蔓越莓吐司  Cranberry Toast

材料

高筋麵粉：250-260g

細砂糖：20-25g

鹽：2.5-3g

耐高糖乾酵母：3g

雞蛋：1個（約50g）

冰牛奶：130-140g

黃油（軟化）：20-25g

蔓越莓乾：50-60g

奶粉（可選）：10-15g

Ingredients

Bread Flour: 250-260g

Sugar: 20-25g

Salt: 2.5-3g

Yeast: 3g

Egg: 1 (approx. 50g)

Cold Milk: 130-140g

Butter (softened): 20-25g

Dried Cranberries: 50-60g

Milk Powder (optional): 10-15g

製作步驟 / Steps

除黃油、鹽、蔓越莓外所有材料放入廚師機，低速揉成團後轉高速打出厚膜。

Place all ingredients except butter, salt, and cranberries into the mixer, knead at low speed into a dough, then turn to high speed until a thick membrane forms.

加入軟化的黃油和鹽，低速攪勻後轉高速揉至手套膜。

Add softened butter and salt, mix well at low speed, then turn to high speed and knead until a windowpane test is passed.

最後低速拌入蔓越莓乾，避免果乾被揉碎。

Finally, mix in dried cranberries at low speed to avoid crushing the fruit.

細節重點： 蔓越莓乾提前用溫水泡5分鐘並擠乾，能增添果乾酸甜味，彌補低糖配方的甜度不足。

Key Detail: Soak dried cranberries in warm water for 5 minutes and squeeze dry beforehand to enhance the sweet and sour flavor, compensating for the low-sugar recipe.

細節重點： 全程使用冰牛奶或冰水，揉麵時面溫控制在25-26°C以下，以防酵母提前發酵失去爆发力。

Key Detail: Use cold milk or cold water throughout the process, and keep the dough temperature below 25-26°C to prevent premature fermentation.

細節重點： 黃油量不要減太少，低於15g成品容易乾硬，20-25g是剛好松軟的黃金比例。

Key Detail: Do not reduce the butter too much; less than 15g makes the bread dry and hard, while 20-25g is the perfect amount for soft texture.

面團收圓，28°C發酵1-1.5小時至2倍大，手指戳洞不回縮不塌陷。

Shape the dough into a ball, ferment at 28°C for 1-1.5 hours until doubled in size, and a finger poke leaves an indentation without collapsing or rebounding.

輕拍排氣（不要大力揉），均分3份滾圓，蓋保換膜松弛15-20分鐘。

Gently pat the dough to deflate (do not knead heavily), divide evenly into 3 portions, roll into balls, cover with plastic wrap, and rest for 15-20 minutes.

取一份擀成牛舌狀，翻面，底部壓薄，從上往下卷緊。

Take one portion and roll it flat into an oval shape, flip over, thin out the bottom edge, and roll it up tightly from top to bottom.

三個面團全部卷好，收口朝下放入吐司盒。

Roll all three portions, and place them into the toast tin with the seam facing down.

35°C、濕度75%左右，發到模具8-9分滿。烤箱裡放一碗熱水可以增濕。

Ferment at 35°C with around 75% humidity until 80-90% full in the tin. A bowl of hot water can be placed in the oven to add moisture.

提前預熱烤箱，上下火170-175°C烤28-30分鐘。

Preheat the oven and bake at 170-175°C (top and bottom heat) for 28-30 minutes.

細節重點： 烤到10-15分鐘時開始觀察，表面上色滿意後就必須立刻蓋上錫紙以防烤焦。

Key Detail: Start observing around 10-15 minutes of baking, and cover with aluminum foil immediately once the top is nicely browned to prevent burning.

出爐震模脫模，側放晾涼再切片。

Tap the tin upon removing from the oven, unmold immediately, and cool sideways before slicing.

細節重點： 吐司放涼再切，溫熱時先裝袋密封，放置幾個小時後再切，組織會更漂亮，也能達到回油效果。

Key Detail: Let the toast cool completely before slicing. Seal it in a bag while it is still warm and let it rest for a few hours before slicing for a better crumb structure and oil-returning effect.