全麦酥香面包
by 毛毛妈
这个面包虽然是全麦的，但绵软拉丝，配上外面的酥皮，非常好吃。
用料:
汤种：
1：中筋面粉（All purpose flour）1.5大匙（14克），水1/3杯（74克），盐1/8茶匙。
面包：
2：蛋清1只，动物性鲜奶油（whipping cream）1/3杯（76克），牛奶1/3杯（74克），白糖1/4杯（56克），奶粉1大匙（5克），全麦面粉(100% Whole wheat flour) 2杯（320克）减1大匙（9克），面筋粉(Wheat Gluten) 2大匙（20克），快速发酵粉（Fast Rising Yeast）1.5茶匙，盐1/4茶匙。
3：熔化牛油1大匙（11克），玉米油1大匙（11克），拌匀。
酥皮：
4：黄油3大匙（40克）室温软化，糖粉3大匙（25克），低筋面粉5茶匙（15克）。
蛋液： 蛋黄1个，加牛奶1大匙，拌匀。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon。以上量做8个麦酥香面包。
做法：
汤种：将1料放到小碗中混合均匀，放入微波炉中加热15秒，取出搅拌均匀，再加热15秒，取出再搅拌，看情况再加热10秒，然后10秒左右，当搅拌时面糊出现一圈一圈的纹路即可（图A），盖上保鲜膜冰箱冷藏过夜。
发面：先将汤种及2料中的液体放入面包机里（图B），然后再将剩余2料依次放入面包机内（图C），注意盐和酵母不要放到一块儿。面包机放至揉面档，开启。面包机启动后，刚和成面团时，加入熔化的黄油和玉米油，继续揉面过程。发酵2倍大（图D）。
酥皮：将软化的黄油搅拌均匀后放入糖粉和低筋粉（图E），拌匀（图F），酥皮料放入一塑料袋里备用。（图G）。
酥香面包：案板上撒点干粉，将发好的面团从面包机里拿出，稍揉下，排气后分成8份，每份擀成椭圆的饼（图H），从长的一头卷起来，接头捏紧揉成椭圆状（图I），将做好面包坯放入铺了烤盘纸的烤盘上，刷上蛋液，醒30分钟到1个钟头左右到2倍大。将盛酥皮料的袋子底角用剪刀剪一小口，均匀挤上酥皮馅（图K-L）。将盛面包的烤盘放入预热至350F/170摄氏的烤箱内烤16-18分钟上色即成。面包稍冷就可食用了，酥软香甜太好吃了。
看看内部组织。
心得：
1：没有全麦粉和面筋粉，就用2杯的高筋面粉代替。
2：加些面筋粉，面包柔软吐丝。
3：面包里也可以包上奶黄馅或豆沙馅，非常好吃。
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