黑芝麻面團，再加上黑芝麻奶酥夾心，雙重芝麻香的小吐司，真的超好吃，一定要試試！
此方可做250克吐司8個，覺得太多用量可按比例減少。

用料

面包體

高筋面粉

1000克

奶粉

30克

全蛋液

100克

細砂糖

95克

13克

黑芝麻醬

30克

冰牛奶

650克

鮮酵母

30克（或干酵母10克）

黃油

65克

餡料

黃油

50克

糖粉

50克

全蛋液

40克

熟黑芝麻或粉

150克

雙重黑芝麻奶酥吐司的做法

1. 制作面包體。除了黃油之外的食材混合后放入廚師機，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。

1. 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。
2. 一發間隙制作奶酥餡，將熟黑芝麻用研磨器打成粉，這里也可以直接用現成的黑芝麻粉。
3. 軟化的黃油里加入糖粉，用刮刀按壓至完全吸收。
4. https://weibo.com/ttarticle/p/show?id=2309405164089323159623
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5. 分2次加入蛋液，用蛋抽攪拌均勻，不要過度攪拌。然后加入黑芝麻粉翻拌均勻即可。
6. 取出一發完的面團，分割成8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，輕輕拍扁排氣后，搟成長方形。翻面后旋轉90度，抹上黑芝麻餡，從上往下卷起，收口捏緊后放入吐司盒。

1. 全部整形完畢后，放入發酵箱二發，溫度33度，濕度80%，發至滿模。

1. 發酵結束后，表面噴一點水灑上酥粒（也可以不灑），放入預熱好的烤箱，風爐模式155度烤制25分鐘。

1. 出爐后輕震模具脫模，涼透后密封保存。