![老酸奶面包 | 简直好吃得不要不要的](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/68a/193/d10/c2bd28b15a2a6fc1d8733a7.jpg_1280_1280_3_870b.jpg)
最近从亚米上囤了一大堆安慕希酸奶,心血来潮就做了个老酸奶面包......简直好吃得不要不要的……
制作材料
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/9be/83f/6ec/544be727ab463abe8f8f067.jpg_1080_0_40_a930.jpg)
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/557/6f5/73b/1db02ddf9c805a0f6a6c950.jpg_1080_0_40_e03b.jpg)
制作步骤
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/c6c/1bb/3c2/96bfd80d8b482ceb74405fe.jpg_1080_0_40_c818.jpg)
把中种面团材料全部混合一起,用厨师搅拌机揉成面团,约2-3分钟。
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/0f4/51a/3ff/9cdf11cea2e6c4137366368.jpg_1080_0_40_0382.jpg)
然后盖上保鲜膜放在室温下发酵,发至3倍大,约3-5小时。面团组织成蜂窝状态即可。⚠️时间只是参考,要以面团的实际情况为标准哦!!
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/f57/9c2/c3c/c78eb211288c9537a152ffe.jpg_1080_0_40_3583.jpg)
把主面团除黄油外所以的材料倒入厨师搅拌机里揉至成光滑面团
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/5b8/27d/eb9/156b3839fb81d77cde6afa3.jpg_1080_0_40_3721.jpg)
再加入发酵好的中种面团一起继续揉。
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/a55/785/5d4/57534fdfb95acc08f938993.jpg_1080_0_40_d16c.jpg)
揉至扩展阶段(面粉有筋度,可以初步拉出薄膜的时候)
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/de9/478/271/0ae058a128dc7dc156312a8.jpg_1080_0_40_a0ee.jpg)
加入黄油继续揉至完全
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/8b7/4f7/c0c/d9e0cfa544fa6ada0d30335.jpg_1080_0_40_fdd4.jpg)
可以拉出薄膜即可
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/dd0/47e/b2d/21dd9c30d9957a05577a7ed.jpg_1080_0_40_2568.jpg)
把揉好的面团放入干净的大碗里盖上保鲜膜放置室温下发酵,最佳发酵温度在25-28摄氏度(75-85华氏度),发酵至其两倍大。约1-1.5小时。⚠️时间只做参考,要以面团发酵状态作准。
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/09f/db4/572/d1a314a9c725f4de94ceb7e.jpg_1080_0_40_e234.jpg)
手指轻轻插进去后,不回缩不塌陷不变形,那么就代表面团发酵完毕了
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/cf4/44d/bdf/d253d9e7e7410fe2571334f.jpg_1080_0_40_4f35.jpg)
把面团拿出来,揉搓几下,把里面的空气挤压出来。然后分成9等份。盖上保鲜膜让它松弛20分钟。
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/624/4b8/a5a/013efc1d712ef5e2f3bf095.jpg_1080_0_40_e0d0.jpg)
拿出其中一个面团,用擀面杖擀成椭圆形
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/175/8ee/e1a/ded06886f90a633d9e1a478.jpg_1080_0_40_344f.jpg)
然后从长的一边卷起来,卷的时候不要卷得太紧,要预留松位。
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/e64/ada/0b7/887067418bbd884ca82e425.jpg_1080_0_40_0002.jpg)
再搓成长条,对折,两端对齐
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/606/45a/6ed/89b47d1287fb51510f5d457.jpg_1080_0_40_8a24.jpg)
扭成麻花状
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/b11/a94/e4f/8c1ddfe80b3fc8568dbc3a0.jpg_1080_0_40_bde9.jpg)
弯起来
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/d92/967/b19/7ba79d9ff9a24d7928439a6.jpg_1080_0_40_5f63.jpg)
右边尾部穿进左边尾端的小孔里
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/a91/291/e60/92e9275de6b3215807676da.jpg_1080_0_40_5b36.jpg)
放置烤箱内发酵,最佳的发酵温度是35-40摄氏度(95-105华氏度)。可以利用烤箱的发酵功能或者在底下放置一盘热水,凉了要及时换水哦!
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/011/2e2/a6f/643e9f48bd177d6a88bcbe3.jpg_1080_0_40_0672.jpg)
发酵至原来的2-2.5倍大。约1小时。时间只是参考,面团实际情况为主。
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/2f4/ab5/8f4/307ef11700d598e158fb2e6.jpg_1080_0_40_5d02.jpg)
烤箱预热至170摄氏度(330华氏度),烤28分钟。途中注意观察,上色度满意后要及时盖上锡纸。
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/f82/28e/95e/8e0fc4bc779ef4dae66901f.jpg_1080_0_40_85f8.jpg)
新鲜酸奶面包就做好了!!
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/481/8cf/b27/7754d729239397ef3419f14.jpg_1080_0_40_dd65.jpg)
有着明显的拉丝感和层次感哦!😜😜
制作小贴士
⚠️主面团材料里的牛奶要按照自己所用酸奶的浓稠度和粉团的吸水度来调节,因为我用的酸奶比较浓稠,而且身处的地方天气比较干燥,我用了30克。一般酸奶不是很浓稠的情况下,牛奶可以不用加的,但如果无法判断酸奶的浓稠度,建议牛奶先留起,看看面团的湿度如何再决定添加的分量。说到这里可能有人会问如何判断面团的湿度够不够呢?一般正常湿度的面团(⚠️混合成团后的面团,不是揉好的面团)是抹上有点粘手的,摸完手里会粘着一点点面团。
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