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好吃的羅宋麵包必須油而不膩、酥而不乾、軟而紮實、細緻綿密。油而不膩需要採用天然奶油而非人造奶油（酥油）來製作；而細緻的孔洞與紮實的結構，則是綿密口感的必要條件，要不然就只是空有羅宋形狀而口感乾澀的吐司麵包罷了（所以麵包橫切面特寫很重要）。外面多數店家是使用壓麵機來達到麵包紮實口感的效果，但一般家庭不會有這機器。Cooking23s 團隊歷經多次研發後，終於找到透過控制發酵溫度與發酵時間的方法，讓人不用壓麵機也能做出紮實綿密的羅宋麵包。（文末附影片）
The "Russian bread" allegedly originated in Shanghai, where people learnt how to make the bread from the Russians. However, the Taiwanese salty "Russian bread" has nothing to do with Russia now since there's no bread looking like this in Russia nowadays. Even the so-called "Russian bread" in Shanghai is obviously different from the one in Taiwan now. It's 100% authentic Taiwanese delicacy already.
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材 料（Ingredients）：
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| 圖片來源：cooking23s.blogspot.com |
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步 驟（Steps）：
(1)
將中種麵團的材料全部倒入麵包機中，以麵包機協助攪拌至混合均勻成糰，放入容器密封，於室溫（約攝氏25度左右）下靜置 30 分鐘後，冷藏 12 至 15 小時。
Use a bread machine to mix all of the ingredients of the sponge dough and knead them into a dough. Leave the dough in a sealed box at room temperature for 30 minutes. Then leave it in a fridge for 12 to 15 hours.
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| 以麵包機協助拌勻成糰即可，別打太久。圖片來源：cooking23s.blogspot.com |
(2)
在麵包機的內鍋外圍縫隙處塞入冰過的冰敷墊，上下各一片。將內鍋包圍起來。
Surround the inner pot of the bread machine with two frozen freezing cold packs.
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| 以冰敷墊協助麵團在麵包機裡保持低溫狀態是麵包好吃的一個重要關鍵。圖片來源：cooking23s.blogspot.com |
(3)
將奶油以外的主麵團材料全部倒入麵包機中（中種麵團要撕成小塊放入），以麵包機協助攪拌至混合均勻成糰後（冰水可視情況分三次加入），再加入軟化的無鹽奶油拌勻。
Use the bread machine to mix all of the ingredients of the final dough (except butter) and knead them into a dough. (The sponge dough has to be torn apart into smaller pieces before being added.) Add the butter and knead it into the dough lastly.
(4)
將麵團一分為二，一半先拿去冷凍六分鐘，另一半繼續用麵包機打六分鐘，然後兩者再互相交換六分鐘，最後將兩團合併，一起用麵包機打到可拉出不易破的薄膜為止。
Divide the dough into two even pieces. Leave one piece of it in a freezer for 6 minutes while another one is being kneaded in the bread machine. Then switch them for another 6 minutes. Lastly, combine them and knead the dough until it has an earlobe consistency.
將奶油以外的主麵團材料全部倒入麵包機中（中種麵團要撕成小塊放入），以麵包機協助攪拌至混合均勻成糰後（冰水可視情況分三次加入），再加入軟化的無鹽奶油拌勻。
Use the bread machine to mix all of the ingredients of the final dough (except butter) and knead them into a dough. (The sponge dough has to be torn apart into smaller pieces before being added.) Add the butter and knead it into the dough lastly.
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| 撕成小塊的中種麵團。圖片來源：cooking23s.blogspot.com |
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| 麵包機一邊攪打的同時可使用軟的攪拌棒協助拌勻。圖片來源：cooking23s.blogspot.com |
(4)
將麵團一分為二，一半先拿去冷凍六分鐘，另一半繼續用麵包機打六分鐘，然後兩者再互相交換六分鐘，最後將兩團合併，一起用麵包機打到可拉出不易破的薄膜為止。
Divide the dough into two even pieces. Leave one piece of it in a freezer for 6 minutes while another one is being kneaded in the bread machine. Then switch them for another 6 minutes. Lastly, combine them and knead the dough until it has an earlobe consistency.
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| 揉製麵團的過程中，麵團溫度不可超過攝氏27度。圖片來源：cooking23s.blogspot.com |
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| 需要能夠拉出非常薄、不易破、有彈性的薄膜。圖片來源：cooking23s.blogspot.com |
(5)
將麵團分成兩半（各約 200 公克），分別用手滾圓，將麵團封口朝上，以擀麵棍壓扁，將兩端向中間摺成一端較粗、一端較細的圓錐狀，並將尖的那端搓得更細長一些，以封口朝下的方向放入容器密封冷藏兩小時。
Divide the dough into two halves. Round them. Press them with their sealed sides up. Fold them into cone shapes. Put them with their sealed sides down into a sealed box and leave the box in the fridge for two hours.
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| 把壓扁的麵團摺成圓錐狀。圖片來源：cooking23s.blogspot.com |
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| 搓好後的圓錐狀麵團。圖片來源：cooking23s.blogspot.com |
(6)
時間到取出麵團，撒些麵粉在手上，用手將麵團再搓得長一點，鈍端在上，以擀麵棍由上方約三分之一處往上端盡量擀扁，然後再一手壓擀麵棍、一手拉住尖端的麵團，邊拉邊往下擀。若一次無法擀平，則再擀一次，務必擀壓密實，麵包組織才會紮實。
Dust your hands with some flour. Rub the cone-shaped pieces and make them longer by hands. Press out the pieces into stripes with a rolling pin the harder the better.
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| 先往上擀。圖片來源：cooking23s.blogspot.com |
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| 再邊拉邊往下擀。圖片來源：cooking23s.blogspot.com |
(7)
將麵糰上端往下捲成直的牛角狀，收口在下，蓋上塑膠袋，於室溫（約25度）靜置發酵 1.5 小時。
Roll the strips closely. Cover them with a big plastic bag and leave them with their sealed sides down at room temperature for 1.5 hours.
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| 由上往下捲起來，盡量包得緊密一點。圖片來源：cooking23s.blogspot.com |
(8)
預熱烤箱：家用烤箱設定上火 220度／下火 170度，實測溫度約 190 度；專業烤箱設定上火 190度／下火 170度，實測溫度約 180 度。
Preheat an oven. For a family-sized oven, the upper heat should be at 220℃ and the lower heat should be at 170℃ while the actual temperature should be around 190℃. For a professional oven, the upper heat should be at 190℃ and the lower heat should be at 170℃ while the actual temperature should be around 180℃.
(9)
用沾了無水奶油的利刃（最好是法式主廚刀）在麵團表面上從中間來回劃開，深度約達麵糰三分之一處（1.5 公分左右），在劃開處分別放入各 20 公克的無水奶油。
Rub a knife (French chef's knife is recommended) with some clarified butter. Cut the skins of the dough pieces in the middle with the knife. The depth of cut should be around 1.5 cm. Leave 20 g of clarified butter respectively on each one of them.
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| 這不是美工刀，是法式主廚刀（由刀柄前緣形狀判斷）。圖片來源：cooking23s.blogspot.com |
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| 劃開後放入無水奶油。圖片來源：cooking23s.blogspot.com |
(10)
Bake them in the preheated oven for 12 minutes. Spread the baking tray's melted butter on top of the bread. Turn the bread around and bake the bread for another 12 minutes. Get the bread off the oven and spread a pinch of salt on top of the bread. Then, voila, it's done.
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| 把烤盤上的融化奶油塗回麵包上。圖片來源：cooking23s.blogspot.com |
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| 烤好後的麵包橫切面。圖片來源：cooking23s.blogspot.com |
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(1)
You can keep the bread in a freezer for a few days. Before serving the bread again, just move the bread to a fridge and leave it there for a few hours, then bake the bread in a family-sized oven for a few minutes.
(2)
It's not easy to buy the bread made of natural butter. However, natural butter is the key to the aromatic, yummy and healthy "Russian bread".
(3)
Using yeast rather than baking powder is another reason why you don't get a stomachache after eating this bread.
(4)
恭喜網友 stella_o5 試做成功！Congratulations on stella_o5's success!
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| 圖片來源（Source of the Picture）： instagram.com/stella_o5 |
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