秋天到,南瓜俏~周末買了一大截老南瓜,蒸熟了打成泥凍起來,可以做很多很多次南瓜面包啦。南瓜泥揉進(jìn)面團(tuán)不僅顏值金燦燦,而且非常非常柔軟可口,且完全不會(huì)變硬,
【烘焙參數(shù)】
分量:2個(gè)
模具:三能10cm立方吐司模(型號(hào):SN2182)非低糖吐司模
烘焙溫度和時(shí)間:平爐烤箱下層,上火150度,下火180度,40分鐘
用料
高筋面粉
250克
南瓜泥(蒸熟打泥)
125克
全蛋液
30克
30克
3克
干酵母
3克
奶粉
10克
煉乳
10克
黃油
10克
輔料
蜜紅豆
70克
秋天的第一波吐司-南瓜蜜豆吐司的做法
- 將除黃油以外的面團(tuán)材料放入面包機(jī),啟動(dòng)揉面程序20分鐘,放入室溫下軟化的黃油,繼續(xù)揉面5-10分鐘至黃油被面團(tuán)完全吸收,面團(tuán)達(dá)到完全階段。

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- 無需基礎(chǔ)發(fā)酵,分割成2份,整理成圓形后松弛10分鐘。

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- 取一份面團(tuán)搟開。

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- 翻面后輕拉四角整理成長(zhǎng)方形。

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- 自上而下卷起成筒狀。依次做好兩份面團(tuán),繼續(xù)松弛10分鐘。

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- 依次做好2份。

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- 面團(tuán)豎放,搟開成長(zhǎng)條形。

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- 翻面,壓薄底邊,鋪上35克蜜紅豆。
- https://weibo.com/ttarticle/p/show?id=2309405162737000120665
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- 自上而下卷起。

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- 依次做好兩份面團(tuán)放入模具中。

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- 溫暖濕潤(rùn)處(溫度36度,濕度75%)發(fā)酵至滿模,放入預(yù)熱好的烤箱下層,上火150度,下火180度,40分鐘。

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- 超級(jí)柔軟香甜!

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小貼士
考慮到蜜紅豆較甜,且南瓜自帶甜味,所以方子沒有額外加糖,喜歡吃更甜的可以自行加糖。
熱門跟貼