红火龙果吐司面包

火龙果大家吃过很多，但是火龙果吐司大家又试过了吗？......我觉得用红肉火龙果来做甜品，颜色简直太赞了，所以突发奇想，用了火龙果来做个吐司面包，虽然最后颜色不如烤前好看，但是味道很棒哦，而且我觉得夹杂着火龙果籽的面包口感超赞.......

以下的配方可以做两个450克吐司......

制作材料

红肉火龙果 200克

高筋面粉 500克

全鸡蛋液 100克

全脂奶粉 20克

细砂糖 60克

盐 2克

耐高糖酵母 6克

水 90克

无盐黄油 30克

首先把火龙果肉放入搅拌机里加入水混合打成泥汁

再把火龙果汁混合黄油外的所有材料放入厨师机里

先用2档搅打成团后，转4档快速打5分钟，再调到3档打5分钟，揉至扩展阶段，面团带有韧性，出现初步的薄膜

这个时候可以加入黄油了

再揉至完全，先2档把黄油揉至完全融合，再调到4档5-10分钟，揉至出现坚韧的薄膜即可……

把揉好的面团放入干净的容器里盖上保鲜膜进行一发，参考温度是26-28摄氏度……一般的室温即可……

发酵至原来的2-2.5倍大即可，约1个小时

然后把面团拿出来请揉出里面的空气，再把面团分成6等份，盖上保鲜膜松弛15-20分钟

然后拿出面团用擀面杖擀成长方形

由上而下的卷起来，再盖上保鲜膜松弛15分钟左右

然后把面团再一次擀成长形，卷起来

放入到450克装的吐司模具里

然后放入到烤箱里进行2发，参考温度是35-38摄氏度。烤箱有发酵功能的用烤箱的发酵功能进行发酵，若是没有的，可以在底下放一盘热水。发酵至8分满模即可

预热烤箱至165摄氏度（330华氏度），把吐司放进去，烘烤40分钟左右。

P.S 时间和温度只做参考，具体情况要视乎各家烤箱的脾气咯……

烤好后拿出来稍微打侧晃一晃，吐司就会完美地脱模出来啦……

颜色虽然没有烤前那么美丽，但是味道和口感都是棒棒哒👍.......如果你也是火龙果的爱好者，不妨试试这个吧……😋😋

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