ingredients (450g loaf pan)
250g bread flour
35g egg yolk
180g milk
3g instant dry yeast
20g sugar
8g milk powder
18g softened butter
3g sea salt
食材（450克烤盘）
面包粉 250克
蛋黄液 35克
牛奶 180克
即溶干酵母 3克
糖 20克
奶粉 8克
软化黄油 18克
海盐 3克
Directions/做法
mix all ingredients (except butter and salt) till they come together
add in butter and salt
所有食材（除黄油和盐）混合
和面后加入黄油和盐
knead till window pane stage
揉出手套膜
shape dough into a ball and proof in 26 degrees C environment till double in size
面团揉成圆球、26摄氏度发酵至双倍大
divide dough into 3 equal portions without punching dough down
面团无需排气、分割成 3等份
roll dough out
面团擀开
swiss roll into a 1.5-2x roll and rest for 20 mins
面团卷 1.5-2 圈、松弛 20分钟
roll out once again
(apologies for blur pic)
面团再次擀开
（抱歉、手抖了）
swiss roll into 2.5-3x roll
面团卷 2.5-3圈
place dough into baking pan
面团摆入烤盘
proof dough till brim of pan
发酵至差不多满模
bake in second lowest rack of 180 degrees preheated oven for 25-30 mins
(2 mins into the oven)
送入预热至 180摄氏度倒数第二层烤箱烤 25-30分钟即可
（入烤箱两分钟后）
10 mins into baking.. height of bread is set and top has browned
tent top of loaf with foil
入烤箱 10分钟后的样子～💥头～高度以定型～上色满意
盖上锡纸
Hi Victoria
Do I need to oil the tin?
Hi, it depends on ur baking pan . Mine’s non stick so there’s no need to grease
Thanks 😊
hi, may i know wad brand of bread flour u use?
hi its Waitrose Canadian & very strong white bread flour
Hi Victoria 😊 can I ask if the egg of 35g add milk to 180? Or they are separately measured?
Hi the ingredients are stated separately so to be measured separately
Hi Victoria, what size of bread tin you use? Thank you.
Hi it’s external measurements are 20.8 x 11.8 x 11cm
Hi Victoria, what is the brand of oven you use?
Thank you
Hi I’m using a Gaggenau
hi victoria, i tried using a bread machine to knead and using by hand but the dough is always very sticky and impossible to knead or shape.
may i know how long did you knead the dough to reach such a clear window pane? thanks
Hi u will need to adjust the hydration amount. It’s difficult for me to tell u by how much unless I have the flour. It took me 7x to get the right hydration amount my flour can take before generating this loaf.
Once u get that hydration right, the kneading is very fast as u can knead on high speed on standmixer since the dough is so hydrated and it gives little burden to the machine. Hope this helps
Thanks Victoria, i really like the texture the first time i made it. I am only using a non-branded bread flour and will try to adjust the water/liquid level. hope i will be able to get it right soon.
don’t mind the repeated question – there was a glitch on the submission. thanks again.
hi victoria, i find the dough is always very sticky and impossible to knead or shape. i have also tried to reduce the liquid amount but it is the same. may i know how much adjustment i can make to still make it so soft and how long did you knead the dough to reach such a clear window pane? thanks