春日限定的茉莉花吐司，使用茉莉花茶加上茉莉花打面，烤出來的吐司帶著淡淡的茶香和花香，非常的小清新哦。

用料

茉莉花茶

325克

新鮮茉莉花

50克

高筋面粉

500克

奶粉

20克

雞蛋

1個

細砂糖

65克

6.5克

黃油

45克

鮮酵母

15克（或干酵母5克）

茶香味茉莉花吐司，直接法放三天依舊軟綿的做法

1. 提前一晚泡好茉莉花茶后冷藏，建議袋泡茶避免過濾。

1. 新鮮的茉莉花去掉綠色莖稈部分。

1. 除了黃油和茉莉花之外的食材混合后放入廚師機，2-3檔攪拌成團后，加入茉莉花瓣，提速到5-6檔打面，新手需預(yù)留50克左右液體量調(diào)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(zhuǎn)5-6檔，繼續(xù)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(fā)酵箱，溫度28°，濕度75%環(huán)境中開始一發(fā)，時間在60分鐘左右，發(fā)酵至2倍大。
2. 取出一發(fā)完的面團，平均分割成6個面團，輕拍排氣后滾圓，蓋上保鮮膜松弛20分鐘。

1. 取一個松弛好的面團，拍扁后搟成牛舌狀，拍掉邊上大氣泡。
2. https://weibo.com/ttarticle/p/show?id=2309405164090111688743
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1. 翻面后左右兩邊往中間折疊1/3，

1. 翻面，從中間往兩邊搟長，長度超出吐司盒的長邊就行。

1. 再翻面，從上往下卷起，

1. 依次全部整形完后，3個一組放入吐司盒。

1. 放入發(fā)酵箱二發(fā)，溫度33度，濕度80%，發(fā)酵至7分滿取出。

1. 吐司盒蓋上蓋子，放入預(yù)熱好的烤箱，風(fēng)爐模式155度烤30分鐘（普通烤箱放最下層，上火160，下火180，根據(jù)自己烤箱脾氣微調(diào)。）

1. 出爐輕震模具后脫模，放在晾網(wǎng)上晾涼，涼透后裝袋密封保存。