這款蒜香餐包，用50%的全麥粉做了波蘭種，夏天打面控溫效果好，出膜快速，成品口感也是非常柔軟，即使放了50%的全麥，吃起來也不會有喇嗓子的感覺。
加了蒜香醬的全麥面包真的是越吃越上頭！但是還是要控制好攝入量哦，雖然是全麥，但是并非無糖無油，對減脂沒有任何的幫助，良心博主只能幫你到這了
（此方可制作72個小餐包，覺得量太大可以按比例減少用量）

用料

波蘭種：

全麥粉

500克

清水

500克

鮮酵母

15克（或干酵母5克）

主面團：

高筋面粉

500克

奶粉

30克

鮮酵母

15克（或干酵母5克）

13克

細砂糖

65克

全蛋液

50克

冰牛奶

170克

黃油

50克

蒜香醬：

黃油

80克

蒜泥

35克

4.5

歐芹碎

1克

50%全麥蒜香小餐包的做法

1. 提前一晚制作波蘭種。將鮮酵母加入清水中融化均勻，然后加入全麥粉，拌勻后密封，冷藏一晚。

1. 將主面團里除了黃油以外的材料和波蘭種一起放入廚師機，2-3檔攪拌成團后，提速到5-6檔打面。新手需預留30-50克左右液體量調整或者分次加入。
2. 面團打出粗膜后，加入黃油，低速混合1-2分鐘。轉5-6檔，繼續打面至完全擴展階段。能拉出半透明的手套膜，面筋有彈性，破口光滑且沒有鋸齒狀即可，面溫不超過26度。

1. 打好的面團取出，團出光滑面，放入發酵箱，溫度28°，濕度75%環境中開始一發，時間在60分鐘左右，發酵至2倍大。

1. 取出一發完的面團，輕拍排氣后，平均分成30克一份，蓋上保鮮膜松弛20分鐘。

1. 松弛好的面團，輕拍排氣后搓圓放入紙托（沒有紙托也可）。
2. https://weibo.com/ttarticle/p/show?id=2309405164092775334258
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3. 放入烤箱或者發酵箱二發，溫度33度，濕度80%，發酵至2倍大取出。

1. 發酵的間隙開始制作蒜蓉醬，將黃油軟化后加入蒜泥、鹽和歐芹碎攪拌均勻，裝入裱花袋備用。

1. 發酵完畢后，在面團表面割口，擠上蒜香醬。

1. 放入預熱好的烤箱（一次烤多盤的可提高預熱溫度），風爐模式155度烤16分鐘（上下火模式的烤箱用180度，放在烤箱中層，根據自己烤箱脾氣微調溫度，只能一盤盤烤）

1. 出爐后轉移到晾網上晾涼，涼透后裝袋密封保存。