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改自吳克己《職人手感吐司》中的“咖啡核果吐司”，沒有放葡萄干，只是單純了加了核桃，奶香和咖啡香滿滿的面團(tuán)配上香脆可口的核桃，烘烤的時(shí)候就香氣四溢，好吃到上頭。
【烘焙參數(shù)】
分量：1個(gè)
模具：三能450克吐司模(SN2052，19.6×10.6×11cm)
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

中種

高筋面粉

180克

牛奶

135克

酵母

2克

主面團(tuán)

高筋面粉

100克

全蛋液

40克

淡奶油

50克

速溶咖啡粉

5克

酵母

1克

3克

細(xì)砂糖

25克

黃油

15克

配料

核桃碎（事先切成黃豆大小的碎粒）

60克

咖啡核桃吐司的做法

中種材料混合揉成團(tuán)，放入冰箱冷藏發(fā)酵17-24小時(shí)。發(fā)酵好的中種切成小塊，和將除黃油以外的主面團(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。

加入核桃碎用手輕輕揉勻。

直到核桃碎均勻分布在面團(tuán)中即可。

均分成2份，整理成圓球形，密封松弛10分鐘。

取一份面團(tuán)搟開成橢圓形。

翻面，輕拉四角整理成長方形。

自上而下卷起。

依次做好2份面團(tuán)，松弛5分鐘。
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面團(tuán)豎放搟成長條形。

翻面后壓薄底邊。

自上而下卷起。

依次做好2份面團(tuán)，放入吐司盒。

溫暖濕潤處(溫度36度，濕度75%)最后發(fā)酵至9分滿，放入預(yù)熱好的烤箱下層，上火150度，下火180度，40分鐘。表面上色滿意后加蓋錫紙。

小貼士

1、面粉吸水性因品牌、溫濕度等因素存在差異，初次和面建議預(yù)留10-15克液體，視面團(tuán)情況添加。
2、核桃我用的普通生核桃仁，喜歡更加香脆的口感可以把核桃仁預(yù)先烘烤一下再使用。
3、面團(tuán)中加入果仁不可過度揉搓，輕輕揉勻就好，以免過度損傷面筋。
4、咖啡粉是指純黑速溶咖啡粉，不是三合一。