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香橙軟面包

香橙軟面包的做法
8.7 综合评分 260 人做过这道菜收藏
海燕的手艺的厨房
海燕的手艺这款面包是由香橙皮和橙汁，全麥面包粉中种做法完成的，可以说是名副其实的软欧包！吃后满口的麦香味和香橙的味道，一定不会让你失望！我自己也很满意～

用料

高筋面粉	200克
全麥面包粉	100克
老面團	100克
香橙皮	15克
橙汁	50克
水	100克
酵母	4克
鹽	3克
糖	30克
黃油	40克
表面裝飾低筋面粉	適量

香橙軟面包的做法

橙子洗幹淨，擦成碎沫，擠出汁備用（最好就要橙色部分皮）
将除黃油以为的材料放入面包机中，揉3分钟！再将提前做的老面團，撕成小块放入！
（老面團的制作在小貼士中）
加入老面團之后揉10分钟，放入黃油继续揉20分钟即可！
揉好的面團提拉有伸展性！然後包上保鮮膜，室溫發酵到面團的兩倍大即可！
發酵好的面團用手按下去，無回縮就說明面團發酵好了！
然後將面團排氣，揉光滑蓋上保鮮膜繼續醒發15分鍾
再將面團稱重平均分成3個面團
取一個面團，將其擀開，兩頭要窄一些
盡量擀的面皮薄厚均勻，再卷起來
收口出捏緊，再將兩頭搓尖
向內側成對角的牛角型
再將生坯排入烤盤
二發結束後篩上低筋面粉，用很快的刀割包！烤箱內放入一碗水，保持濕度發酵40分鍾即可！哈哈，烤盤太小了擠成小胖子了！
發酵好的生坯取出來，烤箱中放半碗冷水保持烤箱濕度，烤箱預熱200度上下火中層烤18分鍾即可！
看看軟軟的內部組織，味道棒極了！

小貼士

老面團的制作:低筋面粉150克，高筋面粉50克，酵母2克，凉水105克揉至光滑发酵至2倍大，用剩下的面团冷冻下次室温解冻可以继续用
因为大家用的面粉品牌不同，所以和面的时候不要一次加完，自己判断面的吸水量增减水分，我用的是馨尔唛全麥面包粉，一般全麦的吸水量也不同，所以自行掌握！
烤箱也是一樣，溫度可以按照自己家的烤箱來定，那樣烤出來的面包才好吃！
如果用烤箱发酵请注意烤箱的发酵温度，不要高于30度！免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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