</SPAN>
早几天做的17</SPAN>小时中种咖啡面包没成功，心里总是不甘心，今天再次按照配方又重新做了一次，结果出人意料的成功（当然，这只是自我要求啊），内心很是兴奋啊！这次的配方，根据实际情况有点小小的改动。 </SPAN></SPAN>
配方：</SPAN>
中种：</SPAN>高粉          </SPAN> 70%       </SPAN> 235</SPAN></SPAN>
水            </SPAN> 40%     </SPAN>   </SPAN>134</SPAN></SPAN>
干酵母        </SPAN> 0.5%      </SPAN>  </SPAN>2</SPAN></SPAN>
盐            </SPAN> 1%        </SPAN> 3</SPAN></SPAN>
全脂奶粉      </SPAN> 2%        </SPAN> 13</SPAN></SPAN>
面团：</SPAN>高粉          </SPAN> 30%      </SPAN>  </SPAN>101</SPAN></SPAN>
雀巢咖啡粉    </SPAN> 2%       </SPAN>  </SPAN>7</SPAN></SPAN>
盐            </SPAN> 1%      </SPAN>   </SPAN>3</SPAN>（只放了2</SPAN>克）     </SPAN></SPAN></SPAN>
细砂糖        </SPAN> 10%      </SPAN> 34</SPAN></SPAN>
蜂蜜          </SPAN> 8%       </SPAN> 27</SPAN></SPAN>
牛奶          </SPAN> 8%     </SPAN>   </SPAN>27</SPAN>（只放了12</SPAN>克）</SPAN>
蛋            </SPAN> 12%     </SPAN> 40</SPAN></SPAN>
干酵母        </SPAN> 0.3%    </SPAN>  </SPAN> </SPAN>1</SPAN>（增加至2</SPAN>克）</SPAN>
黄油      </SPAN>     </SPAN>10%     </SPAN> 34</SPAN></SPAN>
 </SPAN>
做法：</SPAN>
1、</SPAN></SPAN>酵母溶于水，所有中种材料全部投入面包机，揉成稍具光滑的团。</SPAN>
2、</SPAN></SPAN>揉好的面团装入保鲜袋，放冰箱里冷藏发酵17</SPAN>小时。</SPAN>
3、</SPAN></SPAN>除黄油外的所有主面团材料放入面包机搅拌，同时加入撕成小块的中种面团，揉至表面光滑时加入黄油，揉至大片薄膜出现。</SPAN>
4、</SPAN></SPAN>面团放入碗里，盖上保鲜膜，进行第一次发酵，约25-30</SPAN>分钟。分割成8</SPAN>等份，滚圆后盖上保鲜膜松弛约15</SPAN>分钟。</SPAN>
5、</SPAN></SPAN>面团排气，滚圆放入模内发至八分满即可。</SPAN>
6、</SPAN></SPAN>放入已预热的烤箱中，以上下火180</SPAN></SPAN>°C</SPAN>，中下层，烘烤约35-45</SPAN>分钟。</SPAN>
 </SPAN>

 
</SPAN>


 


 
 
碎碎念时间：</SPAN>
◆   </SPAN></SPAN></SPAN> 这次听取了众多高手的建议，把酵母先溶于水再和面粉一起揉。</SPAN>
◆   </SPAN></SPAN></SPAN> 吸取上次的教训，主面团的牛奶只放了12g</SPAN>，但揉出来的面团依然很湿，很粘手，比较烦人。</SPAN>
◆   </SPAN></SPAN></SPAN> 第一次发酵的状态是用手指沾高粉，挫个洞不回缩即可，并没有按照原方上写的时间进行。</SPAN>
◆   </SPAN></SPAN></SPAN> 主面团的盐少放了1g,</SPAN>结果出来的味道就硬是不一样了，已经吃不出上次的咸味了。（做包包真是很神奇哎，只少了1g</SPAN>，口感就截然不同了）</SPAN>
◆   </SPAN></SPAN></SPAN> 切片的组织自觉还行，当然还可以更完美的。</SPAN>
◆   </SPAN></SPAN></SPAN> 没想到这次的包包竟然会涨高个。</SPAN>
◆   </SPAN></SPAN></SPAN> 至于味道嘛，粉喜欢，浓浓的咖啡香加上淡淡的甜味，湿润，有弹性。</SPAN>
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