胚芽是小麥中營養價值最高的部分，烘烤后的小麥胚芽顏色變深，香氣非常濃郁，這款加入了小麥胚芽的吐司健康、營養并且兼顧柔軟口感，入口淡淡奶香，帶著微微的咸味和濃郁的麥香，直接吃就非常可口，也非常適合做日常三明治基底，好吃的三明治吐司又添新菜單~
請大家提前看好配料表液體量，根據個人操作習慣預留水量。
備注：配方*75%左右可制作2*450克吐司盒

用料

1200g吐司盒*1

面團

面包粉

600克

9克

鮮酵母

18克

奶粉

18克

12克

煉乳

54克

全蛋液

60克

牛奶

180克

224克

黃油

36克

燙種

60克

輔料

小麥胚芽

60克

45克

低油糖胚芽三明治吐司的做法

1. 提前一天準備胚芽：
   小麥胚芽烤香，我烤的比較多，風爐140-150度20分鐘左右，烤盤鋪的比較厚可以中途用刮刀翻面，溫度時間請根據量微調；

1. 取60克烤好的胚芽加入45克水，拌勻后備用

1. 后油法打面
   面團材料中黃油和胚芽之外的所有食材稱重，放入廚師機攪拌缸，低速1或者2檔攪拌半分鐘，無干粉后提速到6檔打面。
   PS:新手請記得預留液體的量調整。
   6-8分鐘左右的時候隨著攪拌面筋逐漸形成，

1. 加入軟化的黃油；

1. 3檔大概1-2分鐘將黃油揉進去之后，轉6檔繼續揉至能拉出相對厚一點的透明薄膜、具有很好延展性的階段。

1. 加入浸泡好的胚芽，

1. 1檔揉勻

1. 注意不要過度攪拌~

1. 取出面團整理放入容器，面溫在26度左右；
   放在溫度28°、濕度75%環境中進行50分鐘基礎發酵。

1. 發酵至2倍左右；

1. 抱疊翻面，

1. 繼續發酵30分鐘

1. 取出面團，等分5份，大概270克/個；

1. 滾圓，放在溫度28°濕度80%環境下醒發20分鐘左右。

1. 取一個松弛好的面團，搟開

1. 翻面，自上而下卷起

1. 收口在下面團彎曲，如圖成U型

1. 方向如圖交叉擺放，先兩端后中間

1. 放入發酵箱，溫度32度左右濕度80%左右，發酵至8分滿，蓋上蓋子
   提醒：烤箱記得提前預熱。

1. 放入預熱好的e8烤箱，風爐模式，165度27分鐘左右；
   備注：①、吐司盒數量如果增加請記得適當延長時間；②、s80四代、80s等烤箱同上設置；e9、sp50和ac90等平爐，參考【焦糖奶鹽吐司】底火提高10度左右設置；面團成分較低，建議比平時的料多多系列提高烘烤溫度，請根據自己的烤箱靈活調整；
2. https://weibo.com/ttarticle/p/show?id=2309405161168322035941
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1. 出爐，震模脫模冷卻。

1. 冷透后切片密封，冷凍保存