這款吐司是采用燙種加中種，低溫發(fā)酵，面團柔軟細(xì)膩。鮮牛奶代替牛奶，奶香味更加醇厚。
450克吐司盒1個

用料

燙種：

高筋面粉

20克

鮮牛奶

20克

黃油

7克

中種：

高筋面粉

175克

6克

鮮牛奶

110克

低糖干酵母

2克

主面團

高筋面粉

75克

4克

30克

鮮牛奶

36克

蛋液

35克

低糖干酵母

1.5克

黃油

25克

鮮奶吐司的做法

1. 先做燙種：牛奶加黃油小火加熱微微沸騰，關(guān)火，倒入高筋面粉中，混合均勻。保鮮膜包裹，冰箱冷藏一夜

1. 中種材料混合揉成團，冰箱冷藏16到18小時，低溫發(fā)酵（天氣涼時可在26度環(huán)境中發(fā)酵1個小時，再轉(zhuǎn)入冰箱冷藏），冰箱溫度在4到5度。

1. 主面團除黃油以外，所有材料放入廚師機，中種面團切成小塊，加燙種，低速攪拌。揉出粗膜后加黃油，高速繼續(xù)攪拌
2. 
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1. 揉出手套膜，

1. 平均分成3份，蓋保鮮膜靜置20分鐘

1. 松弛好的面團搟開，卷起靜置20分鐘，再搟開卷起

1. 放吐司盒35度發(fā)酵

1. 發(fā)酵至8分滿，烤箱提前預(yù)熱，上火160度，下火190度，烘烤30分鐘左右。每個烤箱溫度不一樣，根據(jù)自己烤箱溫度而定。

1. 晾涼密封保存