四川
用料
面包粉
500克
7克
65克
耐高糖酵母
5克
全蛋液
40克
濃稠型酸奶
200克
165克
無鹽黃油
40克
老面
100克
糖漬橙皮
130克
優格橙皮小吐司的做法
- 面團材料中黃油和糖漬橙皮以外的所有食材混合，揉成光滑的面團。加入黃油繼續揉至完全階段后加入糖漬橙皮，揉均勻
- 放入容器蓋上保鮮膜
放在25-28度的環境中進行基礎發酵
- 發酵至2~2.5倍大，手指蘸粉戳孔不回彈不塌陷
- 將發酵好的面團取出，輕拍排氣
- 稱重后等分為8份，每份約155克面團
- 滾圓后蓋保鮮膜醒發20分鐘
- 取一個松弛好的面團，搟開
邊上氣泡拍掉
- 翻面，自上而下卷起
- 蓋保鮮膜醒發20分鐘左右
- 再次搟開
- 翻面
自上而下卷起
- 依次做好
- 兩個一組放入吐司盒
- 放在溫度37度左右濕度75%的環境下發酵至9分滿
手指輕摁表面可以緩慢回彈
- 放入預熱好的烤箱，下層
上管170度下管200度烘烤38分鐘左右出爐，頂部上色要及時蓋錫紙
- 脫模冷卻即可用料
面包粉
500克
7克
65克
耐高糖酵母
5克
全蛋液
40克
濃稠型酸奶
200克
165克
無鹽黃油
40克
老面
100克
糖漬橙皮
130克
優格橙皮小吐司的做法
- 面團材料中黃油和糖漬橙皮以外的所有食材混合，揉成光滑的面團。加入黃油繼續揉至完全階段后加入糖漬橙皮，揉均勻
- 放入容器蓋上保鮮膜
放在25-28度的環境中進行基礎發酵
- 發酵至2~2.5倍大，手指蘸粉戳孔不回彈不塌陷
- 將發酵好的面團取出，輕拍排氣
- 稱重后等分為8份，每份約155克面團
- 滾圓后蓋保鮮膜醒發20分鐘
- 取一個松弛好的面團，搟開
邊上氣泡拍掉
- 翻面，自上而下卷起
- 蓋保鮮膜醒發20分鐘左右
- 再次搟開
- 翻面
自上而下卷起
- 依次做好
- 兩個一組放入吐司盒
- 放在溫度37度左右濕度75%的環境下發酵至9分滿
手指輕摁表面可以緩慢回彈
- 放入預熱好的烤箱，下層
上管170度下管200度烘烤38分鐘左右出爐，頂部上色要及時蓋錫紙
- 脫模冷卻即可
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- 老面做法
材料：T55中筋粉或者高粉100克 水64克 酵母1克 鹽2克
混合揉成團，室溫發酵1小時后按壓排氣轉入冰箱5度冷藏發酵15-17小時（夏季可以揉好直接放入冰箱發酵）
發好的老面取出要用的克數室溫回溫，其余分大小不等的小塊放入冰箱冷凍，可保存一個月左右
- 老面做法
材料：T55中筋粉或者高粉100克 水64克 酵母1克 鹽2克
混合揉成團，室溫發酵1小時后按壓排氣轉入冰箱5度冷藏發酵15-17小時（夏季可以揉好直接放入冰箱發酵）
發好的老面取出要用的克數室溫回溫，其余分大小不等的小塊放入冰箱冷凍，可保存一個月左右
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