进炉前...

玩吐司会上瘾，换配方再试...
材料： </SPAN>
高粉    </SPAN></SPAN> 　250</SPAN>克</SPAN>
糖    </SPAN></SPAN> 　 </SPAN> 40克</SPAN></SPAN></SPAN></SPAN>
盐  </SPAN></SPAN> 　 </SPAN></SPAN> 　0.6</SPAN>小匙</SPAN>
小蛋　　　　46</SPAN>克</SPAN>
酵母　　　  </SPAN> 1.1</SPAN>小匙</SPAN>
水        </SPAN></SPAN> 　　126</SPAN>克</SPAN>
无盐黄油  </SPAN></SPAN> 　　30</SPAN>克</SPAN>
做法:</SPAN></SPAN>
1</SPAN>、后油法搅拌至完全，微粘手，延展性很强。</SPAN>
2</SPAN>、揉好的面团室温发酵50</SPAN>分，约两倍大时（手指戳指底部略收缩），翻面再发20</SPAN>分钟至两倍大。</SPAN>
3</SPAN>、排气滚圆，松驰15</SPAN>分钟，擀卷两次，中间松驰15</SPAN>分钟。</SPAN>
4.</SPAN> 放入吐司模再放入加温水泡沬箱发酵至约8.5</SPAN>分满（1</SPAN>小时20</SPAN>分）。</SPAN>
5. 220</SPAN>度50</SPAN>分钟（我的烤箱温度偏低，根据自己的烤箱调整）。</SPAN>
 </SPAN>
坐在旁边，居然还忘记预热烤箱，进炉晚了…</SPAN>，顶角！俺真是脑子短路…555</SPAN>，还不如做成开盖算了…</SPAN></SPAN>
甜吐司没有白的好吃，白的更纯粹，而且不知为什么，老觉得甜吐司还是烤成开盖的好些…</SPAN></SPAN>

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