超級簡單好用的蜂蜜生吐司配方。牛奶含水量88%，蜂蜜含水量20%，配方總體含水量為64.4%，非常適中的比例，面團手感不粘不硬剛剛好，畢竟不是很喜歡大水量面包。生吐司不含雞蛋，所以成品色澤潔白，后味沒有蛋腥。因為真的很軟很軟，所以出爐后有些縮腰也是正常的啦，不必太過糾結~
另，因為給自己帶便當用的，所以沒有額外放糖，油脂也很少，所以是一款非常清爽的吐司。喜歡重油重糖的酌情添加便是。
【烘焙參數】
分量：1個
模具：三能450克吐司模(SN2052，19.6×10.6×11cm)
烘焙溫度和時間：下層，上下火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

50克

牛奶

25克

蜂蜜

35克

3克

酵母（夏天可不加）

1克

黃油

10克

值得收藏的好方系列|蜂蜜生吐司的做法

1. 中種材料混合揉成團，看不見干面粉即可，不用揉到表面光滑。

1. 室溫下發酵至2倍大，再放入冰箱冷藏室放置一晚。

1. 發酵好的中種切成小塊，和除黃油以外的主面團材料混合攪打至面筋擴展，再加入黃油攪打至完全。注意完全階段的面團可以拉開大片光滑薄膜，薄膜要結實有韌性。如果拉開的膜非常容易破，說明面團攪打過度或者面溫過高提前發酵了。

1. 面團收圓，松弛10分鐘。

1. 上下搟開。

1. 翻面輕拉四角整理成長方形，繼續搟長，總長度大于30cm，寬度略小于吐司盒長度。
2. https://weibo.com/ttarticle/p/show?id=2309405163470005076217
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1. 自上而下卷起。

1. 放入吐司盒中。

1. 溫暖濕潤處（溫度36度，濕度75%）發酵至九分滿，蓋上蓋子放入預熱好的烤箱下層，上下火180度40分鐘。生吐司不含雞蛋，爆發力相對會弱一點，所以最后發酵到九分成品形狀會更飽滿好看。

小貼士

都寫在前面啦~有問題也可以直接call我