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面包配方千千萬，其實萬變不離其宗。懂的寶子都懂，沒有什么固定的比例，固定的用料，做熟練后就是主打一個隨心所欲。
今天分享一個我比較常用的面團配比，足夠的水量，加上到位的手套膜，吐司和餐包都是隨便做滴，一爐多出不是夢！
做法中分享的是60克的漢堡胚，想要做大一點的，可以增加到80克。覺得量太多的可以按比例減少。

用料

高筋面粉

1000克

奶粉

30克

全蛋液

100克

細砂糖

95克

13克

冰牛奶

650克

鮮酵母

30克（或干酵母10克）

黃油

65克

萬能面團，吐司和餐包隨便做！的做法

除了黃油之外的食材混合后放入廚師機，2-3檔攪拌成團后，提速到5-6檔打面，新手需預(yù)留30-50克左右液體量調(diào)整或者分次加入。

面團打出粗膜后，加入黃油，低速混合1-2分鐘。轉(zhuǎn)5-6檔，繼續(xù)打面至完全擴展階段。能拉出半透明的手套膜，面筋有彈性，破口光滑且沒有鋸齒狀即可，面溫不超過26度。

打好的面團取出，團出光滑面，放入發(fā)酵箱，溫度28°，濕度75%環(huán)境中開始一發(fā)，時間在60分鐘左右，發(fā)酵至2倍大。

取出一發(fā)完的面團，分割成60克左右一個面團，輕拍排氣后滾圓，蓋上保鮮膜松弛20分鐘。

取松弛好的面團，再次拍扁排氣后滾圓，放入紙托中，輕壓一下。

全部整形完畢后，放入發(fā)酵箱二發(fā)，溫度33度，濕度80%，發(fā)至兩倍大。
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發(fā)酵結(jié)束后，放入預(yù)熱好的烤箱，風(fēng)爐模式155度烤制15分鐘。