今天继续把剩的奶油 消耗了，全部嚯嚯到面包上，波兰种里2/3用淡奶油代替了水，不问豆包我可能 液体会全部都用淡奶油，豆包说全部代替水可能会影响波兰种的发酵，第一次用它做 我也拿不准，就听取豆包建议了。但是呢 我只问了开头 忘了问后面也很重要的部分……
波兰种发酵好后开始做主面团，这里大概又用了2/3淡奶油替换水，想给淡奶油赶紧用了，就再也不惦记它了。把所有的料都倒入和面桶开始打面了，打了和平日出手套膜的时间了 竟然粗膜都没有😳才想起问豆包咋回事，说是淡奶油里的油脂影响出膜！然后又把面团放冰箱降温，在拿出打一下，总之是别想打出透明的膜了，有点粗膜不错了。也终于知道为啥做面包要出 粗膜后在放黄油了。
成品倒是比预想的好一些！我以为会做成馒头呢，还是挺软的哦😊但是 不是我喜欢的口感，还加了红豆进去，奈何他们捧场哈哈～这倒出乎我的意料，竟会觉得好吃……
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