快樂廚娘

4-4-2010

一直想嘗試做不一樣口感的吐司, 所以翻呀翻, 找呀找, 找到這個方型吐司. 口感很好, 配方容易.

非常適合做三明治的土司.

運用不同的整形方法可以讓內部組織細緻平均且有彈力.

以下是原著作杉山洋春的配方：

SUPER CAMELLIA山茶花高筋麵粉     60%

CAMELLIA山茶花高筋麵粉                40%

新鮮酵母                                       1.8%

鹽                                                1.8%

細白砂糖                                         4%

脫脂奶粉                                         3%

麥芽精                                         0.5% 

白酥油                                            5%

無鹽奶油                                         5%

水                                                68%

發酵麵糰                                       10%