👨‍🍳 步驟

1. 1

   Activate the yeast: In a small bowl, combine warm milk, 1 tbsp of the sugar, and the yeast. Let it sit for 5-10 minutes until foamy.

   💡 專業提示: 激活酵母：在一個小碗中，混合溫牛奶、1 湯匙糖和酵母。靜置 5-10 分鐘，直到起泡。
2. 2

   Mix the dough: In a large bowl or the bowl of a stand mixer, combine flour, the remaining sugar, and salt. Add the activated yeast mixture, eggs, and softened butter. Mix until a shaggy dough forms.

   💡 專業提示: 混合麵團：在一個大碗或攪拌機的碗中，混合麵粉、剩餘的糖和鹽。加入激活的酵母混合物、雞蛋和軟化的奶油。攪拌至形成粗糙的麵團。
3. 3

   Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.

   💡 專業提示: 揉捏麵團：將麵團倒在撒有少許麵粉的檯面上，揉捏 8-10 分鐘，直到麵團變得光滑有彈性。如果使用攪拌機，請用麵團鉤揉捏 6-8 分鐘。
4. 4

   First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   💡 專業提示: 第一次發酵：將麵團放入抹了少許油的碗中，用保鮮膜或濕布蓋住，放在溫暖的地方發酵 1 到 1.5 小時，或直至麵團膨脹至原來的兩倍大。
5. 5

   Incorporate nuts and flavor: Gently punch down the dough. Turn it out onto a lightly floured surface and knead in the chopped walnuts and rose water (or orange blossom water) until evenly distributed.

   💡 專業提示: 加入堅果和風味：輕輕將麵團中的空氣壓出。將麵團倒在撒有少許麵粉的檯面上，揉捏核桃碎和玫瑰水（或橙花水），直至均勻分佈。
6. 6

   Shape the bread: Divide the dough into desired portions (e.g., 10 small rolls or one large loaf). Shape into rounds or a loaf and place on a baking sheet lined with parchment paper.

   💡 專業提示: 整形麵包：將麵團分成所需的份數（例如，10 個小麵包或一個大麵包）。整形為圓形或長條形，放在鋪有烘焙紙的烤盤上。
7. 7

   Second rise: Cover the shaped dough loosely and let it rise again for 30-45 minutes, or until puffy.

   💡 專業提示: 第二次發酵：鬆鬆地蓋住整形好的麵團，再次發酵 30-45 分鐘，或直至麵團變得蓬鬆。
8. 8

   Bake: Preheat oven to 375°F (190°C). Brush the top of the bread with egg wash and sprinkle with sesame seeds, if using. Bake for 30-35 minutes for a large loaf, or 20-25 minutes for smaller rolls, until golden brown and cooked through.

   💡 專業提示: 烘烤：將烤箱預熱至 375°F（190°C）。在麵包頂部刷上蛋液，如果使用，撒上芝麻。烘烤時間：大麵包約 30-35 分鐘，小麵包約 20-25 分鐘，直至表面呈金黃色且完全烤熟。
9. 9

   Cool: Let the bread cool on a wire rack before slicing and serving.

   💡 專業提示: 冷卻：將麵包放在網架上完全冷卻後再切片食用。