![[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]鮮奶核桃麵包
![[Witi✿Kitchen]鮮奶核桃麵包](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%2F54130%2F7466de9b115414bb.jpg&width=800)
描述
喜歡歐風麵包樸質的視覺效果，卻想咬到柔軟的麵包，就利用中種法操作^^yum~
食材
步驟
-
![[低溫中種]所有材料放入麵包機，以[烏龍麵模式]攪打15分鐘，密封至保鮮盒冷藏10~12HR。](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
低溫中種所有材料放入麵包機，以[烏龍麵模式]攪打15分鐘，密封至保鮮盒冷藏10~12HR。
-
將低溫中種分成兩分(約440g,440g)，440g的低溫中種，用剪刀剪成小塊約5.6塊，放入麵包機內鍋，再加入[主麵團A]材料以[烏龍麵模式]一起攪打15分鐘，取出至保鮮盒密封發酵45分鐘。
-
另外440g的低溫中種，用剪刀剪成小塊約5.6塊，放入麵包機內鍋，再加入[主麵團B]材料以[烏龍麵模式]一起攪打15分鐘，取出至保鮮盒密封發酵30分鐘。
-
將發酵好的步驟2.3，個分成兩等分，總共4份(每份約400g)，分別滾圓，稍桿平捲起包入核桃，滾圓，發酵50分鐘， (放兩個大烤盤，一盤兩個)，入烤箱前撒上少許高粉，用力刀畫出割痕
-
烤箱預熱170度，麵包放上下層(預留膨脹空間)，烘烤15分鐘，將烤盤上下對調，續烘烤15分鐘(總烤程約30分鐘)
![[低溫中種]所有材料放入麵包機，以[烏龍麵模式]攪打15分鐘，密封至保鮮盒冷藏10~12HR。](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%2F205466%2F1079cdd988e6de7c.jpg&width=800)
![將[低溫中種]分成兩分(約440g,440g)，440g的低溫中種，用剪刀剪成小塊約5.6塊，放入麵包機內鍋，再加入[主麵團A]材料以[烏龍麵模式]一起攪打15分鐘，取出至保鮮盒密封發酵45分鐘。](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%2F205467%2F8d332b68048f9883.jpg&width=800)
![另外440g的低溫中種，用剪刀剪成小塊約5.6塊，放入麵包機內鍋，再加入[主麵團B]材料以[烏龍麵模式]一起攪打15分鐘，取出至保鮮盒密封發酵30分鐘。](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%2F205468%2F8ee3bc711516ffa6.jpg&width=800)
小撇步
*發酵溫度約40度左右
*麵包烤好直徑約20cm
![摩卡核桃麵包[松下變頻製麵包機]](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%2F108173%2Ff50ffd436564dc0d.jpg&width=200)
![[Witi✿Kitchen]鮮奶核桃麵包：Linda Lindalee 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%2F443453%2Fdb072889658392a7.jpg&width=360)
![[Witi✿Kitchen]鮮奶核桃麵包：簡單吃簡單 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%2F343696%2F514c84591958f307.jpg&width=360)
![[Witi✿Kitchen]鮮奶核桃麵包：Judy Pan 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%2F100267%2Fe88d4190481cfcb7.jpg&width=360)
![[Witi✿Kitchen]鮮奶核桃麵包：Eva 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%2F92341%2F437df774b71a470a.jpg&width=360)
