明媚和煦的早春三月天，讓面包和玫瑰皆我所欲。
【烘焙參數】
分量：2個
模具：250克水立方吐司模（10×10×10cm）
烘焙溫度和時間：平爐烤箱下層，上火150克，上火180度，40分鐘

用料

中種

高筋面粉

200克

牛奶

150克

酵母

2克

主面團

高筋面粉

80克

全蛋液

35克

牛奶

15克

玫瑰花醬

25克

酵母

1克

3克

細砂糖

15克

黃油

15克

干玫瑰花瓣

5克

三月限定：輕牛乳玫瑰吐司的做法

1. 中種材料揉成團，冷藏發酵17-24小時。發酵好的中種和主面團材料后油法揉至完全。（干玫瑰花瓣不用提前捏碎，攪拌過程中會碎掉的）

1. 分割成2份，每份約270克，滾圓松弛10分鐘。

1. 取一份上下搟開。

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. 依次做好兩份面團。繼續松弛10分鐘。

1. 豎放搟開成長條形。

1. 翻面繼續搟長一點，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，放入吐司盒底部。
2. https://weibo.com/ttarticle/p/show?id=2309405163468730007669
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1. 溫暖濕潤處(溫度35度，濕度75%)最后發酵至8.5分滿。蓋上蓋子放入預熱好的烤箱下層，上下火185度，40分鐘。頂部上色滿意后及時加蓋鋁箔紙。

小貼士