【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。
I am now not certain where you’re getting your information, however great topic. I needs to spend some time studying much more or figuring out more. Thanks for wonderful info I was searching for this information for my mission.
Hi there! This post couldn’t be written any better! Reading through this post reminds me of my previous room mate! He always kept talking about this. I will forward this article to him. Pretty sure he will have a good read. Thank you for sharing!
Nice post. I was checking continuously this blog and I’m impressed! Extremely useful info specifically the closing phase 🙂 I handle such info a lot. I used to be seeking this certain info for a long time. Thanks and best of luck.
I have read several good stuff here. Certainly worth bookmarking for revisiting. I surprise how much effort you put to create such a magnificent informative site.