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非常經(jīng)典美味的提子吐司，消耗葡萄干存貨的好方子~這里特別推薦使用紅香妃葡萄干，烤好后有淡淡的玫瑰香氣，好吃到上頭~
冬天特別推薦使用中種法來(lái)做包，最后發(fā)酵速度快且香氣突出不易老化
【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：下層，上下火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

70克

全蛋液

25克

淡奶油

25克

3克

酵母（夏天可省略）

1克

煉乳

15克

細(xì)砂糖

15克

黃油

15克

輔料

葡萄干

65克

鮮奶提子吐司的做法

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。

收?qǐng)A，密封松弛15分鐘。

搟開(kāi)成約30×20cm的長(zhǎng)方形面皮。

面皮2/3部分鋪上葡萄干。如果葡萄干顆粒較大，可以事先切碎。

將沒(méi)有鋪葡萄干的1/3部分向中間翻折。

再將另外1/3部分對(duì)折過(guò)來(lái)。

再次搟開(kāi)成長(zhǎng)方形，確保寬度約等于吐司盒長(zhǎng)度。
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自上而下卷起，收口處捏緊。

放入吐司盒中。

溫暖濕潤(rùn)處(溫度36度，濕度75%)最后發(fā)酵至8.5分滿，蓋蓋子放入預(yù)熱好的烤箱下層，上下火180度，40分鐘。

小貼士

1、葡萄干沒(méi)有揉入面團(tuán)，從而避免損傷面團(tuán)組織。
2、葡萄干可以換成蔓越莓干等自己喜歡的果脯。喜歡風(fēng)味突出的可以將葡萄干用紅酒或朗姆酒浸泡過(guò)夜，吸干水分后加入。
3、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。