Contents
フライパン
表裏の両面焼き
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231013_213600-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231213_204955-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/01/line_oa_chat_240113_084543-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_240411_143848-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/01/line_oa_chat_240118_140028.jpg)
蒸し焼きバージョン
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/01/img_2876-1-200x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231014_155113-300x212.jpg)
フライパンパン
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231119_151340-225x300.jpg)
パナソニック
米粉のフォカッチャ。
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/06/line_oa_chat_240617_133049-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/06/line_oa_chat_240617_133053-225x300.jpg)
170度13分焼きのクローバーパン2つ。
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/04/line_oa_chat_240413_060350-300x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/04/line_oa_chat_240406_140451-300x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/12/santa1.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231129_153542.jpg)
170度
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231127_170403.jpg)
シャープ【ヘルシオ】
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/05/img_5980-1-225x300.jpg)
2段焼きで240度15分ですがなかなか焼き色付かずです…
その後、またリベンジしてくれました!
↓
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/05/img_6104-1-260x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/05/img_6103-1-222x300.jpg)
ちょっと濃い色合いになりましたね!250度で焼いたそうです。
色がつきにくいときは、なるべく高温で短時間焼きしてあげると米粉パンの乾燥が防げますね!
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231012_130203-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231016_133340-225x300.jpg)
↑チーズのはみだし部分ではなく、
しもやけになってる子(左下)は、
焼く前にぬる油の量が少なかったからですね!
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/S__47923207-225x300.jpg)
こちらは米粉マフィンです。190度焼成↑
焼き色がつきにくい特徴。
170度13分焼き。
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_240413_054155.jpg)
油のぬりわすれに注意!
油がうすい箇所だけ、しろくミイラ化になってしまいます!
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231012_133037-300x225.jpg)
焼き色は付きにくい方。
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_132402-225x300.jpg)
パナソニック【ビストロ】
かたつむりのシナモンロールと
クローバーパンに
紅芋パウダー混ぜて紫陽花風に♪
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_240624_115643-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_240624_115636-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/05/line_oa_chat_240514_163041-1-e1715672204970-300x225.jpg)
アルミは下の段
シートは上の段焼き。
色づきに変化がありますね!上段のパンの方が焼き色が濃いです。
220度予熱、240度14分焼きとのこと。
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/05/line_oa_chat_240514_163056-1-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_240429_143021-225x300.jpg)
200℃でやいたうさぎパン↑
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/04/line_oa_chat_240413_055210-e1712955392360-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231127_170434-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231129_153542-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231114_145443-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/07/S__2834471.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/07/S__2834466.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231114_145441-225x300.jpg)
室温21.8度、パナのビストロ180度で13分焼き
![米粉パンレッスンオンライン](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231111_141528-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231111_141531-225x300.jpg)
外気温が14度しかなく、キッチンも暖房なしで17度湿度45%と肌寒く乾燥気味でしたので、発酵はレンジの中にいれて常温発酵、合計35分ほどしました。
ビストロ190℃14分でほんの少し焼き色が付きました。
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231111_141538-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231111_141540-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231114_070232-225x300.jpg)
170℃余熱→160℃12分
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_144914-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_144238-1.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_134718.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231114_070232-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/01/line_oa_chat_240116_093712-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_134715.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_134709.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231012_125856-225x300.jpg)
160℃↓
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_132228-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_132222-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/01/line_oa_chat_240116_093913-1-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_132218-300x225.jpg)
こちらは、米粉バナナマフィン。
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231101_140450-300x225.jpg)
180度15分
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231012_131054-300x225.jpg)
180度15分
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231013_214002-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231013_214000-300x225.jpg)
発酵が足りなかった場合
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231013_214301-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231013_214258-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231014_161005-300x225.jpg)
こちらナッツ米粉マフィン。
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231105_072129-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231105_072126-225x300.jpg)
バルミューダ
160度35分、米粉のココア渦巻き食パン
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_240624_115351-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_240624_115345-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/04/line_oa_chat_240407_055032-225x300.jpg)
どちらも余熱が170度→170度焼き。13分です。
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_240413_054358-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_240413_054103-e1712954716439-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/04/line_oa_chat_240411_141059-225x300.jpg)
苺パウダーで焼いたクローバーパン。
苺の味が少ないとのことだったので、
生地にいちごジャムを練り込むことをアドバイス。
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/04/line_oa_chat_240406_124543-300x225.jpg)
170度でやいたクローバーパン。
今回もモチモチふっくらのパンに仕上がり、ゴマとチーズがアクセントになってて美味しかったです♡とのこと!
日立
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231031_130510.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/01/line_oa_chat_240113_083713-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2024/01/line_oa_chat_240113_083943-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231114_144815-300x212.jpg)
予熱も焼成も190℃の場合
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231012_130232-300x220.jpg)
予熱190℃、焼成190℃15分
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231012_130834-300x169.jpg)
ヘルシーシェフ180℃15分
ヘルシーシェフのこぐまパン!
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231114_144811-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_132602-300x203.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_132559-300x230.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_132703-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/12/line_oa_chat_231213_161422-1-251x300.jpg)
こちらは米粉マフィン、さつまいも入り。
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231101_140505-300x232.jpg)
東芝【石窯オーブン】
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231031_140147.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231031_140142.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_132508-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_132505-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231019_132501-300x225.jpg)
180℃15分
![米粉パンレッスンオンライン](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231018_140451-225x300.jpg)
米粉マフィン190度18分で焼いた場合。
(9号サイズのカップ)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231101_140509-300x225.jpg)
米粉マフィン180度12分で焼いた場合。
(6号サイズのカップ)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231031_143453-200x300.jpg)
210度で焼いた、はちみつ牛乳米粉パン
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/img_1955-1-300x200.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231114_144807-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231130_130433-225x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/img_2211-1-300x300.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231130_130430-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231212_145316-225x300.jpg)
上のベーコンエピリング、230度予熱220度15分とのことでした。
そして私が焼いた230度予熱230度焼き。
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/12/img_1982-1-200x300.jpg)
(10度の焼成温度の差でも、だいぶ焼き色、色づきが変わりますね)
ガスオーブン
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231017_134254-300x225.jpg)
牛乳でつくった基本の丸パン!
![米粉パンコースオンラインレッスン](https://www.salon.mamatoriko.com/wp-content/uploads/2023/10/line_oa_chat_231017_134256-216x300.jpg)
ガスで焼いた米粉フライパン
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231119_151437-300x225.jpg)
![](https://www.salon.mamatoriko.com/wp-content/uploads/2023/11/line_oa_chat_231119_151349-300x225.jpg)