秋季新品：软萌奶油南瓜卷火热上市！

厨友留言问到如果加淡奶油怎么调整配方，那就索性再出个淡奶油的版的南瓜面包，这个版本的奶香味会更加突出，配上卷卷的造型，那真是相当奶萌了。这个配方也可以做一个450克平顶吐司，或者两个250克立方吐司。我是给自己上班屯口粮，故而糖油量都非常低，所以吃起来负担小，但也几乎没有什么甜味，喜欢更加香甜的自己加糖就好，不用拘泥配方。
ps：不管怎么说，终于把屯了好久的南瓜泥消耗完了，吁~
【烘焙参数】
面粉用量：250克
分量：12个（面团每个≈47克）
温度和时间：上下火180度18分钟

用料

面团 10份，每份约47克

高筋面粉

250克

南瓜泥（蒸熟）

125克

全蛋液

30克

淡奶油

30克

3克

干酵母

3克

细砂糖

10克

黄油

10克

软萌奶油南瓜卷的做法

面团所有材料后油法揉至出韧性薄膜（接近完全阶段即可），直接分割成10份，整理成圆形松弛10分钟。

取一份面团擀开。

翻面，左右两边各向中间翻折1/3。

再次对折捏起来，最上面留一段不捏。

依次做好10根胡萝卜，啊不，十份面团。

取一根搓长至15cm，大头朝上，小头朝下摆。

从中间分别朝上下擀开。这里注意哈，想要层次多就尽量擀长，至少要有30cm，想要形状规整就尽量保持两边对称，最上端不要太宽，不然烤出来太长不好看。

从上面开始往下卷起来，特治愈的一个卷就好啦~
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