文章分类
归档
2008 (120)
2010 (89)
2011 (95)
2023 (2)
正文
再来两款面包 - Panettone & Kaiser Rolls
July 4th 周末做了好几个 Panettone 面包 送人, 孩子们还给它们剪了星星来点缀,
方子来于Peter Reinhart “The Bread Baker’s Apprentice”:
一份是做两个面包的, 我做了两份的量, 用了五个烤盘,
上次做sourdough 面包养的酵种 (barm), 一直在用, 每次用掉一点就再加面粉和水, 接着养这个面种, 放冰箱里, 不会坏的, 很有活性, 算是一劳永益吧:
如果想看我做的sourdough和Barm, 贴:
http://blog.wenxuecity.com/blogview.php?date=201005&postID=14186
To make "barm":
day 1, mix 1 cup of dark rye flour with 1/2 cup of pineapple juice for 24 hours in room temp.
day 2, add 1/2 cup of bread flour and 1/4 cup of pineapple juice mix well and for 24 hours in room temp.
day 3, discard 1/2 of the dough, then, add 1 cup of bread four and 1/2 cup of water, for 24 hours.
day 4, ready to use the starter, if not active enough, you can discard half of the starter, then add 1 cup of bread flour and 1/2 c water wait for 12 hours or more to see if the starter has bubbles.
This is to make the "seed culture", to make the "barm", you will need to mix:
3 1/2 c bread flour,
2 cup of water,
1 cup of the seed culture.
It seems like a lot of work, but each day it only takes about 5 min to work on it. Then after this, each time you use some of the starter, just add the equal amount of flour and water to feed the starter, you will have this forever. You can use this to make Chinese steamed bun, to make pizza dough, add to your pancake batter...endless possibilities.
The flavor is much better than quick yeast dough bread. The longer you keep, the better flavor it will develop.
做法:
也是在头一天做好 ”wild-yeast sponge”, 把方子里做”wild-yeast sponge”的料拌匀, 我用了”dough whisk” 来活面, 都不用手或机器, 盖上保鲜膜, 在室温过约4小时, 面糊起泡泡了, 就放进冰箱过夜.
同时也把”Fruit Blend”的料也拌好, 盖上保鲜膜, 在室温过夜. 我用了cranberry and raisin.
第二天, 把wild-yeast sponge 取出冰箱, 在室温里放1 小时, 再跟面团的材料(黄油先不放)一起用mixer 用paddle blade搅拌匀, 2-3分种, 停下来, 让面团醒 20分钟, 再加黄油和果干, 再接着拌匀, 换dough hook搅面直到”起膜”, “pass the windowpane test”, 大约10-15分钟. 这当中可加面粉或水来调整面团的软硬度, 加入杏仁坚果almond nuts.
把面团放摸了油的盘里, 喷点油在面团上, 用食品朔料袋盖好, 放室温里 2 小时, 面团发成1.5倍大,
拿出来放在洒了面粉的案板上, 分开做成你要的型, 这次我做了三个大圆包, 两个小点的有花模的, 在烤盘里发面, 用食品朔料袋盖好, 发酵, 2 小时, 发成将2倍大,
烤箱预热325F, 把烤盘放在倒数第二的低架上, 烤35-40分钟, 如上面开始太黄, 盖张铝泊纸, 内部温度达185F就可取出烤箱, 取出烤盘, 放烤架上冷却2小时最佳.
完全冷却后可用铝泊纸包好, 在室内保留2星期.
自己先尝一个:
太好吃了, 又做了一次:
怎么说呢, 一切劳动都值得的.
也做了 Kaiser Rolls 凯撒面包
这是川辣妹子的 Kaiser Rolls 凯撒面包贴:
http://blog.wenxuecity.com/blogview.php?date=201006&postID=12684
她有很详细的做法, 我们是一个老师教的,我就不重复了,
材料配方在这里:
那个Diastatic malt powder 是最左面那包:
我用了我的老面糊酵种 (barm) 来代替 ”Pate Fermentee”,
给熊猫媳妇看”起膜”的片片, 我是用一只手撑开一小块面团, 面团可以撑开成一透明面皮而不会断开, 就算面团揉够时间了, 就是”起膜”, “pass windowpane test”,
也是用手搓成一条,再打结成一个饼,
家里没有绿生菜, 三明治用了火腿, 甜洋葱, 番茄, provolone cheese and Mayo:
这个面包有咬劲, 但又很柔软, 味道也非常好吃, 又做了一个非常满意的面包.
还用面包机发面, 用了白面包的方子来做这个型状的面包,
方子贴过的:
http://blog.wenxuecity.com/blogview.php?date=201006&postID=30488
去玩了几天 white water river rafting 回来, 除了LG是在急流时掉下船外, 女儿是自己在静水时跳下去的玩的, 我好不容易拍张照, 还忘了换白光.
July 4th 周末做了好几个 Panettone 面包 送人, 孩子们还给它们剪了星星来点缀,
方子来于Peter Reinhart “The Bread Baker’s Apprentice”:
一份是做两个面包的, 我做了两份的量, 用了五个烤盘,
上次做sourdough 面包养的酵种 (barm), 一直在用, 每次用掉一点就再加面粉和水, 接着养这个面种, 放冰箱里, 不会坏的, 很有活性, 算是一劳永益吧:
如果想看我做的sourdough和Barm, 贴:
http://blog.wenxuecity.com/blogview.php?date=201005&postID=14186
To make "barm":
day 1, mix 1 cup of dark rye flour with 1/2 cup of pineapple juice for 24 hours in room temp.
day 2, add 1/2 cup of bread flour and 1/4 cup of pineapple juice mix well and for 24 hours in room temp.
day 3, discard 1/2 of the dough, then, add 1 cup of bread four and 1/2 cup of water, for 24 hours.
day 4, ready to use the starter, if not active enough, you can discard half of the starter, then add 1 cup of bread flour and 1/2 c water wait for 12 hours or more to see if the starter has bubbles.
This is to make the "seed culture", to make the "barm", you will need to mix:
3 1/2 c bread flour,
2 cup of water,
1 cup of the seed culture.
It seems like a lot of work, but each day it only takes about 5 min to work on it. Then after this, each time you use some of the starter, just add the equal amount of flour and water to feed the starter, you will have this forever. You can use this to make Chinese steamed bun, to make pizza dough, add to your pancake batter...endless possibilities.
The flavor is much better than quick yeast dough bread. The longer you keep, the better flavor it will develop.
做法:
也是在头一天做好 ”wild-yeast sponge”, 把方子里做”wild-yeast sponge”的料拌匀, 我用了”dough whisk” 来活面, 都不用手或机器, 盖上保鲜膜, 在室温过约4小时, 面糊起泡泡了, 就放进冰箱过夜.
同时也把”Fruit Blend”的料也拌好, 盖上保鲜膜, 在室温过夜. 我用了cranberry and raisin.
第二天, 把wild-yeast sponge 取出冰箱, 在室温里放1 小时, 再跟面团的材料(黄油先不放)一起用mixer 用paddle blade搅拌匀, 2-3分种, 停下来, 让面团醒 20分钟, 再加黄油和果干, 再接着拌匀, 换dough hook搅面直到”起膜”, “pass the windowpane test”, 大约10-15分钟. 这当中可加面粉或水来调整面团的软硬度, 加入杏仁坚果almond nuts.
把面团放摸了油的盘里, 喷点油在面团上, 用食品朔料袋盖好, 放室温里 2 小时, 面团发成1.5倍大,
拿出来放在洒了面粉的案板上, 分开做成你要的型, 这次我做了三个大圆包, 两个小点的有花模的, 在烤盘里发面, 用食品朔料袋盖好, 发酵, 2 小时, 发成将2倍大,
烤箱预热325F, 把烤盘放在倒数第二的低架上, 烤35-40分钟, 如上面开始太黄, 盖张铝泊纸, 内部温度达185F就可取出烤箱, 取出烤盘, 放烤架上冷却2小时最佳.
完全冷却后可用铝泊纸包好, 在室内保留2星期.
自己先尝一个:
太好吃了, 又做了一次:
怎么说呢, 一切劳动都值得的.
也做了 Kaiser Rolls 凯撒面包
这是川辣妹子的 Kaiser Rolls 凯撒面包贴:
http://blog.wenxuecity.com/blogview.php?date=201006&postID=12684
她有很详细的做法, 我们是一个老师教的,我就不重复了,
材料配方在这里:
那个Diastatic malt powder 是最左面那包:
我用了我的老面糊酵种 (barm) 来代替 ”Pate Fermentee”,
给熊猫媳妇看”起膜”的片片, 我是用一只手撑开一小块面团, 面团可以撑开成一透明面皮而不会断开, 就算面团揉够时间了, 就是”起膜”, “pass windowpane test”,
也是用手搓成一条,再打结成一个饼,
家里没有绿生菜, 三明治用了火腿, 甜洋葱, 番茄, provolone cheese and Mayo:
这个面包有咬劲, 但又很柔软, 味道也非常好吃, 又做了一个非常满意的面包.
还用面包机发面, 用了白面包的方子来做这个型状的面包,
方子贴过的:
http://blog.wenxuecity.com/blogview.php?date=201006&postID=30488
去玩了几天 white water river rafting 回来, 除了LG是在急流时掉下船外, 女儿是自己在静水时跳下去的玩的, 我好不容易拍张照, 还忘了换白光.
1,做barm只用1杯 seed culture,剩下的就扔掉吗?
2,一直养在冰箱里的是加了面粉和成面团的barm还是之前做的
seed culture(the seed culture也就是the starer吗?),因为我从图片上看你养的酵种好像稀稀的。
这么罗唆地问来问去,真是不好意思。
thank you very much! I'll try it.
day 1, mix 1 cup of dark rye flour with 1/2 cup of juice for 24 hours in room temp.
day 2, add 1/2 cup of bread flour and 1/4 cup of juice mix well and for 24 hours in room temp.
day 3, discard 1/2 of the dough, then, add 1 cup of bread four and 1/2 cup of water, for 24 hours.
day 4, ready to use the starter, if not active enough, you can discard half of the starter, then add 1 cup of bread flour and 1/2 c water wait for 12 hours or more to see if the starter has bubbles.
This is to make the "seed culture", to make the "barm", you will need to mix:
3 1/2 c bread flour,
2 cup of water,
1 cup of the seed culture.
It seems like a lot of work, but each day it only takes about 5 min to work on it. Then after this, each time you use some of the starter, just add the equal amount of flour and water to feed the starter, you will have this forever. You can use this to make Chinese steamed bun too.
The flavor is much better than quick yeast dough bread.
谢谢！！