三戰：吳寶春金牌牛奶吐司 3rd Try: Pao Chun Wu's Gold Medal Milk Loaf

My 1st try | 第一次嘗試：
Pao Chun Wu's Gold Medal Milk Loaf | 吳寶春金牌牛奶吐司
The 2nd try | 第二次：
2nd Try: Pao Chun Wu's Gold Medal Milk Loaf | 二試：吳寶春金牌牛奶吐司

Many people make this loaf in a stand mixer but I don't have one. I always enjoy kneading by hand. It may be more difficult to control the temperature when hand kneading. After doing more searching and asking for Charlene's advice, I froze my flour, salt, and sugar for an hour or so, kept water, milk, and yeast in the fridge before use, and left the butter at room temperature. During kneading I checked the dough temperature and it was 80F/26.6C when done.

1st rise at room temperature (76F-ish/25C) for 90 minutes.

2nd rise in the oven with a cup of hot water for 50 minutes + 20 minutes in an oven which is turned on for just 1 minute.

Also I increased the flour to 330 grams (and other ingredients according to the proportion of course) and yeast to 5 g cuz I found what the original recipe uses is instant but mine is active dry.

bread flour 330 g

salt 5 g

sugar 26 g

water 148 g

milk 76 g

active dry yeast 5 g

butter 16-17 g

Let dough rest for 20 minutes before rolling out and rolling up twice.

Bake at 350F/176C for 30 minutes in an open pan.

80F when the kneading is done. | 麵團揉好時的溫度是 80F/26.6C

絕大部分做這條金牌吐司的人都是用攪拌機來揉麵，但我沒有攪拌機，而且我一直都很享受手揉麵的感覺。手揉或許會比較不容易控制麵團溫度。在重新做一番搜尋、徵詢過羅比媽 Charlene的建議之後，這次我事先將麵粉、鹽、糖混合放入冷凍庫一小時左右，水、牛奶、酵母使用前都放冷藏，奶油放室溫。在揉麵的過程中幾次測試麵團溫度，揉成終溫是 80F/26.6C。

第一次發酵在室溫下（76F/25C左右）90分鐘。

第二次發酵和一杯熱水一起放在烤箱中 50分鐘＋20分鐘在預熱了一分鐘的烤箱。

此外這次增加了麵粉用量到 330克（其他材料也照比例增加）、酵母增加到 5 克，因為我發現原版食譜用的是速發酵母，而我的是一般乾酵母。

高筋麵粉 330 克

鹽 5 克

糖 26 克

水 148 克

牛奶 76 克

乾酵母 5 克

奶油 16-17 克

兩次擀捲之前麵團各休息 20分鐘。

350F/176C 不帶蓋烘烤 30分鐘。

The windowpane test. | 測試薄膜

This is what I want! | 噢！這就是我想要的！！

Delicate crumb! | 細密的內身

Left: the 3rd loaf with monitoring the temperature while kneading. Right: the 2nd loaf.
左：注意溫度控制做出來的第三條。右：第二條。

Left: a slice near the end of loaf. Right: a slice in the middle. (From the same loaf.)
Next time I should closely watch the temperature during the 2nd rise.
左：比較靠近吐司頭的切片。右：中間的切片。（來自同一條吐司）
下次要更注意二次發酵的溫度。

Pin It