7.6綜合評分
17人做過這道菜
為珊妮做面包
大米和面粉的結(jié)合，Q軟彈牙，筋道有嚼勁兒，回味是甘甜的
https://weibo.com/ttarticle/p/show?id=2309405157676702105635
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用料
米面包
高筋粉
200g
細砂糖
40g
4g
冰水
100g
耐高糖新鮮酵母
9g
(或耐高糖干酵母
3g)
無鹽黃油
12g
粘米粉燙種
115g
粘米粉燙種
粘米粉
50g
開水
80g
廚師機揉面時間參考
3檔3分鐘成團
5檔10分鐘加黃油
3檔3分鐘黃油揉勻
5檔8分鐘面團揉好
烘烤溫度參考
高比克T60s風爐烤箱165℃10分鐘
海氏i7平爐烤箱上火170℃
下火200℃12分鐘
米面包的做法
- 大米粉用開水燙一下，拌勻，包保鮮膜，防止干皮
- 小用冰水把糖，酵母和大米燙種拌勻，再加入高筋粉和鹽，低速攪拌成團，再轉(zhuǎn)高速，我時間參考給在配料表面了
- 因為有大米粉的加入，延展性差一下，扯出一點膜就把黃油加進來，量不大，先低速揉勻，再轉(zhuǎn)高速把面團揉好
- 能扯出一個比較薄的膜，破口處是一點鋸齒的，因為大米粉的原因，面團還是比較粘，操作的時候可以噴點油
- 控制面溫很重要，一定不可以超過28℃，把面團收圓，發(fā)酵箱28℃，濕度80%,發(fā)酵半個小時
- 發(fā)好后，把面團拍扁一些，均分成8份，每份58克，先把面團預(yù)整形成圓形，松弛25分鐘，是為了一會整形成橢圓形的米米面包更立正，更好看
- 松弛好的面團，我們收窄一些，搟長，拍掉大氣泡，翻面，上窄下寬，從上往下自然的卷起來，發(fā)酵箱發(fā)酵，38℃，大約發(fā)40分鐘
- 發(fā)酵好，撒低筋粉，為了不上色太深，割包，橫一點，割三刀，烤出來像大米粒一樣可愛
- 不用預(yù)拌粉，按照這個方子來，米面包就是屬于你的經(jīng)典美食
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