不知道為什麼我的米飯咖哩麵包一直不太順啊啊啊。

• 室溫：22度C
• 粉：150g冷飯+42g喜願全麥+177g水手高粉
• 液體：牛奶135g
• 添加物：鹽5g+紅糖20g+奶油一片
• 酵母：老麵一坨+酵母粉半匙（大約，因為最底了通通拍進去）
• 調味：咖哩粉兩匙、冷凍玉米若干
• 行程：5號米飯麵包一鍵到底，但是奶油成團後才下

• Room temperature: 22 C.
• Cold plain cooked rice 150g, Bread flour 177 g, Whole wheat flour 42 g
• Milk 135 g,
• Butter 15 g, salt 5 g, brown sugar 20 g,
• Old dough 1 piece and dry yeast around 1.4 g,
• Curry powder 2 spoons (the spoon included with the bread maker, lager head.), some frozen corn kernels.
• Course No. 5 rice toast complete by one button, with the butter added after the dough developed.

有點勉強的澎起和組織，吃起來就……是個紮實。