【ENG SUB】超软牛奶吐司/面包 Super-Soft Milk Loaf / Bread 直接法，一次发酵，省时省力 Simple & Quick【JiJi's Kitchen🍴】

The super soft and sweet milk loaf not only serves as a base for creating delicious sandwiches but is also incredibly tasty when enjoyed on its own.
这种基础吐司真的一定要学会，可以变着花样做各种三明治。
这个吐司用的是最简单的直接法，而且只需要一次发酵，可谓省时省力。但是成品却超级松软，即使不做三明治，直接吃也是非常好吃。
🥣 Ingredients：
150 grams of milk, about 50 grams of egg, 50 grams of sugar, 3 grams of salt, 285 grams of bread flour, 15 grams of milk powder, 4 grams of yeast.
20 grams of butter.
🥣 材料：
150克牛奶，1个去壳后约50克的鸡蛋，50克糖，3克盐，285克高筋面粉，15克奶粉，4克酵母。
20 克黄油。
📝做法 Methods:
1. 鸡蛋、牛奶、糖、盐、高筋面粉、奶粉和酵母，混合揉成团，并且揉至面团稍微有些筋性，就是揉至可以拉出厚膜的那种状态。
Mix egg, milk, sugar, salt, high protein flour, milk powder and instant yeast, knead the flour into smooth and soft dough.
‼️酵母如果直接接触了糖或者盐的话，可能会失去活性，所以要把它们错开摆放。
Yeast may lose its activity if it direct touch with sugar or salt, so stagger them.
‼️这个面团的含水量相对会高一些，所以会有一点粘手，因此建议用厨师机揉面。
The dough has a slightly higher water content, so it may be a bit sticky. Recommended to knead the dough in a stand mixer.
2. 加入已经室温软化了的黄油，继续揉至面团可以拉出可透光的薄膜的那种状态。
Add in the softened butter, continue knead the dough until it's elastic.
3. 揉好的面团平均分成3等份，分别整成圆形，覆盖保鲜膜静置松弛15分钟。
Divide the dough into 3 equal pieces and form into balls. Cover with plastic wrap and let rest for 15 minutes.
‼️如果你觉得面团粘手的话，可以在案板上撒少许的高筋面粉防粘。
You can sprinkle a little bread flour to prevent sticking if needed.
4. 揉压排气后把面团上下擀开，擀成长条状，底部压扁，把面团从上至下卷起。接口处向下，再次擀成长条状的面团，然后把它翻个面，同样的底部压扁以后，从上至下卷起。
Knead the exhaust, roll out into long strips with a rolling pin, flatten the bottom and roll the dough from top to bottom. Place the seam side down and roll the dough into a long strip again, turn it over, flatten the bottom and roll it up from top to bottom.
5. 收口朝下放进吐司模中，室温静置发酵至2倍大。
Place with the seam side down and place it into the mold, ferment to doubled size.
6. 放进预热好的烤箱，170°C ，烤30分钟。
Bake in preheated oven at 170°C for 30 minutes.
7. 出炉以后尽快脱模，放在网架上晾凉以后就可以切片了。
Make sure to unmold promptly and let cool on a rack.
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