基础的汤种面团，适合做咸口小面包～
用料
汤种材料
高粉
16g
80g
面包材料
高粉
195g
低粉
90g
酵母
3g
4g
细砂糖
30g
奶粉
12g
全蛋液
60g
65g
汤种
75g
无盐黄油
45g(我只用了35g)
辅助材料
葱花
一把
鸡蛋
1个
1/2小勺
肉松
适量
食用油
1勺
香葱肉松辫子面包的做法
- 汤种用16g高粉+80g水搅匀，中小火边加热边搅拌，至糊化后冷却备用。
- 取汤种75g，和除黄油外所有材料揉打，打到面团光滑后加入软化的黄油。
- 打到完全扩展阶段，可以轻松拉出薄膜，边缘光滑状态即可。滚圆放入发酵箱中
- 28度发酵至2倍大小。
- 取出分割成18等份，滚圆，盖上保鲜膜静置10分钟。
- 从第一个滚圆好的面团搓成长条形，两头尖中间稍鼓状，不要太过用力。搓好的和没搓的都要盖保鲜膜，静置10分钟。
- 将面团稍微再搓长一些，3条面团编辫子
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- 两头掐紧往下压紧
- 均匀放在烤盘上，放入发酵箱35度发酵约45分钟。
- 鸡蛋打散，先均匀刷在发酵好的面团上，刷2次。再将剩下的蛋液＋食用油+盐+葱花＋肉松混合抹在面团上。
- 180度15～18分钟。具体的温度和时间根据自家烤箱脾气调整。
- 放到冷却架上冷却后，密封保存。复烤一下会更好吃。
- 拉丝丝～
