查看完整版本: 二〇一六年度私房菜馆食神大赛季—低温发酵乡村面包 [15P+1P验证]

二〇一六年度私房菜馆食神大赛季—低温发酵乡村面包 [15P+1P验证]

标题：二〇一六年度私房菜馆食神大赛季—低温发酵乡村面包 [15P+1P验证]!@ J].pSj-H4H3?
名称：低温发酵乡村面包N$y&\hOV
口味：西式0Yq4d*D'Fr4X
主料：面粉，黄油，燕麦，酵母，白糖9F;he{8S)n#|"~|9M
辅料：想加可以来点盐,少量
VY3[I(s%K 做法：
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270g面粉，160ml牛奶，2g酵母，混合，放冰箱冷藏室12小时以上，低温发酵。图是发到一半的样子。*{~)s5{hzp&@
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拿出后加20g糖，20g黄油再活一会儿，可以用面包机的揉面程序。取出。
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#VF.`Y4gA:X+h"aU 托盘底铺好燕麦。
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(u4\_cWD/Nh 整好的面包放入。再发酵到3倍大左右。
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烤箱160度35分钟烘烤。之前15分钟盖上锡纸，面包皮就不会那么黑。;Z:]g }*H-QXx4D
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#s9Fma0[e 面包烤好了！,z}mm!L f)|E*f,V o K
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2PN9nkD6r 东西也好收拾。不怎么沾手。
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%q!F#_B9nf 心得和注意事项：y4B'I5ZN#]L9LX
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面包还是比较难做的。用面包机，永远也做不出面包房的口感。但是如果低温发酵的话，还是可以做出的。关键是要多试几次。之后就可以做的好一点。刚开始做，失败率还是比较高的。其实说实话，做菜不累，可能是做惯了。发帖真累呀。想到我平时是个伸手党，没发过什么原创，这次发原创，才知道挪来挪去的也挺麻烦。真的感谢论坛上辛勤付出的大大们。~+q)O-H;`-^

.D'ZJ'CNm [[i] 本帖最后由 stone0000 于 2016-8-6 22:14 编辑 [/i]]

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回复 1楼 的帖子

老婆用面包机做过几次，都失败了，我还吹下次自己来呢，幸亏没做:teeth

怪不得我做的面包老是烤发的程度不佳，还有特别喜欢下面铺的燕麦，要是椰蓉就更好了

这小烤箱我也也有个，可惜手艺比楼主那是差了太多了

烤面包，关键就是面啊，面弄不明白，怎么也不会好吃啊