7.6综合评分
17人做过这道菜
为珊妮做面包
大米和面粉的结合,Q软弹牙,筋道有嚼劲儿,回味是甘甜的
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用料
米面包
高筋粉
200g
细砂糖
40g
4g
冰水
100g
耐高糖新鲜酵母
9g
(或耐高糖干酵母
3g)
无盐黄油
12g
粘米粉烫种
115g
粘米粉烫种
粘米粉
50g
开水
80g
厨师机揉面时间参考
3档3分钟成团
5档10分钟加黄油
3档3分钟黄油揉匀
5档8分钟面团揉好
烘烤温度参考
高比克T60s风炉烤箱165℃10分钟
海氏i7平炉烤箱上火170℃
下火200℃12分钟
米面包的做法
- 大米粉用开水烫一下,拌匀,包保鲜膜,防止干皮
- 小用冰水把糖,酵母和大米烫种拌匀,再加入高筋粉和盐,低速搅拌成团,再转高速,我时间参考给在配料表面了
- 因为有大米粉的加入,延展性差一下,扯出一点膜就把黄油加进来,量不大,先低速揉匀,再转高速把面团揉好
- 能扯出一个比较薄的膜,破口处是一点锯齿的,因为大米粉的原因,面团还是比较粘,操作的时候可以喷点油
- 控制面温很重要,一定不可以超过28℃,把面团收圆,发酵箱28℃,湿度80%,发酵半个小时
- 发好后,把面团拍扁一些,均分成8份,每份58克,先把面团预整形成圆形,松弛25分钟,是为了一会整形成椭圆形的米米面包更立正,更好看
- 松弛好的面团,我们收窄一些,擀长,拍掉大气泡,翻面,上窄下宽,从上往下自然的卷起来,发酵箱发酵,38℃,大约发40分钟
- 发酵好,撒低筋粉,为了不上色太深,割包,横一点,割三刀,烤出来像大米粒一样可爱
- 不用预拌粉,按照这个方子来,米面包就是属于你的经典美食