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自從入了那個Panasonic麵包機的group
多了很多整麵包的靈感
看見group友整番茄包
讓我想到用前天整pizza剩下了的自製番茄醬
再加點香草
便可製成一款香濃的番茄包！
材料：(1磅份量)
高筋麵粉 200g
低筋麵粉 50g
自家製番茄醬 76g (剩下來的份量只有這些)
水 130ml
牛油 15g
鹽 1小匙
糖 1大匙
羅勒(Basil) 2大匙
即溶酵母 1小匙
做法：
1.即溶酵母放酵母格，餘下材料放入容器內，選擇「軟式吐司mode」。
備註：
1. 由於番茄醬有水份，所以計算總水量時要略為減去水份，計算如下：總水量190ml-76g*80%=130ml；
2. 加入低筋粉可使麵包更鬆軟；
3. 題外話：晨7起床切包影相確實不是我style (平時男人負責的)，由於在完全未訓醒的情況下切包，不為意麵包底部還存有葉片，結果一刀切在麵包用葉片上，壯烈犧牲了，P記話唔受保，要配個新的，盛惠$75>.<！