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 ° C for 1 hour). Once it has doubled in size, knead the dough gently by hand to remove air bubbles. 混合酵母粉在溫暖的米漿中。在食用碗內，混和麵粉和鹽，然後柔和地加入混合的酵母米漿。 以極慢速度揉5分鐘。用塑脂覆蓋碗(註:用紗布或棉布覆蓋較佳)(可上油)並且讓麵團膨脹。 我有個烤箱可以「保留溫暖」，因此我使用它膨脹我的麵團(60 ° C 1個小時)。 一旦它膨脹加倍了，用手柔和地揉麵團去除氣泡。
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 °). 在被撒粉的表面，用滾筒滾動。排列在烤板上的羊皮紙，並且放置30分鐘(總「保持溫暖」在60 °)。
After half an hour, remove the rolls, preheat oven to 220 ° and cook for a little less than 30 minutes.They are also delicious with a salad. 在半小時以後，取消捲，預先加熱烤箱到220°。並且為加熱少於30分鐘。 用於沙拉也是可口的。
附件: [120203ons2fqcmgmo.jpg] 120203ons2fqcmgmo.jpg (2013-2-25 09:27:59, 0 Bytes) / 下載次數 0