65 °C汤种吐司 65 °C water roux bread

前几次都用直接发来做面包，这次心血来潮用了65 °C汤种来做吐司。
食谱是参考里烘焙教室部落格的65度c湯種吐司 (附配方)。

Last few times use direct method to make bread loaf. Today i use Water Roux method to ake this loaf.

湯種吐司Water roux bread loaf

材料Ingredients：12兩x2 (圓頂吐司&雙峰吐司) can make 2 bread loaf (20 x 10 x 10cm)

湯種water roux:
高筋粉33g high protein flour
水163g water
*冷水攪散麵粉,小火煮至糊化65c,保鮮膜貼著湯種放涼

  lend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk. As soon as  

  the mixture thickens, and swirl lines appear, remove from heat and allow to cool. put in a bowl and cover it   

  with a sling wrap cover on water roux.
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主麵糰 bread dough:
高筋粉567g high protein flour
奶粉20g milk powder
細糖70g castor sugar
鹽10g butter
全蛋50g egg
水147g water
即溶酵母6~9g instant yeast
無鹽奶油70g unsalted butter

做法Methods：

1. 准备一个大碗，把汤种，高筋面粉，细砂糖，盐，即溶酵母和水倒进去，用橡皮刮刀拌匀。Prepare a big bowl, pour in water roux, high protein flour, castor sugar, salt, instant yeast and water. Use a scrapper to mix it.
2. 把面团移到工作台，用手揉面至有延展性。Move the dough to table. Knead it with hand to form rough dough.
3. 加入牛油一直搓揉至光滑及能够拉出薄膜。 After that, add in butter and knead to form elastic dough.
4. 放在碗里进行基本发酵至双倍大。Round it and put in a bowl for fermentation. Proof until double size.
5. 用刮刀把面团取出。Use a scrapper to take out the dough.
6. 把面团分割成2小1大，滚圆静置10分钟。Divide the dough into 2 small 1 big. Round it and let it rest for 10 minutes.
7. 把面团擀扁并卷起成椭圆形。重复两次。Roll the dough with a rolling pin then roll it to become an oval. Repeat 2 times
8. 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.
9. 预热烤箱至180度，烤35-40分钟至表面金黄。Preheat oven to 180 degree, bake it for 35-40 minutes.