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第一次烤面包--照片兼菜谱
[版面:画饼充饥][首篇作者:caribbean] , 2008年02月28日10:05:30 ,6330次阅读,17次回复
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caribbean
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发信人: caribbean (芝麻花生是哥哥,Patrick是弟弟), 信区: Food
标  题: 第一次烤面包--照片兼菜谱
发信站: BBS 未名空间站 (Thu Feb 28 10:05:30 2008)

其实在ng已经奔过啦,有人问菜谱,就在这里再奔一次,嘻嘻,不是来骗包子的。
本人绝对是烘烤菜鸟,以前就烤过一回黄油饼干,以失败告终。几周前在本版学习(忘
了是哪位的方子啦)刚掌握了蒸馒头花卷的技巧,所以斗胆试烤面包,挺成功哒。俺没
有面包机,完全手动的。

除了方子上的,我自己的感受如下:
1。 橘子皮没有可以省略。
2。 第二次烤我还加了核桃仁,也很好吃,就是比较影响卖相,因为核桃影响面的条理
我觉得。
3。 最好有一个量杯好判断各种材料的分量,但是也没必要精确得像化学实验。
4。 第一次发酵的时候,如果家里不够暖和,可以把烤箱预热170度,关掉烤箱,再把
面团放进去,温度很合适,不到一个小时就可以发到2倍体积。一定要关掉烤箱再放进
去,不然会把yeast热死的。
5。 想要油亮的皮,刷牛奶就是照片上的颜色,刷鸡蛋似乎更亮一些,但是不够红,估计得刷糖才会红。

http://farm4.static.flickr.com/3082/2282454336_09895fe050.jpg?v=0

Recipe:

Orange-Raisin Brunch Bread
This yeast bread, or brioche(BREE-ohsh), has a lightly sweet and rich flavor
. Braided and shaped, it encircles fruit or a container of spread for
serving.

PREP 30min.
RISE 1 ½ hr.
REST 5 min.
BAKE 25min.
OVEN 350F

INGREDIENTS
2 ¾ to 3 ¼ cups all-purpose flour
1 pkg. active dry yeast
½ cup butter
¼ cup milk
¼ cup water
2 tbsp. sugar
½ tsp. salt
2 eggs
1 tbsp. finely shredded orange peel
¾ cup golden raisins
Milk apricot jam

PREPRATION
1.    In large mixing bowl combine 1 ½ cups of flour and yeast; set
aside.
2.    In medium saucepan heat butter, the ¼ cup milk, water, sugar,
and salt over medium heat until very warm (120F to 130F) and butter is
almost melted. Add butter mixture, eggs, and orange peel to flour mixture.
Beat on low until combined; beat on high 3 minutes. With wooden spoon stir
in raisins and as much remaining flour as you can.
3.    Turn out dough on lightly floured surface. Knead in enough remaining
flour for moderately soft dough that is smooth and elastic (3 to 5 minutes).
Place in greased bowl; turn to grease surface. Cover; let rise in warm
place 1 hour or until nearly doubled in size.
4.    Punch down dough; turn onto work surface. Cover; let rest 5 minutes.
Equally divide dough in three; roll each to a 26 inch length. Lay side by
side 1 inch apart; braid. Pinch each end of braid together. Transfer to
large greased baking sheet. Shape in ring and pinch both ends together.
Cover with plastic wrap; let rise 40 minutes, dough will rise slightly.
5.    Meanwhile, preheat oven to 350 F. lightly brush bread ring with milk.
Place a foil ball or oven-safe glass measure or jar in center to preserve
shape. Bake 25-30 minutes or until golden and bread sounds hollow when
tapped. Remove from oven; cool. Place on platter; cut into slices. Serve
with apricot jam. Serves 8 to 10.




--
※ 修改:·caribbean 於 Feb 28 10:07:16 2008 修改本文·[FROM: 198.240.]

 
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