有過敏的寶寶，可以來做這款米吐司，沒有蛋奶，沒有麩質，Q彈的口感，百變的搭配！

用料

大米吐司

原味

大米

300g

冰水

248g

蜂蜜

12g

4g

新鮮酵母

15g

（或干酵母

5g)

植物油

31g

巧克力味

可可粉

10g

20g

黑巧克力

20g

烘烤溫度參考

高比克T60s

風爐烤箱 165℃ 22分鐘

海氏i7

平爐烤箱

上火200℃/下火180℃

30分鐘

100%純大米吐司的做法

1. 大米洗干凈淀粉，多洗幾次，水清亮為止，浸泡至少半小時

1. 泡好后，把水份瀝干，加入破壁機，除去泡在大米里的水份，其他用冰塊，加入其他食材

1. 加冰塊，為了防止溫度過高，盡量在4分內打好，如果破壁機動力小，就后加酵母，溫度不要超過50℃，再降溫到30℃加酵母，再打一分鐘，讓酵母充分混合均勻

1. 一共兩次發酵，第一次要充分發酵，發到2.5倍大，有蜂窩，不塌陷，發酵箱30℃，大約發40分鐘

1. 250克的吐司盒，放入油布，防止粘連，把發酵好的米糊攪拌到沒有氣泡的狀態，倒入模具中，再次用筷子攉龍下，拍掉大氣泡，再次發酵到9分滿可以烘烤，發酵箱38℃，濕度80%，大約發25分左右

1. 表面噴水，蓋油紙烘烤，防止表面干，出爐后10分鐘把油布取下來，蓋一下保鮮膜，防止干皮
2. https://weibo.com/ttarticle/p/show?id=2309405162657803010090
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1. 巧克力味米吐司的制作，是在第一次發酵好，把米糊分兩份，一份加入可可粉拌勻，可可粉提前和水1比2混合好

1. 一層白米漿，一層巧克力米漿，再一層白米漿，最后一層巧克力米漿，用筷子翻拌，產生紋路，表面撒點黑巧克力，口感更好。依然是發酵到9分滿，噴水，蓋油紙烘烤

1. 巧克力的比白色更嫩，放到第二天，依然口感松軟，如果怕苦，可以加一點糖進去，雞蛋，牛奶，小麥過敏的寶寶可以試試。