南瓜蜜豆波吐司：新口味引领美食潮流

秋天到，南瓜俏~周末买了一大截老南瓜，蒸熟了打成泥冻起来，可以做很多很多次南瓜面包啦。南瓜泥揉进面团不仅颜值金灿灿，而且非常非常柔软可口，且完全不会变硬，
【烘焙参数】
分量：2个
模具：三能10cm立方吐司模（型号：SN2182）非低糖吐司模
烘焙温度和时间：平炉烤箱下层，上火150度，下火180度，40分钟

用料

面团

高筋面粉

250克

南瓜泥（蒸熟打泥）

125克

全蛋液

30克

30克

3克

干酵母

3克

奶粉

10克

炼乳

10克

黄油

10克

辅料

蜜红豆

70克

秋天的第一波吐司-南瓜蜜豆吐司的做法

1. 将除黄油以外的面团材料放入面包机，启动揉面程序20分钟，放入室温下软化的黄油，继续揉面5-10分钟至黄油被面团完全吸收，面团达到完全阶段。

1. 无需基础发酵，分割成2份，整理成圆形后松弛10分钟。

1. 取一份面团擀开。

1. 翻面后轻拉四角整理成长方形。

1. 自上而下卷起成筒状。依次做好两份面团，继续松弛10分钟。

1. 依次做好2份。

1. 面团竖放，擀开成长条形。

1. 翻面，压薄底边，铺上35克蜜红豆。
2. https://weibo.com/ttarticle/p/show?id=2309405162737000120665
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1. 自上而下卷起。

1. 依次做好两份面团放入模具中。

1. 温暖湿润处(温度36度，湿度75%)发酵至满模，放入预热好的烤箱下层，上火150度，下火180度，40分钟。

1. 超级柔软香甜！

小贴士

考虑到蜜红豆较甜，且南瓜自带甜味，所以方子没有额外加糖，喜欢吃更甜的可以自行加糖。