五谷豆浆面包 Multi Grain Soya Milk Bread

香喷喷的面包又出炉啦！

面包超松软，外皮好脆。

加入了核桃，蔓越莓及五谷

再加入五谷豆浆搅拌面团

阵阵豆浆香味散发出来

面团特别柔软

材料Ingredients:

高筋面粉 300g high protein flour
普通面粉 50g all purpose flour
核桃，蔓越莓及五谷 4 tablespoons walnut, cranberry & nuts

奶粉 2 tablespoons milk powder

干酵母 1 1/2 teaspoons dry yeast

少许盐 a pinch of salt

冷五谷豆浆 180ml cold fresh multigrain soya milk

溶化奶油 2 tablespoons soft butter

高筋面粉，普通面粉，核桃，蔓越莓及五谷，
盐，奶粉及酵母一起混合

慢慢加入冷五谷豆浆搅拌面团,  然后加入奶油

将面团搅拌至光滑及有弹性

用大盘盖着发酵1 - 2小时或双倍大
将面团分成几份，揉成圆形状，松弛20分钟

把面团分割成小方块
排在已扫牛油的烤盘上

发酵1小时或双倍大

刷上蛋液，洒上杏仁片，麦片，葡萄干

预热烤箱180度烘烤30-35分钟

add all high protein flour, multi purpose flour, milk powder, 

walnut, cranberry & nuts, salt and dry yeast into the mixing bowl 

slowly add in cold fresh multi grain soya milk and beat to form dough

lastly add in soft butter and beat to form a smooth dough

 cover and let rise for 1-2 hour or double the size

divide the dough into smaller portions

round the dough into ball shape

and rest for another 20 minutes
cut the dough to small square pieces
arrange into the baking pan

let rise for 1 hour or double the size 

brush with egg wash and sprinkle some almond flake, 
cornflakes and raisin on top

bake at 180 for about 30-35 minutes