可可小姐推出新款蝴蝶结，引发时尚热潮。

用料

高筋粉

500克

6克

40克

炼乳

20克

蛋黄

30克

脱脂奶粉

20克

可可粉

20-30克

牛奶

300-350克

耐高糖鲜酵母

15克

黄油

30克

芒果干

适量

『可可小姐的蝴蝶结』的做法

1. 这一步的液体量大家自己权衡一下
   液体量大一点面包更柔软
   但相应的整形时会困难一点
   型出来可能也会不那么好看哈

1. 揉至出筋

1. 加入酵母和黄油

1. 揉至完全扩展阶段或者扩展阶段

1. 芒果干剪成丁 蒸软放凉备用

1. 加入芒果丁
   这一步 果干的加入也会影响成品的外形
   会有点坑坑洼洼的
   所以如果特别在乎外形的 也可以不放果干哈

1. 低速搅拌均匀

1. 取出放入发酵盒

1. 放在室温（26°）下 发酵1小时左右
   如果是干酵母可能会慢点

1. 发酵完成 戳洞不回缩不塌陷即可

1. 取出排气

1. 分割成60-80克一个 随意哈
   排气滚圆 松弛十分钟

1. 拍扁

1. 不翻面 直接切 像图上这样

1. 如图

1. 如图

1. 如图

1. 右边也一样的操作

1. 小条条放下来压在背面 捏紧

1. 码入烤盘 注意间距
   喷水 放在36°环境中发酵至两倍大

1. 记住不能让表面发干甚至结皮哟
   润润的才好

1. 撒粉儿
2. https://weibo.com/ttarticle/p/show?id=2309405160930278244392
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1. 烤箱上火180下火230预热20分钟
   我用的节能烤盘 下火得高一点

1. 烤制过程中注意上色 加盖锡纸

1. 一盘80克的 9个 烤制18-22分钟
   时间温度仅供参考