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首頁 >> 烘焙配方 >>歐式面包 >> 香蕉全麥果仁軟歐包

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香蕉全麥果仁軟歐包

香蕉全麥果仁軟歐包的做法
8.1 综合评分 291 人做过这道菜收藏
leibaobao00的厨房
leibaobao00 这个欧包嗷嗷滴好吃，本来是随手放的材料，想不到这么好吃。同事家爱健身的小子点名要吃的软欧，自从上次吃过我的麦片核桃软欧后就念念不忘，我觉得这个比上次那个口感更好，喜欢香蕉的一定不要错过。

用料

高筋粉(金像)	220克
全麥粉(馨爾嘜)	30克
細砂糖	15克
鹽	3克
香蕉果肉(熟一點的)	80克
水	120克
幹酵母	3克
无鹽黄油	9克
堅果和果仁(您喜歡的)	60克

香蕉全麥果仁軟歐包的做法

除黃油，堅果，果仁外，所有材料揉均勻，面筋擴展，加入黃油揉均勻，因爲是粗糧面包所以不用揉到完全。
最後2分鍾加入堅果和果仁揉勻即可。
香蕉弄碎點比較好揉。
我加了各種堅果和一部分蔓越梅。
在28度左右的環境進行基礎發酵至約兩倍大。
手指沾粉戳洞不回縮不塌陷即發酵完成。
將面團均分2份，滾圓，室溫松弛15到20分鍾。
將面團擀開成長方形，將一邊的兩個角內折，再將中間新形成的角向內折。
另一邊如法炮制。
將面團對折成橄榄形，封口處壓緊。
面團滾幹粉，收口向上放入藤籃。在溫暖濕潤處進行最後發酵。
30分鍾的時候將面團從藤籃內取出，倒扣入烤盤，這樣就變成正面朝上。
按喜好割包，繼續發酵10分鍾。
放入預熱200度烤箱中層上下火烤20分鍾。
火力時間根據自己烤箱調節。
出爐立即放烤網晾涼。趁熱吃，外脆內軟。
做我的方子有任何问题欢迎加微博微信或QQ群来咨询，也方便大家互相交流学习。加入时验证码请写上您的下厨房昵称，方便对号入座哦。下厨房激情吐司四群 529815546 微信和QQ：1192973676(微信已满)

微博：Leibaobao00

小貼士

整形可以用適量幹粉。
水量請根據自己具體情況調整。
有烘焙石板的话，会更好吃，聋}坪蜕笠不岣溃� 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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