大米面包

2024-07-01 06:03:17 38

大米面包
面包机食谱
同样的疑问,在水量过多的红糖胚芽面包之后。胚芽面包已然证实,小麦胚芽不能代替少部分面粉去吸收相应的水分。那么,米饭能吗?
这个大米面包食谱,同胚芽面包一样,只用到185克面粉,另外的35克,变成了米饭。同样的面粉量,100毫升水对于胚芽面包而言有点儿过,而大米面包还要用到110毫升,会不会也太过呢?大米在变成米饭之后,还会有多少吸水的余地?
决定抹掉那10毫升的零头,看看大米面包会做成什么样子。做好了再吃一次烤发糕的心理准备,然而,事出意外,搅拌之后的面团看起来确实水多偏软,可是最后去收货的时候,却发现效果还算不错,比胚芽面包好很多。有一个明显弧度的圆顶,内部松软,无论是看起来还是吃上去,都是面包,而不是发糕。
应不应该少那10毫升水呢?

Details of ingredients

  • 100毫升
  • 鸡蛋1个
  • 黄油20克
  • 白糖20克
  • 1/2小勺
  • 高筋粉185克
  • 米饭1/5杯
  • 干酵母1/2小勺

Technique

  • 难度简单
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 大米面包

  • 1.用料
  • 2.将水,鸡蛋倒入面包桶
  • 3.加入黄油,盐,糖
  • 4.倒入面粉和米饭,在面粉上刨坑
  • 5.填入酵母
  • 6.将面包桶放入面包机。卡紧
  • 7.选择菜单7,大米面包
  • 8.分别设置为低重量,深烧色
  • 9.启动
  • 10.面包机工作中
  • 11.烘烤结束,揭盖
  • 12.取出面包桶
  • 13.倒出面包
  • 14.晾凉后取出搅拌叶
  • 15.切片食用
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