3D piggy milk shokupan (japanese style white sandwich bread) 立体小猪日本奶香吐司面包

never seen or heard of such toast ya? the 3D toast..? heh heh… my very own creation.. was just wondering why we always have to pull it apart.. slicing it into half makes these pretty cute too i thought…
没听过 吧。。这乃俺独家作品。。立体吐司面包！嗯哼！看到粒粒餐包，为虾米一定要拉开呢？切半也口以很可爱哈。。嘻嘻。。强词夺理。。偶说滴。。
（≧∇≦）

Recipe adapted and translated from La Fuji Mama

Ingredients (makes one 1 1/2 pound loaf)

2 1/4 cups bread flour
2 tablespoons granulated sugar
1 packet (1/4 ounce, 7 grams, or 2 1/4 teaspoons) instant dry yeast
1 teaspoon fine grain sea salt
8.5 ounces warm milk (120-130 degrees Fahrenheit/48-54 degrees C)

食材（可做一条1.5榜吐司方包）

面包粉2 1/4杯
砂糖2大匙
干酵母 1包（1/4盎司，7克，或2 1/4小匙）
细海盐 1小匙
温牛奶 （约120 至130 华氏度或48-54摄氏度 ）240克

Directions/食材

– Mix the half of the bread flour with the sugar, yeast, and salt in a large mixing bowl
将糖，盐，酵母，和半份的面包粉放入容器中，拌匀

– Add the warm milk, and blend, then mix in the remaining bread flour until incorporated. In a mixer, using the dough hook attachment, knead the dough for 5 minutes. Alternatively, knead the dough on a floured surface until the dough is smooth and elastic
加入温奶搅拌，然后将剩余的面粉拌入。使用和面器，和面团大约5分钟或将面团放在台上搓至有弹性，光滑而不粘手

– Cover the dough and let it rise until it doubles in size (about 1 hour)
搓好的面团放在盆中，盖上保鲜膜，待发酵约1消失或至双倍大

– Roll the dough out into a rectangle about 8 inches by 14 inches on a smooth, greased surface with a greased rolling pin (the dough will be sticky)
取出面团摺拍数下放气，再将面团擀成一个长14寸，宽8寸的长方形。因面团属粘性，所以必须事先在案板和擀面杖抹上油

– Fold over the short ends slightly, and roll up the rectangle, then place the roll, seem side down, in a greased bread loaf pan
从面团的短处，将面团小心卷起。收口朝下，摆入抹上黄油的面包烤盘

– Cover the dough and let it rise in a warm place until the dough has risen to about 3/4-inch above the top of the bread pan
盖上保鲜膜，将其放置温处进行最后发酵，直到面团发至高过烤盘约3/4寸

– While the dough is rising, preheat the oven to 390 degrees Fahrenheit (or 199 degrees C)
面团发酵期间，预热烤箱至390摄氏度 (约199摄氏度）

– When the dough is ready to go into the oven, brush the top of the dough lightly with some milk, then bake it in the preheated oven for 25 to 30 minutes (the top of the loaf should be golden brown and sound hollow when tapped lightly on top). Remove the bread from the oven and let it cool for a couple of minutes and then gently remove the loaf from the bread pan and let it cool completely on a wire cooling rack
面包进入烤箱前，在面包顶部刷上少许牛奶。面包烤约25-30分钟，或面包变金黄色。取出面包后，让其在烤盘中冷却几分钟再脱模。将面包挪至冷却网上进行最后冷却

Personal notes/温馨小贴士:

– i made a 450g loaf, and 8-20g mini piggy buns
我做了一个450克吐司方包，和8只20克迷你小猪形餐包

– i used trehalose instead of sugar for the recipe
食材中的砂糖我用了海藻糖替代

– i am not sure what loaf pan La Fuji Mama used, but i used a 450g loaf pan, and rose my bread till it filled 90% of the pan’s height before sending it to bake
食谱中，La Fuji Mama 没注明她的烤盘有多大。我用了普通450克吐司烤盘，将面团发酵至烤盘的9分满，然后直接送入烤箱

– i did not brush milk on the buns before baking, but brushed melted butter after bread has been baked
我没有在面团送入烤箱前刷上牛奶，而是在烘焙完成后在面包上刷上融化滑油

– i used 180 degrees C and baked my loaf for 25 mins (on second lowest rack of oven), and mini piggy buns for 15 mins (on centre rack of oven)
我使用180摄氏度烤箱，用了25分钟烤了吐司 （烤箱最低第二层），和15分钟烤了迷你小猪餐包 （烤箱中层）

never get enough of pigs
又见小猪
｡ﾟ(ﾟ´(00)`ﾟ)ﾟ｡

i am linking this post to Little Thumbs Up (May 2014 Event: Milk) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Ah Tze (Awayofmind Bakery House)

Pollution index: 99 (good)