为了节省时间,用的是冷藏发酵法。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201512/11/164505woiawywz33bn36io.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201512/11/164509q2kp1qh1kzbjyc4b.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201512/11/164506dbmpeane51l8znad.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201512/11/164511occzb20l4e045xpo.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
用料:
中种: 高筋面粉250g,淡奶油70g,纯牛奶80g,细砂糖7g,蛋清17g,酵母2g,黄油5g
主面团:全脂奶粉17g,全蛋20g,细砂糖35g,盐2g,酵母2g,黄油5g
做法:
1 将中种材料除酵母和黄油外全部混合,揉成团就静置(邦妈吃饭去了)
2 一个小时后,此时面团已经变得柔软有弹性了,加入酵母和黄油,揉匀,将面团按扁装保鲜袋扔冰箱冷藏发酵。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201512/11/1650403zdm4sl5qw2l3ed0.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
3 第二天将发酵好的面团拿出来分成小块,将主面团材料除酵母、盐和黄油外加入揉匀,我用手掌各个角度打圈搓搓搓的,很快就不粘手了,然后静置半个钟以上。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201512/11/1650417gx4b7qc7m9apjao.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201512/11/1650357vvzfdfezjf7abaa.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201512/11/165040bg4nhgxp4cg8mx82.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
4 加入酵母、盐和黄油揉至完全扩展阶段,我用最省力的摔打法,频率不高,但五分钟内就出膜了。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201512/11/16503422upz5gvl1njs2vs.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201512/11/165030ep4czbz622ap644z.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
5 面团排气分成三等份,松弛十五分钟后,将面团分别擀成牛舌状,卷起,继续松弛十五分钟,重新擀开卷起,放进450g吐司模进行第二次发酵。
6 发到八分满后加盖放置预热好的烤箱中下层,185℃40分钟即可出炉。