顏色喜慶亮眼的土豪金南瓜吐司~加了大比例南瓜泥，口感軟到爆~新年伴手禮優(yōu)選~
【烘焙參數(shù)】
分量：2個
模具：三能10cm立方吐司模（型號：SN2182）
烘焙時間：下層，上下火185度，40分鐘

用料

高筋面粉

250克

南瓜泥

130克

全蛋液

30克

牛奶

30克

3克

干酵母

3克

煉乳

15克

細(xì)砂糖

15克

黃油

15克

黃金南瓜吐司的做法

1. 長南瓜取一段去皮蒸熟，用料理機(jī)打成細(xì)膩的泥狀，充分冷藏后取130克備用。（注意，是長南瓜，不是貝貝南瓜或者板栗南瓜哈~不同品種南瓜顏色不一樣，水量差別也比較大）
   不知道長南瓜長啥樣的可以搜下，我們這邊超市都是切成一段一段賣的，顏色比其他南瓜更加金黃，適合做面包。

1. 除黃油外所有材料放入面包機(jī)，啟動揉面程序20分鐘，放入軟化的黃油，繼續(xù)揉面10分鐘至黃油被面團(tuán)完全吸收，面團(tuán)達(dá)到完全階段。

1. 直接分割成2份，滾圓松弛10分鐘。

1. 將面團(tuán)搟開成橢圓形。

1. 翻面，輕拉四角整理成長方形。

1. 自上而下卷起1.5-2圈。

1. 依次做好2份面團(tuán)，豎放搟開成長條形。

1. 翻面繼續(xù)搟長，壓薄底邊。

1. 自上而下卷起至2.5-3圈。

1. 依次做好2份面團(tuán)，放入吐司盒底部。
2. https://weibo.com/ttarticle/p/show?id=2309405162739676086687
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1. 溫暖濕潤處(溫度35度，濕度75%)最后發(fā)酵至8.5分滿。蓋上蓋子放入預(yù)熱好的烤箱下層，上下火185度，40分鐘。

小貼士

1、面粉吸水性因品牌、溫濕度等因素存在差異，初次和面建議預(yù)留10-15克液體，視面團(tuán)情況添加。
2、模具為非低糖吐司模，如用低糖吐司模，烘烤30-32分鐘即可。