【阿椿下厨】面包, 面包, 全都是面包... - 博客

意大利腊肠卷 Stromboli

夹馅: 用了Salami, Mazzarella cheese, 炒熟的甜椒和洋葱。
涮面团的蛋液: 一个蛋加一勺水 ( 1 table spoon) 打匀.

Pizza Dough 方子是 Emeril Lagasse的, 用zojirushi面包机发的面。
- 1 cup warm (110 degrees F) water
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cups bleached all-purpose flour ( 我用Bread flour)
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
- 1 (1/4-ounce) envelope active dry yeast

依以上顺序把材料放入面包机，选择发面程序(Dough cycle )发面。

制作：
发好的面分成两份.
面板上撒一点面粉，把一份面团慢慢杆成10x14寸的长方形。
四周留一寸的边不要放馅料，涮上蛋液。
把甜椒和洋葱，炒熟的腊肠片与奶酪条，均匀的平铺在面团上。
从长的一方开始卷起。边卷边把两端收口稍折捏紧，卷好后把收口处捏紧。
烤盘喷油，把面包卷收口处朝下排放好。
放一暖和的地方，再次发酵20-30分钟至两倍大。
烤箱预热375F，面包卷涮上蛋液, 入烤箱烤25-30分钟。
出炉后凉10分钟再切开食用。

豆沙羊角包椰丝菊花卷

↑ 蛮漂亮的羊角包，可惜啊脸上无光 -- 忘了刷蛋液了:-( 面团是Peter Reinhart的白面包(variation 2)方子, 馅是豆沙的:
http://blog.wenxuecity.com/blogview.php?date=201007&postID=10055

↑ 巨好吃的椰丝菊花卷

面团是Peter Reinhart的白面包(variation 2)方子 (半份面团):
http://blog.wenxuecity.com/blogview.php?date=201007&postID=10055

椰蓉馅: 椰蓉1杯, 糖1/2杯, 面粉2TB, 蛋一个, 椰油或黄油2TB拌匀.

整形请参看这里：http://www.chinafoodtv.com/u/junzhi/archives/2009/1383.html

德国节日面包 Stollen

↑ Stollen的样子应该象一个巨大的荷叶夹。我这个面包烤完后摺子都不见了，唯有上面厚厚的糖粉勉强可以让它和Stollen 攀亲搭故~ 方子也是Peter Reinhart的 ("The Bread Baker's Apprentice"), 有书的同学请翻到第252 页:-)

没书的同学嘛, 正好, suezi-q 前几天上了一个贴，巨详细！
看这里，http://bbs.wenxuecity.com/cooking/997420.html

Outback Steak house Bread (no rye)

↑ 这个Outback Steak house Bread 是Suezi-q推荐的, 适合用Zojirushi面包机直接烤的面包.

↑ 面包组织筋道，松软，味道很不错。我这个很丑, 外皮厚了点, 顶也塌了。面包组织筋道，松软，味道很不错。下次做会用大烤箱来烤。

Ingredients:

1 1/2 cup water -- warmed
2 tablespoons butter -- softened
1/2 cup honey
2 cups bread flour
2 cups wheat flour
1 tablespoon cocoa
1 tablespoon sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons yeast
1 teaspoon caramel color -- optional
3 tablespoons cornmeal -- for dusting

Directions:

Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the wet side and sticky, but if it seems too wet add more flour. When dough is done let it rise for 1 hour.

Remove from pan, punch down and divide into 8 portions. Form portions into tubular shaped loaves about 6-8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie sheets. Cover and let rise for 1 hour.

Bake at 350 for 20-25 minutes. Serve warm with whipped butter

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