烫种鲜奶吐司

用料

450克长方形土司盒*2

纯芯面包粉

450克

9克

细砂糖

54克

奶粉

18克

鲜酵母

13.5克

全蛋液

50克

牛奶

355克（建议预留40克）

烫种

120克

黄油

36克

烫种鲜奶吐司的做法

1. 制作烫种（建议在制作面包前、提前1天准备）
   高筋粉500克
   盐4克
   95度热水500克
   高筋粉＋盐放入厨师机桶，厨师机安装搅拌桨，开启3档左右搅拌，500克95度左右热水缓缓加入厨师机，搅拌均匀。

1. 制作量小的话会不太容易操作，水温会降的比较快，而水温会非常影响烫种状态，水温度过低的话烫种吸水量会比较小，做出的烫种会非常湿粘。
   所以我一般大量用厨师机的搅拌桨或者一体机制作，搅拌成团后冷却后放冰箱冷藏备用。
   此次食谱用量不大，大家可以减量制作，但请注意水温一定要达到要求。

1. 后油法打面
   面团材料中“黄油”之外的所有食材称重，放入m6厨师机搅拌缸；
   低速1档搅拌1分钟左右，搅拌至无干粉后提速到6档打面。
   面粉吸水需要时间，搅拌初期状态会比较湿粘，耐心继续搅拌即可；
   大概6-8分钟左右的时候随着搅拌面筋逐渐形成，可以拉开大片、相对厚一点的膜

1. 缸边上如果有粘到面团可以用软刮板刮下去，加入软化的黄油；
2. https://weibo.com/ttarticle/p/show?id=2309405168826466828765
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1. 3档大概1-2分钟将黄油揉进去之后，转5-6档继续揉至能拉出透明薄膜、具有很好延展性的阶段。

1. 取出面团整理放入容器，面温在26度左右。
   放在温度28°、湿度75%环境中进行60分钟基础发酵。

1. 发酵至2.5倍左右。

1. 取出面团。等分为6份，约170克/个面团；

1. 滚圆后放入发酵箱，温度28°、湿度75-80%醒发20分钟。

1. 取一个松弛好的面团，手掌轻轻拍扁排气

1. 翻面，两边对折如图

1. 用擀面杖分别向上、向下擀开

1. 自上而下卷起

1. 依次做好，三个一组放入吐司盒。

1. 放入发酵箱，温度32度左右湿度80%左右，发酵至9分满左右，
   提醒：s75烤箱记得提前10-15分钟预热。

1. 放入预热好的s75烤箱，上火160下火230度烘烤27分钟；

1. 出炉，震模脱模冷却后切件。