海绵面包 (Sponge bread)
Share by Christine choy Dal Molin
海绵团 - (Sponge dough)
bread flour / strong flour
冷水 128g （我用室温牛奶/fullcream milk）
Cold water 128g ( I use warm full cream milk)
主面团~ (main dough)
bread flour / strong flour - 92g
冷水 12g（我用full cream milk）
cold water 12g (I use full cream milk)
蛋 30g -
酵母 7g （约一大匙）
Milk Powder 12g
大型搅拌机做法~ (Using Mixer)
1.海绵: 将材料拌匀，用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时（隔夜就 : 可以）。
1. Sponge Dough : Mix all the ingredients well, using number 1on the mixer to mix it to form into dough. Let the dough rise for 4-5 hours or refrigerator 12-16 hours (Overnight)
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
2. Dough : Mix the dry mixture with the wet and sponge dough using number 2 on mixer.
3. Add in butter and continue mixing till it stretches and not easy to break, almost transparent.
4. 面团置放一旁（10分钟），分开割50g或60g滚圆放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
4. Put the dough aside for around 10 mins, then weigh out each dough about 50-60g and roll it into balls and place onto grease tray, proof for another 60 mins or double in size.
5. 放入预热烤箱以180度烘烤15分钟即可 。
5. Bake in preheated oven at 180 degrees for about 15 mins.
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