非常经典美味的提子吐司,消耗葡萄干存货的好方子~这里特别推荐使用红香妃葡萄干,烤好后有淡淡的玫瑰香气,好吃到上头~
冬天特别推荐使用中种法来做包,最后发酵速度快且香气突出不易老化
【烘焙参数】
分量:1个
模具:三能450克吐司模(SN2052,19.6×10.6×11cm)
烘焙温度和时间:下层,上下火180度,40分钟
用料
中种
高筋面粉
180克
牛奶
135克
酵母
2克
主面团
高筋面粉
70克
全蛋液
25克
淡奶油
25克
3克
酵母(夏天可省略)
1克
炼乳
15克
细砂糖
15克
黄油
15克
辅料
葡萄干
65克
鲜奶提子吐司的做法
- 中种材料混合揉成团,放入冰箱冷藏发酵17-24小时。发酵好的中种切成小块,和将除黄油以外的主面团材料放入面包机,启动揉面程序20分钟,放入室温下软化的黄油,继续揉面5-10分钟至黄油被面团完全吸收,面团达到完全阶段。
- 收圆,密封松弛15分钟。
- 擀开成约30×20cm的长方形面皮。
- 面皮2/3部分铺上葡萄干。如果葡萄干颗粒较大,可以事先切碎。
- 将没有铺葡萄干的1/3部分向中间翻折。
- 再将另外1/3部分对折过来。
- 再次擀开成长方形,确保宽度约等于吐司盒长度。
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- 自上而下卷起,收口处捏紧。
- 放入吐司盒中。
- 温暖湿润处(温度36度,湿度75%)最后发酵至8.5分满,盖盖子放入预热好的烤箱下层,上下火180度,40分钟。
小贴士
1、葡萄干没有揉入面团,从而避免损伤面团组织。
2、葡萄干可以换成蔓越莓干等自己喜欢的果脯。喜欢风味突出的可以将葡萄干用红酒或朗姆酒浸泡过夜,吸干水分后加入。
3、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。