非常經(jīng)典美味的提子吐司，消耗葡萄干存貨的好方子~這里特別推薦使用紅香妃葡萄干，烤好后有淡淡的玫瑰香氣，好吃到上頭~
冬天特別推薦使用中種法來做包，最后發(fā)酵速度快且香氣突出不易老化
【烘焙參數(shù)】
分量：1個(gè)
模具：三能450克吐司模(SN2052，19.6×10.6×11cm)
烘焙溫度和時(shí)間：下層，上下火180度，40分鐘

用料

中種

高筋面粉

180克

牛奶

135克

酵母

2克

主面團(tuán)

高筋面粉

70克

全蛋液

25克

淡奶油

25克

3克

酵母（夏天可省略）

1克

煉乳

15克

細(xì)砂糖

15克

黃油

15克

輔料

葡萄干

65克

鮮奶提子吐司的做法

1. 中種材料混合揉成團(tuán)，放入冰箱冷藏發(fā)酵17-24小時(shí)。發(fā)酵好的中種切成小塊，和將除黃油以外的主面團(tuán)材料放入面包機(jī)，啟動揉面程序20分鐘，放入室溫下軟化的黃油，繼續(xù)揉面5-10分鐘至黃油被面團(tuán)完全吸收，面團(tuán)達(dá)到完全階段。

1. 收圓，密封松弛15分鐘。

1. 搟開成約30×20cm的長方形面皮。

1. 面皮2/3部分鋪上葡萄干。如果葡萄干顆粒較大，可以事先切碎。

1. 將沒有鋪葡萄干的1/3部分向中間翻折。

1. 再將另外1/3部分對折過來。

1. 再次搟開成長方形，確保寬度約等于吐司盒長度。
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1. 自上而下卷起，收口處捏緊。

1. 放入吐司盒中。

1. 溫暖濕潤處(溫度36度，濕度75%)最后發(fā)酵至8.5分滿，蓋蓋子放入預(yù)熱好的烤箱下層，上下火180度，40分鐘。

小貼士

1、葡萄干沒有揉入面團(tuán)，從而避免損傷面團(tuán)組織。
2、葡萄干可以換成蔓越莓干等自己喜歡的果脯。喜歡風(fēng)味突出的可以將葡萄干用紅酒或朗姆酒浸泡過夜，吸干水分后加入。
3、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。