汤种小面包

1.根据以上食谱来试做小面包。

2.重点是：奶水不要一次加完100毫升，要注意

面团的湿度，我只用了75 毫升就够了。

3.发酵的时间也要注意，我等了2小时面团才发成两倍。

面包碗

自制圆面包

挖空成碗

罐头蘑菇浓汤,加一罐水稀释煮滚

烤鸡肉切丁。

美味的一餐。

蒸烤蕃薯

1。日本蕃薯洗刷干净。

2。电锅底放上铁架,倒入500毫升清水,把蕃薯整条放在铁架上,盖上盖,设定180度火,30分钟时间。

开电源让它烤熟。

这个电锅可以蒸,煮,炖,烤,煎,炸

可以设定温度和时间。

可惜烤只有下火,食材下面很快焦黑,所以要加水。

蕃薯泥面包

https://m.facebook.com/story.php?story_fbid=2127941147272497&id=100001698981087
蕃薯泥面包
我的版本

材料:

蕃薯260克,去皮切片,蒸15分钟,压烂成泥

鸡蛋1个

牛奶30克+4克酵母混匀,静置以15分钟

高筋面粉400克

盐6克,

糖25克

油20cc

方法:

根据视频。

我用烘炉180*C烘30分钟。

Poolish bread

Ingredians

Poolish(pre-ferment ):

50g bread flour

50g water

2g yeast

Method: mix all together in a bowl and cover and leave it to ferment for 12-16 hours.

Dough :285g bread flour

137g water

2g yeast

7 g salt

15g sugar

15g sugar

30g coconut oil

1.prepare the bread dough by combine flour,salt,sugar and yeast in a bowl.

2.Gradually add in water at low speed till desired texture is achieve, increase to medium speed and mix till windowpane is achieved.

3.Round the dough & leave it to bulk ferment for 2 hours.

4.Remove the dough from the bowl,gentlely press the dough to release gas.

5.portion to 120g and shape the dough to the desired shape.

6.Leave it to proof for another 1 hour.

6.pre-heat the oven to 250*C.

7.Bake it for 30 minutes until golden brown. 

8.cool down on a wire rake.

酒糟煎饼

材料：酒糟100克

面粉：100克，糖1汤匙平

水150毫升(cc),发粉1 茶匙，慢慢调成面糊。

热平地煎锅，倒入1 点油，然后倒入一勺面糊，煎好一面，再翻面煎熟。

鸡蛋金枪鱼面包

中种面团 Sponge dough

高筋面粉Bread flour 175 g

即溶干酵母Instant yeast 4g

  鸡蛋 egg 20g

奶粉 Milk powder 16g

 水 Water 80 g

步骤：1将全部材料混合，搓至面团光滑。

Mix all ingredients & knead until the dough is smooth & shiny.

2.. 盖上保鲜膜，温室发酵2小时至两倍大。

Cover with cling film, set aside at room temperature for 2 hours until it's size double.

主面团 Main dough

 高筋面 Bread flour 75g

糖Sugar 25g

 无盐牛油Unsalted butter 25 g

水Water 45g

步骤：1.除牛油之外，将面粉，糖和水混合。

Mix flour,sugar & water into dough.

2.将中种面团切小块，与主面团一起搓揉成团。

Cut the sponge dough into small pieces & knead with the main dough .

3.加入牛油搓至面团能扩展成薄膜。

Add in butter & knead until it can be stretched thinly without tearing.

4.盖上保鲜膜，发酵1小时至两倍大.

Cover with cling film & proof for 1 hour until the dough size double.

准备馅料Prepare filling

4个鸡蛋4eggs

1罐金枪鱼罐头，1can tuna fish mayonnaise

1.鸡蛋放锅里，加盖过蛋，开火煮滚后5分钟，取出马上浸在冰水里15分钟才剥壳。

Boil 4 eggs in cold water,When the water start boiling

for 5 minutes, remove from heat and soak in ice cold water for 15 minutes & shelled.

步骤 Method：

1.将面团分成4 份(约100克）,每份轻轻按成10 厘米圆形，包上一汤匙金枪鱼酱和鸡蛋。面团收口向下，放在烤盘上。

Degas the dough and divide into 4 portions（ about 100g）.Press each dough into 10 cm round & wrip in the filling.put the bun seam side facing down on the baking tray.

2.盖上保鲜膜，做最后发酵30分钟。

Cover with cling film and proof for 30 minutes.

3.预热烤炉190度摄氏.

Preheat oven to 190*C.

4.在发好的面包上刷上蛋液，放进烤炉烤12分钟。

Brush the bun with egg wash and bake for 12minutes.

 在包子上盖上一层酥皮就成菠萝包。

Cover with short crust pastry for veriety.