【炸鸡厨房】超健康的无油全素豆腐全麦面包(电饭锅+烤箱版)
最近疯狂迷恋全麦粉,做什么都想加全麦粉,最近也增长了一点做面包技能。
碰巧最近做了牙齿手术所以不太能吃硬的东西,买了好多内酯豆腐每天吃冷豆腐吃到怕了,吃太凉的也偶尔会肚子痛,所以决定换一个做法。
这个方子不加一滴油和水,做出来有点淡淡的豆香,意外的挺湿润。做出来分8份小面包,一个只有1.3克脂肪却有6克蛋白质。
想吃面包又想减脂的话这款面包再合适不过啦!
材料:
速发酵母 3克
高筋面粉 100克
全麦粉 150克
内酯豆腐 200克
糖 20克
盐 一撮
做法:
把除了豆腐的粉类放到大盆子里,酵母和盐要分开不要直接接触
把内酯豆腐碾碎加入粉里揉成团
揉成平滑的面团,我会稍微揉个半个小时权当锻炼了。
(其实完全可以用面包机代替哈哈哈)
放到温暖的地方发酵一个小时,到差不多两倍大
取出来分成四个圆面团醒个20分钟
取一块面团平分成四份
每个都擀成圆片叠在一起,最下面那个加上几颗Resee's 巧克力豆。
从巧克力豆那边卷起来从中间切开,就变成两个玫瑰花啦~
电饭煲做法:
内胆底部和四周抹一点油,摆上玫瑰花面团再醒发四十分钟。
我用的是高压电饭锅,煮饭键按两次,好了之后再焖一下打开就好啦~
倒扣到盘子上,底部有点焦焦脆脆的~
是不是还挺可爱的呢,我喜欢顺着花瓣撕着吃~
松松软软但是比馒头多了丝嚼劲。
里面巧克力超级加分的!虽然也可以不加但是我强烈安利。几颗巧克力豆给超级健康的面包加了一丝甜蜜
烤箱做法:
烤箱预热400℉(大概200℃),放进去烤20分钟
烤箱版的比起电饭锅版的更有嚼头,外皮都脆脆的比较像法棍一些,里面不会干,因为加了豆腐挺湿润的。
*推荐糖不要减量,其实这个量已经很少了,这个面包带点甜味配着豆香味更好吃
*我因为一个人吃,所以一般会拿一半放凉之后冻起来(不是冷藏哦)。要吃的时候表面喷水放到烤箱180度烤个五分钟就跟刚出炉一样好吃啦~
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