【ENG SUB】超软草莓红酒吐司/面包 Fluffy Strawberry Red Wine Loaf / Bread【JiJi's Kitchen🍴】

色泽温柔，口感松软，风味迷人的草莓红酒吐司，放三天依然柔软如初。
A soft and elegant strawberry red wine loaf — rich in flavor and beautifully tender, even after three days.

🥣 材料（可以用450克的吐司模具做两个吐司）：
低糖草莓果酱 160 克
梅洛干红 180 克
鸡蛋液 100 克（约 2 个中等鸡蛋）
细砂糖 80 克
盐 5 克
奶粉 20 克
高筋面粉 510 克
红曲粉 5 克（可选）
酵母 6 克
黄油 40 克。

🥣 Ingredients (2 loaves in a 450g loaf pan)：
160g of low-sugar strawberry jam
180g of red wine (Merlot)
100g of eggs (about 2 medium eggs)
80g of sugar
5g of salt
20g of milk powder
510g of bread flour
5g of red yeast rice powder (optional)
6g of instant yeast
40g of butter.

📝做法:
1. 160克低糖草莓果酱，180克红酒，2个鸡蛋（100克蛋液），80克糖，5克盐，20克奶粉，510克高筋面粉，5克红曲粉，6克酵母依次倒入搅拌缸内，搅打至可以拉出厚膜的状态。
‼️红酒建议选用梅洛干红，因为梅洛的单宁会比较柔和，酒体也不至于太过饱满，和草莓果酱会比较的契合，也不会有涩味。
‼️红酒中的大部分酒精会在烘烤的时候挥发掉，面包应该不会有度数。但是如果特别在意的话，也可以先将红酒煮沸1、2分钟，等冷却之后再加入面团。
‼️添加红曲粉的主要目的是稳定烘烤后的颜色，用量不大，不想添加的话直接省略就可以。
2. 加入40克软化黄油，继续搅打出可以拉出手套膜的状态。
3. 揉好的面团平均分成6等份，分别整成圆形，覆盖湿布或保鲜膜静置松弛15分钟。
4. 松弛好的面团擀长，然后翻面，从上至下的卷起。然后再次松弛15分钟。
5. 第二次松弛好的面团也是同样用擀面杖擀成长条状，翻面以后从上至下的卷起。直接放入吐司模具中，发酵至模具的八分满。
6. 烤箱不用预热，直接170°C，烤40分钟。
7. 出炉以后在桌面上重重的摔打一下，就立刻脱模，然后放在网架上使它自然冷却后就可以切片了。

📝Method:
1. Place 160g of low-sugar strawberry jam, 180g of red wine, 2 eggs (about 100g), 80g of sugar, 5g of salt, 20g of milk powder, 510g of bread flour, 5g of red yeast powder, and 6g of yeast into the mixing bowl. Knead the flour into smooth and soft dough.
‼️For the wine, I recommend using Merlot. It’s smooth and not too bold. It's great with strawberries and no bitter aftertaste.
‼️Most of the alcohol will evaporate during baking, so the bread won’t really contain alcohol. But if you want zero alcohol for sure, you can boil the wine for a couple of minutes, and cool it down before adding.
‼️The red yeast powder helps stabilize the color after baking, but you can totally skip it if you prefer.
2. Add 40g of softened butter, continue knead the dough until it's elastic.
3. Divide the dough into 6 equal pieces and form into balls. Cover with a damp cloth or plastic wrap and let rest for 15 minutes.
4. Roll each piece into an elongated shape, flip it over and roll it up from top to bottom. Let them rest again for another 15 minutes.
5. Repeat the process: roll each piece into a long strip, flip it over, and roll it up from top to bottom. Place the rolls into a loaf mold and let them proof until they rise to 80% of the mold’s height.
6. Bake in a cold oven (no preheating needed) at 170°C for 40 minutes.
7. Drop the pans firmly onto the counter to release the steam and remove the loaf immediately from the mold and let it cool on a wire rack.

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