新鲜出炉：香甜鲜奶提子吐司引领面包潮流

非常经典美味的提子吐司，消耗葡萄干存货的好方子~这里特别推荐使用红香妃葡萄干，烤好后有淡淡的玫瑰香气，好吃到上头~
冬天特别推荐使用中种法来做包，最后发酵速度快且香气突出不易老化
【烘焙参数】
分量：1个
模具：三能450克吐司模(SN2052，19.6×10.6×11cm)
烘焙温度和时间：下层，上下火180度，40分钟

用料

中种

高筋面粉

180克

牛奶

135克

酵母

2克

主面团

高筋面粉

70克

全蛋液

25克

淡奶油

25克

3克

酵母（夏天可省略）

1克

炼乳

15克

细砂糖

15克

黄油

15克

辅料

葡萄干

65克

鲜奶提子吐司的做法

中种材料混合揉成团，放入冰箱冷藏发酵17-24小时。发酵好的中种切成小块，和将除黄油以外的主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。

收圆，密封松弛15分钟。

擀开成约30×20cm的长方形面皮。

面皮2/3部分铺上葡萄干。如果葡萄干颗粒较大，可以事先切碎。

将没有铺葡萄干的1/3部分向中间翻折。

再将另外1/3部分对折过来。

再次擀开成长方形，确保宽度约等于吐司盒长度。
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