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
https://weibo.com/ttarticle/p/show?id=2309405157676740116577
https://weibo.com/ttarticle/p/show?id=2309405157676773671015
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https://weibo.com/ttarticle/p/show?id=2309405157677058883633
https://weibo.com/ttarticle/p/show?id=2309405157677096632442
https://weibo.com/ttarticle/p/show?id=2309405157677142507588
https://weibo.com/ttarticle/p/show?id=2309405157677197295643
https://weibo.com/ttarticle/p/show?id=2309405157677226655788
https://weibo.com/ttarticle/p/show?id=2309405157677280919596
https://weibo.com/ttarticle/p/show?id=2309405157677318930560
https://weibo.com/ttarticle/p/show?id=2309405157677369000000
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https://weibo.com/ttarticle/p/show?id=2309405157677461536771
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https://weibo.com/ttarticle/p/show?id=2309405157677549617178
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https://weibo.com/ttarticle/p/show?id=2309405157677733904403
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https://weibo.com/ttarticle/p/show?id=2309405157678157791283
https://weibo.com/ttarticle/p/show?id=2309405157678165917750
https://weibo.com/ttarticle/p/show?id=2309405157678174306307
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https://weibo.com/ttarticle/p/show?id=2309405157678207860826
https://weibo.com/ttarticle/p/show?id=2309405157678216511498
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https://weibo.com/ttarticle/p/show?id=2309405157678266843207
https://weibo.com/ttarticle/p/show?id=2309405157678292009019
https://weibo.com/ttarticle/p/show?id=2309405157678300397597
https://weibo.com/ttarticle/p/show?id=2309405157678296203414
https://weibo.com/ttarticle/p/show?id=2309405157678325301254
https://weibo.com/ttarticle/p/show?id=2309405157678329495589
https://weibo.com/ttarticle/p/show?id=2309405157678333952015
https://weibo.com/ttarticle/p/show?id=2309405157678371700873
https://weibo.com/ttarticle/p/show?id=2309405157678375895149

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

1. 大米粉用開水燙一下，拌勻，包保鮮膜，防止干皮

1. 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，再轉高速，我時間參考給在配料表面了

1. 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，再轉高速把面團揉好

1. 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

1. 控制面溫很重要，一定不可以超過28℃，把面團收圓，發酵箱28℃，濕度80%,發酵半個小時

1. 發好后，把面團拍扁一些，均分成8份，每份58克，先把面團預整形成圓形，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

1. 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，發酵箱發酵，38℃，大約發40分鐘

1. 發酵好，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

1. 不用預拌粉，按照這個方子來，米面包就是屬于你的經典美食