stone0000 2016-8-6 17:37
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] X4t;f&\,{mC:|U
名称：低温发酵乡村面包Q
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口味：西式
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主料：面粉，黄油，燕麦，酵母，白糖(w t
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辅料：想加可以来点盐,少量@nA$[w
做法：8h(B iUE&T
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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。9te-M4T[w
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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。%q(] mM(U
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整形。
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托盘底铺好燕麦。9[;WVo+}[ \ i\j*S
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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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面包烤好了！
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东西也好收拾。不怎么沾手。 V:]g'X8](z2y6YS
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心得和注意事项：
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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。
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[[i] 本帖最后由 stone0000 于 2016-8-6 22:14 编辑 [/i]]
asomodeus 2016-9-14 00:39
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
yanyanloveyiyi 2016-9-16 22:32
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
caiseyueguang1 2016-9-17 16:37
烤面包，关键就是面啊，面弄不明白，怎么也不会好吃啊
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