明媚和煦的早春三月天，讓面包和玫瑰皆我所欲。【烘焙參數(shù)】分量：2個(gè)模具：250克水立方吐司模（10×10×10cm）烘焙溫度和時(shí)間：平爐烤箱下層，上火150克，上火180度，40分鐘

用料

中種

高筋面粉

200克

牛奶

150克

酵母

2克

主面團(tuán)

高筋面粉

80克

全蛋液

35克

牛奶

15克

玫瑰花醬

25克

酵母

1克

第二篇

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三月限定：輕牛乳玫瑰吐司的做法