加了50%南瓜泥的南瓜吐司，颜色黄灿灿的十分喜人，重点是它真的超级超级柔软，而且放好几天都不会变硬，南瓜泥延缓老化的效果也是非常惊人了。
【烘焙参数】
分量：2个
模具：三能10cm立方吐司模（型号：SN2182）
烘焙温度和时间：平炉烤箱下层，上火150度，下火180度，40分钟
用料
高筋面粉
250克
南瓜泥（蒸熟）
125克
全蛋液
30克
30克
奶粉
10克
3克
酵母
3克
炼乳
10克
细砂糖
15克
黄油
15克
超软南瓜小吐司的做法
- 将除黄油以外的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。
- 无需基础发酵，分割成2份，整理成圆形后松弛10分钟。
- 取一份面团擀开。
- 翻面后轻拉四角整理成长方形。
- 自上而下卷起成筒状。依次做好两份面团，继续松弛10分钟。
- 面团竖放，擀开成长条形。
- 翻面，压薄底边。
- 自上而下卷起2.5-3圈。
- 依次做好两份面团放入模具中。
- 温暖湿润处(温度36度，湿度75%)发酵至满模，表面筛一层面粉，用刀片斜着割口，放入预热好的烤箱下层，上火150度，下火180度，40分钟。
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- 好软好软的土豪金吐司~
小贴士
1、这款吐司推荐使用颜色更加金黄漂亮的长南瓜，南瓜去皮去瓤蒸熟后用勺子压烂，彻底放凉后取相应分量的南瓜泥即可。如果用其他品种的南瓜要注意调节材料中的水量。
2、如使用低糖模具，请酌情降低温度及缩短烘烤时间。
