波兰种:
全麦粉,
100克,
清水,
100克,
酵母,
3克主面团:
高筋面粉,
150克,
鸡蛋,
1个,
奶粉,
10克,
牛奶,
70克,
酵母,
3克,
食盐,
1克,
白砂糖,
20克,
黄油,
15克全麦吐司的做法步骤
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672735201410106890.jpg)
1.制作波兰种:100克全麦面粉同100克水混合,再加入3克酵母搅拌后不见干粉即可。室温条件下发酵1小时,放入冰箱冷藏12小时取出。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672757394110106890.JPG)
2.发酵好的波兰种富有丰富的网络结构。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672769297010106890.jpg)
3.按照先液体后粉类添加的顺序,倒入鸡蛋液和牛奶,白砂糖、奶粉,再倒入面粉。最后,将酵母放在面粉中央,启动一次揉面程序(20分钟)。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672802991510106890.jpg)
4.揉成光滑面团。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672805701910106890.jpg)
5.能够拉出较厚的膜。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672810166210106890.jpg)
6.面包机加入黄油,再启动一次揉面程序(20)分钟,使面团进入完全扩展阶段。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672820552210106890.JPG)
7.能够拉出较薄的手套膜。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672826081010106890.jpg)
8.将面团擀圆,放入不锈钢碗中进行基础发酵(室温条件下发酵温度不能高于25℃)。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672840271710106890.jpg)
9.发酵至两倍大(手指头沾面粉戳洞,不塌陷不反弹,既发酵成功)。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672847025010106890.jpg)
10.取出面团轻拍排气。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672849453010106890.jpg)
11.将面团分成三分,盖上保鲜膜静置10分钟。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672854260610106890.jpg)
12.取一个面团擀成椭圆形,再卷起来。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672858179210106890.jpg)
13.三个面团擀卷后放入烤盘内盖上保鲜膜静置15分钟。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672866812510106890.jpg)
14.第二次擀卷。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672869870710106890.JPG)
15.排入吐司模具。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672873470810106890.jpg)
16.烤箱底部放入一碗开水,烤架之上放入吐司模具,在发酵温度35℃湿度85℃的环境下,进行第二次发酵。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672885451610106890.jpg)
17.发酵至九分满。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672889025710106890.jpg)
18.吐司模具放入烤箱倒数第一层上下火170℃风炉烤35分钟。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672898348610106890.jpg)
19.10分钟之后吐司攀爬长高后定型,加盖锡纸。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2019/12/19/20191219157672904844610106890.JPG)
20.吐司侧扣脱模。
TAGS:
烘焙 早餐 下午茶 其他菜系 全麦粉
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