汤种香葱面包
<p><strong></strong></p><p><center><img src="http://i3.meishichina.com/attachment/201407/22/14060035452630.jpg" style="float:none;" title="汤种香葱面包 (1).JPG"/></center></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201407/22/14060035472476.jpg" style="float:none;" title="汤种香葱面包 (3).JPG"/></center></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201407/22/14060035498383.jpg" style="float:none;" title="汤种香葱面包 (5).JPG"/></center></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201407/22/14060035504498.jpg" style="float:none;" title="汤种香葱面包 (4).JPG"/></center></p><p><strong></strong></p><p><strong>汤种原料：水500ml，高粉100克</strong></p><p><strong><strong>面团原料：高粉195克，低粉90克，酵母粉4.5克，盐6克，糖30克，奶粉12克，水65ml，全蛋液60克，汤种75克，黄油45克</strong></strong></p><p><strong>葱花内馅：鸡蛋1个，葱花80克，玉米油1大匙，盐1/2小匙，黑胡椒粉1小匙 </strong></p><p><strong></strong></p><p><strong></strong></p><p></p><p><strong>做法：</strong></p><p><strong>1，在500ml水中加入100克高粉搅拌均匀后<strong>放到火上加热并不停搅拌，当加热至65度时离火。<strong>此时的面糊搅拌时会有纹路出路。</strong></strong></strong></p><p><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/14060036852977.jpg" title="DSC02932.JPG"/></center></strong></strong></p><p><strong><strong></strong></strong></p><p><strong><strong></strong></strong></p><p><strong><strong></strong></strong></p><p><strong><strong></strong></strong></p><p><strong><strong>2，</strong></strong><strong>盛入容器中，盖上保鲜盖，以防水分流失及表面结皮，然后降到室温后使用。</strong></p><p><strong>PS，<strong>如果按照配方中的用量来制作，很容易糊锅，而且出来的重量会因为加热后水分流失而不足。所以可以多做点，做好</strong>的汤种面糊，如未用完，可密封放入冰箱保存1--2天，若汤种面糊变成灰色，就不可再使用。</strong></p><p><strong><strong></strong></strong><center><img src="http://i3.meishichina.com/attachment/201407/22/1406003724769.jpg" title="DSC02935.JPG"/></center></p><p><strong><strong></strong></strong></p><p><strong><strong>3，<strong>将面团原料中除黄油外的所有原料放入面包机中搅拌20分钟</strong></strong></strong></p><p><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/14060037472971.jpg" title="DSC02936.JPG"/></center></strong></strong></strong></p><p><strong><strong><strong></strong></strong></strong></p><p><strong><strong><strong>4，<strong>加入黄油再搅拌20分钟至扩展阶段。</strong></strong></strong></strong></p><p><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/14060037819716.jpg" title="DSC02937.JPG"/></center></strong></strong></strong></strong></p><p><strong><strong><strong><strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong>5，<strong>将搅拌好的面团放入容器内盖上保鲜膜发酵至2--2.5倍大。</strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/140600380882.jpg" title="DSC02633.JPG"/></center></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong>6，<strong>将发酵好的面团排气后等分成9份，滚圆后松驰10分钟左右</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/14060038552046.jpg" title="DSC03007.JPG"/></center></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong>7，将面团用手拍扁排气。</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/14060038815794.jpg" title="DSC03009.JPG"/></center></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong>8，翻面后卷成橄榄形。</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/14060039074582.jpg" title="DSC03011.JPG"/></center></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong>9，接合处要粘紧，以免最后发酵完成时底部外扩。</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/14060039424142.jpg" title="DSC03012.JPG"/></center></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong>10，整形好的面团摆在烤盘里进行二次发酵。</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/14060039828881.jpg" title="DSC03014.JPG"/></center></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong>11，发酵完成的面团表面刷一层全蛋液。</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/14060040217476.jpg" title="DSC03016.JPG"/></center></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong>12，用刀片在中间割一刀。</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/14060040858685.jpg" title="DSC03017.JPG"/></center></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong>13，把葱花内馅材料放一起搅匀。（葱花内馅材料可以预先做好，但是盐和黑胡椒粉要在使用前拌住，否则葱花会出水。）</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/14060041127000.jpg" title="DSC03015.JPG"/></center></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong>14，用勺子把内馅放在切割处。</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201407/22/14060041676771.jpg" title="DSC03018.JPG"/></center></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong>15，烤箱预热，170度15分钟。</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><center><img src="http://i3.meishichina.com/attachment/201407/22/14060042166440.jpg" style="float:none;" title="汤种香葱面包 (2).JPG"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201407/22/14060042191264.jpg" style="float:none;" title="汤种香葱面包 (7).JPG"/></center></p><p></p><p><strong><strong>汤种，在烘焙中是指面粉加水后加热,使淀粉糊化，或者在面粉中加入不同温度的热水使淀粉糊化。此糊化的面糊即为汤种。汤种面包与其他面包最大的区别在于：淀粉糊化使吸水量增多，因此面包的组织柔软具有弹性，可延缓老化，迎合现代人的口味。</strong></strong></p>
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