做抹茶红豆吐司需要什么食材和配料
金山面包用小麦粉800g，花鼓牌蛋糕专用小麦粉200g，抹茶粉10g，砂糖80g，盐12g，活性干酵母12g，全蛋液50g，烫种100g，饮用水600g，黄油80g
抹茶红豆吐司的家常做法，抹茶红豆吐司怎么做好吃
做法图解1：Mixing搅拌：将所有的干性材料混合均匀后加入液体材料，慢速搅拌3分钟，快速搅拌4分钟，面筋搅至7-8成后加入黄油，搅拌至面筋完全扩展Mixallthedryingredientsevenlyandaddtheliquidingredients.Stirslowlyfor3minutesandfastfor4minutes.Aftertheglutenisstirredto70-80%,addbutterandstiruntiltheglutenisfullyexpanded
做法图解2：relaxation松弛：在室温28℃，湿度45%的环境下松弛30分钟后。Afterrelaxingfor30minutesinanenvironmentwitharoomtemperatureof28°Candahumidityof45%翻面将面团排气进行一次折叠（三折一次）后松弛30分钟。Turnovertofoldthedoughforonetime(onesimple)andrelaxfor30minutes
做法图解3：Division分割：面团分割成每一块150克排气卷成长条形。Thedoughisdividedinto150g,exhaustitandrolleachintolongstrips
做法图解4：relaxation松弛：将分割好的面团在室温28℃环境下松弛30分钟。Relaxthedivideddoughfor30minutesatroomtemperatureof28℃
做法图解5：Shaping成型：将面团光滑面朝下手呈弓字形轻轻地拍面团排出多余的气体，将面团拍至长20厘米宽5厘米，在中间挤上红豆馅60克，两边对折收住接口，搓至25厘米长，三条交叉编成辫子形即可（如图所示）。上下两面沾玉米淀粉（少量，太多影响口感）抖一抖放入模具里。Facedownthedoughsmoothsideofthedough,gentlypatthedoughinanarchshapetogentlyreleasetheexcessgas,Patthedoughtoalengthof20cmandawidthof5cm,squeeze60gofredbeanfillinginthemiddle,foldthetwosidesinhalftoholdthejoint,rubto25cmlong,andthreecrossesarebraided(asshown).Dipcornstarchonbothsides(asmallamount,toomuchaffectsthetaste)andshakeitandthenputitintothemold
做法图解6：Proofing醒发：将成型好的面团放在温度35℃，湿度80%的醒发箱发酵45-60分钟，Placetheshapeddoughinaproofingboxatatemperatureof35°Candahumidityof80%andfermentfor45-60minutes
做法图解7：Baking烘焙：平炉烘烤：上火170℃，下火220℃，，烘烤时间：30分钟Openovenbakingsurfacetemperature170℃,bottomtemperature220℃,bakingtime:30minutes
抹茶红豆吐司的烹饪技巧
来自 益点烘焙 的作品。
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