胚芽是小麦中营养价值最高的部分，烘烤后的小麦胚芽颜色变深，香气非常浓郁，这款加入了小麦胚芽的吐司健康、营养并且兼顾柔软口感，入口淡淡奶香，带着微微的咸味和浓郁的麦香，直接吃就非常可口，也非常适合做日常三明治基底，好吃的三明治吐司又添新菜单~
请大家提前看好配料表液体量，根据个人操作习惯预留水量。
备注：配方*75%左右可制作2*450克吐司盒
用料
1200g吐司盒*1
面团
面包粉
600克
9克
鲜酵母
18克
奶粉
18克
12克
炼乳
54克
全蛋液
60克
牛奶
180克
224克
黄油
36克
烫种
60克
辅料
小麦胚芽
60克
45克
低油糖胚芽三明治吐司的做法
- 提前一天准备胚芽：
小麦胚芽烤香，我烤的比较多，风炉140-150度20分钟左右，烤盘铺的比较厚可以中途用刮刀翻面，温度时间请根据量微调；
- 取60克烤好的胚芽加入45克水，拌匀后备用
- 后油法打面
面团材料中黄油和胚芽之外的所有食材称重，放入厨师机搅拌缸，低速1或者2档搅拌半分钟，无干粉后提速到6档打面。
PS:新手请记得预留液体的量调整。
6-8分钟左右的时候随着搅拌面筋逐渐形成，
- 加入软化的黄油；
- 3档大概1-2分钟将黄油揉进去之后，转6档继续揉至能拉出相对厚一点的透明薄膜、具有很好延展性的阶段。
- 加入浸泡好的胚芽，
- 1档揉匀
- 注意不要过度搅拌~
- 取出面团整理放入容器，面温在26度左右；
放在温度28°、湿度75%环境中进行50分钟基础发酵。
- 发酵至2倍左右；
- 抱叠翻面，
- 继续发酵30分钟
- 取出面团，等分5份，大概270克/个；
- 滚圆，放在温度28°湿度80%环境下醒发20分钟左右。
- 取一个松弛好的面团，擀开
- 翻面，自上而下卷起
- 收口在下面团弯曲，如图成U型
- 方向如图交叉摆放，先两端后中间
- 放入发酵箱，温度32度左右湿度80%左右，发酵至8分满，盖上盖子
提醒：烤箱记得提前预热。
- 放入预热好的e8烤箱，风炉模式，165度27分钟左右；
备注：①、吐司盒数量如果增加请记得适当延长时间；②、s80四代、80s等烤箱同上设置；e9、sp50和ac90等平炉，参考【焦糖奶盐吐司】底火提高10度左右设置；面团成分较低，建议比平时的料多多系列提高烘烤温度，请根据自己的烤箱灵活调整； - https://weibo.com/ttarticle/p/show?id=2309405161168322035941
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- 出炉，震模脱模冷却。
- 冷透后切片密封，冷冻保存
