添加濃椰漿和椰子油的雙重椰感吐司~松軟細(xì)膩，椰香濃郁，早餐切片配海鹽花生醬絕絕子~
【烘焙參數(shù)】
分量：1個(gè)
模具：450克吐司模（19.6×10.6×11cm）
烘焙時(shí)間：下層，上火150度，下火180度，40分鐘

用料

高筋面粉（金龍魚）

280克

椰漿（佳樂100%濃椰漿）

70克

牛奶

95克

全蛋液

40克

奶粉

10克

3克

酵母

3克

煉乳

20克

細(xì)砂糖

20克

椰子油

20克

爆發(fā)力超好的軟白椰椰吐司的做法

1. 除椰子油外所有材料放入面包機(jī)，啟動(dòng)揉面程序20分鐘，放入軟化的椰子油，繼續(xù)揉面10分鐘至椰子油被面團(tuán)完全吸收，面團(tuán)達(dá)到完全階段。

1. 無須基礎(chǔ)發(fā)酵，直接分割成3份，滾圓松弛15分鐘。

1. 將面團(tuán)搟開成橢圓形。

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3份面團(tuán)，繼續(xù)松弛10分鐘。

1. 卷好的面團(tuán)豎放拍扁。

1. 搟開成長條形。

1. 翻面繼續(xù)搟開至30cm，壓薄底邊。
2. https://weibo.com/ttarticle/p/show?id=2309405163475302219783
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1. 自上而下卷起至2.5-3圈。

1. 依次做好3份面團(tuán)。

1. 放入吐司盒底部。

1. 溫暖濕潤處(溫度35度，濕度75%)最后發(fā)酵至9分滿。

1. 放入預(yù)熱好的烤箱下層，上火150度，下火180度，40分鐘。頂部上色后加蓋錫紙。

小貼士

1、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。
2、椰漿我用的純椰肉漿，質(zhì)地比較濃稠，如果用比較稀的椰漿或者椰汁之類，一定要注意調(diào)整液體量哦~