咸香可口的香蔥肉松吐司又來(lái)了~之前做過(guò)一次450克大吐司，這次是兩個(gè)可可愛(ài)愛(ài)的250克小吐司，配方分量一樣。各位可根據(jù)需要自取。
【烘焙參數(shù)】
分量：2個(gè)
模具：250克吐司模（16×9.4×7.7cm）
烘焙時(shí)間：平爐烤箱下層，上下火180度，35分鐘

用料

面團(tuán)

高筋面粉

280克

全蛋液

35克

150克

奶粉

10克

3克

酵母

3克

細(xì)砂糖

20克

黃油

15克

輔料

沙拉醬

適量

香蔥碎

適量

肉松

適量

香蔥肉松小吐司的做法

1. 將除黃油以外的面團(tuán)材料放入面包機(jī)，啟動(dòng)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. 無(wú)需基礎(chǔ)發(fā)酵，將面團(tuán)均分成2份，整理成圓球形，密封松弛10分鐘。天氣炎熱時(shí)最好冷凍30分鐘以上。

1. 取一份面團(tuán)搟開(kāi)成方形。

1. 抹適量沙拉醬，撒上香蔥碎和肉松，最右側(cè)不要涂抹沙拉醬，壓薄。

1. 自左向右卷起來(lái)。

1. 用手掌壓扁。

1. 縱向切成三條，最頂端不切斷。

1. 從頂部開(kāi)始向下編三股辮。

1. 編好后捏緊末端。

1. 首尾兩頭向下折向中間。
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1. 依次做好兩份，放入250克吐司模中。

1. 溫暖濕潤(rùn)處(溫度35度，濕度75%)最后發(fā)酵至基本滿模。放入預(yù)熱好的烤箱下層，上下火180度，35分鐘。烘烤10分鐘后加蓋錫紙

1. 雖然是一次發(fā)酵，但也超級(jí)柔軟~吃的時(shí)候切片或者直接手撕都可以，冷熱皆宜。