Fold-Over Breads for Sandwiches

Yield: 12 pieces of 8cm semi-circle buns

180g bread flour 高筋面粉

20g top flour 低筋面粉

30g fine sugar 细糖

15g condensed milk 炼乳

20g beaten egg 蛋液

1/2 tsp instant dry yeast 即发酵母粉

1/4 tsp salt 盐

120g whole milk 全脂牛奶

30g unsalted butter 无盐奶油

Some beaten egg for glazing 蛋液

Directions

1. If you are using fridge-cold milk, you can warm the whole milk and condensed milk in rice cooker for 10 minutes.

Or, you can leave them in room temperature for about 20 to 30 minutes.

如果用冷牛奶，可将牛奶和炼奶放进电饭锅保温加热10分钟。或放在室温20到30分钟。

2. Sprinkle yeast over the surface of the warm milk without stirring it. Let it stand for about 10 minutes till foamy.

The temperature of the warm milk should not exceed 38 degree Celsius.

将酵母粉撒在温牛奶上，勿需搅拌。静待10分钟直到出现汽泡。

温牛奶不能超过38度C。

3. Mix all the remaining ingredients, except milk and butter, in a mixing bowl. 

将其余的材料、除了牛奶和奶油，放进搅拌盆中混合。

4. Slowly add in the yeast milk mixture and stir in one direction till it combine into a lump. Let it rests for 20 minutes to allow the flour to fully absorb the liquid.

慢慢将牛奶混合物倒入，以同个方向搅拌混合成团。盖上盖子，让面团休息20分钟，以吸收水分。

5. As the dough is quite sticky, wearing a CPE disposable gloves would make kneading easier. Knead the dough by slamming, pulling, and folding the dough, until the dough becomes smooth. This process takes about 10 minutes.

由于面团开始有点粘手，如果戴上手套，较容易搓面团。只需抓住面团一角，甩打在工作台上，微向后拉，再折上，再转90度抓住面团另一角，重复这些动作，直到面团成光滑状。大概需10分钟。

6. Spread out the dough and apply softened butter, leaving about 1/4 tsp of butter behind. Knead to incorporate butter into the dough.

摊开面团，涂上奶油 (留下大约1/4茶匙奶油稍后用），将奶油搓进面团里。

7. Continue to knead till you can stretch out the dough into a thin membrane. This takes about 5 to 10 minutes.

继续甩、拉、折动作，直到面团可拉出薄膜。大概需5到10分钟

8. Shape the dough into a ball by pulling down the sides several times, till the dough surface is stretched and smooth, and seal at the bottom. 

将面团的四周往下拉数次，直到面团表面被拉紧而呈光滑状。

9. Spray some water over the dough, cover with a lid and let it proof for about 60 minutes.

将面团放入碗中，喷些水，盖上盖子，让面团发大概60分钟，或两倍大。

>> While proofing the dough, melts the remaining butter in a rice cooker for later use.

在面团发酵的当儿，将剩余的奶油放进电饭锅内加热至融化。

10. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm.

发酵完毕，将面团翻i倒在撒有面粉的台面。用手掌将空气排出。

11. Divide the dough into 12 equal portions, about 34g each. 

将面团分隔成12等份，各约34g。

12. Roll up the dough. 

将面团卷起。

Shape the dough into a ball by pulling down the sides of the dough several times till the surface is tight and smooth, and seal at the bottom. Roll the dough within your palm to shape into a ball. Coat with some flour.

将面团四周拉下数回，直到面皮拉紧光滑，收口在下面。面团撒些粉，置手掌中轻滚动成圆形。

13. Place the doughs back to the mixing bowl and cover with a lid. Let them rest for about 10 minutes.

将面团放回搅拌盆，盖上盖子，休面10分钟。

14. Roll the dough into a 8x12cm flat oval dough.

Flip over, so the smoother side will be facing down.

翻面，让较光滑的一面朝下。

Brush a thin coat of melted butter.

轻刷上一层奶油液。

Fold into half, and place on a floured non-stick baking tray.

折半后，放置在撒粉的防粘烤盘上

15. Proof the doughs for 50 minutes , or till the dough is almost double in size, with the oven door close.

把面团送进烤箱，关上门，发酵50分钟,或直到面团发到两倍大左右。

16. At the end of 50 minutes, remove the dough from the oven. And preheat the  oven to 200 degree Celsius.

50分钟后将面团移出烤箱，再预热烤箱至200度C。

17. Apply egg wash over the surface of the dough.

面团先涂一层蛋液。

18. Bake the bread at 200 degree Celsius for about 5 minutes, then reduce the temperature to 170 degree C for about 8 minutes, or till the top turns golden brown.

在预热200度C的烤箱中先烤5分钟，再以170度C烤8分钟，或直至面包呈深金黄色。

19. Remove the breads from the oven, and cool on a wire rack.

将面包移出烤箱后，马上置在凉架上放凉。

20. Let the loaf cools own  on a wire rack before serving. Serve fresh :)

将面包放置在铁架上降温。新鲜享用:)

Serving suggestion:

1) Add one egg to the remaining egg glaze, and pan-fried into an omellete. Divide into 12 portions.

2) Roast luncheon meat bars in a toaster oven at 200 degree C for 15 minutes

3) Slice cucumber and tomato.