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

  1. 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。



  1. 收圆,密封松弛15分钟。



  1. 擀开成约30×20cm的长方形面皮。



  1. 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。



  1. 将没有铺葡萄干的1/3部分向中间翻折。



  1. 再将另外1/3部分对折过来。



  1. 再次擀开成长方形,确保宽度约等于吐司盒长度。
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  1. 自上而下卷起,收口处捏紧。



  1. 放入吐司盒中。



  1. 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。

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