1)把所需材料准确秤好。Measure all ingredients before start of mixing process. 4)面团静置后，重新放入搅拌碗内。加入酵母，以低速搅拌3分钟，或直到酵母完全被吸收进面团里。接着，加入盐，继续以低速搅拌2分钟。然后转中速，搅拌至面团光滑，撑开一小块面团时，面团变薄而不会断裂。按机器搅拌力度的不同，这个过程可能需要4-6分钟。After the dough is rested, transfer the dough back to the mixing bowl. Add in instant yeast and mix on low speed for 3 mins, or until yeast is absorb into the dough. Next, add in salt and continue to mix on low speed for 2 mins. Thereafter, change to medium speed and mix until the dough is smooth and pass the window gluten test. This may take between 4-6 mins, depending on your mixer strength. 5)把搅拌好的面团放入抹了少许油的碗内，静置30分钟。这个过程是让面团经过搅拌和发酵之后可以松弛。Transfer the well-mixed dough from the mixer to a lightly oiled bowl and allow the dough to rest for about 30 mins. This process is to allow the dough to relax from the mixing and fermentation process. 2)把面粉、鲜奶、麦芽粉和奶粉放入搅拌碗内，以低速搅拌3-5分钟至面团成型。Combine flour, fresh milk, malt and milk powder in a mixer and mix on low speed for 3-5 mins or until dough is incorporated. 3)把水合法面团放入抹了少许油的碗内，以布盖住，在室温下发酵约30-45分钟。Transfer the autolyse dough to a lightly greased bowl. Cover with cloth and allow to rest at room temperature for about 30-45 mins. 6) 30分钟后，面团体积应该比之前膨胀一倍，呈现浮肿状态。这就证明了面团经过很好的发酵和松弛。After about 30 mins, the dough should double in size and appear puffy. This is an indication that the dough has relaxed and the fermentation is good.
7)把面团放在撒上面粉的工作台面上。将面团切成4等份（各225克），每一份轻轻揉成圆形。以保鲜膜或布盖住面团，让面团再静置10分钟。盖住面团是为了避免面团面层形成薄皮。Transfer the fermented dough to a lightly floured worktable. Cut the dough into 4 pieces (225g each) and gently round the dough. Let the dough rest for another 10 mins, cover with a cling film or cloth to avoid "skinning". 10)面团发酵好了之后，在面上轻轻刷上蛋液，让面包烤好后呈现光泽。Once the dough is proofed, gently brush the top of the bread dough with a light egg wash – this will give your breads a good shine after baking. 8) 10分钟后，将面团先塑成长方形，再慢慢揉成圆筒状。After 10 mins, roll the dough to form a rectangular shape then gently shape to a tight cylinder. 11)在面团上划一刀，切口处放入一片冷冻牛油，加添面包的味道。放入预热至200°C的烤箱烤18-20分钟，或至完全熟透。Slash a line across the top of the dough and place a slice of cold butter on top – this will further enhance the flavour of your bread, and give it a nicer look after it is baked. Bake at 200°C for about 18-20 mins or until cooked. 9)把面团放入烤模内，接合处朝下，让面团在温室下发酵30-40分钟。（时间按气温和周围环境调整。） Place the rolled cylinder dough into a baking mould with the seam facing down, allowing it to proof at room temperature. The proofing will take about 30-40 mins, depending on the weather and ambient temperature. 12)从烘炉取出面包，涂抹上少许软化牛油以增添油亮。Remove from oven and glaze with some soft butter for a good shine.