无花果奇亚籽芝麻吐司 / Figs & Superseeds Bread Loaf

这中种奇亚籽芝麻吐司香气浓郁、柔软可口又带韧，里头还包着核桃和无花果，咬下去是咯吱咯吱的，越嚼越香。

模具 ：11 1/2 " x 4 1/2" 吐司模

材料 ：

中种面团

100 克    全麦面粉

65   克    水

1/4 小匙 干酵母

材料：

主面团

350 克     高筋面粉

30   克     奇亚籽

20   克     黑芝麻粉

10   克     白芝麻，烤香

3 大匙      奶粉

6     克     干酵母

1    小匙    盐

45   克      黄糖

170 克      水

1    个       鸡蛋 /45克蛋液

50   克      牛油

60   克      核桃，掰小块

6     个      无花果，浸泡热水20分钟，沥干后切小块

制法：

1. 准备中种面团 ：水加入酵母静置片刻溶解后加入面粉，用手和成面团，密封，置于室温下半小时，然后入冰箱冷藏12个小时。

2. 隔天取出中种面团，撕成小片加入面包桶里，主面团所有原料（除了牛油）也一起放入面包桶里，酵母和盐要分开放（各放一边）。开启“和面”功能，搅拌约15分钟，休息约10分钟。

3. 进行完一个“和面”程序 ，面团基本成型，此时可将切成小块的牛油加进去，再次开启“和面”功能，揉至面团表面光滑。

4. 将面团移到工作台上，用保鲜膜包好，进行发酵45 分钟～1小时。（食指往面团戳下去，洞不会回缩就可以了）

5. 用手轻按面团将气体挤出来，分割成3 个同等份量的面团，将核桃和无花果包入面团里， 然后滚圆，盖上保鲜膜，再让面团休息10分钟。

6. 用擀面杖将面团擀开，翻面，由上而下卷起，收口朝下，松弛10分钟。

7. 再次将长形面团擀开，翻面，由上而下卷起，收口朝下，放入已涂抹牛油的吐司烤模中，覆盖保鲜膜，进行1个小时发酵，或面团发酵到9分满。

8. 将烤箱预热，上下火 170 度。

9. 将已发酵好的吐司面团放进烤箱最底层烘烤35～40 分钟。

Figs & Superseeds Bread Loaf

11 1/2" x 4 1/2" Baking Pan

Ingredients  :

Overnight sponge dough 

100 g       Wholemeal bread flour 

65   g       Water

1/4tsp      Instant yeast 

Ingredients :

Main Dough 

350 g       Bread flour

30   g       Chia seeds

20   g       Black sesame powder 

10   g       White sesame ,toasted

3 tbsp      Milk powder

6     g       Instant yeast 

1   tsp      Salt

45   g       Brown sugar

170 g       Water

1   pc       Egg

50   g       Butter

60   g       Walnuts, chopped

6    pcs    Figs, soaked in hot water , drained and chopped

Method :

1. Add water to the instant yeast and leave aside for a while , then add in the wholemeal flour to knead to a smooth dough.Use cling film to wrap and leave at room temperature for half an hour . Keep in the fridge overnight for 12 hours.

2. Remove the sponge dough from the refrigerator and tear into smaller pieces ,put in the bread machine together with all ingredients from main dough (except the butter) .Place the yeast and salt separately  .Set to the dough program and press start.It takes about 15 minutes to knead then rest for 10 minutes.

3. Press start the dough program again and add the butter to knead for another 15 minutes until a soft dough forms .

4. Remove the dough from the machine and cover with cling film to ferment for 45 minutes to an hour.

5. Knead lightly to knock back the dough, divide into 3 equal size pieces and distribute the walnuts and figs evenly .Roll them into balls , covered and rest for 10 minutes.

6. Use a rolling pin to roll the dough into rectangle roughly 7~8 inches long ,turn over  then roll up and press to seal . Rest for 10 minutes.

7. Use the rolling pin to roll the dough again , turn over and roll up and press to seal . Place the dough into the well greased  loaf pan , covered and let rise for one hour .

8. Preheat the oven , top and bottom at 170 Deg Celcius.

9. Bake for about 35 to 40 minutes at the bottom rack.

简易法棍 / Homemade French Bread

法棍面包用料很简单，只用面粉、水、盐和酵母四种原料。正宗的法国长棍面包，在形状上、重量上有一定的要求，而我们在家制作法棍就无需拘泥于传统要求，只要能烤出口感外脆内润的面包就好啦。

材料 ： 冷藏老面种  

Ingredients  : Poolish Starter 

60  g 面包粉  Bread flour

60  g 水         Water

1    g 干酵母  Instsnt yeast 

作法： Method

1. 将所有材料置于一个容器里搅拌均匀。

In a bowl stir together the above ingredients .

2. 加盖盖好，室温发酵1 小时后，放入冰箱冷藏至少24小时，备用。

Cover with lid and let it stand at room temperature for one hour, then refrigerate it for at least 24 hours .

（B) 主面团  Main dough

300 g 面包粉 Bread flour

1 tsp  盐  Fine sea salt

1 tsp  干酵母  Instant yeast

210 g  水  Water

冷藏老面种  Poolish starter

从冰箱取出的老面，放在室温半小时后才使用。

Bring the poolish starter to room temperature for half an hour before used.

作法： Method 

1. 将老面种，水和酵母放进面包机里，启动和面程序，搅拌7 分钟，休息约15分钟。

Place the polish starter, water and yeast to the bread machine ,set to the dough program and press start. Knead for 7 minutes and rest for 15 minutes.

2. 再加入面粉和盐，再次启动和面程序，揉至面团表面光滑。

Add the flour and salt and press start the dough program again to knead to a smooth dough.

3. 将面团放在已抹油的盆里，盖上保鲜膜，室温发酵1个小时。

Place the dough in a lightly oiled bowl and cover with cling film .Leave to ferment for an hour.

4. 桌上撒少许面包粉，将发好的面团移出，分割成三等份，然后滚圆，松弛15分钟。

Lightly dust  the working table with some flour and divide the dough into three equal parts ,then shape into balls and rest for 15 minutes.

5. 将每份面团擀成长扁形，从长边开始，上下两边往中心线折叠，用手轻按折叠边缘。

Roll each balls into long rectangle and fold down the top third of the dough and use your heel to lightly press to seal.Fold the bottom third of the dough and use your heel to lightly press to seal.

6. 再把面团由长边卷起，一边卷一边轻压（右手卷，左手压），收口处捏紧朝下。

Again folding from the top down with your right hand,use the heel of your left hand to press to seal the edge.

7. 用手轻轻从中间滚压变长，两头稍尖。

Start with your hand in the middle of the dough and gently move to the outer edge of the dough as you roll.

8.将整形好的面团放到已铺好烘培纸的烤盘上，盖上湿布，室温发酵90分钟。

Transfer the shaped dough to a lined pan ,cover with damp cloth and let it rise for 90 minutes.

9. 发酵好前20分钟将烤箱预热至250 度，同时放一个不锈钢盆在烤箱里。

Preheat the oven at 250 deg C 20 minutes before the proofing ends and also put a small metal baking tray on the oven floor.

10. 进烤箱前在面团上喷水，并撒上一些燕麦片，然后以利刀划出3～4道深线。

Spray the doughs with water and dust with some instant oats, then score the top with a sharp knife. 

11. 把面团送入烤箱后，倒杯热水于不锈钢盆中，制造水蒸汽，烘烤20～25分钟。

After putting the bread in the oven , pour a cup of hot water into the metal baking tray to create some steam to get a nice crust , and bake for 30~25 minutes .

奶香面包 / Milky Bread

满屋飘香的奶香面包，质地松软，咬下去有一股浓郁奶香和香脆的杏仁片真是好吃！

材料：

250 克     高筋面粉

150 克     中筋面粉

1   大匙    奶粉

5     克      干酵母

1    小匙    盐

30   克      细 沙糖

120 克      水

120 克      牛奶

1    个       鸡蛋 /50克蛋液

50   克      牛油

表面装饰：适量芝麻、杏仁片

制法：

1. 全部粉类一起过筛，备用。

2. 将所有原料（除了牛油）放入面包桶里，酵母和盐要分开放（各放一边）。开启“和面”功能，搅拌约15分钟，休息约10分钟。

3. 进行完一个“和面”程序 ，面团基本成型，此时可将切成小块的牛油加进去，再次开启“和面”功能，揉至面团表面光滑。

4. 将面团移到工作台上，用保鲜膜将包好，松弛15分钟。（面团很湿软沾手，建议在整形的时候需要在工作台上涂一层油，双手也涂上一薄层牛油。）

5. 将松弛好的面团，用手轻按面团将气体挤出来，分割成500 克面团 ，3 个70克面团，然后滚圆，盖上保鲜膜，再让面团休息15分钟。

6. 完成的小面团收口朝小，排入已铺上油纸的烤盘中，覆盖保鲜膜，进行45 分钟发酵。

7.用擀面杖将500 克面团擀开，翻面，由上而下卷起，收口朝下，松弛15分钟。

8. 再次将长形面团擀开，翻面，由上而下卷起，收口朝下，放入已涂抹牛油的吐司烤模中，覆盖保鲜膜，进行1个小时发酵，或面团发酵到9分满。

9. 将烤箱预热，上下火 170 度。

10. 将（6）在进烤箱前喷水，随意撒上芝麻和杏仁片，然后烘烤18~20分钟。

11. 将已发酵好的吐司面团喷水，随意撒上芝麻和杏仁片，放进烤箱最底层烘烤35～40 分钟。

注：1.我这次利用面包机帮我揉面，然后再拿出来整形，放到烤箱里烤。

        2. 我用三能450 克吐司模。

        3. 烘烤过程中表面如果上色太快，可以铺上一张铝箔纸。

Milky Bread

Ingredients  :

250 g       Bread flour

150 g       All purpose flour 

1   tbsp    Milk  powder

5     g       Instant dry yeast 

1    tsp     Salt

30   g       Castor sugar

120 g       Water

120 g       Milk 

1    pc      Egg/50 g 

50   g      Butter

Toppings ：Sesame seeds and almond flakes 

Method :

1. Sift the bread flour and all purpose flour together .

2. Put all of the ingredients in the bread machine (except the butter) .Place the yeast and salt separately  .Set to the dough program and press start.It takes about 15 minutes to knead then rest for 10 minutes.

3. Press start the dough program again and add the butter to knead for another 15 minutes until a soft dough forms .

4. Remove the dough from the machine and cover with cling film , rest for 15 minutes.（The dough is very soft and sticky , try to grease the table top and also ally some oil on hands )

5. Knead lightly to knock back the dough, divide into a 500g dough and 3 equal size pieces.Roll them into balls , covered and rest for 15 minutes.

6. Place the small balls in a roasting pan,lined with greased proof paper , covered and ferment for 45 minutes.

7.Use a rolling pin to roll the dough into rectangle roughly 7~8 inches long ,turn over  then roll up and press to seal . Rest for 15 minutes.

8. Use the rolling pin to roll the dough again , turn over and roll up and press to seal . Place the dough into a well greased 1lb loaf pan , covered and let rise for one hour .

9. Preheat the oven , top and bottom at 170 Deg Celcius.

10. Spray some water on (6) and top with some sesame seeds and slmond flakes , then bake for 18~20 minutes.

11. Spray some water on the loaf and top with some sesame seeds and almond flakes. Bake for about 35 to 40 minutes at the bottom rack.(Cover with tin foil if the top is browning too quickly)

日式菠萝包 / Japanese Melon Pan

今天做了日式菠萝包，刚出炉的菠萝包外酥内软，甜度适中，一吃就上瘾！

材料：A

酥皮

140 克     低筋面粉

1/2 小匙  泡打粉

60  克      牛油，软化

50  克      细 沙糖

1    个       小 鸡蛋 /40克蛋液

2～3滴      柠檬香精

表面装饰：适量糖

制法：

1. 低筋面粉和泡打粉一起过筛，备用。

2.牛油加细砂糖和柠檬香精混合，用木勺搅拌均匀。

3. 将蛋液分3次加入，搅打均匀。（每一次都要充分将蛋液与牛油混合，再加下一次蛋液）

4. 加入粉类，用勺子轻轻切拌成团即可。（过度搅拌会导致面粉起筋，影响酥皮）

5. 用保鲜膜将面团包好,成条状，放进冰箱冷藏1个小时。

材料：B

面团

150  克  高筋面粉

50    克   低筋面粉

25    克   细沙糖

100  克   鲜奶

1/2 小匙  盐

35    克   牛油，软化

1      个   小鸡蛋 /40 克 蛋液

1/2 小匙  干酵母

制法：

1. 高、低筋面粉一起过筛，备用。

2.将干酵母、2小匙细沙糖和2大匙牛奶混合，放置一旁。

3. 将鸡蛋、剩余的糖和牛奶混合均匀，备用。

4. 将过筛的粉类和盐倒入一个大碗里，再加入（2）和 （3），用手搓揉均匀成为一个团状。

5. 工作台上撒上少许高筋面粉，然后将面团移到工作台上，继续搓揉面团。（只用一边手以类似洗衣服的方式将面团搓长后又收回來。）面团搓揉数分钟后就会变得柔软光滑有弹性。

6. 将软化牛油加入，以类似洗衣服方式搓揉，将面团搓长后用刮刀向回刮。重复搓揉、回刮的动作至到牛油完全被面团吸收。

7. 此時可以开始甩撻面团直至表面光滑。面团可撐出光滑薄膜，即完成揉面步骤。

8. 将完成的面团滚圆，收口朝下，表面覆盖湿布或保鲜膜，做第一次发酵。（第一次发酵时间约需1个小时）

9. 第一次发酵完成后，用手轻按面团将气体挤出来。

10.把面团分割成8个同等份量的小面团，滚圆。将冷藏过的酥皮也平均分成8等份（35克/份）

11.酥皮放在手上按扁成圆饼状，将面包面团压在酥皮上（收口朝上），包上酥皮，慢慢往上推，像做月饼一样的手法，一直到酥皮包裹住3/4的面团。

12. 酥皮包好了，收口向下，在表面喷上一些水，用刮刀轻轻压出格子纹，撒上适量砂糖，室温下进行最后发酵 30～60 分钟。

13. 发酵完成后，放进已预热180 度的烤箱中层烤15～20 分钟。

Ingredients:A

Cookie dough

140 g       Cake flour 

1/2 tsp     Baking powder

60 g         Butter, softened 

50  g        Castor sugar

1 pc         Small egg ,lightly beaten

2～3 drops Lemon essence 

Garnishing : Sugar as needed 

Method :

1. Sift cake flour with baking powder together and set aside.

2. Mix the butter , castor sugar and lemon essence with a wooden spoon in a bowl .

3. Add the beaten egg little by little and mix well each addition .

4. Add the flour into the dough and mix lightly until combined .( use the wooden spoon to cut ,lift and press method to mix)

5. Wrap the cookie dough in a log shape and keep in the fridge for an hour .

Ingredients：B

Bread dough

150  g     Bread flour

50    g     Cake flour

25    g     Castor sugar

100  g      Fresh milk , room temp

1/2  tsp    Salt

35    g      Butter, softened

1      pc     Small egg

1/2  tsp     Instant yeast

Method:

1. Sift the bread flour and cake flour together and set aside .

2. Dissolve the yeast with 2 tsp sugar and 2 tbsp milk and set aside.

3. Mix the remaining sugar, milk and egg together .

4. Mix the sifted flour with  (2) and (3) in a large bowl.Knead the ingredients with hand until a ball forms.

5. Turn out the dough on s light floured surface and continue to knead .Use only one hand for kneading and push the dough away from your body , then collect it back with the same hand.The dough will become smooth and elastic after some time .

6. Rub in the butter and mix thoroughly .Push it away from your body then scape the dough back with a scraper and repeat until the dough is not sticky .

7. Keep kneading until the dough is smooth and elastic.

8. Form into a ball and place it back to the bowl and cover with cling film and set aside to rise for an hour.

9. Punch down the dough to release the gas.

10. Divide the dough into 8 pieces, roll into balls. Then divide the cold cookie dough into 8 parts (35g/pc).

11. Roll each part of cookie dough on your hands and form a flat disc .Put a bread dough (sealed side face up) on top of it and start to push the cookie dough to cover the bread dough.(The bottom should not be covered with cookie dough)

12. Place the above  buns seam-side down on the oiled baking sheet , then spray with some water and score with a scrapper in a grid pattern, sprinkle with some sugar and let rise for 30 to 60 minutes .

13. Bake in the preheated oven at 180 deg C for 15 to 20 minutes .

土豆芝士面包 / Potato Cheese Loaf

土豆是天然的保湿材料，加入了土豆的面包相当于加入了天然汤种，很是柔软蓬松。

材料： Ingredients :

100 g    土豆泥（无添加牛奶和盐）

               Mashed potato ( no added milk and salt)

240 g    高筋面粉,过筛

              High protein flour,sifted

  60 g     低筋面粉，过筛

               Low protein flour,sifted

1 tsp      干酵母

                Instant yeast

15～30 g 糖

                 Sugar

1/2 tsp    盐

                Salt

100  g    冷牛奶

               Cold milk

1 pc          鸡蛋 （小）

                 Egg (small)

30 g         牛油，室温软化

                 Butter, softened 

表面装饰：16 克车打芝士，刨丝

Topping :    16 g Cheddar Cheese , grated 

模具 ：450克面包烤模  ,涂油

Baking pan : 450 g loaf pan ，greased 

制作： Method:

1.将干酵母、2小匙糖蜜和2大匙牛奶混合，放置一旁。

Put the yeast , 2 tsp sugar and 2 tbsp milk into a bowl and mix well .

2. 将鸡蛋、剩余的糖和牛奶混合均匀，备用。

Mix the egg, remaining molasses and milk , stirring to dissolve .

3. 将过筛的高筋面粉、低筋面粉和盐倒入调理机里，再加入（1）和 （2）（液体部分先保留50 cc, 在面团已经搅拌成团后再徐徐加入）。

Pour the sifted bread flour , instant oat cereal and salt into the food processor , then add in no. (1) and (2)

(Reserve 50cc egg mixture and add to the dough later )

4. 开动机器，以高速搅拌30 -35 秒至形成面团后 ，把剩余液体加入，（留一大匙涂面用）再次开动机器，以高速搅拌 15 秒后加入牛油，再搅拌15 -20秒至到牛油和面团完全融合。

Use the highest speed to mix the dough for about 30-35 seconds , then add in the reserved egg mixture (leave 1tbsp behind for brushing purposes) Continue to mix for another 15 seconds then add in the soft butter pieces and mix for another 15-20 seconds .

5. 把面团取出，移到已洒上少许高筋面粉的工作台上，以类似搓洗衣服的方式搓揉甩打面团至柔软光滑。（面团完成延展阶段，能够拉出完整的薄膜）

Turn out the dough and knead for about 20 minutes until smooth and elastic .

6.将完成的面团滚圆，收口朝下，表面覆盖湿布或保鲜膜，做第一次发酵。（第一次发酵时间约需1个小时）

Shape into a ball and cover with a wet cloth or plastic wrap ,leave in a warm place for an hour until well risen.

7. 第一次发酵完成后，用手轻按面团将气体挤出来。

Knead lightly to press the air out .

8. 把面团分割成3个同等份量的小面团，滚圆后盖上湿布休面15分钟。

Divide the dough into 3 equal pieces and shape into balls , keep covered and let rest for 15 minutes.

9. 面团擀开后，翻面，卷起后再休面10分钟。再次擀开，翻面再卷起，收口朝下捏紧，放入已抹油烤模中进行第二次发酵大约45分钟～1 个小时。

Use a rolling pin to roll the dough into rectangle roughly 7-8 inches long and roll up and press to seal . Rest for about 10 minutes . Roll the dough again and turn over , then roll up and press to seal, place it into an oiled loaf pan to rise for about 45 minutes to an hour .

10. 在第二次发酵完成前15分钟，预热烤箱170度。

Preheat the oven at 170 deg C 15 minutes before the 2nd fermentation ends .

11. 发酵完成后，轻轻的涂抹剩余蛋液，再洒上刨芝士，就可以放进烤箱底层烤了，烤约30至35分钟。

Lightly brush the reserved egg mixture on the dough surface , then sprinkle with grated cheese and bake at the lowest rack for 30～35minutes.

糖蜜牛奶干果面包 / Molasses Milk Bread

好久没烤面包了，今天我用了Kenwood 食物调理机来和面，然后自己用手揉面大约20分钟直到面团松软QQ有弹性。（我又来锻炼我的手臂了，呵呵）

烤好的面包质地细致柔软，带着浓郁牛奶和独特的糖蜜滋味，真是让人难以抗拒，我的力气也总算没白费掉，哈哈！

材料：

330 g 高筋面粉, 过筛   Bread Flour,sifted

56 g   3合1速溶麦粉     3 in 1 Instant Oat Cereal

5 g 干酵母    Instant Yeast 

1 tsp 盐         Salt

40 g 有机糖蜜    Organic Molasses 

200 g 冷牛奶    Cold Milk 

1 pc 鸡蛋     Egg

40 g 牛油，切小块.  Butter, cut into pieces

50 g 核桃    Walnuts 

50 g 蔓越莓. Cranberries 

表面装饰：适量麦片干果    Some muesli for toppings 

模具 ：450克面包烤模   

Baking utensil :450g loaf pan 

制作：   Method 

1.将干酵母、2小匙糖蜜和2大匙牛奶混合，放置一旁。

Put the yeast , 2 tsp molasses and 2 tbsp milk into a bowl and mix well .

2. 将鸡蛋、剩余的糖蜜和牛奶混合均匀，备用。

Mix the egg, remaining molasses and milk , stirring to dissolve .

3. 将过筛的高筋面粉、即溶麦粉和盐倒入调理机里，再加入（1）和 （2）（液体部分先保留50 cc, 在面团已经搅拌成团后再徐徐加入）。

Pour the sifted bread flour , instant oat cereal and salt into the food processor , then add in no. (1) and (2)

(Reserve 50cc egg mixture and add to the dough later )

4. 开动机器，以高速搅拌30 -35 秒至形成面团后 ，把剩余液体加入，（留一大匙涂面用）再次开动机器，以高速搅拌 15 秒后加入牛油，再搅拌15 -20秒至到牛油和面团完全融合。

Use the highest speed to mix the dough for about 30-35 seconds , then add in the reserved egg mixture (leave 1tbsp behind for brushing purposes) Continue to mix for another 15 seconds then add in the soft butter pieces and mix for another 15-20 seconds .

5. 把面团取出，移到已洒上少许高筋面粉的工作台上，以类似搓洗衣服的方式搓揉甩打面团至柔软光滑。（面团完成延展阶段，能够拉出完整的薄膜）

Turn out the dough and knead for about 20 minutes until smooth and elastic .

6.将完成的面团滚圆，收口朝下，表面覆盖湿布或保鲜膜，做第一次发酵。（第一次发酵时间约需1个小时）

Shape into a ball and cover with a wet cloth or plastic wrap ,leave in a warm place for an hour until well risen.

7. 第一次发酵完成后，用手轻按面团将气体挤出来。

Knead lightly to press the air out .

8. 把面团分割成3个同等份量的小面团，滚圆后盖上湿布休面15分钟。

Divide the dough into 3 equal pieces and shape into balls , keep covered and let rest for 15 minutes.

9. 面团擀开后，加入适量的核桃和蔓越莓，卷起。再次擀开，翻面再卷起，收口朝下捏紧，放入已抹油烤模中进行第二次发酵大约45分钟。

Use a rolling pin to roll the dough into rectangle roughly 7-8 inches long , spread some walnuts and cranberries and roll up and press to seal .  Roll the dough again and turn over , then roll up and press to seal, place it into an oiled loaf pan to rise for about 45 minutes .

10. 在第二次发酵完成前15分钟，预热烤箱170度。

Preheat the oven at 170 deg C 15 minutes before the 2nd fermentation ends .

11. 发酵完成后，轻轻的涂抹剩余蛋液，再洒些麦片干果，就可以放进烤箱底层烤了，烤约35至40分钟。

Lightly brush the reserved egg mixture on the dough surface , then sprinkle with some muesli and bake at the lowest rack for 35 -40 minutes.

肉桂卷 /Cinnamon Rolls

肉桂卷是一款頗受欢迎的面包，也是瑞典最家喻户晓的面包，也是最具代表性的瑞典食物之一，被认为是最佳的咖啡搭档。

在懒洋洋的午后最适合冲泡一杯咖啡，细细品尝那香浓甜蜜的肉桂卷，想想就觉得好幸福！

预热烤箱 200 度，上下火

Preheat oven at 200 deg C, top and bottom 

材料:  Ingredients

300 g 面包粉  Bread flour

200 g 普通面粉  All purpose flour

2 tsp 干酵母  Instant yeast

80 g 牛油  Softened butter

40 g 细砂糖  Castor sugar

2 tbsp 奶粉  Milk powder 

1 tsp  盐  Salt

200 ml 鲜奶  Fresh milk

100 ml 水  Water

1 pc 鸡 蛋  Egg

80 g 葡萄干. Raisins

肉桂糖(拌匀）： Cinnamon sugar(mixed)

1 tbsp 肉桂粉      Cinnamon powder

2 tbsp 黄糖           Brown sugar

适量 融化牛油和蜜糖

Some melted butter and honey

作法：  Method

1） 将酵母，少许糖 和1大匙水放进搅拌缸里稍微搅拌，放置20 分钟。

Place the yeast ,some sugar and 1tbsp water into the mixing bowl and stir to mix, rest for 20 minutes.

2） 当酵母冒泡时把面包粉，普通面粉，奶粉，蛋，鲜奶，剩余的水、糖 和盐 置入搅拌缸里，启动慢速搅拌2分钟。改中速搅拌至光滑。

When you see the bubbly froth, add the bread flour,all purpose flour,milk powder,egg,fresh milk,remaining water and sugar and salt , mix on low speed for 2 minutes.Increase the speed to medium and mix until the dough is smooth.

3）以低速加入牛油搅拌至油脂完全吸收，再转至中速搅拌至面团光滑，面团温度25～27度。

Use low speed to incorporate the butter into the dough ,then change to medium speed to mix until your dough pass the windowpane test and register 25~27 degree C.

4） 取出面团置入已抹油的盆中滚圆，覆盖保鲜膜进行常温28度的基本发酵约1小时后，面团会有2倍大。

Lightly oil a large bowl and bring the bring to the bowl, rolling it around to cost it with oil, cover with cling wrap and proof for about 1 hour at room temperature ,until the dough doubles in size.

5） 把基本发酵好的面团移到桌面，轻拍排气，然后分割成2个面团滚圆，松弛15分钟。

Bring the dough to the work place and knead lightly to releasesome air, then divide into 2 and again roll into balls , let them rest for 15 minutes .

6）将面团放在撒了面粉的桌面，用擀面杖擀成3/4 寸厚的长方形，然后抹上溶解的牛油，撒上肉桂糖和葡萄干后轻轻卷起，战起收尾部分后，切成8等份。（不要卷得太紧，不然烤好的面包不蓬松）

Lightly dust some flour on the working table and roll out the dough with a rolling pin .Roll each dough into rectangle about 34 inch thick ,brush with some melted butter and sprinkle the cinnamon sugar and raisins over the dough and roll up.with the seam side down, cut each dough into 8 pieces.

7）将切面朝上放入10 寸方烤盘中（涂油）发酵至2倍大。

Place the cut up dough into 10 inches square tin(greased) and proof until the pieces have grown into one another and have nearly doubled in size.

8）将面团放入预热烤箱最低层，以180度烤15～18分钟。

Bake at 180 degree C for 15~18 minutes.

9）出炉后马上倒扣，再将面包反转抹上融化牛油和蜜糖。

When done immediately invert the bread , then flip over and brush with melted butter and honey .