Hello 大家好欢迎来到我的频道。今天分享香葱肉松吐司面包的做法。面包柔软葱香诱人是一款口感与美味并存的面包。这款吐司面包我是用了波兰种来做的波兰种可以延缓面包的老化使面包更加柔软。青葱和肉松的分量可随各人的喜好来调整。吐司模具的尺寸是450克的因为使用太久了不粘的模具也有些粘了所以用了吐司纸模具。下面的材料是做两个吐司面包的如果做一个的话把材料减半即可。烘烤的时间和温度要根据面包表面的上色情况调整我是在烘烤的最后10分钟把温度调高至350F的如果你们觉得表面上色过深一定要加盖锡纸哦。这款香葱肉松吐司面包真的很香喜欢做面包的朋友们千万不可以错过哦。
材料
波兰种高筋面粉100克清水100克酵母1克。
面团高筋面粉450克鸡蛋一个糖50克酵母5克牛奶200克黄油50克盐5克。
做法
1. 提前一晚做波兰种把100克的高筋面粉和100毫升清水和1克酵母混匀密封放置过夜。
2. 把做面团的所有材料和波兰种 (黄油除外用厨师机揉成能拉出厚膜的面团。
3. 加入软化的黄油继续揉至能拉出手套膜的面团。
4. 把面团放在温暖的地方发酵至两倍大。
5. 发酵完成后把面团平均分成6份排气揉成圆球松弛15分钟。
6. 把面团擀成长方形从上往下卷起来。
7. 放入吐司模具盒每个模具盒放三个面团。
8. 盖上湿布进行第二次发酵。
9. 烤箱提前10分钟预热325F / 160C。
10. 包胚发酵完成表面刷蛋液。
11. 放进烤箱烘烤40分钟。
12. 出炉后脱模放凉即可享用。

Hello everyone, welcome to my channel. Today I will share the recipe of shallot and pork floss toast bread. The bread is soft and the shallot are attractive. It is a bread with both taste and deliciousness. I made this toast bread with Poolish, which can delay the aging of bread and make the bread softer. The amount of shallot and meat floss can be adjusted according to everyone's preference. The size of the toast mold is 450 grams. Because it has been used for too long, the nonstick mold is also a little sticky, so a toast paper mold is used. The ingredients below are for making two toasts, if you want to make one, just halve the ingredients. The baking time and temperature should be adjusted according to the color of the bread surface. I increased the temperature to 350F in the last 10 minutes of baking. If you think the surface color is too dark, you must cover it with tin foil. This shallot and meat floss toast bread is really fragrant, friends who like to make bread must not miss it.

ingredients :
Poolish : 100 grams of highgluten flour, 100 grams of water, and 1 gram of yeast.
Dough: 450 grams of highgluten flour, 1 egg, 50 grams of sugar, 5 grams of yeast, 200 grams of milk, 50 grams of butter, and 5 grams of salt.
practice:
1. To make Poolish one night in advance, mix 100 grams of highgluten flour with 100 ml of water and 1 gram of yeast, and seal it overnight.
2. Knead all the dough ingredients and poolish (except butter) into a dough that can pull out a thick film with a kitchen machine.
3. Add softened butter and continue to knead until the dough can pull out the glove film.
4. Let the dough rise in a warm place until it doubles in size.
5. After the fermentation is complete, divide the dough into 6 equal portions, deflate and knead into balls, and rest for 15 minutes.
6. Roll out the dough into a rectangle and roll it up from top to bottom.
7. Put into the toast mold, put three dough into each mold.
8. Cover with a damp cloth for the second fermentation.
9. Preheat the oven (325F / 160C) 10 minutes in advance.
10. The fermenting of the embryo is completed, and the surface is brushed with egg liquid.
11. Bake in the oven for 40 minutes.
12. Remove from the oven and let cool before serving.