焦糖奶油醬做法簡單，用途廣泛，咖啡、奶茶等飲料或者面包、蛋糕、餅干等點心都能用得到，平時早餐抹面包也是極好吃的。家中如果有開封未用完的淡奶油，可以嘗試做一份美味的焦糖奶油醬~這次介紹的吐司就是用焦糖奶油醬制作的，口感非常香甜綿軟。菜譜中附有焦糖奶油醬的做法，喜歡的小伙伴可以一試哦~
【烘焙參數(shù)】
分量：2個
模具：三能250克吐司模（16×9.4×7.7cm）
烘焙溫度和時間：平爐烤箱下層，上下火180度，35分鐘

用料

焦糖奶油醬

細(xì)砂糖

75克

淡奶油

90克

15克

面團

高筋面粉

280克

焦糖奶油醬

60克

全蛋液

35克

牛奶

150克

煉乳

10克

3克

酵母

3克

黃油

15克

焦糖奶油吐司的做法

1. 先來制作焦糖奶油醬：在小鍋中放入細(xì)砂糖和水，小火加熱，加熱過程中不要攪拌。

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1. 待糖漿變成琥珀色時關(guān)火，并立即倒入溫?zé)岬牡逃停瑪嚢杈鶆颉?/li>

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1. 冷卻后裝入玻璃瓶密封冷藏保存。剛做好的焦糖醬是比較稀的，冷藏后會變成濃稠凝固的狀態(tài)。

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1. 將除黃油以外的面團材料放入面包機，啟動揉面程序20分鐘，放入室溫下軟化的黃油，繼續(xù)揉面5-10分鐘至黃油被面團完全吸收，面團達(dá)到完全階段。

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1. 無需基礎(chǔ)發(fā)酵，面團分割成6份，整理成圓球形，密封松弛10分鐘。

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1. 將面團搟開。

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1. 翻面后輕拉四角整理成長方形。
2. https://weibo.com/ttarticle/p/show?id=2309405163469577257089
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1. 自上而下卷起。依次做好所有面團。

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1. 面團豎放搟長，翻面后壓薄底邊。

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1. 自上而下卷起。

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1. 依次做好所有面團，三個一組放入吐司盒中。

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1. 溫暖濕潤處(溫度35度，濕度75%)最后發(fā)酵至9分滿(圖9)。放入預(yù)熱好的烤箱下層，上下火180度，35分鐘。上色滿意后加蓋錫紙。

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小貼士

1、焦糖奶油醬本身非常甜，因此吐司中只放了少許煉乳，沒有放多余的糖。
2、面粉吸水性受諸多因素影響，揉面時建議預(yù)留10-15克液體。