素食小面包的做法

• 1.Mix the yeast in warm rice milk.
  In the bowl of a food processor, combine the flour and salt, then add the mixture gently yeast / milk. Knead at minimum speed for 5 minutes. Cover the bowl with plastic wrap (possibly oiled) and let the dough rise. I have an oven that has “keep warm” so I use it to raise my dough (60 度 C for 1 hour). Once it has doubled in size, knead the dough gently by hand to remove air bubbles.
  混合酵母粉在温暖的米浆中。
  在食用碗内，混和面粉和盐，然后柔和地加入混合的酵母米浆。 以极慢速度揉5分钟。用塑脂覆盖碗(註:用纱布或棉布覆盖较佳)(可上油)并且让面团膨胀。 我有个烤箱可以「保留温暖」，因此我使用它膨胀我的面团(60 度 C 1个小时)。 一旦它膨胀加倍了，用手柔和地揉面团去除气泡。

• 2.On a floured surface, shape the rolls. Arrange on a baking sheet lined with parchment paper and let stand 30 minutes more (always “keep warm” at 60 度). 在被撒粉的表面，用滚筒滚动。排列在烤板上的羊皮纸，并且放置30分钟(总「保持温暖」在60 度)。

• 3.After half an hour, remove the rolls, preheat oven to 220 度 and cook for a little less than 30 minutes.
  They are also delicious with a salad.
  在半小时以后，取消卷，预先加热烤箱到220度。并且为加热少于30分钟。 用于沙拉也是可口的。