酒香果干吐司

2024-05-08 03:02:14 30

酒香果干吐司

Details of ingredients

  • 高粉500克
  • 奶粉30克
  • 酵母10克
  • 鸡蛋2只+浸泡余酒+牛奶350克
  • 80克
  • 2克
  • 50克
  • 酒浸果干150克

Technique

  • 难度中级
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 酒香果干吐司

  • 1.原料图一:干料。
  • 2.原料图二:湿料。
  • 3.原料图三:酒浸果干。
  • 4.混合除果干外的所有原料,机器揉出膜,再放入果干低速揉匀。
  • 5.揉好的面团。
  • 6.温暖湿润处基础发酵。
  • 7.发酵结束,排气分割成600克1个;280克1个,滚圆松弛。
  • 8.其余平分成4份,直接放入纸杯中进行二次发酵。
  • 9.600克和280克牛舌卷,分别放入吐司盒进行二次发酵。
  • 10.吐司发酵至9分满,加盖入烤箱。
  • 11.烤箱120度预热,烤45分钟。
  • 12.纸杯面包发酵至满,刷蛋液烤箱110度,烤18分钟。
  • 13.大小吐司合照。
  • 14.切片照之一。
  • 15.切片照之二。
  • 16.切片照之三。
  • 17.撕着吃也美味!
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