在做法和配方上做了一點(diǎn)點(diǎn)改動(dòng)，雖然無油無糖，但非常可口，趁熱食用外脆內(nèi)軟，果脯的酸甜和堅(jiān)果的濃香搭配得恰到好處。
【烘焙參數(shù)】
分量：6個(gè)
溫度&時(shí)間：中層，上下火190度18分鐘

用料

面團(tuán)

高筋面粉

175克

全麥粉

75克

160克

酵母

3克

3克

蜂蜜

10克

輔料

葡萄干

50克

核桃碎

50克

蔓越莓干

15克

巴旦木碎

25克

全麥堅(jiān)果棒的做法

1. 面團(tuán)材料放入面包機(jī)混合揉至出厚膜即可。

1. 加入切碎的各類堅(jiān)果果脯，用手輕輕揉勻。

1. 分割成6份，滾圓松弛10分鐘。

1. 取一份搟開成橢圓形。

1. 翻面，左右兩邊各向中間翻折1/3。

1. 再次對(duì)折捏緊。

1. 依次做好6份面團(tuán)。

1. 取一份面團(tuán)搓長，長度不要超過烤盤寬度，然后略壓扁。

1. 左右兩手捏住兩頭，反方向擰幾下。（一個(gè)人拍照沒法演示啦~）

1. 依次完成6份面團(tuán)的整形，放在烤盤上。
2. https://weibo.com/ttarticle/p/show?id=2309405163480981569706
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1. 溫暖濕潤處(溫度36度，濕度75%)最后發(fā)酵40分鐘，放入預(yù)熱好的烤箱中層，上下火190度，18分鐘。

小貼士

1、堅(jiān)果和果脯也可以隨意換成自己喜歡的類型，比如開心果、腰果等等，但是核桃不可省略，真的超級(jí)香~
2、整形也可參照原方搟開成長方形然后切條。
3、喜歡口感酥脆的可以分成更小份并縮短發(fā)酵時(shí)間，喜歡口感松軟的可以分更大份并延長發(fā)酵時(shí)間。