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]S*|:j7Lg5z\
名称：低温发酵乡村面包\D_*Gm-o6T7CBs&us
口味：西式
@%s&^%}EFm 主料：面粉，黄油，燕麦，酵母，白糖z)v OY o&m,v$x1{;l#G'A
辅料：想加可以来点盐,少量n9e S6?m3` Vd
做法：K+Rw~q
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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。)j6cY^-v h.M0d


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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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%x IQJ%Hj 托盘底铺好燕麦。
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1Ga"w%`X~5bU 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。
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o-KY]4vcB 面包烤好了！!s6Wj4Z-c?0QX
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n%lG5O5Yl3c{i 东西也好收拾。不怎么沾手。

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a4T1@"Vf"hI6B 心得和注意事项：]MA1o!^HK!n"x%C-W!w

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h+s k 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。{.g1jx7FPsb1Yv
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[[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