Knead the flour into a ball by hand
   用手将面粉揉成团

5. Butter melts in water
   黄油隔水融化

6. Add the butter to the dough and continue kneading
   将黄油加入到面团中继续揉搓

7. Knead into a smooth dough and let stand for five minutes
   揉成光滑的面团，醒发五分钟

8. Continue kneading for about a dozen minutes until the dough is coated
   继续揉搓，这个过程大概十几分钟，直到面团出膜

9. Place the dough in a bowl and wake until doubled in size
   将面团放入到盆里，醒发至两倍大

10. When the dough has risen, take it out and rub it to exhaust the air
    面团发好后，取出揉一揉排排气

11. Rub into long strips and cut into evenly sized dosage forms
    搓成长条，切成大小均匀的剂子

12. Knead into a smooth dough
    揉成光滑的面团

13. Wake to twice as large
    醒发至两倍大

14. Heat the oven to 170 degrees. Preheat the oven for 5 minutes. Brush the dough with egg mixture and sprinkle with black sesame seeds
    烤箱上下火170℃先预热5分钟，将面团表面刷上鸡蛋液，撒上黑芝麻

15. Place in the middle of the oven and bake at 170 degrees for about 15 minutes
    放入烤箱中层，上下火170℃，烤15分钟左右

16. The baked bread is out of the pan
    烤好的面包出锅啦！

小贴士

The time to wake up is shorter in summer and longer in winter. Don't be impatient. Make sure the dough fully ferments, or the baked bread will not be soft and taste bad。夏天醒发的时间短一点，冬天会长一点，大家不要心急，一定要让面团充分发酵，不然烤好的面包不松软，口感不好

REFERENCE: Page 935 (Ch31 YEAST BREADS) of On Cooking A Textbook of Culinary Fundamentals, 5th Edition. 参考《烹饪基础知识教科书（第五版）》，第三十一章 发酵面包，935页。