秋天到，南瓜俏~周末買了一大截老南瓜，蒸熟了打成泥凍起來，可以做很多很多次南瓜面包啦。南瓜泥揉進面團不僅顏值金燦燦，而且非常非常柔軟可口，且完全不會變硬，
【烘焙參數】
分量：2個
模具：三能10cm立方吐司模（型號：SN2182）非低糖吐司模
烘焙溫度和時間：平爐烤箱下層，上火150度，下火180度，40分鐘

用料

面團

高筋面粉

250克

南瓜泥（蒸熟打泥）

125克

全蛋液

30克

30克

3克

干酵母

3克

奶粉

10克

煉乳

10克

黃油

10克

輔料

蜜紅豆

70克

秋天的第一波吐司-南瓜蜜豆吐司的做法

1. 將除黃油以外的面團材料放入面包機，啟動揉面程序20分鐘，放入室溫下軟化的黃油，繼續揉面5-10分鐘至黃油被面團完全吸收，面團達到完全階段。

1. 無需基礎發酵，分割成2份，整理成圓形后松弛10分鐘。

1. 取一份面團搟開。

1. 翻面后輕拉四角整理成長方形。

1. 自上而下卷起成筒狀。依次做好兩份面團，繼續松弛10分鐘。

1. 依次做好2份。

1. 面團豎放，搟開成長條形。

1. 翻面，壓薄底邊，鋪上35克蜜紅豆。
2. https://weibo.com/ttarticle/p/show?id=2309405162737000120665
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1. 自上而下卷起。

1. 依次做好兩份面團放入模具中。

1. 溫暖濕潤處(溫度36度，濕度75%)發酵至滿模，放入預熱好的烤箱下層，上火150度，下火180度，40分鐘。

1. 超級柔軟香甜！

小貼士

考慮到蜜紅豆較甜，且南瓜自帶甜味，所以方子沒有額外加糖，喜歡吃更甜的可以自行加糖。