这款面包虽然是用蛋白质含量为12%的中筋面粉做的，但是在制作过程中因为控制了面团的温度和使用后盐法，很容易搅拌出光滑有弹性的面团，拉开的膜非常光滑透明有弹性，烤好的面包其组织非常细腻柔软。这是带点咸口味的面包，因为在面包上面放了一些软化黄油，烤好的面包吃起来还有一点牛角包的香味！
Although this bread is made of all-purpose flour with a protein content of 12%, the temperature of the dough is controlled and the post-salt method is used during the production process, making it easier to knead into a smooth and elastic dough. The texture of the finished bread is very delicate and soft. Because of the little bits softened butter that are added on the dough before baking, the baked bread tastes a little like croissant and the aroma is very good!
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烤盘尺寸 Baking pan size: Pullman 9x4x4"
我用的烤盘 The pan I using: https://amzn.to/32PucF9
2个9”x4”x4”烤盘的食谱/Two 9”x4”x4” pan ingredients：
中筋面粉 All-Purpose Flour 550g
细砂糖Sugar 20g
即溶酵母Instant Yeastnst 5g
冰牛奶Cold Milk 400g
食盐Salt 8g
无盐黄油Unsalted butter 70g
装饰Topping：
无盐黄油Unsalted Butter 25g
1个9”x4”x4”烤盘的食谱/One 9”x4”x4” pan ingredients：
中筋面粉All-Purpose Flour 275g
细砂糖Sugar 10g
即溶酵母Instant Yeast 3g
冰牛奶Cold Milk 200g
食盐Salt 4g
无盐黄油Unsalted butter 35g
装饰Topping：
无盐黄油Unsalted Butter 12g
1个9”x5”烤盘的食谱/One 9”x5” pan ingredients：
中筋面粉All-Purpose Flour 340g
细砂糖Sugar 12g
即溶酵母Instant Yeast 4g
冰牛奶Cold Milk 240g
食盐Salt 5g
无盐黄油Unsalted butter 45g
装饰Topping：
无盐黄油Unsalted Butter 15g
用9”x4x4”的烤盘 发酵至2倍大，面团离烤盘的上边的边缘约3cm
用9“x5” 的烤盘发酵2倍大，约9分满
预热烤箱至375度，烤28-30分钟
牛奶的用量请根据冬夏和面粉吸水性适当调整
Use a 9" x4x4" baking pan and let the dough rise to double the size, until the dough comes to within about 3cm of the rim of the baking pan
Use a 9" x5" baking pan and let the dough rise to double the size, until it’s puffy and starting to fill the pan ,about 90%full
Preheat oven to 375F/ 190C ,bake for 28-30 minute
Please adjust the amount of milk according to winter or summer, and the water absorption of your flour
温度过高时，面团会因为在面缸提前发酵了，无法打出光滑有弹性的膜，更不可能打出完全扩展阶段，形成不了强韧的面筋网，面团温度过高，加入黄油搅拌时面团就会越软, 一直粘缸。而且会影响后期的操作以及面包成品的味道。当然面温过低也会让面团变得更硬，弹性更强，不容易整形，揉好的面团温度在24-27度比较合适，。
面团控温的方法：面粉、液体（水/牛奶等）、鸡蛋提前放入冰箱降温。夏天也可以提前准备一些小冰块放在水一起称量出所需的重量，放入冰箱冷藏1-2小时或者是水温是3C-5C左右时即可使用。也可以在搅拌缸外部绑冰袋，或者用毛巾包一点冰块然后抹擦面缸的底部和周围的方法，来降低面团温度。
秋冬季只需把牛奶从冰箱取出直接使用，牛奶温度大约6-7度左右，不需要回温。
还有无论夏天还是冬天，揉面时，除了盐巴和黄油，其它食材混合至没有干粉后，连搅拌缸一起放入冰箱冷藏20，除了面团可以降温，也可以使面团自然生成一定的面筋，可以减少和面的时间。夏天也可以完全采用水合法的方法。
秋冬，提前大约30-40分钟左右把黄油从冰箱取出切块称量，软化的黄油温度大约19C 左右，夏天提前10-15分钟分钟左右从冰箱取出黄油切块备用，软化的黄油温度可以更低一些。
总之根据自家的环境温度来调整，最理想的方案来控制面团的温度。
When the temperature is too high the dough will not create a smooth and elastic film. This will also affect the mixing process, as it will stick to the sides of the bowl and turn into a runny dough after you add butter. Of course, if the dough temperature is too low, it will make the dough harder, more elastic and not easy to shape. The temperature of the kneaded dough is better at 24-27C.
Dough temperature control method: Put flour, liquid (water/milk, etc.), eggs in the refrigerator in advance to cool down. In summer, you can also prepare some small ice cubes in advance and put them in water to weigh out the required weight, and put them in the refrigerator for 1-2 hours or when the water temperature is around 3C-5C. You can also tie an ice pack on the outside of the mixing bowl, or wrap some ice cubes with a towel and wipe the bottom and surroundings of the bowl to reduce the temperature of the dough.
In autumn and winter, just take the milk out of the refrigerator and use it directly, the milk temperature is about 6-7 degrees, no need to bring to room temperature.
Also, in summer or winter, when kneading dough, except salt and butter, other ingredients are mixed until there is no dry powder, and then put in the refrigerator together with the mixing bowl. In addition to cooling the dough, it can also make the dough naturally generate a certain amount of gluten.
In autumn and winter, take the butter out of the refrigerator about 30-40 minutes in advance and cut into pieces and weigh it. The temperature of the softened butter is about 19C. In summer, take out the butter from the refrigerator about 10-15 minutes in advance and cut into pieces for later use. The temperature of the softened butter can be lower. In short, it should be adjusted according to your home temperature, and the most ideal solution is to control the temperature of the dough.
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