麵糊麵包

麵糊麵包
類	麵包
主要成分	麵粉
	260 千卡 (1089 千焦)

麵糊麵包係一種用料比較濕嘅包，水對麵粉嘅比例好高，搞到個麵糰就變咗濕糊咁。佢嘅好處就係整法簡單，唔使諗太多^[1]。

麵糊麵包喺美國南方係一種主食。佢可以用小麥粉、粟米粉或者粗粟米粉整，甚至可以兩樣撈埋一齊整^[2]。《The Virginia Housewife》嘅作者 Mary Randolph 亦有寫過麵糊麵包嘅食譜^[3]。大家熟悉嘅麵糊麵包包括 Sally Lunn 包、粟米餅（Johnnycake）、玉米麵包（corn pone）同班戟。

參考資料

↑ Smith, John (2010). Baking Basics. Food Press.
↑ Brown, Mary (2005). Southern Cooking. Southern Press.
↑ Randolph, Mary (1824). The Virginia Housewife. J.W. Randolph.

呢篇麵糊麵包係仲未搞掂嘅楔位文。歡迎幫維基百科擴寫佢。

[1] Smith, John (2010). Baking Basics. Food Press.

[2] Brown, Mary (2005). Southern Cooking. Southern Press.

[3] Randolph, Mary (1824). The Virginia Housewife. J.W. Randolph.

[1]

[2]

[3]