日式牛奶面包卷Japanese milk Roll

将全脂牛奶先倒入钢盆里，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 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. Add in raisin and beat with low speed till mix well.

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。Rolling the dough into ball shape, keep into container and cover it to have a first rise 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8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 8 portions, roll up and rise for another10 minutes.

将面团逐一擀开呈椭圆形，反面然后上下方的面片往中间折，再杆开呈6x20公分的大小，上下方的面片往中间卷起。Pin roll the dough into long oval shape, fold up and down, pin roll again until 6x20cm size , roll up.

卷好直接放在烤盘上，进行最后发酵至2倍大，撒上高筋面粉，用小刀割个打岔线，以摄氏180℃上下火烘烤15分钟。Arrange the dough into toast mould, have the 2nd rinse till double in size. Dust some high protein flour on the surface of dough, scrape a few with knife, bake into preheated oven @180℃ with top or bottom heat for 15 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 and turn bread out onto a cooling rack to finish cooling. Serve.