Barkhad Abdi, Captain Phillips被提名# Movie - 无限影话
b*o
1 楼
喜欢法棍的原因很简单:无糖。靠的就是淀粉里挥发出的淡淡的甜味。
法棍的做法和意大利面包过程基本一致(这里省略不写了),只是这里的量是做三个法
棍的量,而且冷却时间至少为40分钟。
原料:
16 ounces pate fermentee
5 ounces unbleached all-purpose flour
5 ounces unbleached bread flour
3/4 teaspoon salt
1/2 teaspoon instant yeast
6-7 ounces water, lukewarm(90-100F)
pate fermentee:
5 ounces unbleached all-purpose flour
5 ounces unbleached bread flour
3/4 teaspoon salt
1/2 teaspoon instant yeast
6-7 ounces water, at room temperature
pate fermentee揉成面团,发酵到1 1/2倍大,然后放入冰箱冷藏放一夜,第二天拿出
来冷却一个小时再用。
法棍的做法和意大利面包过程基本一致(这里省略不写了),只是这里的量是做三个法
棍的量,而且冷却时间至少为40分钟。
原料:
16 ounces pate fermentee
5 ounces unbleached all-purpose flour
5 ounces unbleached bread flour
3/4 teaspoon salt
1/2 teaspoon instant yeast
6-7 ounces water, lukewarm(90-100F)
pate fermentee:
5 ounces unbleached all-purpose flour
5 ounces unbleached bread flour
3/4 teaspoon salt
1/2 teaspoon instant yeast
6-7 ounces water, at room temperature
pate fermentee揉成面团,发酵到1 1/2倍大,然后放入冰箱冷藏放一夜,第二天拿出
来冷却一个小时再用。