# 开箱大吉 牛转钱坤 #
这次尝试了汤种的方法做吐司,感觉成品不错,非常柔软,挤压之后也能复原,中间更是疯狂拉丝😆来分享一下配方。我做吐司一直用的亚米买的安琪酵母,非常不错👌
汤种🥣
20g高筋粉,加100g水煮开成浆糊状
吐司🍞
250g高筋粉,加9克安琪酵母,20克糖,3克盐,蜂蜜15克,淡奶油20克,炼乳10克,牛奶190克。混匀,揉成团,揉至有粗膜形成。
(如果没有蜂蜜,淡奶油,炼乳,也可以不加!留10克牛奶做为调节量,根据面粉的吸水性调节)
然后加入黄油20克,继续揉至有光滑细腻的膜形成,开始第一次发酵。
室温28度发酵至两倍大,然后将面团分解成2份或者3份,揉圆,醒15分钟。然后将面团擀开,卷起来放吐司盒发酵就可以!二次发酵对温度和湿度要求比较高,37度,湿度70%-80%比较好。
烤箱300度烤30分钟即可!放中下层,我的放太高了,导致顶部上色有点深🤣不过奶香奶香的,又非常拉丝,我很满意,哈哈。
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