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奶油酥皮小吐司

奶油酥皮小吐司的做法
9.2 综合评分 649 人做过这道菜收藏
海燕的手艺的厨房
海燕的手艺这款小吐司是外皮酥脆，内心松软！真的是很好吃，孩子开学了也方便携带！省去了切吐司时间，吃起来口感也不那么单一！

用料

高筋面粉	300克
淡奶油	50克
牛奶	120克
蛋液	30克
糖	25克
鹽	2克
酵母	4克
黃油	20克
酥皮：
低筋面粉	85克
糖粉	35克
黃油	100克

奶油酥皮小吐司的做法

除黃油以外的面团材料放入面包机中，先揉10分钟再加入黃油，继续揉20分钟即可！直到面团光滑！
揉好的面團有伸展型，用手一抻可以抻出手膜！
然後再揉光滑，放入面包機中就行第一次發酵！
面团发酵的时候，我们可以将奶油酥皮做好，黃油室温软化以后，加入糖搅拌均匀再加低筋面粉继续搅拌！
直到黃油和低筋面粉搅拌的很细腻就可以了！装入裱花袋中备用！剪刀剪个小口就行了！
一發結束的面團是原面團的兩倍大，用手按下去無回縮就說明面團發酵好了！
將面團排氣揉制光滑，包上保鮮膜繼續醒發15分鍾！
再將面團稱重平均分成6份
將面團擀開，可以加一些自己喜歡的內餡，當然也可以省略！
將面團卷成圓柱形！最好寬度和自己用的模具差不多！
再將面團放入模具中，以30度發酵40分鍾！如果用烤箱可以在烤箱中加一碗水，保持濕度！
二發結束後的狀態
在面團表面上擠上奶油酥皮！
盡量擠的均勻一些！烤箱預熱200度上下火加熱烤15分鍾即可！
看看烤好的面包內部組織，真的很拉絲！
拍照留念！哈哈～涼透以後就可以打包了！

小貼士

因爲大家制作面包時用的面粉品牌不同，所以吸水量就不同，揉面團的時候看面團的濕度狀態加減牛奶的量！
如果是手揉面團也需要揉到擴展階段，也就是大家說的手膜！
烤箱溫度一定要按自己家烤箱的溫度來決定，做每一款蛋糕或是面包，必須要掌握自己烤箱的溫度來操作！
面包中的馅料可以放也可以不放是自愿的，根据自己的口味来决定！没有小的模具可以用纸托来做！免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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