颜色喜庆亮眼的土豪金南瓜吐司~加了大比例南瓜泥，口感软到爆~新年伴手礼优选~
【烘焙参数】
分量：2个
模具：三能10cm立方吐司模（型号：SN2182）
烘焙时间：下层，上下火185度，40分钟
用料
高筋面粉
250克
南瓜泥
130克
全蛋液
30克
牛奶
30克
3克
干酵母
3克
炼乳
15克
细砂糖
15克
黄油
15克
黄金南瓜吐司的做法
- 长南瓜取一段去皮蒸熟，用料理机打成细腻的泥状，充分冷藏后取130克备用。（注意，是长南瓜，不是贝贝南瓜或者板栗南瓜哈~不同品种南瓜颜色不一样，水量差别也比较大）
不知道长南瓜长啥样的可以搜下，我们这边超市都是切成一段一段卖的，颜色比其他南瓜更加金黄，适合做面包。
- 除黄油外所有材料放入面包机，启动揉面程序20分钟，放入软化的黄油，继续揉面10分钟至黄油被面团完全吸收，面团达到完全阶段。
- 直接分割成2份，滚圆松弛10分钟。
- 将面团擀开成椭圆形。
- 翻面，轻拉四角整理成长方形。
- 自上而下卷起1.5-2圈。
- 依次做好2份面团，竖放擀开成长条形。
- 翻面继续擀长，压薄底边。
- 自上而下卷起至2.5-3圈。
- 依次做好2份面团，放入吐司盒底部。
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- 温暖湿润处(温度35度，湿度75%)最后发酵至8.5分满。盖上盖子放入预热好的烤箱下层，上下火185度，40分钟。
小贴士
1、面粉吸水性因品牌、温湿度等因素存在差异，初次和面建议预留10-15克液体，视面团情况添加。
2、模具为非低糖吐司模，如用低糖吐司模，烘烤30-32分钟即可。
