面粉Flour | 米浆rice milk |
盐 Salt | 干燥面包的酵母粉dry bak |
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。