【口袋面包】
by 毛毛妈
今天做了又香又柔软的发面口袋面包，用了一半全麦面一半中筋面粉，夹上虾仁炒蛋，毛毛连吃3个。
1：水1杯减1大匙（220克），白糖1/2茶匙，盐1/2茶匙；
2：中筋面粉1杯（160克），全麦面粉1杯（160克）快速发酵粉（fast rising yeast）1.5茶匙；
3：橄榄油或玉米油1.5大匙。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、发面：先将1料放入面包机里，加入2料里面粉和发酵粉（图1），面包机放至揉面档，启动。当面包机开始启动，刚刚和成面团时，打开盖子，加入3料的油，继续揉面过程（图2）。
2、等面团发至2倍大（图3）。面团发好后，放到案板上稍揉几下，然后分成8等份（图4）。
4、将每份面团压扁擀开成4毫米厚的薄饼（图6）。烤箱预热到到温度后，将擀好的饼放到烤箱里的烤盘上面（带隔热手套操作，别烫着），在400F/205摄氏度烤5-6分钟，至面包鼓起（图8）。
5、拿出稍冷后，对半切开，里面加上你喜欢的菜就可以吃了。我这次用了虾仁炒蛋，非常好吃。
小窍门：
吃不完的面包装在密封塑料袋里，放冰箱保存，吃的时候用面包机稍微烘烤下，非常香。
Very nice article and right to the point. I don’t know if this is actually the best place to ask but do you guys have any ideea where to hire some professional writers? Thank you 🙂
I have read a few good stuff here. Certainly price bookmarking for revisiting. I surprise how much attempt you put to make the sort of magnificent informative site.
Youre so cool! I dont suppose Ive read something like this before. So nice to seek out any person with some authentic ideas on this subject. realy thank you for beginning this up. this website is something that’s wanted on the web, someone with slightly originality. helpful job for bringing something new to the web!
Nice weblog right here! Also your website so much up fast! What web host are you the use of? Can I get your associate link on your host? I want my website loaded up as fast as yours lol