全麦蒜香小餐包热销，受消费者青睐

这款蒜香餐包，用50%的全麦粉做了波兰种，夏天打面控温效果好，出膜快速，成品口感也是非常柔软，即使放了50%的全麦，吃起来也不会有喇嗓子的感觉。
加了蒜香酱的全麦面包真的是越吃越上头！但是还是要控制好摄入量哦，虽然是全麦，但是并非无糖无油，对减脂没有任何的帮助，良心博主只能帮你到这了
（此方可制作72个小餐包，觉得量太大可以按比例减少用量）

用料

波兰种：

全麦粉

500克

清水

500克

鲜酵母

15克（或干酵母5克）

主面团：

高筋面粉

500克

奶粉

30克

鲜酵母

15克（或干酵母5克）

13克

细砂糖

65克

全蛋液

50克

冰牛奶

170克

黄油

50克

蒜香酱：

黄油

80克

蒜泥

35克

4.5

欧芹碎

1克

50%全麦蒜香小餐包的做法

提前一晚制作波兰种。将鲜酵母加入清水中融化均匀，然后加入全麦粉，拌匀后密封，冷藏一晚。

将主面团里除了黄油以外的材料和波兰种一起放入厨师机，2-3档搅拌成团后，提速到5-6档打面。新手需预留30-50克左右液体量调整或者分次加入。
面团打出粗膜后，加入黄油，低速混合1-2分钟。转5-6档，继续打面至完全扩展阶段。能拉出半透明的手套膜，面筋有弹性，破口光滑且没有锯齿状即可，面温不超过26度。

打好的面团取出，团出光滑面，放入发酵箱，温度28°，湿度75%环境中开始一发，时间在60分钟左右，发酵至2倍大。

取出一发完的面团，轻拍排气后，平均分成30克一份，盖上保鲜膜松弛20分钟。

松弛好的面团，轻拍排气后搓圆放入纸托（没有纸托也可）。
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放入烤箱或者发酵箱二发，温度33度，湿度80%，发酵至2倍大取出。