连续40度的高温实在不适合在厨房做面包了，只能把面包机移驾空调房，让面团也享受一下清凉，不然一边揉面一边发酵的感觉实在令人抓狂。这种天还能守着烤箱，不是真爱绝对做不到~
今天带来的是很家常很家常的面包，因为红枣和核桃简直是再寻常不过的食材，但是搭配起来做面包味道却是极好的。
用料
面团
高筋面粉
250克
鸡蛋
25克
135克
奶粉
10克
酵母
3克
3克
细砂糖
20克
黄油
20克
果料
干红枣肉
25克
核桃
25克
表面装饰
白芝麻
适量
红枣核桃面包的做法
- 干红枣切开去核，再切成黄豆大小的颗粒；核桃仁切成同样大小的颗粒。
- 将面团材料除黄油外混合放入面包机搅拌至面团光滑有弹性，然后加入软化的黄油，继续搅拌至黄油被完全吸收、面团能拉伸出半透明薄膜的状态。
- 最后加入红枣碎和核桃碎用手揉匀。将揉好的面团收圆，基础发酵60-90分钟至2-2.5倍大。
- 发酵好的面团取出排气，分割成6份，滚圆后松弛15分钟。
- 将面团擀成椭圆形。
- 翻面，顺长将两边向中间翻折1/3。
- 再向中间对折，接缝处捏合起来。
- 慢慢搓成40cm的长条，先摆成“6”字型。
- 然后将长的一端从中间的洞里穿过去，等于是打一个结。
- 将长的一端从中间的洞里再穿一次。
- https://weibo.com/ttarticle/p/show?id=2309405163348349288514
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- 两头捏紧，成五环形。
- 依次做好其余5份面团，放入烤盘。
- 最后发酵至1.5-2倍大，面团表面喷湿，撒白芝麻，放入预热好的烤箱中层，上下火180度，18分钟。
小贴士
面团一定要充分松弛，然后搓长打结，不然不容易搓长。打结也容易扯断面筋。（如果实在懒得打结，直接揉成圆面团也是完全可以的哈~一切随意就好~）
