烫种鲜奶吐司|低筋面粉|厨师机|吐司|面团|鲜奶|黄油

用料

450克长方形土司盒*2

纯芯面包粉

450克

9克

细砂糖

54克

奶粉

18克

鲜酵母

13.5克

全蛋液

50克

牛奶

355克（建议预留40克）

烫种

120克

黄油

36克

烫种鲜奶吐司的做法

制作烫种（建议在制作面包前、提前1天准备）
高筋粉500克
盐4克
95度热水500克
高筋粉＋盐放入厨师机桶，厨师机安装搅拌桨，开启3档左右搅拌，500克95度左右热水缓缓加入厨师机，搅拌均匀。

制作量小的话会不太容易操作，水温会降的比较快，而水温会非常影响烫种状态，水温度过低的话烫种吸水量会比较小，做出的烫种会非常湿粘。
所以我一般大量用厨师机的搅拌桨或者一体机制作，搅拌成团后冷却后放冰箱冷藏备用。
此次食谱用量不大，大家可以减量制作，但请注意水温一定要达到要求。

后油法打面
面团材料中“黄油”之外的所有食材称重，放入m6厨师机搅拌缸；
低速1档搅拌1分钟左右，搅拌至无干粉后提速到6档打面。
面粉吸水需要时间，搅拌初期状态会比较湿粘，耐心继续搅拌即可；
大概6-8分钟左右的时候随着搅拌面筋逐渐形成，可以拉开大片、相对厚一点的膜

缸边上如果有粘到面团可以用软刮板刮下去，加入软化的黄油；
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