哈喽~ 大家好，我是为珊妮做面包的珊妈
「附配方」
大米吐司 原味
大米 300g
冰+水 248g
蜂蜜 12g
盐 4g
新鲜酵母 15g
（或干酵母 5g)
植物油 31g
巧克力味
可可粉 10g
水 20g
黑巧克力 20g
烘烤温度参考
高比克T60s 风炉烤箱 165℃ 22分钟
海氏i7 平炉烤箱
上火200℃/下180℃ 30分钟
大米吐司问题汇总
*大米吐司发酵不起来
1.米浆温度过高，超过40℃导致酵母被烫死或没有活力
2.水量太多，米浆状态参考视频，吐司本身干性材料不足以支撑膨胀
3.没有经过第一次充分发酵就直接入模，米浆的发酵力差就会矮
*大米吐司为什么孔洞很大，很粗糙
1.米浆发酵太久，发过头了
2.酵母放的太晚，没有被充分融化进米浆里，酵母发酵不匀
3.第一次发酵后，没有充分搅拌排气，气孔比较粗
Rice toast original flavor
Rice 300g
Ice + water 248g
Honey 12g
salt 4g
Fresh yeast 15g
(or 5g dry yeast)
Vegetable oil 31g
chocolate flavor
Cocoa powder 10g
water 20g
Dark chocolate 20g
Baking temperature reference
Kolbic T60s wind stove oven 165℃ 22 minutes
Hai's i7 open hearth oven
200℃ for upper heat/180℃ for 30 minutes
Summary of rice toast problems
*Rice toast won’t ferment
1. The temperature of the rice milk is too high, exceeding 40°C, causing the yeast to be scalded to death or lose vitality.
2. There is too much water. Refer to the video for the rice milk status. The dry material of the toast itself is not enough to support expansion.
3. If the rice milk is directly put into the mold without full fermentation for the first time, the fermentation power of the rice milk will be low.
*Why are the holes in rice toast so big and rough?
1. The rice milk has been fermented for too long and is overcooked.
2. The yeast is put in too late and is not fully melted into the rice milk, resulting in uneven fermentation of the yeast.
3. After the first fermentation, there was insufficient stirring and exhaust, and the pores were relatively large.
我爱面包🍞，也爱烘焙🍰
更爱做给珊妮尽尝美味~
希望同样爱做面包的你能来和我交流分享
喜欢我的视频请多多点赞评论，并敲响小铃铛🔔哦~
订阅👉bit.ly/3pt0z5F
更多精彩
【为珊妮做面包】 • 为珊妮做的面包
【甜品系列】 • 甜品系列
【开一间面包店】 • 开一间面包店
#面包 #烘焙 #吐司