非常喜欢的果干吐司，酸酸甜甜又十分柔软，比葡萄干吐司还要美味。配方改进了很多次，这个方子经过数次实践，效果最好，喜欢的可以尝试一下哦。
【烘焙参数】
分量：2个
模具：三能250克吐司模（SN2085，16×9.4×7.7cm）
烘烤温度时间：下层，上下火180度，35分钟
本方也可直接做450克吐司一个
‼️夏天气温高，同比例的水分会感觉面团比冬天更加湿黏，因此揉面可适当减少液体，不过做吐司最好还是用冷藏后的水合面团，效果会更好，关于水合法可先搜其他相关菜谱参照。
用料
面团
高筋面粉
280克
全蛋液
35克
原味酸奶
75克
牛奶
105克
奶粉
10克
酵母
3克
3克
细砂糖
20克
黄油
15克
辅料
蔓越莓干
60克
表面装饰
全蛋液
适量
奶酥粒（做法见后）
适量
酸奶蔓越莓吐司的做法
- 将除黄油外的其他面团材料放入面包机，启动揉面程序20分钟，放入室温下软化的黄油，继续揉面5-10分钟至黄油被面团完全吸收，面团达到完全阶段。
- 加入蔓越莓干用手轻轻揉匀。
- 直到蔓越莓干均匀分布在面团中。
- 无需基础发酵，直接分割成4份，分别整理成圆球形，密封松弛10分钟。
- 取一份面团从中间分别朝上下擀开，呈椭圆形。
- 翻面，将一侧压薄，从另一侧顺长卷起。
- 卷好后捏紧收口，整理成两头尖、中间粗的橄榄形。
- https://weibo.com/ttarticle/p/show?id=2309405163472920117263
https://weibo.com/ttarticle/p/show?id=2309405163472915923023
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https://weibo.com/ttarticle/p/show?id=2309405163472886300680
https://weibo.com/ttarticle/p/show?id=2309405163472886300684
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- 依次做好4份面团，两个一组并排放入吐司盒。
- 温暖湿润处(温度35度，湿度75%)最后发酵至9分满。
- 表面刷一层全蛋液，撒上奶酥粒装饰。
- 放入预热好的烤箱下层，上下火180度35分钟。表面上色满意后加盖锡纸，防止颜色过重。
小贴士
1、奶酥粒做法：5克软化黄油+5克糖粉+10克低筋面粉混合用手搓成小粒，用不完可以冷冻存放。
2、酸奶我用的普通市售酸奶，尽量选择质地浓稠、添加剂少的原味酸奶。如果选择不加糖的，可以在揉面时另行添加一些细砂糖，免得口感过酸。
3、蔓越莓干如果颗粒较大，可以对半切开。
4、面粉吸水性因品牌、温湿度等因素存在差异，初次和面建议预留10-15克液体，视面团情况添加。
5、烘烤温度时间仅为参照，各位可依据平时使用习惯进行调整。
