---
title: "合桃提子五穀包 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://www.foodno1.com/western-recipes/18-western-baked-desserts/2401-1752.html"
date: "2026-05-30T20:38:09+00:00"
language: "zh-TW"
---

#  合桃提子五穀包

  [西式烘焙甜點](https://www.foodno1.com/western-recipes/18-western-baked-desserts.html)    2010年五11日    點擊數: 11716

![1752](https://www.foodno1.com/images/stories/food/1752.jpg)

![fno1-materials.png](https://www.foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

- 五穀粉150克
- 高筋麵粉780克
- 黑麥粉20克
- 裸麥粉50
- 鹽17克
- 糖30克
- 改良劑FormatV20008克
- 即溶酵母(紅)15克
- 自家製提子酸麵種200克
- 水630克
- 牛油30克
- 橙皮80克
- 加州提子乾600克
- 合桃100克

![fno1-method.png](https://www.foodno1.com/images/menu/fno1-method.png "fno1-method.png")

1. 打麵團十二分鐘：六分鐘--慢速，六分鐘-快速
2. 把麵團在室內溫度及濕度工下，發酵三十分鐘
3. 翻麵糰十分鐘
4. 麵糰在室內溫度及濕度工下，發酵三十分鐘
5. 糰造型二十分鐘
6. 麵糰發酵六十分鐘(發酵房32度，相對濕度80%)
7. 烘焙廿五分鐘(面火：240度， 底火：200度)

資料提供 : 美心麵包名廚吳揚帆師傅.

![foodno1-signoff](https://www.foodno1.com/images/fno1/foodno1-signoff.png)

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