中種吐司

材料 Ingredients:

Overnight sponge中種麵團	Bread Flour	高筋麵粉	46 gm
	Water	水	27 gm
	Instant Yeast	快发干酵母	1 gm
Main Dough
(A)	Bread Flour	高筋麵粉	254 gm
	Sugar	糖	37 gm
	Salt	盐	3 gm
	Milk Powder	牛奶粉	9 gm
	Instant Yeast	快发干酵母	5 gm
(B)	Overnight sponge	中種麵團
(C)	Cold Egg	鸡蛋	1 nos
	Cold Water	冰水	110 gm
(D)	Butter	牛油	35 gm

Method (Overnight sponge):

1) Mix the instant yeast with 20g of water until well blended. Add in the remaining ingredients and knead to form dough. 

2) Let it proof for 30min. Wrap with cling film and keep in the refrigerator overnight or up to 48hours. 

做法(中种面团)：

先把中种面团里的快发干酵母和20gm的水拌勻，靜置10分鐘。 再加入中种面团所有剩下的材料在面糊内，攪拌成团, 然後让它发酵 1/2 小时。面团盖上保鲜纸，然後并保持在冰箱中过夜或到48小时。

Method (Main Dough): 

1) Mix A until well blended. Add B, then C, knead to form a dough.

2) Add in D, knead to form a smooth and elastic dough. Cover it with cling film. Allow it to proof for 45 min.

3) Divide the dough into 3 equal portions, mould it round. Allow it to rest for 10min.

4) Roll the dough flat with a floured rolling pin, then roll it up like swiss roll. Allow it to rest for 10min. Repeat the step one more time. 

5) Place 3 pieces of the dough into a greased loaf tin (20x 11.5x 11.5cm / 450g pullman tin)(I didn’t grease the tin as mine is non-stick). Let it proof for 50min or until 80% full of the loaf tin. Cover it with the lid.

6) Bake at 200C for 35 minutes. Remove it immediately from the tin when baked.

做法(中种面团)：

1)将主麵團里的材料A材料混合均匀。加入材料B, 再加入材料C, 攪拌成团。

2)加入材料D, 拌成光滑和富弹性的面团即可。让面团发酵45分钟。

3)将面团分成3份，并将面团搓圆，让面团发酵10分钟。

4)将面团杠薄，然后卷起，就如瑞士卷方法一样。静置10分钟，然后重复以上的做法多一次.

5)将3份面团，放入已涂油的三文治烘盘里。让面团发酵50分钟或八分满时既可上盖。

6)以 200°C烘35分钟，而当面包烘熟时，马上将它从烘盘移出即可。