【阿椿下厨】面包, 面包, 全都是面包...
意大利腊肠卷 Stromboli
夹馅: 用了Salami, Mazzarella cheese, 炒熟的甜椒和洋葱。
涮面团的蛋液: 一个蛋加一勺水 ( 1 table spoon) 打匀.
Pizza Dough 方子是 Emeril Lagasse的, 用zojirushi面包机发的面。
- 1 cup warm (110 degrees F) water
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cups bleached all-purpose flour ( 我用Bread flour)
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
- 1 (1/4-ounce) envelope active dry yeast
依以上顺序把材料放入面包机,选择发面程序(Dough cycle )发面。
制作:
发好的面分成两份.
面板上撒一点面粉,把一份面团慢慢杆成10x14寸的长方形。
四周留一寸的边不要放馅料,涮上蛋液。
把甜椒和洋葱, 炒熟的腊肠片与奶酪条,均匀的平铺在面团上。
从长的一方开始卷起。边卷边把两端收口稍折捏紧,卷好后把收口处捏紧。
烤盘喷油,把面包卷收口处朝下排放好。
放一暖和的地方,再次发酵20-30分钟至两倍大。
烤箱预热375F,面包卷涮上蛋液, 入烤箱烤25-30分钟。
出炉后凉10分钟再切开食用。
豆沙羊角包 椰丝菊花卷
↑ 蛮漂亮的羊角包,可惜啊脸上无光 -- 忘了刷蛋液了:-( 面团是Peter Reinhart的白面包(variation 2)方子, 馅是豆沙的:
http://blog.wenxuecity.com/blogview.php?date=201007&postID=10055
↑ 巨好吃的椰丝菊花卷
面团是Peter Reinhart的白面包(variation 2)方子 (半份面团):
http://blog.wenxuecity.com/blogview.php?date=201007&postID=10055
椰蓉馅: 椰蓉1杯, 糖1/2杯, 面粉2TB, 蛋一个, 椰油或黄油2TB拌匀.
整形请参看这里:http://www.chinafoodtv.com/u/junzhi/archives/2009/1383.html
德国节日面包 Stollen
↑ Stollen的样子应该象一个巨大的荷叶夹。我这个面包烤完后摺子都不见了,唯有上面厚厚的糖粉勉强可以让它和Stollen 攀亲搭故~ 方子也是Peter Reinhart的 ("The Bread Baker's Apprentice"), 有书的同学请翻到第252 页:-)
没书的同学嘛, 正好, suezi-q 前几天上了一个贴,巨详细!
看这里,http://bbs.wenxuecity.com/cooking/997420.html
Outback Steak house Bread (no rye)
↑ 这个Outback Steak house Bread 是Suezi-q推荐的, 适合用Zojirushi面包机直接烤的面包.
↑ 面包组织筋道,松软,味道很不错。我这个很丑, 外皮厚了点, 顶也塌了。面包组织筋道,松软,味道很不错。下次做会用大烤箱来烤。
Ingredients:
- 1 1/2 cup water -- warmed
- 2 tablespoons butter -- softened
- 1/2 cup honey
- 2 cups bread flour
- 2 cups wheat flour
- 1 tablespoon cocoa
- 1 tablespoon sugar
- 2 teaspoons instant coffee
- 1 teaspoon salt
- 2 1/4 teaspoons yeast
- 1 teaspoon caramel color -- optional
- 3 tablespoons cornmeal -- for dusting
Directions:
Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the wet side and sticky, but if it seems too wet add more flour. When dough is done let it rise for 1 hour.
Remove from pan, punch down and divide into 8 portions. Form portions into tubular shaped loaves about 6-8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie sheets. Cover and let rise for 1 hour.
Bake at 350 for 20-25 minutes. Serve warm with whipped butter
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