斑马纹吐司

2024-07-28 09:01:47 257

斑马纹吐司
有点小可爱的斑马纹~

Details of ingredients

  • 高粉130g
  • 酵母1g
  • 纯牛奶90g
  • 高粉110g
  • 牛奶25g
  • 鸡蛋25g
  • 50g
  • 奶粉15g
  • 黄油25g
  • 2g
  • 可可粉8g
  • 食用竹碳粉2g
  • 8g

Technique

  • 难度初级
  • 工艺
  • 口味咸甜
  • 时间三小时

Steps to make 斑马纹吐司

  • 1.提前一天晚上做中种,中种面团材料全部混合,面包机和面20分钟
  • 2.面团揉匀即可,表面光滑无需出膜,用一个结实的保鲜袋装好,排出里面的空气,收口密封起来,室温放置半小时后放冰箱冷藏一夜
  • 3.准备主面团所有材料
  • 4.除了黄油外,其它材料和中种面团一同放面包机里和面20分钟,面包机一个程序后,面团在里面静置10分钟后,加入黄油揉至完全阶段,揉出漂亮的手套膜。
  • 5.面团切分成2部分,一部分加入可可粉,竹炭粉和水揉均匀,面团收圆分别放入2容器里,包上保鲜膜,室温静置进行一发,约半小时。夏天温度高,我们这里天天30度,具体结合当地室温调整。
  • 6.一发至面团是原来的2倍大小,手指沾面粉,在面团中戳小洞,不回缩。面团进行按压排气。
  • 7.面团分成8个小面团,滚圆,盖保鲜膜静置10分钟。
  • 8.小面团一个个地擀开,擀成长舌型……
  • 9.交叉叠好放进模具里
  • 10.面团放进烤箱进行二发,现在温度高,没有开发酵功能,只是烤箱里放一杯热水,直接二发,中间换2次热水就可以了。
  • 11.大约50分钟后,面团发酵至8分满。
  • 12.烤箱165度预热,烘烤35分钟,出炉放烤网放凉。
  • 13.成品
  • 14.成品
  • 15.成品
  • 16.成品
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