每隔一段時(shí)間就想整這么一種最純粹的面包，只有面粉、水、酵母和鹽四大基礎(chǔ)材料，拋卻一起繁雜后細(xì)品一下面包的初心~
這款英式麥芬無糖無油，發(fā)酵和烘烤控制得當(dāng)一樣柔軟濕潤(rùn)，吃的時(shí)候中間切開，隨意夾上肉蛋奶酪什么的都好吃，小小一個(gè)可以說毫無負(fù)擔(dān)。喜歡麥芬的可以入一個(gè)麥芬模具，做出來形狀更加齊整好看，沒有專用模具也可以用慕斯圈套著，或者直接放在烤盤上，烘烤前在上方壓一個(gè)不粘烤盤即可。
【烘焙參數(shù)】
分量：6個(gè)
模具：麥芬模具（單孔直徑約9cm，高3cm）
溫度和時(shí)間：普通烤箱中層，上下火180度18分鐘

用料

面團(tuán)

高筋面粉

160克

低筋面粉

40克

冰水

130克

2克

酵母

2克

輔料

玉米粉

少量

簡(jiǎn)單純粹的英式麥芬的做法

1. 面團(tuán)所有材料混合揉至出膜即可，不需要達(dá)到完全階段。

1. 分割成6份，每份約56克。

1. 用手掌壓扁，兩面各粘上玉米粉。
2. https://weibo.com/ttarticle/p/show?id=2309405163484706111555
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1. 放入麥芬模具。

1. 溫暖濕潤(rùn)處（溫度35度，濕度75%）發(fā)酵至頂部與模具邊緣齊平。

1. 蓋上蓋子，放入預(yù)熱好的烤箱中層，上下火180度18分鐘。

小貼士

嗯~實(shí)在是很簡(jiǎn)單的一個(gè)菜譜，沒什么太多需要注意的啦~