免揉超软基本面团 No Knead Soft Dough Recipe

I have kept this recipe for sometime and have forgotten where did i copy it from. :P

1. 150ml 鲜奶 Milk 
2. 5g 快发干酵母 instant dry yeast 
3. 10g 砂糖 fine sugar
4. 4g 盐 salt
5. 1 蛋 egg
6. 20g     融化奶油 melted butter
7. 300g   高筋面粉 high protein flour
8. 1/2  蛋液 (扫面包用）egg for brushing bread

• 将全部1-5 稍微拌均，再加入 融化奶油和高筋面粉搅拌成均匀柔软的面团。
• 把面团盖上盖子（不要太过密封），室温发酵2小时，过后将面团放入雪柜藏12-14小时，即完成免揉基本面团，备用。
• 第二天取出面团时先在面团及手上洒上一点面粉，抓起面团整形成圆形，动作轻柔快速，切记不要把面团中的空气挤压掉，整好的面团放在洒了面粉的烤盘上休息20分钟。
• 将休息好的面团取出,用面棍将矛头展开成要的形状，用湿布盖住发酵40-50分钟。
• 涂蛋液于面团上，将温度调至150摄氏烤40分钟。

• Mix all ingredients 1-5, then add in melted butter and hight protein flour. Mix till it become soft.
• Cover the dough (do not seal),  ferment in room temperature for 2 hours.
• Keep in refrigerator for 12-14 hours.
• When taking out the dough, sprinkle some flour  on top of the dough and hands. 
• Quickly and gently, take some dough to form your desired shape. Remember not to squeeze out the air in the dough. Place the dough on the baking plate that is sprinkled with flour.
• Rest for 20 minutes.
• Roll and form the dough into desired shape. Use damp cloth to cover them up and rest for another 40-50 minutes.
• Brush with egg and bake at 150C for 40 minutes.