巧克力粒核桃 葡萄干面包 Chocolate, walnut and raisin buns

材料：
全脂牛奶80克、全蛋液30g、冷藏老面种100克
高筋面粉200克、细砂糖30克、海盐4克
即溶酵母2克、无盐牛油20克
馅料：
巧克力粒40克、核桃60g(烤香，切碎)、葡萄干40g
表面装饰：全蛋液适量、黑白芝麻适量
模具：芝士蛋糕模2个
制作冷藏老面种的用料：
高筋面粉250克、清水162克、即溶酵母⅛小匙
做法：
1．冷藏老面种的用料全部拌均匀，用保鲜膜盖着室温发酵
90分钟，或至2.5倍大呈蜂窝状。
2．倒入盒子盖好盒盖，收入冰箱进行冷藏发酵最少24个
小时，即可使用。
做法：
1．将全脂牛奶和全蛋液先倒入钢盆里，才加入冷藏老面种、高筋面粉、细砂糖、海盐及即溶酵母，即可开始搅打面团。
2．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。
3．取一小块面团检测，可拉出大片不易破的薄膜，即完成。
4．将面团滚圆放进盒子盖好，进行第一次发酵至2倍大，需要1个小时左右。
5．取出面团放在工作台上用手轻按压排气，分割成4份，滚圆休面10分钟之后，开始整形。
6．用擀面棒将面团擀开呈椭圆形，反面横着放，铺上馅料然后卷起呈条状，捏紧收口。
7．以两条面团放进一个模具，进行最后发酵至2倍大，抹上全蛋液撒上黑白芝麻，以摄氏160度上下火烘烤20分钟。
8．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。
贴士：
1．由于不同品牌的面粉，吸水量有所不同，所以请预留20克牛奶，根据实际情况做加减。
2．面包表皮烤上色后，可用锡箔纸盖着，避免烤得过焦。

Ingredients :
80g full cream milk, 30g egg sauce,
100g frozen levain starter, 200g high protein flour,
30g castor sugar, 4g seasalt, 2g instant yeast,
20g unsalted butter
Filling : 40g chocolate chips, 60g walnut
( toast and grounded ), 40g raisin
Garnishing : Some egg sauce, black & white sesame
Tools : 2 cheese cake mould
Levain ingredients :
250g high protein flour, 162g water, ⅛ tsp instant yeast
To make levain :
1. In a bowl mix all ingredients and cover with cling
to fermentation under room temperature for 90
minutes or till double in size.
2. Keep the levain into fridge for one day.
Method :
1. Pour all the full cream milk and egg sauce into mixing bowl, add in levain, high protein flour,castor
sugar, seasalt and instant yeast, beat untill well
combined to become smooth dough.
2. Kneading dough until it allows gluten to form, add in unsalted butter, continue beat to become
smooth dought.
3. Take some dough to check the elastic bread dough.
4. Rolling the dough into ball shape, keep into container and cover it, have a first rise for 1 hour
untill the dough doubled in size.
5. Spread some flour on the table, dust the dough with flour, press it gently to release the air. Divide
the dough into 4 portions,roll up and rise for 10 minutes.
6. Pin roll the dough into ovel size, sprinkle filling over and roll up.
7. Arrange the dough into toast mould for the 2nd rinse till doubled size. Rub with egg sauce and
sprinkle with some black and white sesame, bake into oven @160℃ with top or bottom heat for 20 minutes.
8. Cool baked bread, then overturn pan and turn loaf out onto a cooling rack to finish cooling.
Slice it and serve.