![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9fbD3UlMFzDAr8Twpu9h_kgIrnXDvb2BzhnMQrPCUGc1duQ0OHHe0fH5trRmyjsx6CJa7IfFrVq5nSTu9UYWJYXvP6klEHgVu3_uJQgMzeWOzq4aGHRIhw2CET7tuExqtrlvCLE_qlj1/s1600/1547795828-788993272.jpg)
【豆油伯邀約食譜文】
正在減重的我,要控制澱粉攝取,但對於吃沒啥意志力的我,很難抵抗麵包剛出爐的香氣,所以好久好久沒做麵包,麵包機都被老黃收到櫃子最高處了。最近西瓜吐司夯到頻頻上新聞,看到那鮮豔欲滴的顏色,做過麵包的人肯定都清楚那應該非天然食品的顏色。真的想吃麵包,還是自己做最安心,所以我就參考《比免揉麵包更簡單!簡單揉就好吃的家庭烘焙坊》的配方,做了「橄欖油牛奶雞蛋小餐包」。
本宮很懶,連簡單揉都都交給麵包機代勞。準備的材料有低筋麵粉250g、糖10g、鹽一小匙、白神麵包機酵母一包、全蛋2顆、鮮奶70ml,全部放進麵包機裡。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8jA9i6INdR671JEmkgSXQWk8-5Hj9Wmg_oyDO9238NhAcqmI88cgJR5Ra0ObtIbezViIo59jqobGQ7dqK0ADgV4hbxNL0ZiLGGBZkt-wBpIEgbE_YTmdfIbZ7pW4BKHsGRY3toOUivEo/s1600/1547795829-3435568470.jpg)
最後加入三大匙梅爾雷赫Cosecha Propia頂級冷壓初榨橄欖油。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinsPixBElW33Grg2ec6oqxWLmsaTi6fDg-S6XVN3EvlidOhV2R6ERlzji06f2NSJDVwWN3LSu4mFO6cK9tZLrjEcrEpYWjCn1fuJ_kOyidEmmw3EXK13BnbGM815XSRjMjZTQf8sM7cUw/s1600/1547795829-1755338604.jpg)
用橄欖油取代奶油,罪惡感降低不少。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJUYxbSzRcHMJHgly4BOA8OTAvtwsks3mt7lt_8Aylug0pwcrW3NImXlLqH-8ohqLhPyNmJ0JLyCWWgOxc-Irv8IWv5D6t87a-bFMl-jrKqKR59h6YyxMdQViS5lzva_vXE06UKVVZESb/s1600/1547795830-3448322236.jpg)
在麵包機中攪拌並完成第一次發酵後,取出麵糰,壓出空氣。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40ZER2AUvrdk3tPDcEyhaI26oK0OenybS27iFqfc_fqhU_LbQiYaOBstfXxpWdLjH66I_96Wf_oEwivX7qqR2m8QMQxRBnEyyAM6PgMmph_dVn0t5Av69Gg6TIRbG_aXZFFRb7tTvfhG7/s1600/1547795830-1150791272.jpg)
再蓋上濕布醒10分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLwDUNPeWk-j_zOQZTkvHFGMzO71CZswyfFDc_LhPtfGMB2Nq5D2CYQLniL2ftAlCdVP9LjxIDvlNxL80ELDKL-HaMpnUHrf7dTrMJvedbq475rvKJGW1v3oJ6Erw8A8jjRhr-ESHevwx/s1600/1547795831-2469950086.jpg)
盡量均等分成八等份。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgan9tLt1nypJUaWdcPhugkTkia1f2J3soT4HfenxbL3J37zzYBiJE86y0YaaoxWVW41ZrF0JbALcEGIxEAvmuAgWelCjeoJMgE8SrDcCKqAx25UKGJ39zvSHnoFPuB9S8wLLg6SsZK-8Di/s1600/1547795831-610916471.jpg)
滾圓後送進水波爐進行第二次發酵約40分鐘,至變成約兩倍大。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZX425bNwjaP30m8gVVVJo-CpeMCbwrzszwUxUu6wfQtu_Yn369qNLOqxJU-sRr4tD083GDKRnhaiRE-Hy_m7iVWbkKRrCWm4DsT6rxaEvT2h4gVuF8zfB3lF_wnM3E2HynTQyTY3KZkF/s1600/1547795832-3030266304.jpg)
二次發酵完成,烤箱預熱180度C,烘烤20分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ngX_6k-jmoAEs3QI0e4cMirOElcnY4wnM3kIrHtJGdPPNbblmHX_VOKWVqt52sQXfAoevxjxdrClf4W71CvGxSq6561EKwE4egYR11aiW1LrurV5OjQ1ILY57lH1zMvOify2DuJvf_9j/s1600/1547795832-1872772935.jpg)
10分鐘時將烤盤掉頭。看麵包在烤箱中長大,實在很療癒。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGC_BZIkrWYXV2tEBeJgjHQIe5KeYJ60GNuiELd7US2eYROvXOez_TK4h4wPOOyRoL3lr58C9tfORHXKFT5c_Da6eWXu76qM5WSu8cayNFfp_NHl63PLrqxleOBMNg77tOm5idUn_0Mek/s1600/1547795833-1933904835.jpg)
橄欖油牛奶雞蛋小餐包出爐!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NzSSmGm0HLLYoNizgxzpceLpKKg52C6VTlNW1gQmWEPO0dK55iQJCSIXUFW5OGcdt3tsKAtixpSG7jx0qmhx8BaiboO5V4TYrRxGK0UOgDDbiiaHdAuzl9AgV8VDo0ZJ13I77L2zYtag/s1600/1547795834-3012453285.jpg)
放涼後立刻跟一直在麵包旁徘徊的若寶分享一顆。加了二顆蛋,麵包組織帶點黃,嚐起來挺香,不過稍微乾一些,比較適合搭配抹醬一起吃。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhH5J2UnjjAA1-0E4V4qdOnJlh7YLkJ9sTXMolLxqIRs8OfxsgBMHIdhjC23diDmODFzbVkZ6AEoypt76vHBZKsuHRPEhAL2JIi9F7K2HW0oZjJ1amJOW_mHLpfahfKcWtjwmtXxJAkYD/s1600/1547795834-632070775.jpg)
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