【cc】抹茶漸變吐司 Matcha Bread Loaf

*開啓字幕CC有詳細製作步驟*
*There are detailed steps to turn on subtitle CC*
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**大家可以使用麵包攪拌器來製作這款麵包喲！這食譜做出來的麵包依然可口好吃。
You can use a bread mixer to make this bread! The recipe of this bread is still very delicious.

📎食譜 Recipe
材料配方 Ingredients：（2個250g 吐司烤模 / 2 x 250g toast mold）
高筋麵粉 260克 / Bread flour 260g
細砂糖 20克 / Castor sugar 20g
全蛋 1個 （大約54克）/ Whole egg 1piece (approximately 54g)
牛奶 125克+- / Milk 125g+-
奶粉 20克 / Milk powder 20g
即溶酵母 3克 / Instant yeast 3g
鹽巴 4克 / Salt 4g
無鹽奶油 20克 / Unsalted butter 20g
抹茶粉 8克 / Matcha powder 8g

製作步驟 Instructions：
1.將高筋麵粉，細砂糖，奶粉，鹽巴，鷄蛋，即溶酵母和鮮奶放入主鍋，設置3分鐘揉麵功能，混匀。
Place bread flour, castor sugar, milk powder, salt, egg, instant yeast and milk into the mixing bowl, set the kneading function for 3 minutes to mix well.
2.加入奶油，設置揉麵功能4分鐘，混匀。
Add butter and set the kneading function for 4 minutes.
3.取出麵團，分割成3等份。將第一份麵團往下方摺叠的手法收緊滾圓，之後放入碗中蓋上保鮮紙。將第二份麵團放入主鍋，加入2克的抹茶粉和少許的水，設置1分鐘揉麵功能，混匀。將麵團取出收緊滾圓形成一個光滑的圓球，之後放入碗中蓋上保鮮紙。將第三份麵團放入主鍋，加入6克的抹茶粉和少許的水，設置1分鐘揉麵功能，混匀。將麵團取出收緊滾圓形成一個光滑的圓球，之後放入碗中蓋上保鮮紙。將麵團放到室温28攝氏度的地方發酵60分鐘或發酵到兩倍大。
Take the dough and divide the dough into 3 portions (by weight). Take the first dough and fold it around and underneath itself shaping a smooth ball. Place the first dough in a bowl and cover with plastic wrap. Place the second dough into the mixing bowl, add 2g of matcha powder and some water, and set the kneading function for 1 minutes. Then, take out the dough and roll the dough into a smooth ball and place the dough in a bowl and cover with plastic wrap. Place the third dough into the mixing bowl, add 6g of matcha powder and some water, and set the kneading function for 1 minutes. Then, take out the dough and roll the dough into a smooth ball and place the dough in a bowl and cover with plastic wrap. Then, let the dough ferment for 60 minutes at 28°C room temperature.
4.一次發酵后, 用手指蘸上麵粉然後在麵團的中間戳一個洞，如果麵團不塌陷就代表發酵的剛好。取出麵團，排氣，每份麵團各分割成2等份。取出一份麵團排氣，往下方摺叠的手法收緊滾圓。重複排氣滾圓剩餘的麵團，之後用乾净的佈蓋上，静置15分鐘。
After the first fermentation, dip your finger in the flour and poke a hole in the middle of the dough, if the indentation remains, it means the dough is right proofed. Take the dough, squeeze out the bubbles by tapping and divide each of the dough into 2 equal portions. Take one piece of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. Repeat the steps for rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes.
5.静置15分鐘后, 取出一份麵團，排氣，擀成長方形，然後由上往下捲起來，捏緊收口。重複其餘的麵團，之後將每份不同顔色的麵團放入吐司烤模里，蓋上乾净的佈，之後放到室溫於30-33攝氏度左右，發酵60-90分鐘至八分滿。
After resting for 15 minutes, take one portion of dough, deflate it, and roll it into a rectangle shape, Roll it up tightly from top to bottom and pinch the seams to seal. Repeat the steps for the rest of the dough. Place each of the different color dough into the toast mold. Cover it with a clean kitchen towel and let it proof for second time for about 60-90 minutes at 30-33°C room temperature.
6.烤箱預熱170攝氏度，蓋上吐司蓋子，入烤箱烘烤30分鐘（每一台的烤箱不同，請大家自己斟酌烤箱溫度与時間)。从烤箱中取出, 輕敲幾下排出空氣, 之後將麵包轉移到凉架上晾涼。稍微放涼後，就可以享用麵包啦！這配方采用了直接法，無需提前製作，吐司的組織依然非常細膩柔軟，方方正正的造型，高顏值又好吃！兩個滿滿噹噹的立方抹茶漸變吐司就製作完成啦！
Preheat the oven to 170°C, bake for 30 minutes (Everyone's oven is different, you may adjust the temperature and baking time based on your oven). Remove the bread from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. After the bread slightly cool down, then it’s ready to serve!
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我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。
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