有过敏的宝宝，可以来做这款米吐司，没有蛋奶，没有麸质，Q弹的口感，百变的搭配！
用料
大米吐司
原味
大米
300g
冰水
248g
蜂蜜
12g
4g
新鲜酵母
15g
（或干酵母
5g)
植物油
31g
巧克力味
可可粉
10g
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℃/下火180℃
30分钟
100%纯大米吐司的做法
- 大米洗干净淀粉，多洗几次，水清亮为止，浸泡至少半小时
- 泡好后，把水份沥干，加入破壁机，除去泡在大米里的水份，其他用冰块，加入其他食材
- 加冰块，为了防止温度过高，尽量在4分内打好，如果破壁机动力小，就后加酵母，温度不要超过50℃，再降温到30℃加酵母，再打一分钟，让酵母充分混合均匀
- 一共两次发酵，第一次要充分发酵，发到2.5倍大，有蜂窝，不塌陷，发酵箱30℃，大约发40分钟
- 250克的吐司盒，放入油布，防止粘连，把发酵好的米糊搅拌到没有气泡的状态，倒入模具中，再次用筷子攉龙下，拍掉大气泡，再次发酵到9分满可以烘烤，发酵箱38℃，湿度80%，大约发25分左右
- 表面喷水，盖油纸烘烤，防止表面干，出炉后10分钟把油布取下来，盖一下保鲜膜，防止干皮
- https://weibo.com/ttarticle/p/show?id=2309405162657803010090
https://weibo.com/ttarticle/p/show?id=2309405162657752941132
https://weibo.com/ttarticle/p/show?id=2309405162657706803736
https://weibo.com/ttarticle/p/show?id=2309405162657660666041
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https://weibo.com/ttarticle/p/show?id=2309405162657563935162
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https://weibo.com/ttarticle/p/show?id=2309405162656808960352
https://weibo.com/ttarticle/p/show?id=2309405162656762822841
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https://weibo.com/ttarticle/p/show?id=2309405162656435929182
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https://weibo.com/ttarticle/p/show?id=2309405162656339460496
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- 巧克力味米吐司的制作，是在第一次发酵好，把米糊分两份，一份加入可可粉拌匀，可可粉提前和水1比2混合好
- 一层白米浆，一层巧克力米浆，再一层白米浆，最后一层巧克力米浆，用筷子翻拌，产生纹路，表面撒点黑巧克力，口感更好。依然是发酵到9分满，喷水，盖油纸烘烤
- 巧克力的比白色更嫩，放到第二天，依然口感松软，如果怕苦，可以加一点糖进去，鸡蛋，牛奶，小麦过敏的宝宝可以试试。
