1
![](doupload/caipu/12/11/12/20121112102627696.jpg)
中种的液体材料,外加黄油,一起加入面包机中;
2
![](doupload/caipu/12/11/12/20121112102627643.jpg)
中种的粉类材料也放进去;
3
![](doupload/caipu/12/11/12/20121112102627517.jpg)
将面团揉至初具光滑的状态;
4
![](doupload/caipu/12/11/12/20121112102627890.jpg)
将面团装入保鲜袋,放入温度为5℃的冰箱中,冷藏发酵18小时左右;
5
![](doupload/caipu/12/11/12/20121112102627510.jpg)
将主面团除黄油以外的材料都放入面包机中;
6
![](doupload/caipu/12/11/12/20121112102627400.jpg)
将冷藏过后的面团取出,撕成小块放入面包机中(每次掰中种面团,都会想起在西安吃的羊肉泡馍,西安的同学们,发挥你们掰馍的实力吧);
7
![]()
揉了一会儿之后面团变得很稀,不要怕,继续揉;
8
![](doupload/caipu/12/11/12/20121112102628758.jpg)
揉了一会儿之后面团变得很稀,不要怕,继续揉;
9
![](doupload/caipu/12/11/12/20121112102628664.jpg)
揉成非常光滑的面团了;
10
![](doupload/caipu/12/11/12/20121112102628147.jpg)
加入黄油继续揉;
11
![](doupload/caipu/12/11/12/20121112102628802.jpg)
揉至黄油完全被面团吸收;
12
![](doupload/caipu/12/11/12/20121112102628864.jpg)
面团可以拉出大片的薄膜,用手指戳一个洞,洞的边缘呈现出光滑状态,面团就揉好了;
13
![](doupload/caipu/12/11/12/20121112102628725.jpg)
将面团取出,分割成等量的6个小团;
14
![](doupload/caipu/12/11/12/20121112102628593.jpg)
整形后放入吐司模中;
15
![](doupload/caipu/12/11/12/20121112102628252.jpg)
发酵结束;
16
![](doupload/caipu/12/11/12/20121112102628463.jpg)
烤箱下层,180℃,40分钟;
17
![](doupload/caipu/12/11/12/20121112102628597.jpg)
脱模放凉,完成。