Millet Bread Recipe/ 小米面包食谱 - Original
Yeast fermentation Ingredients /酵母发酵材料
Yeast/酵母 -11g (inside the packing/请在包装中取出)
Sugar/糖-10g
Warm Water/温水-200g （50 Celcius / 50 度）or (5:5/冷热对半)
Millet Bread Ingredients/小米面包材料
Goglufree millet flour/小米面包粉 - 375g.
Eggs/鸡蛋-2pc (Medium/中）
Sugar/糖-20g
Sea Salt/海盐-2g
Butter or Vege Oil/植物油/牛油（Melt/溶化）- 30g
Gentle reminder: water is very important on gluten free bread. If an inaccurate measuring cup is used , it is likely to affect the whole bread making process (especially the fermentation and baking process), so it is safer to use an electronic scale.
温馨提醒：水份在无麸质面包是非常关键的，如果采用不准确的水杯秤的话极可能影响面包的整个制作程序（特别是发酵和烘焙的过程）所以采用电子秤是比较安全的。
Step/制作步骤。
Unpack and take out the small package of yeast powder.
打开包装取出小包装的酵母粉。
1. Pour the yeast into a bowl.
将酵母倒入碗中 。
2. Add in 10g of sugar.
加入10g 糖 。
3. Pour - 200g warm water (50 Celcius or mix with half hot and cold water) into the bowl.
将温水-200g（50 度或冷热对半的温水） 倒入碗中。
4.Mix the yeast well.
将酵母搅匀 。
5. Put yeast in a warmer place for fermentation (put it in the oven or cover it with a large basin)
将酵母置放在温处静待发酵（可放入烤炉里或用大盆盖着
6.Put the whole egg (2 pieces) into a large bowl, then beat it evenly with a machine until it foams (at a medium speed of about 1 minute)
将全鸡蛋（2颗）放入大碗中，然后用机器打匀直到发泡（
7. Add in 20g of sugar.
将糖（20g) 加入。
Gentle reminder: in addition to yeast fermentation process cannot lack of sugar, the rest can be adjusted or avoid.
温馨提示：除了在酵母发酵过程中不可缺糖之外，其余的可自行调整或不放都可以。
8.Beat up the sugar and the egg batter again. (about 1-2 minutes at medium speed)
再次将糖和鸡蛋糊打匀。（中速1至2分钟左右）
9. Pour the millet flour / salt / vegetable oil into the egg batter at the same time.
将小米面粉/盐/植物油同时倒入蛋糊中。
10. Mix well with the spatula first.
先用括刀搅拌均匀。
11.Yeast fermentation timing depends on the water and indoor temperature usually between 10-20 minutes, as long as the yeast fermentation is same as below standard, even less than 10 minutes also does not matter.
酵母发酵速度视室内和水的温度而定，通常在10-20 分钟之间，只要酵母发酵如以下的标准的话，就算少过10
12.Pour yeast into the flour mixture.
将酵母倒入面粉中。 
13.Stir the yeast water and batter with a spatula before using a mixer. Please refer to the YouTube teaching video YouTube - TC: 01:28
Attention ⚠️ : the batter has high viscosity , so the mixer needs to stir at high speed. When the batter is stirred with the mixer, the batter will roll up towards the mixer like a "tornado”. At this time, there is no need to panic. Just pull the mixer up, and the batter will automatically fall back. High speed mixing time is about 1-2 minutes.
Please note that if the mixer is stop immediately, there will be a large amount of batter stuck on the mixer. In order to make the batter drop automatically, just gradually reduce the speed of the mixer, and then slowly raise the mixer, the batter will fall with the slow speed.
13。先用括刀搅匀然后再用搅拌器将酵母水和面糊搅拌均匀，请參考YouTube 教学视频。YouTube - TC: 01:28
注意事项⚠️：面糊粘性高，所以搅拌器要以高速来搅拌，当面糊用搅拌
PS：停机时请注意，如果即刻停机的话，会有大把面糊粘
YouTube - TC: 01:28
14. Dip in vegetable oil with a spatula and clean the batter around, especially the bottom of the batter. Make sure all batters are well mixed.
用括刀沾上植物油然后将四週的面糊括干净，特别是面糊的底部，确保所有的面糊都必须搅匀。
15. The second time, stir the batter at the highest speed again. Observe carefully that the batter will become smoother as the mixing time increases.(please refer to the YouTube instructional video) With the highest speed mixing, it is necessary to ensure that there are signs of "tornado", which means that the water content of the batter is uniform. After 3-5 minutes of high-speed mixing, when the batter becomes more and more smooth, it can be stopped. (time can be controlled by yourself, depending on the smoothness of the batter)
第二次再次用最高速将面糊搅拌，细心观察面糊会随着搅拌的时间越长随而变得更细滑。(请參考YouTube 教学视频)用最高速搅拌，必须确保有“龙卷风”的迹象出现，这样就代表面糊的水份处均匀的状态之下。高速搅拌至3-5分钟后，当面糊越来越光滑时即可停机。（时间可自行掌控，可视面糊的滑度而定）
YouTube - TC: 01:41
16。 Brush a layer of oil on the baking tray, then stick the oil paper on the baking tray, and sweep more oil on both sides (where there is no oil paper) to make the bread fall off easily.
将烤盘扫上一层油，然后再将油纸贴在烤盘上，再将两旁（
17.Pour the batter into the baking pan.
将面糊倒入烤盘中。
18. Oil the batter with a scraper, and use two scrapers if necessary.
用刮刀沾上油将面糊铺平，必要时可用两把刮刀来执行。
19。 After paving, apply a layer of oil.
PS: it takes a bit of oil to smooth the batter.
铺平后，抹上一层油。
PS：铺平的阶段需要一些的油才可轻易将面糊铺平。
20。 Cover up a plastic wrap on baking pan for fermentation. when reached to 80%, preheat the oven for- 180 ℃ - 10 minutes.
铺上一层保鲜膜，进行发酵。等发酵到80% 后，即可先预
21. When the yeast reaches more than twice the size as shown on below photo, you can take away the plastic wrap and prepare to bake.
当酵母发到一倍以上的体积如以下图时，即可拿走保鲜纸，
22. Remove the plastic wrap . If you like butter, you spread some butter on the bread.
取走保鲜纸后再抹上一层油，如果喜欢牛油的话，这时可以
23. Put the bread into the oven: 180C- 40 minutes (the oven is different, please adjust it accordingly)
烤箱预热10分钟后，将面包放入烤炉：180度-40分
24. After baking, test the bread with the bread temp probe. If it is clean when being pulled out. or it can be replaced by toothpick.
烤好后，将面包探熟器试探面包的熟度，如果抽出来时是干
25. In order to take out the bread perfectly, use a small spatula to cut the bread stuck on both sides of the baking tray, and then take out the bread carefully.
为了将面包顺利取出，用小括刀将粘在烤盘两边的
26. Place the bread on the cooling rack.
将面包放置在透风的网架上。
27. Then quickly spread butter or vegetable oil on the bread.
然后迅速的将牛油或植物油扫在面包上。
28. Will millet bread with butter on the outside make it feel more delicious?
PS: Please put it on the cooling rack for at least 30 minutes, and slice it after the heat has subsided.
外层涂上一层牛油的小米面包，是不是让你垂延三尺呢？
PS: 面包刚烤好并不鼓励马上食用因为酵母的酵度还没完全退却，请置放在网架上最少30分钟，等热度散退后再切片食用。
Goglufree's Gluten Free millet flour is a combination of high fiber grains, so it will not be softer than normal bread, but it is crispy outside and soft inside. If it's baked the taste will be more special.
黄爸爸自创的小米面包粉是以高纤维谷粮综合而成，所以在口感上不会比普通面包来的软，但却保有外脆内软的特殊口感，如果再次拿来烘烤的话，那么味道就更加的独树一格。
