古早味红豆馅面包Traditional Red bean Bread

将全脂牛奶和原味优格先倒入钢盆里，才加入高筋面粉、细砂糖、海盐及即溶酵母，即可开始搅打面团。In a mixing bowl, mix all full cream milk, high protein flour, castor sugar, seasalt, and instant yeast, beat well to become dough.

待面团搅打到可以拉出较厚的薄膜时，加入无盐牛油，继续搅打成光滑的面团。Kneading dough until it allows gluten to form, add in unsalted butter, continue beat to become smooth dough.

取一小块面团检测，可拉出大片不易破的薄膜，即完成。Take some dough to check the elastic bread dough.

将面团滚圆放进盒子盖好，收入冰箱冷藏，进行低温发酵最少12个小时，或至2倍大。Rolling the dough into ball shape, keep into container and cover it. Keep the dough into fridge to have a first rise for 12 hour untill the dough doubled in size.

取出面团放在工作台上用手轻按压排气，分割成12份，滚圆休面10分钟之后，开始整形。Spread some flour on the table, dust the dough with flour, press it gently to release the air. Divide the dough into 12 portions, roll up and rise for 10 minutes.

用擀面棒将面团擀开呈圆形，反面裹入红豆馅，捏紧收口再稍微搓圆。Pin roll the dough into round shape, top with red bean filling and roll up again.

收口朝下放在烤盘上，进行最后发酵至2倍大，以摄氏180℃上下火烘烤20分钟。Arrange the dough into toast mould, have the 2nd rinse till double in size.,bake into oven @180℃ with top or bottom heat for 20 minutes.

出炉后在桌子上轻敲一下烤盘散热，取出面包放在网架上，待凉即可享用。Cool baked bread, then overturn pan and turn bread out onto a cooling rack to finish cooling. Slice it and serve.