![[Witi✿Kitchen]](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=100&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fuser%2Favatar%2F25314%2F8d10f94374cab6bf.jpg&width=100){kind=avatar}
[Witi✿Kitchen](麵包機-麵包)甜菜根長頸鹿紋吐司
甜菜根長頸鹿紋吐司](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F37987%2F71eb6ceac9c01b3e.jpg&width=800)
描述
只要加點巧思和創意，就可以變化出切面可愛的土司，豹紋、虎紋、貓掌都可以試試喔^^
食材
步驟
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![[原味麵糰]材料投入麵包機內鍋，[酵母]投至酵母匣，[麵糰模式]攪打15分鐘後取出，放進塑膠袋，擠出多餘的空氣，綁緊，再套一層約麵團發酵大3倍的塑膠袋，綁緊，放進冷藏發酵10~24小時 。[甜菜根麵糰]照上述說明製作](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
原味麵糰材料投入麵包機內鍋，[酵母]投至酵母匣，[麵糰模式]攪打15分鐘後取出，放進塑膠袋，擠出多餘的空氣，綁緊，再套一層約麵團發酵大3倍的塑膠袋，綁緊，放進冷藏發酵10~24小時 。甜菜根麵糰照上述說明製作
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冷藏發酵後，室溫回溫30分鐘，各分割成6個等量的麵糰，滾圓
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取一麵糰桿平，依長邊捲起，重複做3~4次，使麵糰長度約等於12兩土司模長度
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其餘麵糰均照步驟三操作
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再將白麵糰桿平，包入紅麵糰，捏緊收口
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排入12兩吐司模中.30~40度 發酵40~50分
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烤箱預熱180度，烘烤40分鐘
![[原味麵糰]材料投入麵包機內鍋，[酵母]投至酵母匣，[麵糰模式]攪打15分鐘後取出，放進塑膠袋，擠出多餘的空氣，綁緊，再套一層約麵團發酵大3倍的塑膠袋，綁緊，放進冷藏發酵10~24小時 。[甜菜根麵糰]照上述說明製作](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F139879%2F29651fa30dd35773.jpg&width=800)
小撇步
*低溫發酵法-利用低溫發酵，前一天先把麵糰打好，直接冰冰箱做第一次發酵，隔天再取出回溫整型。
*不用低溫發酵-讓麵糰在麵包機內直接發酵1小時，取出由步驟2開始操作。(兩種顏色就套塑膠袋分開發酵)
*[Witi✿Kitchen]其它特殊紋吐司 http://icook.tw/user/witilin/lists/90152
QQ甜菜根麵疙瘩](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=150&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F34216%2Fe2a8e35af4384c66.jpg&width=200)
核桃甜菜根吐司](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=150&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F37879%2Fbf709e87e4440e29.jpg&width=200)
甜菜根長頸鹿紋吐司：陳雅萍 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F443288%2F5c78326113b2d932.jpg&width=360)
甜菜根長頸鹿紋吐司：白小葵 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F233272%2Fd6d917c51ff48d73.jpg&width=360)
甜菜根長頸鹿紋吐司：Jan May 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F169005%2F66de65fa9ecda81c.jpg&width=360)
甜菜根長頸鹿紋吐司：Teresa Huang 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F160358%2Fc678f269f307d5e8.jpg&width=360)
