【阿米什吐司】

2024-06-11 11:59:04 1959

【阿米什吐司】
这个吐司的配方还是从薄灰那看到的呢,听说是五星级标准的配方,但是实验过后证明水的量太多了!所以我和她都增加了面粉,过后有交流!这里我估计了一下面粉大概的吸水性,把水改成了125克,应该问题就不大了,大家在做的时候可以根据实际情况操作。

我做了两个,所以把量依次增加即可。

Details of ingredients

  • 高粉200克
  • 低粉50克
  • 温水160克(125克即可)
  • 白糖45克
  • 酵母2.5克
  • 3克
  • 植物油20克

Technique

  • 难度中级
  • 工艺
  • 口味原味
  • 时间三小时

Steps to make 【阿米什吐司】

  • 1.高筋面粉倒入盆中。
  • 2.温水分成两半,一半溶化酵母,一半溶化盐和糖,这样揉的时候就不怕糖还可能带颗粒。
  • 3.所有材料混合揉成光滑面团,再揉出筋膜。
  • 4.发酵至两倍大。
  • 5.发酵很成功,看拉丝的情况。
  • 6.排气滚圆,分成三块小面团,擀成长条状。
  • 7.排入吐司盒中,继续二次发酵至七八分满。
  • 8.盖上吐司盖,烤箱180度预热,下层,上下火,烤35--40分钟即可,具体还要根据自家的烤箱脾气来。
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