用料

450克長方形土司盒*2

純芯面包粉

450克

9克

細砂糖

54克

奶粉

18克

鮮酵母

13.5克

全蛋液

50克

牛奶

355克（建議預留40克）

燙種

120克

黃油

36克

燙種鮮奶吐司的做法

1. 制作燙種（建議在制作面包前、提前1天準備）
   高筋粉500克
   鹽4克
   95度熱水500克
   高筋粉＋鹽放入廚師機桶，廚師機安裝攪拌槳，開啟3檔左右攪拌，500克95度左右熱水緩緩加入廚師機，攪拌均勻。

1. 制作量小的話會不太容易操作，水溫會降的比較快，而水溫會非常影響燙種狀態，水溫度過低的話燙種吸水量會比較小，做出的燙種會非常濕粘。
   所以我一般大量用廚師機的攪拌槳或者一體機制作，攪拌成團后冷卻后放冰箱冷藏備用。
   此次食譜用量不大，大家可以減量制作，但請注意水溫一定要達到要求。

1. 后油法打面
   面團材料中“黃油”之外的所有食材稱重，放入m6廚師機攪拌缸；
   低速1檔攪拌1分鐘左右，攪拌至無干粉后提速到6檔打面。
   面粉吸水需要時間，攪拌初期狀態會比較濕粘，耐心繼續攪拌即可；
   大概6-8分鐘左右的時候隨著攪拌面筋逐漸形成，可以拉開大片、相對厚一點的膜

1. 缸邊上如果有粘到面團可以用軟刮板刮下去，加入軟化的黃油；
2. https://weibo.com/ttarticle/p/show?id=2309405168826466828765
   https://weibo.com/ttarticle/p/show?id=2309405168826781401222
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   https://weibo.com/ttarticle/p/show?id=2309405168836096950474
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   https://weibo.com/ttarticle/p/show?id=2309405168836713513083
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   https://weibo.com/ttarticle/p/show?id=2309405168837472682284
   https://weibo.com/ttarticle/p/show?id=2309405168837783322930
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   https://weibo.com/ttarticle/p/show?id=2309405168846297760110

1. 3檔大概1-2分鐘將黃油揉進去之后，轉5-6檔繼續揉至能拉出透明薄膜、具有很好延展性的階段。

1. 取出面團整理放入容器，面溫在26度左右。
   放在溫度28°、濕度75%環境中進行60分鐘基礎發酵。

1. 發酵至2.5倍左右。

1. 取出面團。等分為6份，約170克/個面團；

1. 滾圓后放入發酵箱，溫度28°、濕度75-80%醒發20分鐘。

1. 取一個松弛好的面團，手掌輕輕拍扁排氣

1. 翻面，兩邊對折如圖

1. 用搟面杖分別向上、向下搟開

1. 自上而下卷起

1. 依次做好，三個一組放入吐司盒。

1. 放入發酵箱，溫度32度左右濕度80%左右，發酵至9分滿左右，
   提醒：s75烤箱記得提前10-15分鐘預熱。

1. 放入預熱好的s75烤箱，上火160下火230度烘烤27分鐘；

1. 出爐，震模脫模冷卻后切件。