tag:blogger.com,1999:blog-16342588285191485102024-03-15T00:46:47.297+08:00Brenda 玩烘焙喜歡在廚房玩麵團,看似簡單的麵粉,確能千變萬化,希望同樣喜歡動手做的朋友能在這互相研究丶切磋~Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.comBlogger225125tag:blogger.com,1999:blog-1634258828519148510.post-30060061217276007572021-09-05T12:55:00.006+08:002021-09-05T15:37:20.406+08:00野酵南瓜小餐包<p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dPtSV42IQhTgxV5WrIiKHfsbIWHSl4K17KtKGhkXWR2b2ZTYA-gQM_gVvvVnni0RpGwf8oUBxzu7rThMotAg3hitA_m2Rv7ptsWltkg-fvrQfsKXuGom-EfL7bfVv_hqeHOCaJy1_Yco/s2048/594AB3EE-199A-47E7-8976-4B1A4F089FDD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dPtSV42IQhTgxV5WrIiKHfsbIWHSl4K17KtKGhkXWR2b2ZTYA-gQM_gVvvVnni0RpGwf8oUBxzu7rThMotAg3hitA_m2Rv7ptsWltkg-fvrQfsKXuGom-EfL7bfVv_hqeHOCaJy1_Yco/w640-h480/594AB3EE-199A-47E7-8976-4B1A4F089FDD.jpeg" width="640" /></a><p></p> 婆婆種的超大南瓜(差不多跟籃球一樣大),一般小家庭吃要吃好幾餐才吃的完,乾脆全部蒸熟後打成南瓜泥冷凍保存,要喝濃湯、做麵包、做甜點都方便,這次剛好野酵快爆瓶了,拿來做南瓜麵包,順便超前部署萬聖節的南瓜造型麵包。<br /><div>*此配方酵種用<a href="http://brendywang.blogspot.com/2014/11/blog-post_10.html?m=0" target="_blank">星野魯邦</a>直接置換也可以喔,文末附上速酵配方。</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><h4 style="text-align: left;">材料:每份55克可做20個(卷口瑪芬杯直徑5cm高3.9cm)</h4><div style="text-align: left;">野酵250克(水粉比1:1.2)</div><div>高筋麵粉280克</div><div>南瓜泥200克</div><div>鮮奶油60克</div><div>鮮奶60克</div><div>上白糖40克</div><div>無鹽發酵奶油50克</div><div>鹽6克</div><div><br /></div><div><br /></div><div><br /></div><h4 style="text-align: left;">做法:</h4><p style="text-align: left;">1. 南瓜蒸熟用調理機打成細緻的泥狀,一次量蒸多一點,多餘的南瓜泥可用製冰盒分裝冷凍保存,我是用家裡現成可麗露矽膠膜,容量一個秤50克剛好,這次的南瓜含水量很高,我有用炒鍋乾炒收水。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWYnRZymHElpAk5PEtFjMhoC7OE2jRxrsTT2wTpsaGSVWjrIsN6VU-GZd3vLRlZoEB3wDB4MfgIeusphEvrjNHOuHlFgNnDy30D1U6QPJLRJBYlIuuL1bhM8eTg7v5litKXalIoOQ9upQ/s2048/A9EBCC62-4359-4EC2-92E4-5D2D16B0FB16.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWYnRZymHElpAk5PEtFjMhoC7OE2jRxrsTT2wTpsaGSVWjrIsN6VU-GZd3vLRlZoEB3wDB4MfgIeusphEvrjNHOuHlFgNnDy30D1U6QPJLRJBYlIuuL1bhM8eTg7v5litKXalIoOQ9upQ/s320/A9EBCC62-4359-4EC2-92E4-5D2D16B0FB16.jpeg" width="320" /></a></div><br /><p></p><div>2. 將野酵、高筋麵粉、南瓜泥、鮮奶油、上白糖加入攪拌機中攪拌成糰,鮮奶先不要一起下,保留調整麵糰水份用,因為南瓜含水量比較難抓,攪拌時視麵糰軟硬添加,鮮奶量沒加完沒關係,如果麵糰太乾,鮮奶可再增加一些。</div><div><br /></div><p style="text-align: left;">3. 混合至無粉粒的狀況後 ,將麵糰靜置水合15分鐘。</p><p style="text-align: left;">4. 加入鹽,繼續攪打至6分筋。</p><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRLEnRrQB4hoD8W5DCdb14qkW04P6zt2HlYX1TzLozQsnnMC-EpNwWhJEsLZI8h1jx_1SSbommOOqx186aOlXLOACTNLFokPk-dsgO1QMIDYM6JE1F9OrOg6ZaO6PoJg0IFkdbmFI8q-X/s2048/086FC060-0576-4657-A083-45242141E2A6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRLEnRrQB4hoD8W5DCdb14qkW04P6zt2HlYX1TzLozQsnnMC-EpNwWhJEsLZI8h1jx_1SSbommOOqx186aOlXLOACTNLFokPk-dsgO1QMIDYM6JE1F9OrOg6ZaO6PoJg0IFkdbmFI8q-X/s320/086FC060-0576-4657-A083-45242141E2A6.jpeg" width="320" /></a></div><br /><p></p><p style="text-align: left;">5. 加入無鹽發酵奶油,繼續攪打至出現薄膜。</p><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sUpKieBGVdqL91Qmnv_TrwIDq2-5qoCcijRb2CIPQucYZYw3AWBzBjbfiMHmFpbw9di5TvqagHC-vqP1RQz2F7mB3EP84eDNWc6wV9KeX-bk3Bc7bzGY5PPhmwRnMhV6nD6QoYBsJsh6/s2048/0427EC3C-83D6-46DE-9280-7861B7E97A9D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sUpKieBGVdqL91Qmnv_TrwIDq2-5qoCcijRb2CIPQucYZYw3AWBzBjbfiMHmFpbw9di5TvqagHC-vqP1RQz2F7mB3EP84eDNWc6wV9KeX-bk3Bc7bzGY5PPhmwRnMhV6nD6QoYBsJsh6/s320/0427EC3C-83D6-46DE-9280-7861B7E97A9D.jpeg" width="320" /></a></div><br /><p></p><p style="text-align: left;">6. 放置已抹油的盆中,入發酵箱中32度C,發酵120分鐘。(測試是否發酵完成,可用手沾水後,戳👇麵糰,凹陷處不會回彈表示發酵完成)</p><p style="text-align: left;"><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbr09Rp_OsTYL4UnQ00dxMpQ4HLONCscWwLHQr-OQ_jvpLi0IvTK0PWriqI1A0iZVNIVWQ4wU6mvPfmvP2TvFDkKBjc0bbmSln0TB243AKFGiqL31GYhxNyNuTGzHA9vKyIqf8EZSzktdB/s2048/85FE89D9-F308-4432-94C3-D23E312055F9.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbr09Rp_OsTYL4UnQ00dxMpQ4HLONCscWwLHQr-OQ_jvpLi0IvTK0PWriqI1A0iZVNIVWQ4wU6mvPfmvP2TvFDkKBjc0bbmSln0TB243AKFGiqL31GYhxNyNuTGzHA9vKyIqf8EZSzktdB/s320/85FE89D9-F308-4432-94C3-D23E312055F9.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">發酵前</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqj_KKArh5PtdsIR059vjeamlhVP3aTzhkTBRDbzEALE5V7dIkBuVQkUCluCiw-6bJUde8aXepgWaVIs-O_0ipzOtyH2vWavvVKOnjnG2XQ0ZlCznjAWZBM564IEKp06FqEC9AQm5G6V7w/s2048/8BD6B2AC-CBA8-4718-8395-1A97CBA2429A.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqj_KKArh5PtdsIR059vjeamlhVP3aTzhkTBRDbzEALE5V7dIkBuVQkUCluCiw-6bJUde8aXepgWaVIs-O_0ipzOtyH2vWavvVKOnjnG2XQ0ZlCznjAWZBM564IEKp06FqEC9AQm5G6V7w/s320/8BD6B2AC-CBA8-4718-8395-1A97CBA2429A.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">發酵後</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p style="text-align: left;">7. 將麵糰分割成20份,每個重量約55克,滾圓後收口朝下間隔整齊排入烤盤中,進行中間發酵15分鐘。</p><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFkDYrK7G0Q5pOh5xgmYoQk4VsTof8uR6k4yxkLMB4xJ7a8UCvNLQAsbesrcgDl7yIOqLZZZenCZ3LLY_WmtSMH2eqqDywaXPHCYor_cWTbNtbiY5uaVoxNa1XPj2yRMCUzqoOof8Nuqad/s2048/09718D23-5900-4EDB-856C-BBF5F3EA69C4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFkDYrK7G0Q5pOh5xgmYoQk4VsTof8uR6k4yxkLMB4xJ7a8UCvNLQAsbesrcgDl7yIOqLZZZenCZ3LLY_WmtSMH2eqqDywaXPHCYor_cWTbNtbiY5uaVoxNa1XPj2yRMCUzqoOof8Nuqad/s320/09718D23-5900-4EDB-856C-BBF5F3EA69C4.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p style="text-align: left;">8. 將麵糰收口朝下用手壓扁,再用桿麵棍桿成長橢圓形。</p><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiK5vfsbXDtHb5f3zklUHUPdbfcJq4umgAcPMAOtR-WWHbodd2pNAYK7sjeg7pF5ujswxUNHviEFlxZxeuUiNxlvlx7jeVIKiJHejB6LavwohPR7khaNF8ARDpGGWxMBJ4WP_NDuPYI1S/s2048/E13679D9-B682-4A32-B639-F8A65893C4EB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiK5vfsbXDtHb5f3zklUHUPdbfcJq4umgAcPMAOtR-WWHbodd2pNAYK7sjeg7pF5ujswxUNHviEFlxZxeuUiNxlvlx7jeVIKiJHejB6LavwohPR7khaNF8ARDpGGWxMBJ4WP_NDuPYI1S/s320/E13679D9-B682-4A32-B639-F8A65893C4EB.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULFrvJNZkPAhZ70qtP3HaMlp1qM5QWhwGVwcCCx3nViPgdkfLEVeEusKexlCe5yK7omRHBMr2jRAY286xFxhNE3a7B9jTDC7_hdYWy6YP5E7qyd6sQVkzoC5gIVvfUEMxfmywPcGu74ui/s2048/A1A23FC3-8D9E-4A89-A5B3-2730C46A41BE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULFrvJNZkPAhZ70qtP3HaMlp1qM5QWhwGVwcCCx3nViPgdkfLEVeEusKexlCe5yK7omRHBMr2jRAY286xFxhNE3a7B9jTDC7_hdYWy6YP5E7qyd6sQVkzoC5gIVvfUEMxfmywPcGu74ui/s320/A1A23FC3-8D9E-4A89-A5B3-2730C46A41BE.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div></div><p></p><div>9. 將桿開的麵糰翻過來,稍微將麵糰四角拉伸成長方型,用刮板在麵糰上方切出細條。</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLjKq5pemIBe-LHODak1MgTie4gFieZm5lxErRdQyQUjIX1tNACCKEMw92Y1DT0DHTtHcIDlhHcacazJHTsNc3Pvma5zgNPu_xTpQDo0y8UiidMyoKpgwZGt81zynIwNZIE8_jsCE-qKw/s2048/FD13CCA7-CD6E-4B41-B803-33041077C23B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLjKq5pemIBe-LHODak1MgTie4gFieZm5lxErRdQyQUjIX1tNACCKEMw92Y1DT0DHTtHcIDlhHcacazJHTsNc3Pvma5zgNPu_xTpQDo0y8UiidMyoKpgwZGt81zynIwNZIE8_jsCE-qKw/s320/FD13CCA7-CD6E-4B41-B803-33041077C23B.jpeg" width="320" /></a></div><br /></div><div><br /></div><div><br /></div><div>10. 將麵糰卷起成長條狀,再將頭尾接在一起成圓形,放入瑪芬杯中。</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbOTQL6J6CkksO-Mrab2I6s9kn2R3tB9pHOLfv7i-Q98Wi41_r4M2cSLrGMLxzYlXwRexz-7Pg1xsvJth5zi4cd4JdbhaQ2woD-QT8NYpoFr6hiZf9SjLtP267XVw8KiTNGuLczrs0Q7t/s2048/17CA816E-0226-4937-A2A3-CDEC8FEF687D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbOTQL6J6CkksO-Mrab2I6s9kn2R3tB9pHOLfv7i-Q98Wi41_r4M2cSLrGMLxzYlXwRexz-7Pg1xsvJth5zi4cd4JdbhaQ2woD-QT8NYpoFr6hiZf9SjLtP267XVw8KiTNGuLczrs0Q7t/s320/17CA816E-0226-4937-A2A3-CDEC8FEF687D.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVGGE3hnD-PiZZJgi_9IP5R43OUxMJenQH8pcZc1D_I6fi0D6Dk3lhxxbGGX-D5O0PSyB4of4f7f4jmVUoValHakvzmuUCsmxkorIo3GOzGyc37k7uUCuM5UJ7xd0w4iFtbDhWYmoM5ub/s2048/82A8A48D-F293-47B3-A5D4-07622BA65E39.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVGGE3hnD-PiZZJgi_9IP5R43OUxMJenQH8pcZc1D_I6fi0D6Dk3lhxxbGGX-D5O0PSyB4of4f7f4jmVUoValHakvzmuUCsmxkorIo3GOzGyc37k7uUCuM5UJ7xd0w4iFtbDhWYmoM5ub/s320/82A8A48D-F293-47B3-A5D4-07622BA65E39.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsDLJrMZaOuAUjXmbDKHca8XJ2_7Vt-INzYPyo5XeIpdEl4_-4PNJ844kZu-Y06fKzGZc2cs9lk2qvGPRzRvWht-cPSD9DcQgT1Y1cc0zbVwp9y-jaMeD12T9s1LrktBYq_7O9GKtNHUN/s2048/C739FD85-18B7-4AED-96A3-F3DAE03C7F1B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsDLJrMZaOuAUjXmbDKHca8XJ2_7Vt-INzYPyo5XeIpdEl4_-4PNJ844kZu-Y06fKzGZc2cs9lk2qvGPRzRvWht-cPSD9DcQgT1Y1cc0zbVwp9y-jaMeD12T9s1LrktBYq_7O9GKtNHUN/s320/C739FD85-18B7-4AED-96A3-F3DAE03C7F1B.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDswrynj-RTVq07BwypeS3lh8VIGy6SM6q76lZfbN1sscvwZABYffaaCB2HSYXTchnxnVdo-3h9_BX9J8vUf6a4cbzymoAOAER0JiI_gPbk-mePevr9elE6eg1Hn49Zi7tJsiyXPAbUL58/s2048/61C87231-ADFE-4E5A-BFBA-F805219B1146.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDswrynj-RTVq07BwypeS3lh8VIGy6SM6q76lZfbN1sscvwZABYffaaCB2HSYXTchnxnVdo-3h9_BX9J8vUf6a4cbzymoAOAER0JiI_gPbk-mePevr9elE6eg1Hn49Zi7tJsiyXPAbUL58/s320/61C87231-ADFE-4E5A-BFBA-F805219B1146.jpeg" width="320" /></a></div><br /></div><div><br /></div><div>11. 放入發酵箱中,35度C發酵60分鐘,發酵完畢後在麵糰表面刷上一層牛奶。</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidF6WND5f9tLU2G8XABB-xLTTY7XkG8A8JPjgNNQdm1pW7YOxou5fCePC6zF-wqPgVj0X_xUb_JQ9bbyr9h9Hek3Jnyj7BcuwaeyjUfST6rgqt_fCifAhBsIdBDE4KGOtktMbQJPIt-mx/s2048/2C832EE9-F687-49FB-8901-01644989514B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidF6WND5f9tLU2G8XABB-xLTTY7XkG8A8JPjgNNQdm1pW7YOxou5fCePC6zF-wqPgVj0X_xUb_JQ9bbyr9h9Hek3Jnyj7BcuwaeyjUfST6rgqt_fCifAhBsIdBDE4KGOtktMbQJPIt-mx/s320/2C832EE9-F687-49FB-8901-01644989514B.jpeg" width="320" /></a></div><br /></div><div><br /></div><div><br /></div><div>12. 放入已遇熱170度C的烤箱中,烘烤18分鐘,出爐請放置涼架上放涼。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQvSGphDXmApDlLiqxccPitghElPawIiccd5TA6JUSJo1xWKg8qsj1Nu1i6znXXZVoas0OiNKzEoTLO3bEhfInoSMsU3CvId75AifQmN5JMQQ6FUP7M7SALfGgfl_i1AC9cvT6bRVNLkGW/s2048/B1A05DF9-1A01-4095-AE27-2AC59C58E737.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQvSGphDXmApDlLiqxccPitghElPawIiccd5TA6JUSJo1xWKg8qsj1Nu1i6znXXZVoas0OiNKzEoTLO3bEhfInoSMsU3CvId75AifQmN5JMQQ6FUP7M7SALfGgfl_i1AC9cvT6bRVNLkGW/s320/B1A05DF9-1A01-4095-AE27-2AC59C58E737.jpeg" width="320" /></a></div><div></div><div><br /></div><div><br /></div><div>13.放涼後可插上餅乾棒作裝飾。</div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrh0Et79ZnWQXreAp3TM6-0L0xyOvvGxr4DkLa26BEbFbYmjV8wE4c2r6MnVx8RMNi-vi_mdPROQ8XybUWBrT7ndIIZeJtfGttWVbdxn_DbuPW5p1i_k-D5IyA5DJlDcojwArRomKEe1Da/s2048/368D1A56-C864-4A90-BC23-988F3672AD32.jpeg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrh0Et79ZnWQXreAp3TM6-0L0xyOvvGxr4DkLa26BEbFbYmjV8wE4c2r6MnVx8RMNi-vi_mdPROQ8XybUWBrT7ndIIZeJtfGttWVbdxn_DbuPW5p1i_k-D5IyA5DJlDcojwArRomKEe1Da/s320/368D1A56-C864-4A90-BC23-988F3672AD32.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">麵包超級柔軟好吃😋<br /><br /><br /></span></td></tr></tbody></table><div><br /></div><div><br /></div><div><div>附上速酵的配方~(10個)</div><div>高筋麵粉300克</div><div>速酵3克</div><div>南瓜泥100克</div><div>鮮奶油30克</div><div>鮮奶80克(保留30克做調整,不要一次下)</div><div>上白糖20克</div><div>無鹽奶油25克</div><div>鹽3克</div></div><div><br /></div><div><br /></div><div><br /></div>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-52613161867052126492021-09-01T21:00:00.003+08:002021-09-01T22:58:21.156+08:00野酵鹽可頌<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR39Zmcpt-anO8vpPzo2S04ZhVEoOcPhILQQ8Et3Au7tw4pwHrMfpLCO2G57Qrolfxo8oEeMJ7a-qgAHwQrcEx8UiRS8QV3eiW_uJFO4Xyjv9Welo6yXx9BVQecVUy1zuG4GBZb1S6Fln/s2048/CC13FE4E-B34C-43F9-8B17-A05308A0C706.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR39Zmcpt-anO8vpPzo2S04ZhVEoOcPhILQQ8Et3Au7tw4pwHrMfpLCO2G57Qrolfxo8oEeMJ7a-qgAHwQrcEx8UiRS8QV3eiW_uJFO4Xyjv9Welo6yXx9BVQecVUy1zuG4GBZb1S6Fln/w480-h640/CC13FE4E-B34C-43F9-8B17-A05308A0C706.jpeg" width="480" /></a></div><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 9px 0px 8px;"><span class="s1"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 9px 0px 8px;"><span style="font-weight: bold;">野酵鹽可頌</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 9px 0px 8px;"><b> 自家培養的葡萄酵母寶寶,今天也努力的工作著🥰</b></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 9px 0px 8px;"><b> 最近玩野酵玩上癮什麼都要用野酵試上一回,之前用星野酵母做的鹽可頌很成功,今天用葡萄野酵做的效果也不錯真是開心,做這麼多次發現,其實只要會抓水粉的比例,細心觀察酵母、麵糰發酵狀況、多練整形就八九不離十了。</b></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 9px 0px 8px;"><b>女兒說:你最近每天都做麵包,每次都吃一半就塞冷凍,什麼時候才能把存貨吃完~天知道🤣</b></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 9px 0px 8px;"><span style="font-weight: bold;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><span class="s1"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-weight: bold;">材料:</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><span class="s1"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">*</span><span class="s2" style="font-weight: bold;">野酵</span><span class="s1">160</span><span class="s2" style="font-weight: bold;">克(水粉比</span><span class="s1">1:1.2</span><span class="s2" style="font-weight: bold;">)</span></p><p class="p5" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman"; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-weight: bold;">(冷藏野酵</span><span class="s1">50</span><span class="s2" style="font-weight: bold;">克</span><span class="s1">+50</span><span class="s2" style="font-weight: bold;">克水</span><span class="s1">60</span><span class="s2" style="font-weight: bold;">克法粉,</span><span class="s1">30</span><span class="s2" style="font-weight: bold;">度室溫發酵</span><span class="s1">3</span><span class="s2" style="font-weight: bold;">小時,至</span><span class="s1">3</span><span class="s2" style="font-weight: bold;">倍大,有大氣孔,或直接用已發酵完成的野酵)</span></p><p class="p5" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman"; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyywbiFYWv1WLWYGxQLB-xrpqsz7ptYyIaLSf6iKt22eowuUeAccJR7MZKG1dOxWPe5cMOSQ67ykJu-4Erp-OeGOpbVR1HiGV5Ey2mdSXHb4Ms4kcgbtZ2OVsBP1HcQfY3losWRONZHjS/s2048/7E9E7A9C-DA57-4DB6-8F93-F527AAE62DFA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyywbiFYWv1WLWYGxQLB-xrpqsz7ptYyIaLSf6iKt22eowuUeAccJR7MZKG1dOxWPe5cMOSQ67ykJu-4Erp-OeGOpbVR1HiGV5Ey2mdSXHb4Ms4kcgbtZ2OVsBP1HcQfY3losWRONZHjS/s320/7E9E7A9C-DA57-4DB6-8F93-F527AAE62DFA.jpeg" width="240" /></a></div><br /><span class="s2" style="font-weight: bold;"><br /></span><p></p><p class="p5" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman"; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">*</span><span class="s2" style="font-weight: bold;">高筋麵粉</span><span class="s1">212</span><span class="s2" style="font-weight: bold;">克</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">*</span><span class="s2" style="font-weight: bold;">麥芽粉</span><span class="s1">1</span><span class="s2" style="font-weight: bold;">克(可用麥芽精替代或直接取消)</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">*</span><span class="s2" style="font-weight: bold;">冰水</span><span class="s1">114</span><span class="s2" style="font-weight: bold;">克(</span><span class="s1">62%</span><span class="s2" style="font-weight: bold;">)</span></p><p class="p5" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman"; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">*</span><span class="s2" style="font-weight: bold;">上白糖</span><span class="s1">15</span><span class="s2" style="font-weight: bold;">克</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">*</span><span class="s2" style="font-weight: bold;">鹽</span><span class="s1">3</span><span class="s2" style="font-weight: bold;">克</span></p><p class="p5" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman"; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">*</span><span class="s2" style="font-weight: bold;">無鹽奶油</span><span class="s1">15</span><span class="s2" style="font-weight: bold;">克</span></p><p class="p5" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman"; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">*</span><span class="s2" style="font-weight: bold;">包餡用無鹽奶油</span><span class="s1">40</span><span class="s2" style="font-weight: bold;">克(每個</span><span class="s1">5</span><span class="s2" style="font-weight: bold;">克)</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">*</span><span class="s2" style="font-weight: bold;">鹽之花或黑鹽適量(裝飾用)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><span class="s1"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-weight: bold;">做法:</span></p><ol class="ol1" style="-webkit-text-size-adjust: auto;"><li class="li3" style="font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">野酵</span><span class="s1">+</span><span class="s2" style="font-weight: bold;">水混合均勻(讓酵母分佈均勻)<div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></li><li class="li3" style="font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">加入高筋麵粉、麥芽粉、上白糖、放入麵包機(或攪拌機),先初步混合均勻至無粉粒後靜置水合</span><span class="s1">15</span><span class="s2" style="font-weight: bold;">分鐘</span></li><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq9jP2AeP4rfczhtSV7gWcc-E4Dg3IEnK-QQcqEROlXG3oxg3ZzhvkZKX6gjrSJk6IQn4qSMW8k3s8ZTewbY6zX0tpv-BweHJ_NXRSV8pFobITx5Yrc6HBIGfV9nhyphenhyphencuYWYsgyMfS8efV/s2048/F5804447-AE58-479C-AFC8-E7FB3D426CAA.jpeg" style="font-weight: bold; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq9jP2AeP4rfczhtSV7gWcc-E4Dg3IEnK-QQcqEROlXG3oxg3ZzhvkZKX6gjrSJk6IQn4qSMW8k3s8ZTewbY6zX0tpv-BweHJ_NXRSV8pFobITx5Yrc6HBIGfV9nhyphenhyphencuYWYsgyMfS8efV/s320/F5804447-AE58-479C-AFC8-E7FB3D426CAA.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><li class="li3" style="font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">加入鹽,繼續攪拌至6分筋。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFey6OoD5yjjrK5FviuMo83olihNFj3R_XMmXV8Uc3-XlzppogFcSIphk49kcuxfloXcYzwDUjuKwrLy3xTen_15zXCc0KvmbKWDm4YlWiBoFvFTpoUDzHYL68AC5txCbCizfaIduel5Q/s2048/0FEA8555-62FB-4DBC-8DF8-2B1293ADBA17.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFey6OoD5yjjrK5FviuMo83olihNFj3R_XMmXV8Uc3-XlzppogFcSIphk49kcuxfloXcYzwDUjuKwrLy3xTen_15zXCc0KvmbKWDm4YlWiBoFvFTpoUDzHYL68AC5txCbCizfaIduel5Q/s320/0FEA8555-62FB-4DBC-8DF8-2B1293ADBA17.jpeg" width="240" /></a></div><br /></span></li><li class="li5" style="font-family: "Times New Roman"; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><b>加入無鹽奶油繼續攪拌至可拉出薄膜。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4d6mA92havjBt2L0H0ZMnTJVABKIkrhrdf_NtTSY5wVdEFHzHluw5npB0IV0hGw9hQfqXWl8CQgBlq0OhX41GUzlrn9HkV6fjUrDOqGJrOuTunApblcHQC2gBAOMG68_wbU2ThiCugh2/s2048/FA2996D7-0714-4D10-A921-D0AAFBB28840.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4d6mA92havjBt2L0H0ZMnTJVABKIkrhrdf_NtTSY5wVdEFHzHluw5npB0IV0hGw9hQfqXWl8CQgBlq0OhX41GUzlrn9HkV6fjUrDOqGJrOuTunApblcHQC2gBAOMG68_wbU2ThiCugh2/s320/FA2996D7-0714-4D10-A921-D0AAFBB28840.jpeg" width="240" /></a></div><br /></b></li><li class="li5" style="font-family: "Times New Roman"; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">將麵糰滾圓放入已抹油的盆中,發酵溫度</span><span class="s1">32</span><span class="s2" style="font-weight: bold;">度C進行第一次發酵</span><span class="s1">120</span><span class="s2" style="font-weight: bold;">分鐘。(測試是否發酵完成可用手指沾水,戳</span><span class="s3">👇</span><span class="s2" style="font-weight: bold;">麵糰,凹洞不會回彈則是發酵完成。<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarMhaAhLc2WpH0AAv6pzTF1JG4I-9NMXbMGBDPpk4MgQtvVrQKNm4nbmZX5GdK1tJYry3JS20DqHzCUOh_BbKBIPUxKKfuS_Aeq7zspJnLue46ouNShDVNEeGdNot-jGWXSPe-7G_zd4L/s2048/68EADD00-0089-4618-A8C7-770E87A33941.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarMhaAhLc2WpH0AAv6pzTF1JG4I-9NMXbMGBDPpk4MgQtvVrQKNm4nbmZX5GdK1tJYry3JS20DqHzCUOh_BbKBIPUxKKfuS_Aeq7zspJnLue46ouNShDVNEeGdNot-jGWXSPe-7G_zd4L/s320/68EADD00-0089-4618-A8C7-770E87A33941.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">發酵前</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrqrUObdH2vTrHzju4M7E4L53yEnmOpYjs_DjbnHyhFc05z7QHOYrEVa5ISRzoPYJxGYVGksp4whvuSuqu4fqcUI0yFzgnmru-vwqJGhA54m7q2I4rUGw7ULTOk_dUPRRolpEksNr9toT/s2048/8513FED8-DEA1-437C-A926-55373974FA4D.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrqrUObdH2vTrHzju4M7E4L53yEnmOpYjs_DjbnHyhFc05z7QHOYrEVa5ISRzoPYJxGYVGksp4whvuSuqu4fqcUI0yFzgnmru-vwqJGhA54m7q2I4rUGw7ULTOk_dUPRRolpEksNr9toT/s320/8513FED8-DEA1-437C-A926-55373974FA4D.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">發酵後</td></tr></tbody></table><br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></li><li class="li5" style="font-family: "Times New Roman"; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">將麵糰分割成</span><span class="s1">8</span><span class="s2" style="font-weight: bold;">等分(每個重量約</span><span class="s1">63</span><span class="s2" style="font-weight: bold;">克)</span></li><li class="li3" style="font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">滾圓後整齊放置烤盤中進行中間發酵</span><span class="s1">15</span><span class="s2" style="font-weight: bold;">分鐘。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLAyn4p3nC6MwOMCYa1YmmO7pRtdV36RLGtGpLWa_f1ZhCrm9YrSQYwHEGaGlDf0ynXfpK_WQolZwxP1E3oGloI_cITjN2D1-DV6wkmBFepbSpMOUPsNvOPjlefIsDrhERqTfXL8l3yXN/s2048/A0FD49A9-D2E5-4775-AD60-BE75A057B21F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLAyn4p3nC6MwOMCYa1YmmO7pRtdV36RLGtGpLWa_f1ZhCrm9YrSQYwHEGaGlDf0ynXfpK_WQolZwxP1E3oGloI_cITjN2D1-DV6wkmBFepbSpMOUPsNvOPjlefIsDrhERqTfXL8l3yXN/s320/A0FD49A9-D2E5-4775-AD60-BE75A057B21F.jpeg" width="320" /></a></div><br /></span></li><li class="li3" style="font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">將麵糰底部對折黏合(醜的那面朝內)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIc7Jgr2vGaCsDIXdo2pGJXAxGBVlQGbw9otcipho6Eeb8xGwSZHbR6eqX5lhzp5ycHFs7gt3KBKgxyW72Y0I_uVYDyCozf7qT_06qMHSXj-8q-GXC_bxll6snDHSib2HSMgyqTzKYq5P/s2048/25EF7EC7-653F-46A0-B554-414B30EFF58D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIc7Jgr2vGaCsDIXdo2pGJXAxGBVlQGbw9otcipho6Eeb8xGwSZHbR6eqX5lhzp5ycHFs7gt3KBKgxyW72Y0I_uVYDyCozf7qT_06qMHSXj-8q-GXC_bxll6snDHSib2HSMgyqTzKYq5P/s320/25EF7EC7-653F-46A0-B554-414B30EFF58D.jpeg" width="320" /></a></div><br /></span></li><li class="li3" style="font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">桌面抹點油,薄塗即可,太多麵糰會移動不好桿開,用手將麵糰搓成水滴狀,長度約</span><span class="s1">18-20</span><span class="s2" style="font-weight: bold;">公分,不能太短否則桿不長。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04OLVSc5t1Tq8Tum-vhXHj4L7vQtcSSdCeY_ybyIoFqxV4AkgHG_wzNIsaS8H23zqsV-5HvBCZeNvANkJ0Zohit-tQegwR6M6Xd0cgX5rnkvEnSVXsD8v-TeSf7n3HgFT1tQ8jxThdPSl/s2048/52912E29-5BAC-4296-B1FC-181D21BAE073.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04OLVSc5t1Tq8Tum-vhXHj4L7vQtcSSdCeY_ybyIoFqxV4AkgHG_wzNIsaS8H23zqsV-5HvBCZeNvANkJ0Zohit-tQegwR6M6Xd0cgX5rnkvEnSVXsD8v-TeSf7n3HgFT1tQ8jxThdPSl/s320/52912E29-5BAC-4296-B1FC-181D21BAE073.jpeg" width="320" /></a></div><br /></span></li><li class="li3" style="font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">一手拉著麵糰尾巴,將麵糰由中間開始往下一邊拉一邊桿開,再用桿麵棍從中間往上桿,最後桿成長</span><span class="s1">45</span><span class="s2" style="font-weight: bold;">公分的倒三角型。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN-IeEJwm9b-QU6al15y-0Npb-AxkLadg193Ch4aU5n0EF4_T4qWKZbXich2Vg4lyY20Q7g-39TOZCEMF3NdIWyOh7yWmcI0v8RyrY7FuKWcZrK3MXHO1_ey0S-JmqhK8vf8BYWFiDJch/s2048/7BA6C6ED-FDDE-43ED-B59C-28EA886DF93C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN-IeEJwm9b-QU6al15y-0Npb-AxkLadg193Ch4aU5n0EF4_T4qWKZbXich2Vg4lyY20Q7g-39TOZCEMF3NdIWyOh7yWmcI0v8RyrY7FuKWcZrK3MXHO1_ey0S-JmqhK8vf8BYWFiDJch/s320/7BA6C6ED-FDDE-43ED-B59C-28EA886DF93C.jpeg" width="240" /></a></div><br /></span></li><li class="li3" style="font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">在麵糰上方三角短邊放上</span><span class="s1">5</span><span class="s2" style="font-weight: bold;">克長條的無鹽奶油,麵糰可抹少許油幫助麵糰紋路裂開(注意收口不要抹到),將麵糰慢慢捲起,注意兩邊盡量保持相同距離。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihk9tcnUmGTCZYXy6sH_OQKgwrK8_KUg2efZ-RTJO2jQImxfFks-MhldEW9whVUtOGhZaXUk2IqnWkheB78Ku0m2z4WcsKcWbAqGRxnNeR7RXp2ChUpVns-KUkvHp6YTH2tT5ZfqKnPD5p/s2048/A49E3D85-BD64-453A-97F3-744F34569971.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihk9tcnUmGTCZYXy6sH_OQKgwrK8_KUg2efZ-RTJO2jQImxfFks-MhldEW9whVUtOGhZaXUk2IqnWkheB78Ku0m2z4WcsKcWbAqGRxnNeR7RXp2ChUpVns-KUkvHp6YTH2tT5ZfqKnPD5p/s320/A49E3D85-BD64-453A-97F3-744F34569971.jpeg" width="320" /></a><div class="separator" style="clear: both; text-align: center;"> </div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhJPWnwBopiyb0-n6GGoY5WSsJXuRdwlkuabPN2SnyMuDQ0tNWrcYKOa2x0cWxJecBTls-gRocOD0yo04ghVeCTkeHVSDUrkVz8v-Za1Gn6wUxDXitPzypfpVYU1oH-rqDYRJv4mtsdT9/s2048/2BF53C89-1A9E-42F2-8D3A-6602CF2F448B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhJPWnwBopiyb0-n6GGoY5WSsJXuRdwlkuabPN2SnyMuDQ0tNWrcYKOa2x0cWxJecBTls-gRocOD0yo04ghVeCTkeHVSDUrkVz8v-Za1Gn6wUxDXitPzypfpVYU1oH-rqDYRJv4mtsdT9/s320/2BF53C89-1A9E-42F2-8D3A-6602CF2F448B.jpeg" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwor5cQoo02w3n01FT5aX-ZahRjx4G-jzgAU53tsynVc-nOVYH2PrAlEQwchTwYllrkkBXj9lQOYOvSrHZgmTZxSfoQJNcCJ6L_t_jiwc23xa234o6NTuwyI8QSGHuUtG8_I4L7aaoplIY/s2048/6A6980E8-09EA-49CF-889A-33721FDA2C28.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwor5cQoo02w3n01FT5aX-ZahRjx4G-jzgAU53tsynVc-nOVYH2PrAlEQwchTwYllrkkBXj9lQOYOvSrHZgmTZxSfoQJNcCJ6L_t_jiwc23xa234o6NTuwyI8QSGHuUtG8_I4L7aaoplIY/s320/6A6980E8-09EA-49CF-889A-33721FDA2C28.jpeg" width="320" /></a></div><br /></span></li><li class="li3" style="font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">最後收口朝下,將整形完畢的麵糰整齊排入烤盤中,放入</span><span class="s1">32</span><span class="s2" style="font-weight: bold;">度發酵箱中發酵</span><span class="s1">60</span><span class="s2" style="font-weight: bold;">分鐘。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavmmLNzzFGUHAzIY71VbhpiI6cf9VqZfYM6QbgKkUPVm2M8B4sj0O_4rIn5j4uY5NutLzG-lVFqyTpH1EMRw2yvRlxznfuzD2bTHhV-elTi-49HU4ZDxi6Zmw74iK-V-ix339ypzbDku0/s2048/D3D94EB8-E32E-4B1F-8C8F-AE077204896C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavmmLNzzFGUHAzIY71VbhpiI6cf9VqZfYM6QbgKkUPVm2M8B4sj0O_4rIn5j4uY5NutLzG-lVFqyTpH1EMRw2yvRlxznfuzD2bTHhV-elTi-49HU4ZDxi6Zmw74iK-V-ix339ypzbDku0/s320/D3D94EB8-E32E-4B1F-8C8F-AE077204896C.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></li><li class="li3" style="font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">發酵完成後在麵糰上噴水,在灑上少許的鹽之花裝飾。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaKM1lx-bTqe8FS3C8_GL160dfK2b9Am_6cpFwBNmCzmG4rhnIrFWTRcdSCYZc_bqdGieUV6zfilUK-_i-QtyLaONjm3WTACFkZxsxwpi4tjLEadqt4l7pG8Ns6dGWJTw0dorQvYnMWjG/s2048/165699E0-BC69-487D-8110-34482670977C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaKM1lx-bTqe8FS3C8_GL160dfK2b9Am_6cpFwBNmCzmG4rhnIrFWTRcdSCYZc_bqdGieUV6zfilUK-_i-QtyLaONjm3WTACFkZxsxwpi4tjLEadqt4l7pG8Ns6dGWJTw0dorQvYnMWjG/s320/165699E0-BC69-487D-8110-34482670977C.jpeg" width="320" /></a></div><br /></span></li><li class="li5" style="font-family: "Times New Roman"; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">烤箱預熱</span><span class="s1">250</span><span class="s2" style="font-weight: bold;">度(至少</span><span class="s1">1</span><span class="s2" style="font-weight: bold;">小時)加陶板(石板),入爐後調整溫度</span><span class="s3">👉</span><span class="s2" style="font-weight: bold;">上</span><span class="s1">230/</span><span class="s2" style="font-weight: bold;">下</span><span class="s1">210</span><span class="s2" style="font-weight: bold;">度</span><span class="s1">C</span><span class="s2" style="font-weight: bold;">,入爐噴一次蒸氣,</span><span class="s1">3</span><span class="s2" style="font-weight: bold;">分鐘後再噴一次蒸氣,烤至</span><span class="s1">7</span><span class="s2" style="font-weight: bold;">分鐘時開爐門排氣(</span><span class="s1">5</span><span class="s2" style="font-weight: bold;">秒),總烘焙時間</span><span class="s1">18</span><span class="s2" style="font-weight: bold;">分鐘。(如果烤箱沒有蒸氣功能,可用小烤盤裝一些火山岩,一起預熱,麵糰進爐後,在火山岩上澆上沸騰的水來製造蒸氣,立刻關爐門製造蒸氣)沒蒸氣也可以烤只是紋路較不明顯</span></li></ol><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><span class="s1"></span><br /></p><p> </p>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com5tag:blogger.com,1999:blog-1634258828519148510.post-86669746293549395182021-08-15T20:58:00.007+08:002021-08-20T14:36:07.231+08:00星野蜂蜜貝果<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiMgpYVcFJdeHLsUvfVmOG2u6qxJTjgy6FAniWtMEyF5s6FtpDlLj5f6wN1yfrzRuTyEhz8TDpChl2Z4IPv7fXHiNRzMQYuw1O1L2Bz3Ry_Vt_fj_Dbp6H4BfWXVPVkPskyGnXUdf3CHp/s2048/8FCFA0BF-DA4B-46FD-8558-4DD9D89E4B8D.jpeg" style="margin-left: 1em; margin-right: 1em;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiMgpYVcFJdeHLsUvfVmOG2u6qxJTjgy6FAniWtMEyF5s6FtpDlLj5f6wN1yfrzRuTyEhz8TDpChl2Z4IPv7fXHiNRzMQYuw1O1L2Bz3Ry_Vt_fj_Dbp6H4BfWXVPVkPskyGnXUdf3CHp/w640-h480/8FCFA0BF-DA4B-46FD-8558-4DD9D89E4B8D.jpeg" width="640" /></b></a></div><b><br /></b><p><b> 記得幾年前上<u>楊智偉</u>老師的星野酵母班,課堂中學到用蒸氣法製作貝果,顛覆了我對貝果的印象,印象中的貝果是非常有嚼勁,韌性很強的麵包,吃的時候好像是在訓練咀嚼肌,要跟貝果拔河。但在課堂上學到的貝果,利用蒸氣製造脆皮的效果,添加了湯種讓麵體有Q度,但不韌,斷口性佳,之前沒有使用蒸氣來烤貝果,是因為好先生烤箱自製蒸氣的效果不佳,換焙雅克烤箱後,有了蒸氣的加持,就可以來做不用洗澡的貝果😙。少了燙麵的步驟,真的方便很多,參考了<u>楊智偉</u>老師的配方,自己稍作調整,用家用烤箱的方式來烘烤。</b></p><p><b><br /></b></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><b><span class="s2"></span><br /></b></p><div style="text-align: left;"><b><span class="s1">材料:(每個78</span><span class="s1">克</span><span class="s2">/8</span><span class="s1">個)<br /></span></b><b><span class="s1">高筋麵粉</span><span class="s2">234</span><span class="s1">克<br /></span></b><b><span class="s1">星野赤魯邦</span><span class="s2">250</span><span class="s1">克<br /></span></b><b><span class="s1">星野赤生種</span><span class="s2">25</span><span class="s1">克<br /></span></b><b><span class="s1">湯種</span><span class="s2">66</span><span class="s1">克<br /></span></b><b><span class="s1">細砂糖</span><span class="s2">7</span><span class="s1">克<br /></span></b><b><span class="s1">蜂蜜</span><span class="s2">20</span><span class="s1">克<br /></span></b><b><span class="s1">水25</span><span class="s1">克<br /></span></b><b><span class="s1">鹽</span><span class="s2">3</span><span class="s1">克</span></b></div><div style="text-align: left;"><b><span class="s1"><br /></span></b></div><div style="text-align: left;"><b>這裡使用的酵母為星野酵母赤種,培養方式請參考<a href="http://brendywang.blogspot.com/2014/11/blog-post.html?m=0" target="_blank">星野生種</a>、<a href="http://brendywang.blogspot.com/2014/11/blog-post_10.html?m=0" target="_blank">星野魯邦</a></b></div><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><b><span class="s2"></span><br /></b></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><h4 style="text-align: left;"><span class="s1"><b>湯種:<br /></b></span><b><span class="s2">100</span><span class="s1">度熱水</span><span class="s2">50</span><span class="s1">克<br /></span></b><b><span class="s1">鹽</span><span class="s2">0.5</span><span class="s1">克<br /></span></b><b><span class="s1">糖</span><span class="s2">0.5</span><span class="s1">克<br /></span></b><b><span class="s1">高筋麵粉</span><span class="s2">25</span><span class="s1">克</span></b><b><br /></b><span class="s1"><b>熱水加入鹽、糖攪拌均勻後,加入麵粉拌勻放涼備用(湯種)</b></span></h4><div><span class="s1"><b><br /></b></span></div><div><span class="s1"><b><br /></b></span></div><div><b>做法:</b></div><div><span class="s1"><ol class="ol1" style="-webkit-text-size-adjust: auto;"><li class="li1" style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-weight: bold;">所有材料放入攪拌機攪拌至</span><span class="s1">7-8</span><span class="s2" style="font-weight: bold;">分筋(表面光滑即可),筋度太強,會太韌口。</span></li><li class="li1" style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">基本發酵</span><span class="s1">10</span><span class="s2" style="font-weight: bold;">分鐘。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipabcyxF3srI1djh2iiX8WkG16LtF6wpuLudf75yGXczcDnZPBpIa84qygQ6jdgZ9edFdRDGqD6e7rlbZz0TdHCY5mYmeJ8qK8wwZt66mVMtVUtb-dwfvdLAgY7EbA4tGSVNRf5VHhakaJ/s2048/57118DD0-4F85-42F8-B5CB-DCACDFEBB797.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipabcyxF3srI1djh2iiX8WkG16LtF6wpuLudf75yGXczcDnZPBpIa84qygQ6jdgZ9edFdRDGqD6e7rlbZz0TdHCY5mYmeJ8qK8wwZt66mVMtVUtb-dwfvdLAgY7EbA4tGSVNRf5VHhakaJ/s320/57118DD0-4F85-42F8-B5CB-DCACDFEBB797.jpeg" width="320" /></a></div><br /></span></li><li class="li1" style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"></span><span class="s2" style="font-weight: bold;">麵糰分割每個</span><span class="s2">78</span><span class="s2" style="font-weight: bold;">克</span><span class="s2" style="font-weight: bold;">滾圓,共</span><span class="s1">8</span><span class="s2" style="font-weight: bold;">個。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSP8neKRrF1tPhrGbJRpw72tQmiL2jAzZWeaHgQhchRvLOuxHEOXXxF_qvupDbYg7FSrZJzhWd5VLuEI128CaOLy8l4mDNKSDYUn-LFrru5eB7s-2vJz0n4GN9a9OR25y9M_wdkoclncV/s2048/D59BD6AA-9F5C-428B-86BE-9E6716C31815.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSP8neKRrF1tPhrGbJRpw72tQmiL2jAzZWeaHgQhchRvLOuxHEOXXxF_qvupDbYg7FSrZJzhWd5VLuEI128CaOLy8l4mDNKSDYUn-LFrru5eB7s-2vJz0n4GN9a9OR25y9M_wdkoclncV/s320/D59BD6AA-9F5C-428B-86BE-9E6716C31815.jpeg" width="320" /></a></div><br /></span></li><li class="li1" style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"><b><span class="s2">放入發酵箱鬆弛</span><span class="s1">30</span><span class="s2">分鐘。</span></b></li><li class="li1" style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"><b>桌面抹少許油防沾,將麵團底部朝下,桿成長橢圓狀。</b><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-_XyBR9y3iJFKEoh7ToUnvTw5dMynFlwj28LHg6iG_3It5PAixQXZpRT243Tluz3FzaJ8hGy1Ae2oK55rIoel1ZbHIU00OjITK2-Pvb-sOHIeN10iJvM0tln7YNRwurm_VrVji0OI3W1/s2048/F4E31F45-921F-4095-8BAB-335A3E77DE50.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-_XyBR9y3iJFKEoh7ToUnvTw5dMynFlwj28LHg6iG_3It5PAixQXZpRT243Tluz3FzaJ8hGy1Ae2oK55rIoel1ZbHIU00OjITK2-Pvb-sOHIeN10iJvM0tln7YNRwurm_VrVji0OI3W1/s320/F4E31F45-921F-4095-8BAB-335A3E77DE50.jpeg" width="240" /></a></div><br /></li><li class="li1" style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"><b><span class="s2">將麵糰翻過來,再轉</span><span class="s1">90</span><span class="s2">度變成橫向,稍微將麵糰拉整成橫向的長方形。</span></b></li><li class="li1" style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"><b>將麵糰從上方捲起,收口捏緊,在桌面上搓一搓,讓整個麵糰粗細一至</b>。<div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1zJrbdTZCc61DbKHBbEStmWnbQu2vgmDjHENgimGwaQgPsu_2KGLJvUMw9SmiQOiP3pUMTkApxAx-R908NGXMQm8bF_uFgRGjKmiQwHL6Xb3BeQPnh_V0xfI92fNEmTLVbTCNQAaOl3H/s2048/341EEE1B-0E37-46F1-A99A-E12F9A054996.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1zJrbdTZCc61DbKHBbEStmWnbQu2vgmDjHENgimGwaQgPsu_2KGLJvUMw9SmiQOiP3pUMTkApxAx-R908NGXMQm8bF_uFgRGjKmiQwHL6Xb3BeQPnh_V0xfI92fNEmTLVbTCNQAaOl3H/s320/341EEE1B-0E37-46F1-A99A-E12F9A054996.jpeg" width="320" /></a></div></li><li class="li1" style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"><b>將麵糰一端用桿麵棍桿薄,將桿薄的麵糰包到另一端,接縫處捏緊,讓麵糰呈現中空<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcSn53MpaBU6EbiwAJMYrOxYYTqunicl5yXNwno7aNvQXMS2pStTJlouJiAZ-qmUVzyrzXhJ_X_yAC6t5GJeo9Pb78_1A3gJSGoLjLMJDekTSKYRORUoVLXLS24fvKP4q3u9HmURRj7Rt/s2048/2EA933F4-8453-48FD-9A1F-C96FBBA64F13.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcSn53MpaBU6EbiwAJMYrOxYYTqunicl5yXNwno7aNvQXMS2pStTJlouJiAZ-qmUVzyrzXhJ_X_yAC6t5GJeo9Pb78_1A3gJSGoLjLMJDekTSKYRORUoVLXLS24fvKP4q3u9HmURRj7Rt/s320/2EA933F4-8453-48FD-9A1F-C96FBBA64F13.jpeg" width="320" /></a></div><br /></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_f7bJfNoLx9B_elmRxppoCEBQtG8sffuQdG5Fh04Kwe7VMxcMHOTDlYeHM5RVFZQFa7hBfy2Pjw6ji3EArWJUinTopaOeNgVDkPnsR5RC7WAW-7rj1uTSYhtM3ZuWmtNlaSn51Yqbvrjc/s2048/2604B54C-EBF1-4720-B6B0-724D679035B8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_f7bJfNoLx9B_elmRxppoCEBQtG8sffuQdG5Fh04Kwe7VMxcMHOTDlYeHM5RVFZQFa7hBfy2Pjw6ji3EArWJUinTopaOeNgVDkPnsR5RC7WAW-7rj1uTSYhtM3ZuWmtNlaSn51Yqbvrjc/s320/2604B54C-EBF1-4720-B6B0-724D679035B8.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VfGAcJ7v_XTpg778xicEZJ_8gqRq5Si26leYf8gQpcg5XE6bbxCOIB_gzY3aKnje1R2pWaonOAXfr_zSYFdd6gLa6djV5kht36q0W6AYYo9aDqPDuxPJYOPj-6lQg69mBqusVOm7NzzZ/s2048/B3645F67-8FFD-4AE7-AF67-8B01DEDF2469.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VfGAcJ7v_XTpg778xicEZJ_8gqRq5Si26leYf8gQpcg5XE6bbxCOIB_gzY3aKnje1R2pWaonOAXfr_zSYFdd6gLa6djV5kht36q0W6AYYo9aDqPDuxPJYOPj-6lQg69mBqusVOm7NzzZ/s320/B3645F67-8FFD-4AE7-AF67-8B01DEDF2469.jpeg" width="320" /></a></div><br /></li><li class="li1" style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"><b><span class="s2"> 整形完畢的麵糰,間隔整齊排入烤盤中,用</span><span class="s1">32</span><span class="s2">度最後發酵</span><span class="s1">40</span><span class="s2">分鐘。<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5gl2WbVMDRxM7PFBCc6QERPHD2ibKowHJCX1lfLGJ_mlKr6T9UpKAr2FiN6N0hWUgWjsLZVlJLvnIbHI8UDyvLUGDKe4G0OU8y0bBHgRX3Xz_jhrQsstJ4J3wiWpRCkJpxaLz3DPkoBS/s2048/FEAF4D83-EC71-44D4-804B-439933786A46.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5gl2WbVMDRxM7PFBCc6QERPHD2ibKowHJCX1lfLGJ_mlKr6T9UpKAr2FiN6N0hWUgWjsLZVlJLvnIbHI8UDyvLUGDKe4G0OU8y0bBHgRX3Xz_jhrQsstJ4J3wiWpRCkJpxaLz3DPkoBS/s320/FEAF4D83-EC71-44D4-804B-439933786A46.jpeg" width="320" /></a></div><br /></span></b></li><li class="li1" style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"><b><span class="s2">將麵糰噴上適量的水,放入已預熱</span><span class="s1">250</span><span class="s2">度</span><span class="s1">/250</span><span class="s2">度至少預熱熱一小時,有加陶板(石板)的烤箱中,入爐調整爐溫上250度/下220度,加一杯熱水噴蒸氣一次,</span><span class="s1">3</span><span class="s2">分鐘後再加一杯,烘烤</span><span class="s1">7</span><span class="s2">分鐘後開門</span><span class="s1">5</span><span class="s2">秒排出蒸氣後關門繼續烘烤。</span></b></li><li class="li1" style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"><b><span class="s2">烘烤總時間約</span><span class="s1">16</span><span class="s2">分鐘至表皮金黃,熄火(關閉電源)悶</span><span class="s1">2</span><span class="s2">分鐘即可出爐。</span></b></li><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtahkLannoJY6Td-USF5WHXK-VKusvGKGoz6nIoY4KgElXJ6j5I4MpKPwEoTMlWwepMWiEHdZvN8Jpn1TpIPBa4XBuYSXHmvwXlnIlGk_8cdkZWV0KJ9gS9RFeD1RplkmUZSW2CaU53n5S/s2048/3244801B-AD19-415A-BC32-DEC4DDAB5C6A.jpeg" style="-webkit-text-size-adjust: none; caret-color: rgb(0, 0, 238); font-family: -webkit-standard; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtahkLannoJY6Td-USF5WHXK-VKusvGKGoz6nIoY4KgElXJ6j5I4MpKPwEoTMlWwepMWiEHdZvN8Jpn1TpIPBa4XBuYSXHmvwXlnIlGk_8cdkZWV0KJ9gS9RFeD1RplkmUZSW2CaU53n5S/w640-h640/3244801B-AD19-415A-BC32-DEC4DDAB5C6A.jpeg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">蒸氣法自然裂出像花朵般的裂痕,蠻可愛的💕</td></tr></tbody></table></ol></span></div><div style="text-align: left;"> </div><div><span class="s1"><b><br /></b></span></div><div><span class="s1"><b><br /></b></span></div>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-64359329401993817692021-08-03T12:07:00.002+08:002021-09-01T21:42:48.985+08:00天然酵種星野葡萄司康<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMqAgem1cihlH3FDFmyNkYvulyVSALR97BDVhNVO_mNfFmHWb8mbI1DmfouruQVgw4Yg5S378mY_vx8-kfBlUbMs9GBP3BPUMBPc_Z1wRuZ9g_3iD2ADPcKVHIM2kr_OUAFLZ_mBq7Vhe/s2048/C7925D3E-0AB7-43EA-81CA-A354EC70D250.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMqAgem1cihlH3FDFmyNkYvulyVSALR97BDVhNVO_mNfFmHWb8mbI1DmfouruQVgw4Yg5S378mY_vx8-kfBlUbMs9GBP3BPUMBPc_Z1wRuZ9g_3iD2ADPcKVHIM2kr_OUAFLZ_mBq7Vhe/w640-h480/C7925D3E-0AB7-43EA-81CA-A354EC70D250.jpeg" width="640" /></a></div><br /><span style="font-family: inherit;"><span class="s1"><span style="font-family: inherit;"><b><br /></b></span></span></span><p></p><p><b> 用天然酵母做司康,時間雖然漫長,但是風味卻是與泡打粉做出來的截然不同,泡打粉做出的口感比較酥鬆,天然酵母做的司康則有著更多發酵的香氣,口感來說天然酵母司康比較像扎實一點的麵包,因為使用中筋麵粉,筋性比低筋粉來得更強一些相對的也比較有嚼勁,經過長時間的熟成、發酵換來的美味司康你一定要試試,保證一試就愛上💕</b></p><p><span style="font-family: inherit;"><span class="s1"><span style="font-family: inherit;"><b><br /></b></span></span></span></p><p><span style="font-family: inherit;"><span class="s1"><span style="font-family: inherit;"><b><br /></b></span></span></span></p><p><span style="font-family: inherit;"><span class="s1"><span style="font-family: inherit;"><b>所需</b></span></span><span class="s1" style="-webkit-text-size-adjust: auto; font-weight: bold;">材料:(成品約</span><span class="s2" style="-webkit-text-size-adjust: auto; font-weight: bold;">12</span><span class="s1" style="-webkit-text-size-adjust: auto; font-weight: bold;">個)</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-weight: bold;"><span style="font-family: inherit;">乾性材料~</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">中筋麵粉</span><span class="s2" style="font-weight: bold;">337</span><span class="s1" style="font-weight: bold;">克</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">麥芽粉</span><span class="s2" style="font-weight: bold;">2</span><span class="s1" style="font-weight: bold;">克</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">鹽</span><span class="s2" style="font-weight: bold;">6</span><span class="s1" style="font-weight: bold;">克</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">細砂糖</span><span class="s2" style="font-weight: bold;">92</span><span class="s1" style="font-weight: bold;">克</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">無鹽奶油</span><span class="s2" style="font-weight: bold;">100</span><span class="s1" style="font-weight: bold;">克(切小丁後冷凍備用)</span></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><span style="font-family: inherit;"><span class="s2" style="font-weight: bold;"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-weight: bold;"><span style="font-family: inherit;">濕性材料~</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;"><a href="http://brendywang.blogspot.com/2014/11/blog-post_10.html?m=0">星野魯邦種</a></span><span class="s2" style="font-weight: bold;">125</span><span class="s1" style="font-weight: bold;">克(水粉比</span><span class="s2" style="font-weight: bold;">1:1</span><span class="s1" style="font-weight: bold;">、鹽</span><span class="s2" style="font-weight: bold;">2%</span><span class="s1" style="font-weight: bold;">、麵粉用法粉)</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;"><a href="http://brendywang.blogspot.com/2014/11/blog-post.html?m=0" target="_blank">星野生種</a></span><span class="s2" style="font-weight: bold;">30</span><span class="s1" style="font-weight: bold;">克</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">蛋</span><span class="s2" style="font-weight: bold;">1</span><span class="s1" style="font-weight: bold;">個(約</span><span class="s2" style="font-weight: bold;">50</span><span class="s1" style="font-weight: bold;">克)</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">無糖優格</span><span class="s2" style="font-weight: bold;">50</span><span class="s1" style="font-weight: bold;">克</span></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><span style="font-family: inherit;"><span class="s2" style="font-weight: bold;"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">蘭姆酒漬葡萄乾</span><span class="s2" style="font-weight: bold;">100</span><span class="s1" style="font-weight: bold;">克(瀝乾水分後用紙巾擦乾重量)</span></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><span style="font-family: inherit;"><span class="s2" style="font-weight: bold;"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-weight: bold;"><span style="font-family: inherit;">表面裝飾~</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-weight: bold;"><span style="font-family: inherit;">全蛋液適量</span></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><span style="font-family: inherit;"><span class="s2" style="font-weight: bold;"></span><br /></span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">烤溫:上</span><span class="s2" style="font-weight: bold;">230</span><span class="s1" style="font-weight: bold;">度</span><span class="s2" style="font-weight: bold;">c</span><span class="s1" style="font-weight: bold;">、下</span><span class="s2" style="font-weight: bold;">200</span><span class="s1" style="font-weight: bold;">度</span><span class="s2" style="font-weight: bold;">c</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">烘烤時間:</span><span class="s2" style="font-weight: bold;">18-20</span><span class="s1" style="font-weight: bold;">分</span></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><span style="font-family: inherit;"><span class="s2" style="font-weight: bold;"></span><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><span style="font-family: inherit;"><span class="s2" style="font-weight: bold;"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-weight: bold;"><span style="font-family: inherit;">做法:</span></span></p><ol class="ol1" style="-webkit-text-size-adjust: auto;"><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3"></span><span class="s1" style="font-weight: bold;">所有乾性材料放入調理機中,攪打</span><span class="s2" style="font-weight: bold;">30</span><span class="s1" style="font-weight: bold;">秒左右,直到材料呈現鬆散的細沙狀(沒調理機可將所有乾性材料放入鋼盆,用刮板將奶切細碎後用手搓,將奶油丁與粉類搓成鬆散的細沙狀)。</span></span></li><li class="li2" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3"></span><span class="s1" style="font-weight: bold;">將步驟</span><span class="s2" style="font-weight: bold;">1</span><span class="s1" style="font-weight: bold;">完成的粉類,密封好放入冰箱冷藏</span><span class="s2" style="font-weight: bold;">12</span><span class="s1" style="font-weight: bold;">小時以上,讓它冷藏熟成。</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3"></span><span class="s1" style="font-weight: bold;">將所有濕性材料放入鋼盆中用打蛋器攪拌均勻後分</span><span class="s2" style="font-weight: bold;">2</span><span class="s1" style="font-weight: bold;">次加入熟成的乾性材料及葡萄乾,用刮刀混合成團(葡萄乾可先與少量的乾性材料混合後再加入會比較容易混合,過成中請勿過度攪拌搓揉避免出筋)。</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3"></span><span class="s1" style="font-weight: bold;">將完成的麵糰放入大塑膠袋中,袋口反折壓在麵糰下,再將麵糰用桿麵棍整平,放入冰箱冷藏發酵</span><span class="s2" style="font-weight: bold;">24</span><span class="s1" style="font-weight: bold;">小時。</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3"></span><span class="s1" style="font-weight: bold;">室溫回溫</span><span class="s2" style="font-weight: bold;">2</span><span class="s1" style="font-weight: bold;">小時後,桌面撒上適量麵粉,將麵糰桿成長方形後折成三折(重複</span><span class="s2" style="font-weight: bold;">3</span><span class="s1" style="font-weight: bold;">次)整形法請參考<a href="http://brendywang.blogspot.com/2015/04/blog-post.html?m=0" target="_blank">蘭姆葡萄司康</a></span></span></li><li class="li2" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3"></span><span class="s1" style="font-weight: bold;">最後將麵糰桿成厚度約</span><span class="s2" style="font-weight: bold;">2</span><span class="s1" style="font-weight: bold;">公分的厚度,用直徑</span><span class="s2" style="font-weight: bold;">5</span><span class="s1" style="font-weight: bold;">公分圓模壓出麵糰,間隔整齊排放與烤盤中。</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3"></span><span class="s1" style="font-weight: bold;">將整形完的麵糰,連同整個烤盤用保鮮膜或塑膠袋包起來,放入冰箱冷藏發酵(至少</span><span class="s2" style="font-weight: bold;">6-8</span><span class="s1" style="font-weight: bold;">小時或隔夜)</span></span></li><li class="li2" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3"></span><span class="s1" style="font-weight: bold;">將麵糰取出室溫回溫</span><span class="s2" style="font-weight: bold;">1.5-2</span><span class="s1" style="font-weight: bold;">小時,表面塗上蛋液,放入已預熱上火</span><span class="s2" style="font-weight: bold;">230</span><span class="s1" style="font-weight: bold;">度</span><span class="s2" style="font-weight: bold;">c</span><span class="s1" style="font-weight: bold;">、下火</span><span class="s2" style="font-weight: bold;">200</span><span class="s1" style="font-weight: bold;">度</span><span class="s2" style="font-weight: bold;">c</span><span class="s1" style="font-weight: bold;">,烘烤</span><span class="s2" style="font-weight: bold;">18-20</span><span class="s1" style="font-weight: bold;">分至表面金黃(烤箱溫度、烘烤時間僅供參考,實際情況請視各烤箱去調整)</span></span></li></ol>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-41618144913435844572020-05-19T16:50:00.000+08:002020-05-19T16:50:48.714+08:00馬滋卡邦牛奶排包<div dir="ltr" style="text-align: left;" trbidi="on">
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用馬滋卡邦起司做甜點後,剩餘的馬滋卡邦起司保存不容易,拿來做麵包是很不錯的選擇,能快速消耗掉剩下的馬滋卡邦起司,馬滋卡邦起司的乳脂含量高,加在麵團中,麵團格外的柔軟,這次請出買了N年都未使用過的排包模(老公還以爲我又買模了🤣),造型跟全聯的閱讀麵包一樣,完成後的麵包可以單吃,或者夾入自己喜歡的食材做成三明治都很棒,這下不用跑全聯,自己也能做閱讀麵包了。</div>
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ps.如果沒有模型,可將麵團直接放在烤盤上取適當間距烘烤即可。</div>
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材料~</div>
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高筋麵粉⋯⋯⋯400克</div>
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鮮奶⋯⋯⋯⋯⋯240克</div>
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速發酵母⋯⋯⋯4克</div>
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馬滋卡邦起司⋯60克</div>
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蜂蜜⋯⋯⋯⋯⋯32克</div>
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無鹽奶油⋯⋯⋯24克</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 所有材料(奶油除外)直接搓揉7-8分鐘,成為無粉粒狀態又不黏手的麵團,然後將奶油丁加入慢慢混合均勻。(水份保留30cc慢慢加,以防止麵團太濕)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 將麵團朝桌子上甩打到麵團可以撐出薄膜即可。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 將麵團光滑面翻折出滾圓,收口捏緊朝下放入盆中。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 在麵團表面噴一些水避免乾燥。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 將麵團放入發酵箱,發酵溫度35度,做第一次發酵約60分至2倍大。 </span></div>
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6. 檢查是否發酵完成可手指沾水,戳進麵團若麵團不會反彈回來,則表示發酵完成</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</span></div>
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7. 發酵完成的麵團秤重後分成10等分(一份約為75克)。</div>
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8. 將分割好的麵團滾圓放入烤盤,在發酵箱中進行中間發酵15分鐘(亦可蓋上濕布在室溫中進行)</div>
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9 . 將麵團收口朝下,用手將麵團壓扁,再用桿麵將麵團桿成橢圓型。</div>
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10.將麵團翻面橫放,用手稍微將麵團四個角拉一下,使麵團變成長方型</div>
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11. 從長邊開始將麵團一邊捲一邊收,成長條狀,最後在桌面上搓一下讓收口黏緊並讓麵團粗細一致,依次將所有的麵團完成。</div>
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12. 將麵團放入已抹油的模型中,放入發酵箱中以38度發50-60分鐘,發到麵團表面最高處和模型邊緣一樣高即可。</div>
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13. 在麵團表面上刷上牛奶,放進已預熱上下火170度的烤箱中,烘烤25分鐘即可出爐。(若烤色已達到想要的顏色,烘烤時間還沒到,為了避免烤太黑,可在表面上蓋上一層錫箔紙)</div>
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14. 出爐後將麵包脫模放置網架上放涼</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/iWgo5PfidtI/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/iWgo5PfidtI?feature=player_embedded" width="320"></iframe><br />
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Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com2tag:blogger.com,1999:blog-1634258828519148510.post-56484106054178640102018-07-05T17:41:00.000+08:002018-07-12T11:59:51.203+08:00甜菜桂圓麵包<div dir="ltr" style="text-align: left;" trbidi="on">
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很久沒有認真紀錄烘焙作品,趁暑假比較有空來好好紀錄一下。<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">昨天翻冰箱,發現還有被遺忘的甜菜根,想到獨角仙老師有做過甜菜根麵包,翻了翻食譜,按照自己喜歡的配方及製作方式,參考獨角仙老師的整形法,做了這個甜菜桂圓麵包。出爐的時候,用夾子在夾麵包的時候就感覺麵包好軟,早上本來想回烤的,但切開後</span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">發現麵包體很濕潤,不回烤也很好吃,加上之前跟農家購買的碳烤龍眼肉,真是一整個完美~好好吃,在這分享給大家。</span></div>
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材料:</div>
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高筋麵粉⋯⋯⋯⋯⋯250克</div>
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甜菜根汁⋯⋯⋯⋯⋯190克(註ㄧ)</div>
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北海道野櫻花酵母⋯5克(速酵3克)</div>
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三溫糖⋯⋯⋯⋯⋯⋯20克</div>
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海鹽⋯⋯⋯⋯⋯⋯⋯5克</div>
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脫脂奶粉⋯⋯⋯⋯⋯6克</div>
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無鹽奶油⋯⋯⋯⋯⋯20克</div>
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龍眼乾⋯⋯⋯⋯⋯⋯50克</div>
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(註ㄧ)甜菜根切小塊後,加入適量的水打成果汁(泥狀)</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 所有材料(奶油除外)直接搓揉7-8分鐘,成為無粉粒狀態又不黏手的麵團,然後將奶油丁加入慢慢混合均勻。(水份保留30cc慢慢加,以防止麵團太濕)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 將麵團朝桌子上甩打到麵團可以撐出薄膜即可。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 將麵團光滑面翻折出滾圓,收口捏緊朝下放入抹少許油的盆中。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 在麵團表面噴一些水避免乾燥。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 將麵團放入發酵箱,發酵溫度35度,做第一次發酵約60分至2倍大。 </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</span></div>
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6. 將發酵好的麵團分成四等份,排氣、滾圓,靜置15分鐘(中間發酵)。</div>
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7. 鬆弛好的麵團,用桿麵棍趕成橢圓形。</div>
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8. 將麵團翻面,光滑面朝外。</div>
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9. 從長編捲起,用手指將麵團一邊捲一邊壓實,最後將收口處捏緊,成為一個橄欖型。</div>
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10. 將麵團放入發酵箱中,用35度發酵約50分鐘,</div>
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ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</div>
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11. 發酵完成後,在麵團表面上噴上少許的水,篩上裝飾用的高筋麵粉,用刀片劃上花紋<br />
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12. 放入已預熱170度烤箱,噴少許水在烤箱邊製造蒸氣效果,烘烤約18分鐘。<br />
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13. 出爐後放置在置涼架上放涼。<br />
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Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-63676734193870242072018-05-04T17:04:00.001+08:002018-05-04T17:57:14.096+08:00蘿蔔飾切<div dir="ltr" style="text-align: left;" trbidi="on">
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在我的便當中常出現的蘿蔔飾切,無論是放在便當、或盤飾都有畫龍點睛的效果,可利用假日或者空閒時,一次先把它備好,用醃漬的方式保存起來,要用的時候隨時取出就能使用非常方便。</div>
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這裡有菊形蘿蔔的雕刻法,大家可以參考影片的教學,五瓣花形蘿蔔,雕刻法亦同,可一起處理完,一同醃漬起來備用。</div>
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菊形蘿蔔雕花:</div>
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蘿蔔刻花後的產物~<br>
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<span style="text-align: left;"> 蘿蔔除了雕花,剩下的邊邊角角,我們也不要浪費。蘿蔔尾比較細了部分,無法雕刻,拿來切成絲,可用來炒菜,或跟我一樣做成梅香蘿蔔絲,又多了一道常備菜。雕花刻出的小碎屑,可加入米中一起炊煮成炊飯,既營養又美麗。而邊筐切成丁,可拿來熬湯,或冷凍起來,炒菜時添加一些增色,都是很好的利用方式。</span></div>
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醃漬蘿蔔的材料:</div>
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白砂糖<b> </b>80g</div>
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蜂蜜 20g</div>
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白醋 100g</div>
話梅 3-4顆<br>
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*基本上糖醋的比例是1:1,因為我覺得蘿蔔跟蜂蜜的味道很搭,所以用蜂蜜取代部分的糖,若是全部用糖也可以喔。<br>
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*糖在這裡使用白砂糖,醃漬出來的蘿蔔顏色比較好看,能保持蘿蔔的原色。<br>
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*醃料的量,基本上希望蓋過蘿蔔,請依個人做的量,去增減醃料的使用。<br>
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作法:<br>
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1. 在蘿蔔中加入鹽,抓醃一下,靜止30分鐘以上,使蘿蔔出水。</div>
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2. 蘿蔔出水後,將澀水倒掉,用涼開水漂洗一下去除多餘的鹽,擠乾備用。</div>
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3. 將所有調味料放入鍋中煮沸(去除醋的嗆味),熄火加入話梅,放至冷卻。</div>
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4. 取一消毒過的容器,放入蘿蔔及醃料,密封放入冰箱冷藏,每次取用請用乾淨的筷子夾取,放入冰箱可保存一個月,中間如果蘿蔔用完,可再添加新的蘿蔔進去醃漬,湯汁可重複使用2-3次。</div>
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Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-24412327927974460662017-12-26T23:49:00.001+08:002017-12-27T00:24:55.092+08:00達菲瓦茲<div dir="ltr" style="text-align: left;" trbidi="on">
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被心中的女神 kokoma 做的達菲瓦茲燒到,也想來玩一下造型的達克瓦茲,從食譜堆找來《弓田亨的法式點心》一書,認真的研究達克瓦茲的做法,趁今天不用幫女孩們準備便當,來玩一下,其實達克瓦茲的做法並不困難,主要是蛋白的打發,及拌粉的技巧,不過我還沒掌握到表面不烤裂,就當有再進步的空間吧,其實表面有裂痕還蠻有絨毛感的(自我感覺良好^o^),就簡單的分享一下我的達飛瓦茲的做法給大家,讓大家一起玩玩看囉。</div>
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蛋白酥皮材料:(約可做12片餅乾體,成品6片)<br />
蛋白..........................100g<br />
細砂糖......................30g<br />
糖粉..........................45g<br />
杏仁粉......................75g(使用細的杏仁粉比較適合)<br />
無糖可可粉..............3g<br />
表面裝飾用糖粉......適量<br />
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內餡巧克力甘納許材料:<br />
苦甜巧克力...............100g<br />
動物性鮮奶油...........100g<br />
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白巧克力+少許苦甜巧克力............耳朵<br />
白巧克力............................................臉<br />
苦甜巧克力........................................表情<br />
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作法:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jmGqrb0qAGdcQifkMU5dJHqplJ3UhdkTnoPLwWbhJS1-sEBcotwWAgZKM-4sVvOIp1S02bh7awh5pnB85kcEJ2UimFMpn3yahUI64whLA1g9rTbONXfMIQzTypbff0C96lsUMbzdQm-h/s640/blogger-image-610432828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jmGqrb0qAGdcQifkMU5dJHqplJ3UhdkTnoPLwWbhJS1-sEBcotwWAgZKM-4sVvOIp1S02bh7awh5pnB85kcEJ2UimFMpn3yahUI64whLA1g9rTbONXfMIQzTypbff0C96lsUMbzdQm-h/s640/blogger-image-610432828.jpg" /></a></div>
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1. 將杏仁粉、糖粉、可可粉混合均勻後過篩2次(要仔細地過篩做出的餅才會細緻)。</div>
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2. 蛋白倒入盆中,用打蛋器打出粗泡。</div>
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3. 將細砂糖分三次加入蛋白中(如戚風蛋糕的蛋白打法)。</div>
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4.將蛋白打至乾性發泡(用打蛋器沾取蛋白,呈現直立的角)。</div>
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5. 將以過篩的杏仁糖粉分2~3次加入蛋白中。</div>
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6. 用拌切的方式混合至無粉粒的狀態,注意不要拌過頭導致蛋白消泡。</div>
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7. 將麵糊裝入擠花袋中。</div>
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8. 在烤盤鋪上烘焙紙,達克瓦滋模邊緣噴水,脫模的時候會比較不會沾黏。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVAo7QKbFUGqmr2FCFNPoQLqmTI2T9uYvdHjPkpGu7lsvori83LJsrbYg18j_xwNU-SYYu7h3A2-X2z0iczE4OvDXxBJJx-PgqTWByPSqzxRTSJlU8x4lUVFwlK7-0B5ROw41hB6YELV9/s640/blogger-image-644583229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVAo7QKbFUGqmr2FCFNPoQLqmTI2T9uYvdHjPkpGu7lsvori83LJsrbYg18j_xwNU-SYYu7h3A2-X2z0iczE4OvDXxBJJx-PgqTWByPSqzxRTSJlU8x4lUVFwlK7-0B5ROw41hB6YELV9/s640/blogger-image-644583229.jpg" /></a></div>
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9. 將麵糊擠入模型中,稍微高出模型,再用刮板將多餘的麵糊刮除整平。</div>
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10. 將模型用兩隻手小心地拿起,將模型洗淨後,再將剩下的麵糊擠完。</div>
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11. 在麵糊上灑上一層糖粉,靜置1~2分鐘等表面糖粉被麵糊吸收後再撒第二次。</div>
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12. 放入預熱170度的烤箱烘烤7分鐘,在用150度繼續烘烤14分鐘,至表面呈現脆脆的感覺,即可出爐,注意出爐時直接將烘焙紙一起拖到網架上放涼,再取下來,比較不會破。</div>
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13. 用達克瓦滋模描繪出輪廓,再畫上耳朵及臉,在圖案上鋪上烘焙紙,用巧克力畫出耳朵、臉備用。<br />
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內餡夾心巧克力甘納許做法:</div>
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1. 將苦甜巧克力切碎,放入耐熱容器中。</div>
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2. 將鮮奶油加熱至沸騰。</div>
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3. 將鮮奶油沖入巧克力中,稍微靜置1~2分鐘。</div>
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4. 用打蛋器將巧克力及鮮奶油混合均勻,即完成巧克力甘納許的製作。</div>
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組合:</div>
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1. 將巧克力甘納許裝入擠花袋中,尖端剪一小口,將巧克力甘納許擠在蛋白餅的後面,蓋上另一片蛋白餅。<br />
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2. 將耳朵的巧克力片插入兩片蛋白餅中,並調整好位置。<br />
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3. 在臉部巧克力背後沾上少許白巧克力,黏在餅上<br />
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4. 用苦甜巧克力畫上臉部表情,即完成達飛瓦茲。<br />
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Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-76926328477273230202017-12-21T20:02:00.000+08:002017-12-21T20:17:04.874+08:00燕麥小熊餅乾<div dir="ltr" style="text-align: left;" trbidi="on">
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很久沒發文,Blogger 都快長菇了😜,今天來分享可愛的小熊燕麥餅乾做法,這燕麥餅即使不做造型,直接壓成圓片烘烤也很棒,更適合親子一起動手烘焙,做法很簡單,一起來試試看吧</div>
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材料:8片</div>
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低筋麵粉⋯⋯⋯100克</div>
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燕麥片⋯⋯⋯⋯100克</div>
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泡打粉⋯⋯⋯⋯2克</div>
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黑糖⋯⋯⋯⋯⋯70克</div>
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蛋⋯⋯⋯⋯⋯⋯1個(50克)</div>
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植物油⋯⋯⋯⋯30克</div>
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無鹽奶油⋯⋯⋯40克</div>
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黃金糖⋯⋯⋯⋯8顆</div>
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裝飾:</div>
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苦甜巧克力⋯⋯適量</div>
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白巧克力⋯⋯⋯適量</div>
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做法:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaRdcWDbe26KPZGgMkMVogkhqFDQoCbUOLEefOiOJ2I0m72fwRp_22f8vehwe3Ez15DxqK-_sh5ReW_rj0A4Y_sQFz8s9gZw_SpNVIxHk96Qh5GcMUthRRjoBgkwdhdkf1a7tU_ZDmBC8F/s640/blogger-image--818084805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaRdcWDbe26KPZGgMkMVogkhqFDQoCbUOLEefOiOJ2I0m72fwRp_22f8vehwe3Ez15DxqK-_sh5ReW_rj0A4Y_sQFz8s9gZw_SpNVIxHk96Qh5GcMUthRRjoBgkwdhdkf1a7tU_ZDmBC8F/s640/blogger-image--818084805.jpg"></a></div>
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1. 奶油融化、蛋打散,麵粉及泡打粉過篩備用。</div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">2. 加入燕麥片、黑糖混合均勻。</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">3. 加入蛋、植物油、融化的奶油混合均勻成團。</span></div>
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麵團分割圖~</div>
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4 麵團先分成8等分,每一等粉麵糰是做一隻小熊餅乾的份量。</div>
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5. 小麵團再分出20g*1 (頭)、3g*5(耳朵及四肢),剩下的麵團就是身體部分,你可能會覺得奇怪,耳朵及四肢的麵團少一個,少的那一個,就是用頭部圓形模具壓出的部分,直接把取下的麵團當成四肢的其中一個即可。</div>
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6. 所有的麵團分割完後,滾圓開始組合,先做頭、身體,把麵糰放在烤盤上用手壓扁即可,在用圓形模具壓出臉(這裡是使用切菜模反面的圓型,直徑約2.8cm,亦可用其他圓形模具替代)把臉的麵團小心用湯匙或小刮刀取出,麵團取出後可能邊緣會不平整,在用手稍微修整。</div>
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7. 依序組合耳朵、手、腳,再接合處要注意是否有密合,否則在烘烤後容易裂開。</div>
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8.放入已預熱170度的烤箱,烘烤16分鐘,將烤盤取出,在臉的位置上,放入一顆黃金糖(其實不用敲碎也會融化),再放入烤箱中繼續烘烤4分鐘至糖完全融化即可出爐。</div>
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9. 出爐後直接在烤盤內放涼,最後用融化的巧克力畫上臉及腳掌,即完成可愛的小熊燕麥餅乾。</div>
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Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com10tag:blogger.com,1999:blog-1634258828519148510.post-46288088765721562532017-01-19T13:04:00.000+08:002017-01-19T13:04:00.404+08:00抹茶大理石吐司<div dir="ltr" style="text-align: left;" trbidi="on">
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昨天深夜出爐的抹茶大理石吐司,今天切開後真的太驚豔了,綠色的大理石紋路真的好美,這次使用<u>宇治小山園</u>的<u>若竹</u>烘焙用抹茶粉,無論是顏色及香氣上皆有不錯的效果,這款抹茶粉應該會成為我的新歡~^^</div>
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材料~(12兩帶蓋土司模1個)</div>
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A抹茶片:</div>
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牛奶.........................................................100g</div>
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抹茶粉.....................................................10g</div>
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上白糖(或細砂糖).............................30g</div>
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高筋麵粉.................................................10g</div>
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玉米粉.....................................................10g</div>
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無鹽奶油.................................................15g</div>
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B麵糰:</div>
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高筋麵粉.................................................250g</div>
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白神酵母.................................................5g</div>
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30度溫水.................................................15g</div>
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上白糖(或細砂糖).............................20g</div>
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鹽.............................................................3g</div>
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全蛋.........................................................1個(50g)</div>
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牛奶.........................................................110g</div>
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無鹽奶油.................................................20g</div>
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抹茶片作法:</div>
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1. 將所有粉類過篩,加入糖先混合均勻。</div>
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2. 加入牛奶攪拌均後,放在爐火上加熱,記得邊加熱邊攪拌。</div>
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3. 加熱至糊狀,熄火,加入奶油攪拌至奶油融化(如果奶油不好溶解可再加熱一下)。</div>
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4. 將完成的麵糊用耐熱保鮮膜包好,桿成15cm*15cm的薄片,放入冰箱冷凍備用。(抹茶片可事先做好放冰箱冷凍,要用時隨時都能使用)</div>
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主麵團作法:</div>
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預備:</div>
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在白神酵母加入溫水,先不攪拌稍微靜置一下,加入攪拌盆前在攪拌會比較容易化開。</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">做法:手揉</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 所有材料(奶油除外)直接搓揉7-8分鐘,成為無粉粒狀態又不黏手的麵團,然後將奶油丁加入慢慢混合均勻。(水份保留30cc慢慢加,以防止麵團太濕)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 將麵團朝桌子上甩打到麵團可以撐出薄膜即可。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 將麵團光滑面翻折出滾圓,收口捏緊朝下放入抹少許油的盆中。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 在麵團表面噴一些水避免乾燥。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 將麵團放入發酵箱,發酵溫度35度,做第一次發酵約60分至2倍大。 </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">以下是Kneader PK1012 揉麵機操作方式:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 將鹽、奶油之外的材料全放入攪拌機中,用手動行程1、速度2、打5分鐘。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 蓋上蓋子,靜置水解15分鐘。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 靜置後,手動行程1、速度5、打5分鐘。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 加入鹽,手動行程1、速度5、打5分鐘。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 加入軟化奶油,手動行程1、速度2、打5分鐘,若溫度上升至28度,請於攪拌鋼外加保冷劑降溫。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. 奶油揉入麵團後,用手動行程1、速度5、打10分鐘。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.基本上這樣操作的麵團已經產生薄膜,如薄膜狀況不好,再視麵團狀況增加時間。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. 攪拌完成後放入抹油的盆內,蓋上保鮮膜,做第一次發酵,發酵溫度35</span><span style="background-color: rgba(255, 255, 255, 0);">度,時間約為60分鐘(供參),發酵時間視當時溫度濕度而定,發酵至二倍大。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可</span><span style="background-color: rgba(255, 255, 255, 0);">以用烤箱或微波爐+一杯熱水替代</span></div>
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整形:</div>
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1. 發酵完成的麵團排氣滾圓後,蓋上濕布做中間發酵15分鐘。</div>
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2. 接著將麵團桿成約30cm*30cm的大小。</div>
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3. 將抹茶片放在麵團中間,四邊往內摺,接縫處用手捏緊。</div>
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4. 將麵團桿開為30cm*30cm的大小。<br />
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5. 將麵團摺成三折後,再次桿開,此步驟重複2次,在桿開的過程中,如筋性太強無法順利桿開,可蓋上濕布稍微休息10~15分鐘再桿。<br />
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6. 最後將麵團桿成長方形後,保留一邊不切開,用刮板將麵團切成三條。<br />
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7. 將麵團邊成三股辮,尾部捏緊,放入烤模中。<br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8. 將完成的麵糰放入發酵箱用38度發酵60</span><span style="background-color: rgba(255, 255, 255, 0);">分鐘(或放入烤箱中,加一杯熱水),發酵至八分滿。</span><br />
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9. 蓋上蓋子,放入已預熱200度的烤箱中烘烤36分鐘,時間到,將土司模敲一下桌面,脫模後放置涼架上放涼。<br />
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Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-1046368096870936122017-01-18T14:15:00.000+08:002017-01-18T14:15:34.208+08:00拉拉熊手撕麵包<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzovFDUVML2f6tBDXpeyWjgUic9i0skWEDA7ok683eREg162Tk0NlVl3wwKqV21BuQZWVcDUvUQVK3UfhL7KbIf8DuxTJFkKABKhHoHf84EC8n_XEM8lzc7tOw_9hwE9Gauew_A1Mzu4uI/s640/blogger-image--206512195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzovFDUVML2f6tBDXpeyWjgUic9i0skWEDA7ok683eREg162Tk0NlVl3wwKqV21BuQZWVcDUvUQVK3UfhL7KbIf8DuxTJFkKABKhHoHf84EC8n_XEM8lzc7tOw_9hwE9Gauew_A1Mzu4uI/s640/blogger-image--206512195.jpg" /></a></div>
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雞年到~做些變裝拉拉來應應景,偽裝成小雞的拉拉真的超卡哇伊的,自己完成後都覺得超有成就感😚,趕在寒假前把做法寫好,希望各位媽咪,能帶著小朋友一起來玩玩看~</div>
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喜歡的朋友記得別吝嗇,幫忙按個讚和分享,有你們的鼓勵Brenda 才有動力繼續分享食譜喔😉</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">材料:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">高筋麵粉⋯⋯⋯⋯⋯⋯⋯135克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">速發酵母⋯⋯⋯⋯⋯⋯⋯1.5克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">細砂糖⋯⋯⋯⋯⋯⋯⋯⋯10克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">鹽⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯1.5克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">牛奶⋯⋯⋯⋯⋯⋯⋯⋯⋯95克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">無鹽奶油⋯⋯⋯⋯⋯⋯⋯8克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">無糖可可粉⋯⋯⋯⋯⋯⋯1/4小匙(調色用)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">南瓜粉⋯⋯⋯⋯⋯⋯⋯⋯2/3小匙(調色用)</span></div>
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<span style="-webkit-text-size-adjust: auto;">采鴻天然色粉(胡蘿蔔色素)紅色少許(調色用)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">白巧克力、黑巧克力⋯⋯適量(裝飾用)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">做法:(直徑18cm的中空蛋糕模)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 烤模中抹上奶油防沾,所有材料(奶油除外)直接搓揉7-8分鐘,成為無粉粒狀態又不黏手的麵團,然後將奶油加入慢慢混合均勻。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 在桌子上揉麵團,直到擴展階段。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 將麵團分成3份,重量各為102克、62克、82克。</span></div>
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4. 將可可粉用少許的水調成泥狀,水分勿加太多,以免麵糰太濕。</div>
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5. 將可可泥加入62克的麵糰中揉勻。</div>
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6. 將南瓜粉用少許的水調成泥狀,將南瓜泥加入82克的麵糰中揉勻。</div>
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7. 取出約2克的麵團加入少許紅色色粉揉勻。</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. 將麵團光滑面翻折出滾圓,收口捏緊朝下放入烘焙紙中(隔開麵團避免沾黏),再放入盆中。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. 在麵團表面噴一些水避免乾燥。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8. 將麵團放入發酵箱,發酵溫度35度,做第一次發酵約50分至2倍大。(如何判斷已發酵完成 ~用手指沾點水,往麵團中間戳下,凹洞不反彈即為發酵完成)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</span></div>
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9. 發酵完成的麵團開始做分割:(分割後滾圓備用)</div>
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可可麵團👉28g x 2 1.5g x 4</div>
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白色麵團👉28g x 2 10g x4 1.5g x 4</div>
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南瓜麵團👉28g x 2 10g x2 3g x 2</div>
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10. 將10g的白麵團,用桿麵棍桿成薄片,用直徑約2cm的圓形模壓出圓形(在這裡是用貝印1/2小匙的量匙壓出,可利用手邊任何相同大小的工具來壓)。</div>
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11. 將<u>步驟10</u>的麵皮輕輕覆蓋在28g的黃色麵團上,然後包裹起來(切下的麵團也不要浪費一起塞在裡面包起來),收口捏緊朝下擺放。</div>
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12. 依序按照此方式完成其他麵團。</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">13. 將完成的麵糰,收口朝下間隔放入已抹油的中空蛋糕模中,再將1.5g的小麵團(耳朵)放在主麵糰上用針筆或牙籤稍微戳一下邊緣固定麵糰,取紅色麵團少許,搓圓後固定在帽子上,剩下的兩個3g南瓜麵糰滾圓放在烘焙紙上。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">14. 將完成的麵糰放入發酵箱用35度發酵45分鐘(或放入烤箱中,加一杯熱水),發酵至兩倍大。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">15. 進烤箱前把紅色麵團用剪刀從中間剪開成愛心狀)。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">16.放入預熱170度的烤箱中烘烤5分鐘後,在麵包的表面上蓋上鋁箔紙,防止上色,接著再用140度繼續烘烤18分鐘。(烘烤到10分鐘時,先把2顆黃色小麵團出爐)</span></div>
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17. 時間到取出脫模放置涼架上放涼。</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">18. 將巧克力隔水融化(50度以下),在用牙籤沾取巧克力在小熊臉上畫出五官,用紅色食用色素筆畫出腮紅,在用烤過的義大利麵將迷你小雞插在麵包上即完成拉拉熊手撕麵包。</span></div>
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Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-36298100189837786712017-01-12T21:06:00.001+08:002017-01-12T21:07:47.272+08:00達摩造型手撕麵包<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2Sx4O3msmC7yvF1JbgnZRd6CcM4tohB1-x-YB1jFpirHgw01reFY1Tb1V7d2zz3FjCjwWct2fPrTeDHRfaOH_vxbOkqXOHcdtO9HH834hVi8M4KBuwGg4abnKCuC9QiV-irQ2ruS9QNt/s640/blogger-image--2128484343.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2Sx4O3msmC7yvF1JbgnZRd6CcM4tohB1-x-YB1jFpirHgw01reFY1Tb1V7d2zz3FjCjwWct2fPrTeDHRfaOH_vxbOkqXOHcdtO9HH834hVi8M4KBuwGg4abnKCuC9QiV-irQ2ruS9QNt/s640/blogger-image--2128484343.jpg"></a></div>
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快過年了,看到好姐妹畫的達摩糖餅,真的好喜歡,所以今天也來做麵包版的達摩。紅通通的達摩真的很喜氣,希望藉由這可愛的達摩,讓大家新的一年都平安幸福,荷包滿滿,考試順利~^^</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">材料:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">高筋麵粉⋯⋯⋯⋯⋯⋯⋯135克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">速發酵母⋯⋯⋯⋯⋯⋯⋯1.5克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">細砂糖⋯⋯⋯⋯⋯⋯⋯⋯10克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">鹽⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯1.5克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">牛奶⋯⋯⋯⋯⋯⋯⋯⋯⋯95克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">無鹽奶油⋯⋯⋯⋯⋯⋯⋯8克</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">采鴻天然色粉(紅色)⋯1克(調色用)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">白巧克力、黑巧克力⋯⋯適量(裝飾用)</span></div>
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黃色色膏⋯⋯⋯⋯⋯⋯⋯少許</div>
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裝飾用餅乾麵團材料:</div>
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低筋麵粉...........................110克</div>
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無鹽奶油............................40克</div>
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上白糖(或細砂糖)........30克</div>
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全蛋液................................25克</div>
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鹽........................................一小撮</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">做法:(直徑18cm的中空蛋糕模)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 烤模中抹上奶油防沾,所有材料(奶油除外)直接搓揉7-8分鐘,成為無粉粒狀態又不黏手的麵團,然後將奶油加入慢慢混合均勻。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 在桌子上揉麵團,直到擴展階段。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 將麵團光滑面翻折出滾圓,收口捏緊朝下放入抹少許油的盆中。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 在麵團表面噴一些水避免乾燥。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 將麵團放入發酵箱,發酵溫度35度,做第一次發酵約50分至2倍大。(如何判斷已發酵完成 ~用手指沾點水,往麵團中間戳下,凹洞不反彈即為發酵完成)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">餅乾麵團作法:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEUlzVzlGlHgHLyNKPFA5aM1Y7C4Zi7Mq6rA-p_oWVJa0lKQc5kSS4xg8zzE-BkoWTXtOs1Oc5wghSaQ7PlGZ2_cHkWN0icLsoszPgm5_mUmgbF9lIxLn7Yqsw_4u6obhqDE8phZ7YCuW/s640/blogger-image-2075881781.jpg" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEUlzVzlGlHgHLyNKPFA5aM1Y7C4Zi7Mq6rA-p_oWVJa0lKQc5kSS4xg8zzE-BkoWTXtOs1Oc5wghSaQ7PlGZ2_cHkWN0icLsoszPgm5_mUmgbF9lIxLn7Yqsw_4u6obhqDE8phZ7YCuW/s640/blogger-image-2075881781.jpg"></span></a></div>
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<span style="background-color: rgba(255, 255, 255, 0);">等待麵團第一次發酵的同時,我們要開始準備達摩臉用的餅乾麵團。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 軟化的奶油用打蛋器打成乳霜狀。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 加入糖和鹽,再用打蛋器攪打至泛白。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3.將蛋液少量多次加入打發奶油中,並充分拌勻。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4.將低筋麵粉過篩加入奶油中再用刮刀拌壓成團。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5.將麵糰用保鮮膜包好整平,放進冰箱冷藏鬆弛30分鐘以上備用。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84UKLNvqvJSEjkhDJiLOnJ12AxsX5KeuwibarDlzAidI9fQ5vBF_vR_XnIYgf0FdJuj4NN37yc_JEzBszV3m5haNI5Qtvj52pE7IA4TLUDG4FYseyb7kYg11PnEksfG72AMkZqUfqXfar/s640/blogger-image--1178846978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84UKLNvqvJSEjkhDJiLOnJ12AxsX5KeuwibarDlzAidI9fQ5vBF_vR_XnIYgf0FdJuj4NN37yc_JEzBszV3m5haNI5Qtvj52pE7IA4TLUDG4FYseyb7kYg11PnEksfG72AMkZqUfqXfar/s640/blogger-image--1178846978.jpg"></a></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1. 發酵好的麵團均分為8份(每份約31克),將麵糰滾圓</span>收口捏緊朝下,間隔整齊放入抹油的模型中。</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 將完成的麵糰放入發酵箱用35度發酵45分鐘(或放入烤箱中,加一杯熱水),發酵至兩倍大。</span></div>
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3. 用烘焙紙剪出達摩臉的紙型(可比一下在麵團的位置,調整形狀)<br>
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4. 取出一小塊餅乾麵團,放在保鮮膜中用桿麵棍桿成厚度約0.1mm的薄片,放入冰箱冷凍一下讓麵團變硬(約3~5分鐘)。</div>
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5. 將紙型放在餅乾麵團上,用小刀將形狀割出,一共要8片,過程中如餅乾麵團退冰不好操作,可放回冰箱冰一下。</div>
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6. 將割下的餅乾放在達摩麵團上,輕輕用手按壓一下,使之服貼。</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7.放入預熱170度的烤箱中烘烤5分鐘後,在麵包的表面上蓋上鋁箔紙,防止上色,接著再用140度繼續烘烤18分鐘。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8.時間到取出脫模放置涼架上放涼。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">9. 將巧克力隔水融化(50度以下),在用牙籤沾取巧克力在達摩臉上畫出五官,白巧克力加少許色膏調成黃色,裝入三明治袋中,在達摩身上寫出吉祥話,用棉花棒沾紅色色粉畫上腮紅,即完成達摩手撕麵包。</span></div>
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Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-48544791301761700912017-01-11T20:11:00.001+08:002017-01-12T21:01:15.616+08:00小熊手撕麵包<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ixCbLRSKuIty5hFaO4A6G2ETmgn3dSUjHbVlkVgO-5mg-bTM30OYWuIVDM_Dl_RmY8zrbYmUCDipHBy0obqwNwzZo9FpVAD0no7ltjv49ZJd8lEgFqwtcowzh8C8PPsauccjebtquOdQ/s640/blogger-image-2136153875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ixCbLRSKuIty5hFaO4A6G2ETmgn3dSUjHbVlkVgO-5mg-bTM30OYWuIVDM_Dl_RmY8zrbYmUCDipHBy0obqwNwzZo9FpVAD0no7ltjv49ZJd8lEgFqwtcowzh8C8PPsauccjebtquOdQ/s640/blogger-image-2136153875.jpg"></a></div>
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好久沒有寫部落格,新的一年要開始振作,不然這裡都要長菇了🍄.....哈哈</div>
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今年的首發就來玩玩可愛的小熊手撕麵包吧! 可愛的小熊應該沒有人不愛吧,看著圍成一圈的小熊感覺好療癒,OK不囉唆我們來看看怎麼做吧! 一起來做可愛的小熊手撕胖~go!</div>
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材料:</div>
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高筋麵粉⋯⋯⋯⋯⋯⋯⋯135克</div>
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速發酵母⋯⋯⋯⋯⋯⋯⋯1.5克</div>
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細砂糖⋯⋯⋯⋯⋯⋯⋯⋯10克</div>
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鹽⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯1.5克</div>
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牛奶⋯⋯⋯⋯⋯⋯⋯⋯⋯95克</div>
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無鹽奶油⋯⋯⋯⋯⋯⋯⋯8克</div>
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無糖可可粉⋯⋯⋯⋯⋯⋯1克(調色用)</div>
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白巧克力、黑巧克力⋯⋯適量(裝飾用)</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">做法:(直徑18cm的中空蛋糕模)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 烤模中抹上奶油防沾,所有材料(奶油除外)直接搓揉7-8分鐘,成為無粉粒狀態又不黏手的麵團,然後將奶油加入慢慢混合均勻。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 在桌子上揉麵團,直到擴展階段。</span><br>
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3. 將麵團分成2等份。</div>
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4. 將可可粉加入幾滴水攪拌成泥狀(注意水分不要加太多不然麵團會太濕)。</div>
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5. 將可可泥加入其中一份的麵團中慢慢揉勻。</div>
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6. <span style="background-color: rgba(255, 255, 255, 0);">將麵團光滑面翻折出滾圓,收口捏緊朝下放入抹少許油的盆中。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. 在麵團表面噴一些水避免乾燥。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8. 將麵團放入發酵箱,發酵溫度35度,做第一次發酵約50分至2倍大。(如何判斷已發酵完成 ~用手指沾點水,往麵團中間戳</span><span style="background-color: rgba(255, 255, 255, 0);">下,凹洞不反彈即為發酵完成)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</span></div>
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整形:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvP9L7PO7GbRoktJknBkjc3Wv8AitkKEgi7FK7x4T3_UzdY3PntTGPnSdEcYeIPcG8rOTkgeblTv4bBAuhzjYJf2TIWagfvA92RlFVUcuKzXclVZiD0CJQWmO4k3Gk8BXiO7KYs2PweSCl/s640/blogger-image-728195189.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvP9L7PO7GbRoktJknBkjc3Wv8AitkKEgi7FK7x4T3_UzdY3PntTGPnSdEcYeIPcG8rOTkgeblTv4bBAuhzjYJf2TIWagfvA92RlFVUcuKzXclVZiD0CJQWmO4k3Gk8BXiO7KYs2PweSCl/s640/blogger-image-728195189.jpg"></a></div>
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1. 將發酵完成的麵團,白色、咖啡色的麵團各取出9克(熊耳),將取出的麵團搓成長條,切為6等分,滾圓。</div>
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2. 剩餘的麵糰在均分為三等份(每個約39克),滾圓。</div>
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3. 白色與咖啡色的麵糰,收口朝下間隔放入已抹油的中空蛋糕模中,再將小麵團放在主麵糰上用針筆或牙籤稍微戳一下邊緣固定麵糰。</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 將完成的麵糰放入發酵箱用35</span><span style="background-color: rgba(255, 255, 255, 0);">度發酵45分鐘(或放入烤箱中,加一杯熱水),發酵至兩倍大。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5.放入預熱170度的烤箱中烘烤5分鐘後,在麵包的表面上蓋上鋁箔紙,防止上色,接著再用140度繼續烘烤18分鐘。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6.時間到取出脫模放置涼架上放涼。</span></div>
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7. 將巧克力隔水融化(50度以下),在用牙籤沾取巧克力在小熊臉上畫出五官,即完成小熊手撕麵包。</div>
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Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com4tag:blogger.com,1999:blog-1634258828519148510.post-91872115726991569242016-09-21T21:33:00.000+08:002016-09-21T22:14:20.331+08:00萬聖節手撕麵包<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">不給糖就搗蛋~</span></div>
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過完中秋節,接著即將迎接<span style="text-align: center;">萬聖節來到,與大朋友小朋友,一起來做可愛的手撕麵包,快樂過萬聖節~Y(^_^)Y</span></div>
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看看麵包的其他角度是不是都很可愛呀~^o^</div>
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再來一張~真的超可愛(自己說.....^^)</div>
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材料:</div>
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高筋麵粉 120g</div>
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速發酵母粉 1.2g</div>
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牛奶 80g</div>
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細砂糖 8g</div>
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鹽 1.2g</div>
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無鹽奶油 5g</div>
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調色用色粉:</div>
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竹炭粉 少許</div>
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起司粉 少許</div>
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抹茶粉 少許</div>
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表面裝飾:</div>
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黑巧克力 適量</div>
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白巧克力 適量</div>
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巧克力餅乾碎碎屑 少許</div>
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軟糖 一顆</div>
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準備:</div>
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取出20g的餅乾麵糰,加上竹炭粉揉勻,將麵糰桿開厚度約0.3公分,再將麵團切割成墓碑的形狀備用。(餅乾麵糰做法請參照<a href="http://brendywang.blogspot.tw/2013/10/blog-post_1065.html?m=0" target="_blank">基礎餅乾麵糰</a>連結)</div>
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<span style="background-color: rgba(255, 255, 255, 0);">做法:(直徑18cm的鑄鐵鍋,或6寸圓形蛋糕模)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1. 鑄鐵鍋中抹上奶油防沾,</span>所有<span style="background-color: rgba(255, 255, 255, 0);">材料(奶油除外)直接搓揉7-8分鐘,成為無粉粒狀態又不黏手的麵團,然後將奶油丁加入慢慢混合均勻。</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2. 在桌子上揉麵團,直到擴展階段。</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">3. 將麵團依括弧中的重量分成四份(28g+抹茶粉</span><span style="background-color: rgba(255, 255, 255, 0);">、28g+乳酪粉、33g白色、126g+竹炭粉)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">4. 將色粉充分搓揉均勻,</span><span style="background-color: rgba(255, 255, 255, 0);">將麵團光滑面翻折出滾圓,收口捏緊朝下放入抹少許油的盆中(可用烘焙紙將麵糰隔開。</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">5. 在麵團表面噴一些水避免乾燥。</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">6. 將麵團放入發酵箱,發酵溫度30度,做第一次發酵約50分至2倍大。 </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</span><br>
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7. 將黑色麵團取出5g滾圓後,用擀麵棍將麵團桿成薄片,再用刮板刮出鋸齒狀,黏在綠色麵糰上,當成頭髮。</div>
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8. 剩餘的黑色麵團均分為四等份,滾圓備用。</div>
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9. 白色麵團取出5g,搓成水滴狀,用手壓扁,黏在黑色麵糰上,即完成幽靈。</div>
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10. 將其中一分黑色麵團,分割出兩個1g的麵團,滾圓再用竹籤或針筆,從中間押出痕跡,再黏在原來的黑色麵團上,當成耳朵,可用竹籤或針在接縫處稍微戳一下固定。</div>
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11. 將完成的所有麵糰放入已抹油的鑄鐵鍋中,放入發酵箱中發酵(35度C),發酵時間約為30分鐘。</div>
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<span style="text-align: justify;">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代。</span></div>
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12. 將烤箱預熱170度C,將發酵完成的取出,用南瓜子插再橘色麵團上方做最後裝飾。</div>
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13. 將麵糰及墓碑餅乾一起放入170度C的烤箱中烘烤,烘烤五分鐘後,在麵團上蓋上錫箔紙,溫度調降至140度,烘烤十分鐘時把餅乾取出烤箱放涼備用,接著再繼續烘烤10分鐘即可將麵包出爐,將麵包放置網架上放涼。</div>
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14. 將巧克力隔水加熱(50度C以下),將融化的巧克力裝入三明治袋,尖端剪一小孔,在麵包上畫出五官及蜘蛛網做裝飾,用軟糖當蜘蛛黏在蜘蛛網上,並畫出蜘蛛腳及眼睛。</div>
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15. 將墓碑餅乾用黑巧克力黏麵包上,在麵包上沾上少許黑巧克力,再撒上巧克力餅乾碎屑,即完成可愛的萬聖節手撕麵包。</div>
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Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-27075373266488458262016-06-28T17:06:00.001+08:002016-06-30T18:44:00.956+08:00椰子油試用<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> 大家印象中的椰子油都是容易造成心血管的負擔,與壞油劃上等號的<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">精製椰子油或氫化椰子油,這種椰子油的確會造成身體的負擔多食無益。</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"> <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">多年來椰子油一直被以偏概全的認為他是不好的油脂。</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">但是今天要介紹的冷壓初榨的椰子油,它</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">是</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">萃取自椰子果肉,是目前世界上所發現具有最多功效的天然油脂。而冷壓初榨椰子油成分大多為中鏈脂肪酸,特別之處在於具它具有:抗菌抗病毒、能快速被身體消化吸收、迅速轉換成能量、幫助減肥、防止老年痴呆症等作用。初榨的椰子油不但可以拿來食用,也可以拿來做護膚、防曬、卸妝,真是集優點於一身的好油。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 那麼要怎麼分辨好與壞的椰子油呢?</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">高品質的冷壓椰子油不需要精製,因此會保留椰肉的濃郁香味。反之,若是由劣質椰子原油所精製而成,那就沒有香味了,甚至是氫化椰子油,那就對身體有害了。</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomyDIjJ-kxqiOx5HoI1Mj9quOlZCaHidPpIeawCCTFfJ0yrBWhFSM9ORrey3Q-whE8KtM6zaw0GMguS4osoxOaZhDF2Lw-78qcXgBTteIhBQtTk17BcPy6hoDcA9eSAABpQ7Cg9XZqWWh/s640/blogger-image--2079870423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomyDIjJ-kxqiOx5HoI1Mj9quOlZCaHidPpIeawCCTFfJ0yrBWhFSM9ORrey3Q-whE8KtM6zaw0GMguS4osoxOaZhDF2Lw-78qcXgBTteIhBQtTk17BcPy6hoDcA9eSAABpQ7Cg9XZqWWh/s640/blogger-image--2079870423.jpg"></a></div><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">很幸運的從朋友那裡拿到著罐來自菲律賓的冷壓初榨椰子油,一打瓶蓋,椰子的香氣撲鼻而來,味道真是超級棒的~</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">真的迫不及待想要來試用看看😍</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gQIZpB0faAdz3IE4Z_DDWbKElyO6fOdrWGQa40WLjlD0Tgqp6uPQ9O1eeXGR3_t7FVHzLCT-PCmdNP3z29GdAsOI4SfiukderT87y00luYMGq2OZt8f3ISMGvdFCWhOVwVL1CuuB7K4B/s640/blogger-image-1591332049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gQIZpB0faAdz3IE4Z_DDWbKElyO6fOdrWGQa40WLjlD0Tgqp6uPQ9O1eeXGR3_t7FVHzLCT-PCmdNP3z29GdAsOI4SfiukderT87y00luYMGq2OZt8f3ISMGvdFCWhOVwVL1CuuB7K4B/s640/blogger-image-1591332049.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">早餐常吃的鬆餅,在調製麵糊的時候,可以加上5~10克的椰子油拌勻,烤出來的鬆餅,立刻變身為南洋風味的鬆餅,超好吃的😋</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivR4sdSt8E7_1hTzzO5rqCNGqXH3bxFA4Yur2Jx5qfyJmvuflHVb5XbB-Q4l65cFVs1mHRa7J4Q6wj1cIG7boTFTpgKVZRN_OwNgIceTuAKK2PyxY-sm-ASqKNovsiTLh0BIuSCKKPQg7F/s640/blogger-image--1996020032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivR4sdSt8E7_1hTzzO5rqCNGqXH3bxFA4Yur2Jx5qfyJmvuflHVb5XbB-Q4l65cFVs1mHRa7J4Q6wj1cIG7boTFTpgKVZRN_OwNgIceTuAKK2PyxY-sm-ASqKNovsiTLh0BIuSCKKPQg7F/s640/blogger-image--1996020032.jpg"></a></div>當然~煮飯時也可以加幾滴椰子油,煮出來的飯,粒粒分明還帶著椰子的香氣呢!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYttMcaLzqLUCaOVTnYvRIJ3vhhu5kqiFI-51XekP2fPE3oJLdZmUnG460QkLVi8CiLO9_nV8BbnvFxCYVuRcqS7iHmf2baLqub3fD2_aCMqmiuf-TmjWiiZKm-CdDkYM48SA66PKzBXe/s640/blogger-image--212510667.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYttMcaLzqLUCaOVTnYvRIJ3vhhu5kqiFI-51XekP2fPE3oJLdZmUnG460QkLVi8CiLO9_nV8BbnvFxCYVuRcqS7iHmf2baLqub3fD2_aCMqmiuf-TmjWiiZKm-CdDkYM48SA66PKzBXe/s640/blogger-image--212510667.jpg"></a></div><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">椰子油也是護膚的聖品,洗完澡後先別擦乾,抹上一層椰子油,皮膚變得好水嫩,而且超好吸收的,一點也不油膩,而且全身香香的,讓人好想咬一口~-_-#(誤)</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">椰子油的使用方式非常的廣,無論是做西點蛋糕、麵包取代奶油,或是取代料理油拿來炒菜做料理,亦或是拿來護膚護髮防曬,都是很棒的。雖然</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">椰子油那麼多好處,但是它還是屬於油脂類的,熱量還是不少喔,取代日常用油就好,可別攝取過多喔~^_^</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><br></div><br></div>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-2385256264902404242016-06-16T20:59:00.001+08:002016-06-17T00:33:47.920+08:00警車手撕麵包<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-sMODEN5cWjA2axI2HcaqNZVSFDJgCMwm97Bv78IrjPFVIMJlD8Fs9xlaXvK7uqwV_4pOQSQP0vd-DdV5okgqviwrEHFgvWRn2dwqBxo5kS9wKV2WJ56pppK8N8txj_13kA01sVJvmzq/s640/blogger-image--1339236312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-sMODEN5cWjA2axI2HcaqNZVSFDJgCMwm97Bv78IrjPFVIMJlD8Fs9xlaXvK7uqwV_4pOQSQP0vd-DdV5okgqviwrEHFgvWRn2dwqBxo5kS9wKV2WJ56pppK8N8txj_13kA01sVJvmzq/s640/blogger-image--1339236312.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">嗚~嗚~</div><div class="separator" style="clear: both;">可愛的警察車來嘍!</div><div class="separator" style="clear: both;">用簡單的食材,就能幫麵包大變身,看看!是不是很可愛呀!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">材料:20cm中空麵包模</div><div class="separator" style="clear: both;">高筋麵粉⋯⋯⋯⋯⋯⋯277克</div><div class="separator" style="clear: both;">竹炭粉⋯⋯⋯⋯⋯⋯⋯3克</div><div class="separator" style="clear: both;">速發酵母粉⋯⋯⋯⋯⋯3克</div><div class="separator" style="clear: both;">細砂糖⋯⋯⋯⋯⋯⋯⋯20克</div><div class="separator" style="clear: both;">鹽⋯⋯⋯⋯⋯⋯⋯⋯⋯3克</div><div class="separator" style="clear: both;">雞蛋⋯⋯⋯⋯⋯⋯⋯⋯一個(50克)</div><div class="separator" style="clear: both;">牛奶⋯⋯⋯⋯⋯⋯⋯⋯140克</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">裝飾材料:</div><div class="separator" style="clear: both;">起司片⋯⋯⋯⋯⋯⋯⋯1片</div><div class="separator" style="clear: both;">迷你熱狗(馫馫腸)⋯⋯⋯3條</div><div class="separator" style="clear: both;">義大利麵⋯⋯⋯⋯⋯⋯2條</div><div class="separator" style="clear: both;">黑巧克力⋯⋯⋯⋯⋯⋯適量</div><div class="separator" style="clear: both;">白巧克力⋯⋯⋯⋯⋯⋯適量</div><div class="separator" style="clear: both;">紅色mm巧克力⋯⋯⋯8顆</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">做法:手揉</span></div><div></div><div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 所有材料(奶油除外)直接搓揉7-8分鐘,成為無粉粒狀態又不黏手的麵團,然後將奶油丁加入慢慢混合均勻。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 在桌子上揉麵團,直到可以撐出薄膜。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 將麵團光滑面翻折出滾圓,收口捏緊朝下放入抹少許油的盆中。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 在麵團表面噴一些水避免乾燥。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 將麵團放入發酵箱,發酵溫度30度,做第一次發酵約50分至2倍大。 </span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">以下是Kneader PK1012 揉麵機操作方式:</span></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 將鹽、奶油之外的材料全放入攪拌機中,用手動行程1、速度2、打5分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 蓋上蓋子,靜置水解15分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 靜置後,手動行程1、速度5、打5分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 加入鹽,手動行程1、速度5、打5分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 加入軟化奶油,手動行程1、速度2、打5分鐘,若溫度上升至28度,請於攪拌鋼外加保冷劑降溫。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. 奶油揉入麵團後,用手動行程1、速度5、打5-10分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.基本上這樣操作的麵團已經產生薄膜,如薄膜狀況不好,再視麵團狀況增加時間。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><br></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2MKo-6HUHiI9RwmydJKvkRlCpPiPLYb-bQ6WIGkz5H91l8qY62jYJy_cifKwUfpzsnMJwHrdqaiVoezSk7zquDGpsC9-PYNj9E1aUvEETSpWDyXWbsMUzdFdi0eeocm3tygXoeUsEbpa/s640/blogger-image--238222157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2MKo-6HUHiI9RwmydJKvkRlCpPiPLYb-bQ6WIGkz5H91l8qY62jYJy_cifKwUfpzsnMJwHrdqaiVoezSk7zquDGpsC9-PYNj9E1aUvEETSpWDyXWbsMUzdFdi0eeocm3tygXoeUsEbpa/s640/blogger-image--238222157.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. 攪拌完成後放入抹油的盆內,做第一次發酵,發酵溫度30度,時間約為50分鐘(供參),發酵時間視當時溫度濕度而定,發酵至二倍大(用手沾水在發酵完成的麵糰戳一個洞,如果麵糰沒有回彈,表示發酵完成。)</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8. 將麵糰平均分割成八等份(約64克),將麵糰滾圓蓋上濕布,進行中間發酵十五分鐘。</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80LLSakgKARGB0dnQIUdcYCXdFpQQywp541kEqCnTjbgQLkgNdKjYIIj4Ml4C_IojmtVfSHNmlSyAKrJiUqECWfrHOcT5_HWTEOd5-XCPm4RyIk8WhAHtnBRdk8uLPEcYodw3wVgFehcb/s640/blogger-image--555279344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80LLSakgKARGB0dnQIUdcYCXdFpQQywp541kEqCnTjbgQLkgNdKjYIIj4Ml4C_IojmtVfSHNmlSyAKrJiUqECWfrHOcT5_HWTEOd5-XCPm4RyIk8WhAHtnBRdk8uLPEcYodw3wVgFehcb/s640/blogger-image--555279344.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">9. 中間發酵完成的麵團,用手壓扁後翻面然後對折,接著再對折一次,然後將麵糰再次滾圓。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">11.將完成的麵糰放入已抹上奶油的烤盒中,用35度發酵25分鐘(或放入烤箱中,加一杯熱水),發酵至兩倍大。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">12.放入預熱170度的烤箱中烘烤8分鐘後,在麵包的表面上蓋上鋁箔紙,防止上色,接著再繼續烘烤15分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">13.時間到取出脫模放置涼架上放涼。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAQcXiswIKYFtozrI3ppXMAenMQAKc0XHZA6xNjtOHXWw_MqNkEe8R76ah5eux6urF1NSXNLEgAz8CqxnDX9MXSbdApx12dKzr70wssxcmttb8T1FlaYPNPEOKk6O2rTEFW1PSRoESrVT/s640/blogger-image--512941932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAQcXiswIKYFtozrI3ppXMAenMQAKc0XHZA6xNjtOHXWw_MqNkEe8R76ah5eux6urF1NSXNLEgAz8CqxnDX9MXSbdApx12dKzr70wssxcmttb8T1FlaYPNPEOKk6O2rTEFW1PSRoESrVT/s640/blogger-image--512941932.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">14.將黑白兩色巧克力切碎,隔水加熱(50度以下的溫水),將融化的白巧克力裝入三明治帶中備用。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJbnE53pvjT55tgLGUapiILTiRDhAgykmyBLKb1ksDYcu5o8FfGQ02Bg-2u3F6oAmBDStHXD5n1ZxXRBW9lOxRwpMcQOhmGhpF2I8jXejHZDdJ7xHR2UKx3SO182Pz84NA2cWYLVumreU/s640/blogger-image-1479301884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJbnE53pvjT55tgLGUapiILTiRDhAgykmyBLKb1ksDYcu5o8FfGQ02Bg-2u3F6oAmBDStHXD5n1ZxXRBW9lOxRwpMcQOhmGhpF2I8jXejHZDdJ7xHR2UKx3SO182Pz84NA2cWYLVumreU/s640/blogger-image-1479301884.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">15.起司用圓形模壓出4個直徑約2.8公分的圓型,再將圓形切成四等份貼在麵包上當車子的窗戶。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">16. 紅色mm巧克力用刀子切成一半,在底部沾上少許融化的黑巧克力,黏在麵包上,即完成警車的警示燈。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">17. 鑫鑫腸用水煮熟,放涼後切成16個小圓片,義大利麵用小烤箱烤兩分鐘後取出放備用。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">18. 將義大利麵摺約兩公分的小段,將鑫鑫腸的小圓穿在麵包上,即完成警車的輪胎。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">19. 將裝有融化的白巧克力,袋口剪一個小洞(洞口不要太大),接著在麵包上寫上「POLICE 」的字樣,即完成警車。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div></div></div><br></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsynKgW45_OPAyNAPCxeQsgZHvD5eLdeaLF8sKMnvVVOEfaPo6ivbaJ8lVsVRxDWTEyWKOo18myjvTisHu9ZfHHQQEDHvTdXt1yu-ke4rIhGQbzqBAwE3fuQNV1a4I3lP4yDRAmdybawTV/s640/blogger-image--1678812282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsynKgW45_OPAyNAPCxeQsgZHvD5eLdeaLF8sKMnvVVOEfaPo6ivbaJ8lVsVRxDWTEyWKOo18myjvTisHu9ZfHHQQEDHvTdXt1yu-ke4rIhGQbzqBAwE3fuQNV1a4I3lP4yDRAmdybawTV/s640/blogger-image--1678812282.jpg"></a></div><br></div>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-22513896028296846842016-05-05T20:36:00.001+08:002016-05-08T00:15:18.829+08:00鯉魚旗造型麵包<div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDAa674nGkRwCHoIRY7Bo6rNXju9_-Q3DbZ3-IVFsuoiHl2T3LavoLYIGkkVrjCJuTK5tFfOaupDQ_yefgJStDSS_Dw6MmZ3MuREZ_GAXfl4qaub3bz6KFEc6VEQAPf1xsGpdO394KKk1/s640/blogger-image--1431582018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDAa674nGkRwCHoIRY7Bo6rNXju9_-Q3DbZ3-IVFsuoiHl2T3LavoLYIGkkVrjCJuTK5tFfOaupDQ_yefgJStDSS_Dw6MmZ3MuREZ_GAXfl4qaub3bz6KFEc6VEQAPf1xsGpdO394KKk1/s640/blogger-image--1431582018.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">每年的5月5日是日本的男孩祈福日,有男孩的家庭要懸掛 こいのぼり鯉魚旗,來為家裡的男孩祈福,祝禱孩子平安健康的長大。</div><div class="separator" style="clear: both;">雖然我們家沒有男孩,也要來湊湊熱鬧,做個鯉魚麵包應景一下~😊</div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0zDVCCMutOFIOuYvArocSLwWQSF5olsiKyrbL-z7BX-qn-3JypvRuarDf2A-9EtaJsKKAPdC-77KYNJJPND4QAS6PzO2a_f7eyklVN4Rrl_X0TQXsKU8EhhmYIV_xOdO7of4VPgYOB3V/s640/blogger-image-111550847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0zDVCCMutOFIOuYvArocSLwWQSF5olsiKyrbL-z7BX-qn-3JypvRuarDf2A-9EtaJsKKAPdC-77KYNJJPND4QAS6PzO2a_f7eyklVN4Rrl_X0TQXsKU8EhhmYIV_xOdO7of4VPgYOB3V/s640/blogger-image-111550847.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">麵糰材料:10cmx17cm烤盒(這裡使用無印珐瑯收納盒)</div><div class="separator" style="clear: both;">高筋麵粉⋯⋯⋯⋯120克</div><div class="separator" style="clear: both;">牛奶⋯⋯⋯⋯⋯⋯80克</div><div class="separator" style="clear: both;">糖⋯⋯⋯⋯⋯⋯⋯8克</div><div class="separator" style="clear: both;">鹽⋯⋯⋯⋯⋯⋯⋯1.2克(若磅秤無法秤到0.1,則用1克就好)</div><div class="separator" style="clear: both;">速酵⋯⋯⋯⋯⋯⋯1.2克<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">(若磅秤無法秤到0.1,則用1克就好)</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">無鹽奶油⋯⋯⋯⋯5克</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">調色用材料</span></div><div class="separator" style="clear: both;">無糖可可粉(深黑)⋯1/4小匙</div><div class="separator" style="clear: both;">紫薯粉⋯⋯⋯⋯⋯⋯⋯1/4小匙</div><div class="separator" style="clear: both;">紅麴粉⋯⋯⋯⋯⋯⋯⋯1/4小匙</div><div class="separator" style="clear: both;">抹茶粉⋯⋯⋯⋯⋯⋯⋯1/4小匙</div><div class="separator" style="clear: both;">ps.若無深黑可可粉,可添加少許的竹炭粉加深顏色</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">做法:</div><div class="separator" style="clear: both;"><div></div><div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 所有材料(奶油除外)直接搓揉7-8分鐘,成為無粉粒狀態又不黏手的麵團,然後將奶油丁加入慢慢混合均勻。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 麵團在桌子上搓揉到麵團擴展階段,能撐出薄膜即可。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><br></div></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWzHHlKftOoEkNsxnOy5GfLba9tvwQhvDoiitvaEItAsscD34iijtc7JtWC_EgByCaDi8d8xxNw0lkttVrTt_-5H_vgDagz09mcMejvev3MHMO82aicqk0UfrrWkuHz43iizdsdUndDCa/s640/blogger-image-121520368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWzHHlKftOoEkNsxnOy5GfLba9tvwQhvDoiitvaEItAsscD34iijtc7JtWC_EgByCaDi8d8xxNw0lkttVrTt_-5H_vgDagz09mcMejvev3MHMO82aicqk0UfrrWkuHz43iizdsdUndDCa/s640/blogger-image-121520368.jpg"></a></div><br></div><div class="separator" style="clear: both;">3. 將麵糰取出10克後,其餘麵糰均分成4等分(約48克)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZY8R3Z5nyapJXrcNtvpKlEyVAFpmm6-oTtoY36AVU5XTPTWYYDOeQTzVjruLDPQ9EdlYTynntz76LLOxp6h2dDJQ0yypyYqbjhKOPpZHt0gZ0xLYhn2Fqr-aZoGh6b7d07bPxGwTUWzj/s640/blogger-image--1058317964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZY8R3Z5nyapJXrcNtvpKlEyVAFpmm6-oTtoY36AVU5XTPTWYYDOeQTzVjruLDPQ9EdlYTynntz76LLOxp6h2dDJQ0yypyYqbjhKOPpZHt0gZ0xLYhn2Fqr-aZoGh6b7d07bPxGwTUWzj/s640/blogger-image--1058317964.jpg"></a></div><br></div><div class="separator" style="clear: both;">4. 將四個大的麵糰分別加入紫薯、抹茶、紅麴、可可粉揉勻。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">ps.麵團在加入色粉後會變得比較乾燥,可視情況添加少許的水份,麵糰記得蓋上濕布以防止表面乾燥。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1y8ldWHIXEVMnFfaG9x5NKbIerx4dtm6tZ2DfcwQLER4P_iccNvmb4OiY3WUi9BlU9DealDwalJSL7yilq5PNILgnddPsgLLcZ_1sNZdqV0bFxcUupkIHrUVEXdl9_W3HPIJIjMfg6Pt_/s640/blogger-image--1195227730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1y8ldWHIXEVMnFfaG9x5NKbIerx4dtm6tZ2DfcwQLER4P_iccNvmb4OiY3WUi9BlU9DealDwalJSL7yilq5PNILgnddPsgLLcZ_1sNZdqV0bFxcUupkIHrUVEXdl9_W3HPIJIjMfg6Pt_/s640/blogger-image--1195227730.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">5. 將混好顏色的麵糰,<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">麵團光滑面翻折出滾圓,收口捏緊朝下放入抹少許油的容器中。</span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 將麵團放入發酵箱,發酵溫度30度,做第一次發酵約50-60分或至2倍大。 </span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. 發酵完成的麵糰,白色分成2等份(每份約5克),</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">將麵團光滑面翻折出滾圓,收口捏緊朝下,蓋上擰乾的濕布鬆弛(中間發酵)15分鐘。</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwiC3UOGRxVYXSS0Vbt9qbZwkpPoRCZAH_FyeRV3gnwPMxSz5_fRIUXm_RrWaPkkTXb1PLcap9uHWvSj2g9H8v6zStQjcl1j6QRIFFwrNK_jOCUEOO1E1fSyNN-G0zT9uEp-qkgX6uSl1/s640/blogger-image--584862837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwiC3UOGRxVYXSS0Vbt9qbZwkpPoRCZAH_FyeRV3gnwPMxSz5_fRIUXm_RrWaPkkTXb1PLcap9uHWvSj2g9H8v6zStQjcl1j6QRIFFwrNK_jOCUEOO1E1fSyNN-G0zT9uEp-qkgX6uSl1/s640/blogger-image--584862837.jpg"></a></div><div class="separator" style="clear: both;">7. 將鬆弛好的麵糰用手壓扁後翻面,<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">再由長向捲起,</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">一邊捲一邊壓,</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">收口處及2端捏緊成為一個橄欖形,依序將其他的麵糰完成。</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJ4HH64APlIteoZaNy81C13joHIPojPA2kEVDwIgME7kLeJZHk0cfmxXHx6TPiW3rnxPd7oYntVrA7igcJOHdNdYmVLUUYVGpK5WJo1-3zMVF_gkzpZ38q363FGVuHQL-r6VkethN-vS4/s640/blogger-image-138219480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJ4HH64APlIteoZaNy81C13joHIPojPA2kEVDwIgME7kLeJZHk0cfmxXHx6TPiW3rnxPd7oYntVrA7igcJOHdNdYmVLUUYVGpK5WJo1-3zMVF_gkzpZ38q363FGVuHQL-r6VkethN-vS4/s640/blogger-image-138219480.jpg"></a></div><div class="separator" style="clear: both;">8. 將白色的麵糰用手壓扁後桿成直徑6公分的圓形。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">9. 將圓切一半,黏在有色麵糰的前端當成魚的頭部。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">10. 麵團的後段1/3處用刮板從中間切開,當成魚尾。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYs5RdOgVeS8z3iOiFR42f-uLbu5v9BWVf_RkK8Co8Eg1yZqq7bJFJgGwCdK7EK6a8oN8clkSIYYgEVySozatSvDBcqlOkEWyOtpPqo7sy9gsrVUcxKtTd3F596ITFZj8I59LyjWEfSHa/s640/blogger-image-1063325768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYs5RdOgVeS8z3iOiFR42f-uLbu5v9BWVf_RkK8Co8Eg1yZqq7bJFJgGwCdK7EK6a8oN8clkSIYYgEVySozatSvDBcqlOkEWyOtpPqo7sy9gsrVUcxKtTd3F596ITFZj8I59LyjWEfSHa/s640/blogger-image-1063325768.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">11.將完成的麵糰放入已抹上奶油的烤盒中,用35度發酵30分鐘(或放入烤箱中,加一杯熱水)。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">12.放入預熱170度的烤箱中烘烤5分鐘後,在麵包的表面上蓋上鋁箔紙,防止上色,溫度降低到140度繼續烘烤18分鐘。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">13.時間到取出脫模放置涼架上放涼。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">14.將黑白兩色巧克力切碎,隔水加熱(50度以下的溫水),將融化的白巧克力裝入三明治帶中。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXNbv1M3txiSmp3DOf1Yf9FjuX-jDkDSUey24BWF04vQBVtWw6BYmHOqDe5EDU3QKfawhacIpX0ioMY5DDsqc37T6irMfkNJSCofmW3l8riWHTL9NnR-Jw3au8Lol6xGNwUZO4LOQ7g5X/s640/blogger-image--1531092264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXNbv1M3txiSmp3DOf1Yf9FjuX-jDkDSUey24BWF04vQBVtWw6BYmHOqDe5EDU3QKfawhacIpX0ioMY5DDsqc37T6irMfkNJSCofmW3l8riWHTL9NnR-Jw3au8Lol6xGNwUZO4LOQ7g5X/s640/blogger-image--1531092264.jpg"></a></div><br></div>15. 用白巧克力擠出魚的眼睛、鱗片、及魚尾,等白色巧克力凝固後,再用牙籤沾取黑色巧克力點上魚的黑眼珠,即完成鯉魚旗造型麵包。</div><br></div><br></div><br></div>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-89278467320260564952016-04-07T18:52:00.001+08:002016-04-07T19:56:44.706+08:00桂花蜜<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vshaYaEyeLe7Hb1Pb5P40oVcLj1X4aTKVzq0_chTa_JOUVmZ7zRHFRRpWkxt5Ty7fKEExgyAmE6CcF6a-BuIRVUHX_FkjKxdxyWb5IoUfsua10sXU1RWi2bTfNLUDSZBnMKKwuC5xrFN/s640/blogger-image-148323517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vshaYaEyeLe7Hb1Pb5P40oVcLj1X4aTKVzq0_chTa_JOUVmZ7zRHFRRpWkxt5Ty7fKEExgyAmE6CcF6a-BuIRVUHX_FkjKxdxyWb5IoUfsua10sXU1RWi2bTfNLUDSZBnMKKwuC5xrFN/s640/blogger-image-148323517.jpg"></a></div><br></div><div class="separator" style="clear: both;">早上出門時,一開門就被撲鼻而來的香氣給吸引,原來是家裡的桂花開了,<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">桂花的香氣好迷人,</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">將桂花採集起來,做成桂花蜜,無論是泡茶或是做甜點,都非常好呦~^_^</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFQKl0T7jjwjRh-oJ8x0DjYETvcySoGOlE2xSPWPgsP2x9OxmVb4ELBjYM1YmiJt4FYnI-JNcqDSu6DvNBoOyEwl5tNd4712SKYyqPOjIgdzrv3xY8OJSeAjkWE681NFZkK9LI3JZckYI/s640/blogger-image-481458114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFQKl0T7jjwjRh-oJ8x0DjYETvcySoGOlE2xSPWPgsP2x9OxmVb4ELBjYM1YmiJt4FYnI-JNcqDSu6DvNBoOyEwl5tNd4712SKYyqPOjIgdzrv3xY8OJSeAjkWE681NFZkK9LI3JZckYI/s640/blogger-image-481458114.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">作法~</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwdd-Cbv_CAJfKcD2wkqd8lrMSsqvxCR_cjOmYp4yfIMokbWZUzL42bX1vjpFgaj-fl0qWVEIOQnMEZa-okx5hyTti_93UQo6TOBQ2TtzWvhh8n9eYkSWxmnrAQCQSgosP23nbZtgSHjl/s640/blogger-image--617468906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwdd-Cbv_CAJfKcD2wkqd8lrMSsqvxCR_cjOmYp4yfIMokbWZUzL42bX1vjpFgaj-fl0qWVEIOQnMEZa-okx5hyTti_93UQo6TOBQ2TtzWvhh8n9eYkSWxmnrAQCQSgosP23nbZtgSHjl/s640/blogger-image--617468906.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. 將桂花採集下來,不用洗,洗了花的香氣會減少,稍微在室內下晾一下,讓花上的露水乾燥。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimG9FOZyZ5BSkj11WdMISGTi0O_rufwS8HBrQL8VI9wz7X_SWnr4udhXqujGBfb-ePWdNlHnkggvJ8j7KySvgryNOGjq5gAd9KxVHmKc-BRM3luGJOB_rTNP5xb_uPlo2TNPfNIi85U5id/s640/blogger-image--563421361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimG9FOZyZ5BSkj11WdMISGTi0O_rufwS8HBrQL8VI9wz7X_SWnr4udhXqujGBfb-ePWdNlHnkggvJ8j7KySvgryNOGjq5gAd9KxVHmKc-BRM3luGJOB_rTNP5xb_uPlo2TNPfNIi85U5id/s640/blogger-image--563421361.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. 將枯枝挑出。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CYJsdz8g4nNJg2OeCAp5yVD0c8vah99r-kOo21FKAjGK_kY1oc7OkBAlKu9nbmLhErpbibG__Ye41Xk8g80HsuCCuaflmfx0OHRIVhgtWyte-rTvszJrmzLjooV3f-nLFKgjOIAI5QuM/s640/blogger-image--458012660.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CYJsdz8g4nNJg2OeCAp5yVD0c8vah99r-kOo21FKAjGK_kY1oc7OkBAlKu9nbmLhErpbibG__Ye41Xk8g80HsuCCuaflmfx0OHRIVhgtWyte-rTvszJrmzLjooV3f-nLFKgjOIAI5QuM/s640/blogger-image--458012660.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3. 將桂花放入消毒過的玻璃瓶中。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmW5mQe3c2DIt_1HgFWR3gIfarRAi6Qd_NCHgbR2_o7Oj16Xo4qeDqMgZcBRdnR3AlyGe2HsEpOi_G2VEe-JLWhObXOsRmpIffUQbequcxrn_G_wVZBrEOpaxmaLJGJnPCA-tgk5YoHkh/s640/blogger-image--930221983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmW5mQe3c2DIt_1HgFWR3gIfarRAi6Qd_NCHgbR2_o7Oj16Xo4qeDqMgZcBRdnR3AlyGe2HsEpOi_G2VEe-JLWhObXOsRmpIffUQbequcxrn_G_wVZBrEOpaxmaLJGJnPCA-tgk5YoHkh/s640/blogger-image--930221983.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">4. 在玻璃瓶中倒入蜂蜜。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-nKZk1qW6xDSeorn0EdIxNzVCC8ux3FBKRaKwB1ZC3KEu7dsQdMG2QlNi1v14Axnmx6OaIxCWnA3qay6ycrvKBn4SqdHnqVb7iMHOyqBEQEcnym0q06Lu7zwLEMfdfI0SeX3ouQHRaoP7/s640/blogger-image-758461673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-nKZk1qW6xDSeorn0EdIxNzVCC8ux3FBKRaKwB1ZC3KEu7dsQdMG2QlNi1v14Axnmx6OaIxCWnA3qay6ycrvKBn4SqdHnqVb7iMHOyqBEQEcnym0q06Lu7zwLEMfdfI0SeX3ouQHRaoP7/s640/blogger-image-758461673.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">5. 用筷子將桂花由下往上攪拌均勻。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlAwpHi5JyZlaSzmsA6LC_clKBneGmxu0-Yn53_hOOwKCZsqvg4xrYlgseT64untgOPt4QliYwaCXwOOw2Cwm3o3ZZxxUJdwZCTaXPjkWPAzzCIT5a3rVuAvTko0PpXAQDa799hr2Ai7V/s640/blogger-image-1922497922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlAwpHi5JyZlaSzmsA6LC_clKBneGmxu0-Yn53_hOOwKCZsqvg4xrYlgseT64untgOPt4QliYwaCXwOOw2Cwm3o3ZZxxUJdwZCTaXPjkWPAzzCIT5a3rVuAvTko0PpXAQDa799hr2Ai7V/s640/blogger-image-1922497922.jpg"></a></div><br></div><div class="separator" style="clear: both;">6.每天記得轉動瓶子,讓浮在上面的桂花能泡到蜂蜜,<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 在室溫下放置一個星期,</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">就可以使用, 當然放越久越香。</span></div><br></div><br></div><br></div><br></div><br></div>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com2tag:blogger.com,1999:blog-1634258828519148510.post-59529742496289517482016-03-31T11:52:00.001+08:002016-03-31T18:19:04.101+08:00檸檬保存<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKifl8qY2IQpev4Z6zoLNxgVJ4q_juEDZDpqG_JFDRro9OOlR2AJiYEzy2DpIQ9gSbEsTbHe3CxHKkrmgxy88Gi9pDfo_9XX1cc69QoN3eT8s0pd0nUbY2rO9U452JI38U6VGZ0X40lrl/s640/blogger-image--479308499.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKifl8qY2IQpev4Z6zoLNxgVJ4q_juEDZDpqG_JFDRro9OOlR2AJiYEzy2DpIQ9gSbEsTbHe3CxHKkrmgxy88Gi9pDfo_9XX1cc69QoN3eT8s0pd0nUbY2rO9U452JI38U6VGZ0X40lrl/s640/blogger-image--479308499.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">相信大家有在美式大賣場買過一大袋檸檬的經驗,檸檬的保存方式,除榨汁做成檸檬冰塊外,還有一個很棒的方法,可以讓檸檬保持新鮮喔!</div><div class="separator" style="clear: both;">相信嗎?這些檸檬已經在冰箱存放超過兩個月了,但依然表皮完整新鮮,這絕對不是添加了什麼防腐劑,利用廚房兩個常用的小道具,就可以讓檸檬保持新鮮。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLeHvlMixa3HgSTvYLUs1w5n5_nhcM60jaoeG9DLRypLswNNTCFXb-nmgB5WrekRwjj-_AxehNZbev-An5DVDxvpbJ6oD8Iu23x172eURMwKjLyjFFZDV68ZAzpPAS86MDlM9EEYBaj32/s640/blogger-image-1501489316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLeHvlMixa3HgSTvYLUs1w5n5_nhcM60jaoeG9DLRypLswNNTCFXb-nmgB5WrekRwjj-_AxehNZbev-An5DVDxvpbJ6oD8Iu23x172eURMwKjLyjFFZDV68ZAzpPAS86MDlM9EEYBaj32/s640/blogger-image-1501489316.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. 準備保鮮袋和廚房紙巾。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvYH7S61ikiaysEKVk3sUN0KT5-o72pGdo8A1QiPn6omGsCuPRgnH6uRsfeS_rXWXFYBk8N1XhesPu9QtGUzRBohsPjNscco-xqP6JPwO8Fe_BkViFEhXbui24QTWLbFsm7mZhwwFWKsA/s640/blogger-image-1392862442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvYH7S61ikiaysEKVk3sUN0KT5-o72pGdo8A1QiPn6omGsCuPRgnH6uRsfeS_rXWXFYBk8N1XhesPu9QtGUzRBohsPjNscco-xqP6JPwO8Fe_BkViFEhXbui24QTWLbFsm7mZhwwFWKsA/s640/blogger-image-1392862442.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. 將廚房紙巾放入保鮮袋中。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LPegLBZpvvGIaq3k9so7DBvVhOIgvgYc0ZP4n_yzWuwDfZ2429NFTRDf8D8Xb-zSQOYitkH1zlMNAw8ZsfIj-Uin2rlvhnGQer1qVfHmFWdymJelQvYnvtlOHWQBxSC-hUB0CTljkGMq/s640/blogger-image--1214044364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LPegLBZpvvGIaq3k9so7DBvVhOIgvgYc0ZP4n_yzWuwDfZ2429NFTRDf8D8Xb-zSQOYitkH1zlMNAw8ZsfIj-Uin2rlvhnGQer1qVfHmFWdymJelQvYnvtlOHWQBxSC-hUB0CTljkGMq/s640/blogger-image--1214044364.jpg"></a></div><br></div>3. 將檸檬表皮用乾淨的布擦拭過,放入已鋪上廚房紙巾的保鮮袋中,將保鮮袋中的空氣盡量排除、密封,放入冰箱冷藏即可。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">你看做法是不是很容易,這樣一來不但可以延長檸檬的保存,冰箱隨時都有新鮮的檸檬可以使用,是不是很方便呢。</div><br></div>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-28701678557547898442016-03-20T15:03:00.001+08:002016-03-20T16:04:27.995+08:00焦糖布丁小蛋糕<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOR-bkVBqmGFKq7miz4UFlc47pF8r6lOAvDugW9Ot3H1LOT5upHIkkt0g_TiV5_niQcTg1ZXJ4-_GneQgYLhbekKnfu-JiErpi8FqklGiERBOpF0GLzlAjkTX7q0KLvJF7Cp77zyQoh7mb/s640/blogger-image--220511871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOR-bkVBqmGFKq7miz4UFlc47pF8r6lOAvDugW9Ot3H1LOT5upHIkkt0g_TiV5_niQcTg1ZXJ4-_GneQgYLhbekKnfu-JiErpi8FqklGiERBOpF0GLzlAjkTX7q0KLvJF7Cp77zyQoh7mb/s640/blogger-image--220511871.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">焦糖布丁+海綿蛋糕,一個蛋糕一次滿足2種願望,食用時用脫模刀沿著杯緣劃一圈,倒扣後焦糖醬延著蛋糕傾瀉而下,被焦糖醬浸濕的蛋糕體,夾著焦糖的香氣,好濕潤好好吃,讓人一口接一口停不下來。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">小巧可愛的焦糖布丁蛋糕,裝在玻璃瓶中,不但容易保存,而且外出郊遊野餐時,直接帶出門,一人一個份量剛剛好,真的好方便呢!</span></div><div><br></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">材料:可做9個Ball 4oz菱格玻璃瓶</div><div class="separator" style="clear: both;">焦糖醬~</div><div class="separator" style="clear: both;">細砂糖⋯⋯⋯⋯60</div><div class="separator" style="clear: both;">水⋯⋯⋯⋯⋯⋯15克</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">香草布丁~</div><div class="separator" style="clear: both;">鮮奶⋯⋯⋯⋯⋯200克</div><div class="separator" style="clear: both;">鮮奶油⋯⋯⋯⋯50克</div><div class="separator" style="clear: both;">細砂糖⋯⋯⋯⋯30克</div><div class="separator" style="clear: both;">香草豆莢⋯⋯⋯半條</div><div class="separator" style="clear: both;">全蛋⋯⋯⋯⋯⋯2個(100克)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">海綿蛋糕體~</div><div class="separator" style="clear: both;">全蛋⋯⋯⋯⋯⋯2個(100克)</div><div class="separator" style="clear: both;">細砂糖⋯⋯⋯⋯35克</div><div class="separator" style="clear: both;">低筋麵粉⋯⋯⋯50克</div><div class="separator" style="clear: both;">無鹽奶油⋯⋯⋯20克</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">做法~</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">焦糖醬:</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQYmquBo3vIDdMaLDshwfqUgSmr4jwVv-_OdFzKxYtusBqUSyXW9ZDTIE9ufULp4yx6GrY1arCiFnHF1pVW9l3CmiKB8UzlzTUqjRAZve4QIBIABQdeMDkLiZidFHfIG5aqu10Sr7GIDd/s640/blogger-image--1572218487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQYmquBo3vIDdMaLDshwfqUgSmr4jwVv-_OdFzKxYtusBqUSyXW9ZDTIE9ufULp4yx6GrY1arCiFnHF1pVW9l3CmiKB8UzlzTUqjRAZve4QIBIABQdeMDkLiZidFHfIG5aqu10Sr7GIDd/s640/blogger-image--1572218487.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. 將砂糖放入鍋中,加入15克的水,在瓦斯爐上用小火加熱。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. 將糖煮至焦化,在煮糖的過程中,不要攪拌,會使糖結塊,只要輕輕晃動鍋子即可。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3 .將糖煮到焦糖色後,熄火, 加入一大匙的熱水,搖晃均勻,將焦糖醬倒入玻璃瓶中。(加入水的時候請小心噴濺)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">4. 不需要將玻璃瓶底部填滿,只要均分即可,因為在烘烤的時候,焦糖會融化, 自然能平均分布在瓶子底部。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">ps. 糖稍微涼一點再倒入玻璃瓶中,以免溫差太大瓶子會破裂</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">香草布丁:</span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiehh68i-EFBZWmzBl_Hr9pzIRHbkBOPMuWFL-CLwPIX4tRm0kZ7rpncKq4PTDAG5j3R0We_1TS5Mnuqaohj9KfyZYN_G8DmTtn_qACb-gmlScgiajIr1zgSiNFZS3epXIaurBF80W22Fv1/s640/blogger-image--1347454485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiehh68i-EFBZWmzBl_Hr9pzIRHbkBOPMuWFL-CLwPIX4tRm0kZ7rpncKq4PTDAG5j3R0We_1TS5Mnuqaohj9KfyZYN_G8DmTtn_qACb-gmlScgiajIr1zgSiNFZS3epXIaurBF80W22Fv1/s640/blogger-image--1347454485.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. 在鍋中加入鮮奶、鮮奶油及砂糖。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. 香草夾剖半,用刀尖將香草籽取出,加入牛奶中,香草莢也一併放入。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3. 用小火加熱,到70度熄火,慢慢將牛奶沖入蛋液中。(記得要一邊攪拌)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">4. 將完成的香草布丁液用濾網過篩後,填入玻璃瓶中(每份約40克)。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">海棉蛋糕體:</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5w0UCRsJC03npDwYdC3Qbb3C4ZTWXkZvErSwcZOVNjgeVprZszs6Y-UeB5iUjI6iULzrBvTO8MUQFN34uEs8GANjTAsMd8qkeug5wyNKJDNxMyI0hyphenhyphenj2vACpQ8N3-dZcSCimhNMyrveg/s640/blogger-image--2013887729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5w0UCRsJC03npDwYdC3Qbb3C4ZTWXkZvErSwcZOVNjgeVprZszs6Y-UeB5iUjI6iULzrBvTO8MUQFN34uEs8GANjTAsMd8qkeug5wyNKJDNxMyI0hyphenhyphenj2vACpQ8N3-dZcSCimhNMyrveg/s640/blogger-image--2013887729.jpg"></a></div><br></div><div class="separator" style="clear: both;">1. 將蛋放入盆打散, 加入細砂糖。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. 將蛋盆隔水加熱,一邊用攪拌器高速攪打,至蛋液摸起來微溫約40度,就停止加熱。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3. 將蛋盆拿到桌面, 繼續以高速攪打至蛋液滴落出現明顯痕跡,不會馬上消失狀況。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">4. 將低筋麵粉過篩加入蛋液中,用拌切的方式將麵粉與蛋液混合均勻。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGpIE027YqZ6pr3g7uPYBvWkfXuKs7q-ayOqIQWvyJzp2P2RX6j94AQ0vUFNKeQOO99QmgWd2jBxgtrhZohZ1cx7t65riyx5MDuP1rYwt_AV8eCBlmQRNoaow4LFkiyt_43p-rFgwrWNV/s640/blogger-image--784686725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGpIE027YqZ6pr3g7uPYBvWkfXuKs7q-ayOqIQWvyJzp2P2RX6j94AQ0vUFNKeQOO99QmgWd2jBxgtrhZohZ1cx7t65riyx5MDuP1rYwt_AV8eCBlmQRNoaow4LFkiyt_43p-rFgwrWNV/s640/blogger-image--784686725.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 將奶油加熱至融化,接著在奶油中加入少許麵糊攪拌均勻後,再倒入已完成的麵糊中,用拌切的方式混合均勻。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. 將完成的麵糊,填入已裝布丁液的玻璃杯中,填至9分滿。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. 放入已預熱160度的烤箱中,隔水蒸烤10分鐘後,將烤箱溫度調整至150度繼續烘烤十五分鐘,至表面金黃,可用竹籤或蛋糕針測試有沒有熟(若竹籤上沒有沾黏麵糊就是代表熟了)。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8. 出爐放涼後,蓋上蓋子放入冰箱冷保存。</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vEG0usf74dT326bULu0tQvg4L5WxxGrpv0Tue8PlEySVhMlKiOilWhlKY6xT2NpdEYWMdMG0l7enU7jACGsjmMp0e96cqkGoSnNKbxvpFLjJEvUkXtJ-lMkpQiCdfMM_qn_Y1c9tcqbW/s640/blogger-image--598495050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vEG0usf74dT326bULu0tQvg4L5WxxGrpv0Tue8PlEySVhMlKiOilWhlKY6xT2NpdEYWMdMG0l7enU7jACGsjmMp0e96cqkGoSnNKbxvpFLjJEvUkXtJ-lMkpQiCdfMM_qn_Y1c9tcqbW/s640/blogger-image--598495050.jpg"></a></div><br></div><br></div><br></div><br></div><br></div>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com3tag:blogger.com,1999:blog-1634258828519148510.post-67985732338823974172016-02-16T00:15:00.001+08:002016-02-18T20:15:18.169+08:00巧克力麵包卷<div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQWIKSCPt5EdDaGSxuzjfJUmECfZ8xaD4kwYlBAefdPVeZ4IOHq5QVFkiqWJpVZyLPWouPsofEWkBD0B8wDVDk-5rgmuoKQemrY_r67__Un2IL8PTigbGegV7Jew4NbaOyjgg5lahat4R/s640/blogger-image-1296093144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQWIKSCPt5EdDaGSxuzjfJUmECfZ8xaD4kwYlBAefdPVeZ4IOHq5QVFkiqWJpVZyLPWouPsofEWkBD0B8wDVDk-5rgmuoKQemrY_r67__Un2IL8PTigbGegV7Jew4NbaOyjgg5lahat4R/s640/blogger-image-1296093144.jpg"></a></div><br></div><br></div><div><div class="separator" style="clear: both;">冷冷的天氣,最適合香香濃濃的巧克力麵包,鋪的滿滿的巧克力,真的讓人欲罷不能,喜歡稍微回烤一下,半融化狀態的巧克力,大口咬下真的超級滿足~</div><br></div><div><br></div><div><br></div><div><br></div>材料:<div>高筋麵粉⋯⋯⋯⋯⋯260克</div><div>可可粉(無糖)⋯⋯15克</div><div>速發酵母粉⋯⋯⋯⋯3克</div><div>三溫糖⋯⋯⋯⋯⋯⋯20克</div><div>鮮奶⋯⋯⋯⋯⋯⋯⋯200克</div><div>鹽⋯⋯⋯⋯⋯⋯⋯⋯3克</div><div>無鹽奶油⋯⋯⋯⋯⋯20克</div><div>米歇爾巧克力豆⋯⋯80克</div><div><br></div><div><br></div><div>表面裝飾:</div><div>牛奶⋯⋯⋯⋯⋯⋯⋯適量</div><div>杏仁碎⋯⋯⋯⋯⋯⋯適量</div><div><br></div><div><br></div><div><br></div><div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">麵團做法:</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">做法:手揉</span></div><div></div><div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 所有材料(奶油除外)直接搓揉7-8分鐘,成為無粉粒狀態又不黏手的麵團,然後將奶油丁加入慢慢混合均勻。(水份保留30cc慢慢加,以防止麵團太濕)</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 將麵團朝桌子上甩打到麵團可以撐出薄膜即可。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 將麵團光滑面翻折出滾圓,收口捏緊朝下放入抹少許油的盆中。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 在麵團表面噴一些水避免乾燥。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 將麵團放入發酵箱,發酵溫度30度,做第一次發酵約60分至2倍大。 </span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">以下是Kneader PK1012 揉麵機操作方式:</span></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 將鹽、奶油之外的材料全放入攪拌機中,用手動行程1、速度2、打5分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 蓋上蓋子,靜置水解15分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 靜置後,手動行程1、速度5、打5分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 加入鹽,手動行程1、速度5、打5分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 加入軟化奶油,手動行程1、速度2、打5分鐘,若溫度上升至28度,請於攪拌鋼外加保冷劑降溫。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. 奶油揉入麵團後,用手動行程1、速度5、打5-10分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.基本上這樣操作的麵團已經產生薄膜,如薄膜狀況不好,再視麵團狀況增加時間。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. 攪拌完成後放入抹油的盆內,蓋上保鮮膜,做第一次發酵,發酵溫度30度,時間約為60分鐘(供參),發酵時間視當時溫度濕度而定,發酵至二倍大。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</span></div></div></div></div><div><br></div><div><br></div><div><br></div><div><br></div><div>整形:</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHrbfgD7RQnGZrjvyyAywPz6sjBFC1vpCT3yA7bh8H1J-CzV6afMdqi8ruw5dj_gDGdhMAyeI8vJrsPx0MtezHlATxIKREy7Yl4v5gC9_-9IyMU4HkzpWO86PJlV2Rpf9eQupmClJTyhyphenhyphen/s640/blogger-image--1757837289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHrbfgD7RQnGZrjvyyAywPz6sjBFC1vpCT3yA7bh8H1J-CzV6afMdqi8ruw5dj_gDGdhMAyeI8vJrsPx0MtezHlATxIKREy7Yl4v5gC9_-9IyMU4HkzpWO86PJlV2Rpf9eQupmClJTyhyphenhyphen/s640/blogger-image--1757837289.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. 將麵糰分成8等分(約64克),將麵糰滾圓後搓成水滴狀。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. 蓋上濕布休息15分鐘。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PEA9i9TpdeEkAcNx4YiZmbyKgqnUWzlogPBSjHpr6E1VaBPFsSnoAUgaLLGPL68vK-WQIUbTRbB_O2p0DnB-3Xxva0pzwbj3OSKhyphenhypheniPqmwa_YIC6gF5el3rJFvmBjTjNLT-VVovKjYkP/s640/blogger-image--741523273.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PEA9i9TpdeEkAcNx4YiZmbyKgqnUWzlogPBSjHpr6E1VaBPFsSnoAUgaLLGPL68vK-WQIUbTRbB_O2p0DnB-3Xxva0pzwbj3OSKhyphenhypheniPqmwa_YIC6gF5el3rJFvmBjTjNLT-VVovKjYkP/s640/blogger-image--741523273.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3. 將水滴狀麵糰用手稍微壓扁後,用桿麵棍邊桿邊將麵糰往下拉,桿成長約30公分的倒三角形。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">4. 在麵糰上鋪上10克的巧克力豆,將麵糰從寬的一端捲起。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwJJ8zSk4vnt2XjbGBGEJMFzQTP_U3lMoRsibHAMa5X-Z0XWUhm9PqSa6zRqLk9S3iEFcjkHS9DoP_1DWb3KMGJcu4OIue4Ln0p0GQcvS3x-IojCrVV8Z7SnZaLAsoyBhIJd6qWggtwLK/s640/blogger-image--414005786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwJJ8zSk4vnt2XjbGBGEJMFzQTP_U3lMoRsibHAMa5X-Z0XWUhm9PqSa6zRqLk9S3iEFcjkHS9DoP_1DWb3KMGJcu4OIue4Ln0p0GQcvS3x-IojCrVV8Z7SnZaLAsoyBhIJd6qWggtwLK/s640/blogger-image--414005786.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">5. 收口朝下,間隔整齊放置烤盤上。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">6.<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 將整形完畢的麵糰,放入烤箱加上一杯熱水,進行第二次發酵約60分鐘,至麵團2倍大。(天冷烤箱中放一杯熱水幫助提高溫度)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. 發酵完成前十分鐘,在麵團表面刷上一層牛奶,上方撒上少許杏仁碎做裝飾。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8. 放入已預熱170度的烤箱,烘烤18分鐘至表面金黃。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 9. 出爐後放在網架上放涼。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87OxIL-396Xy9v5K_QPE1ssgdhkkvuJCTv17cYvrCHXpGDq-m4zizxc_-JfkFP3l8nQ5yAOmorNHUfTLF4F-Mx8UGz8s7sr9hkBmn7Bt6EWxYTihENXscNJnU6T6t-RhOI1uvvwlttklS/s640/blogger-image-1346662228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87OxIL-396Xy9v5K_QPE1ssgdhkkvuJCTv17cYvrCHXpGDq-m4zizxc_-JfkFP3l8nQ5yAOmorNHUfTLF4F-Mx8UGz8s7sr9hkBmn7Bt6EWxYTihENXscNJnU6T6t-RhOI1uvvwlttklS/s640/blogger-image-1346662228.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><br></div><br></div><br></div><br></div><div><br></div>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-46029203149218445102016-01-21T19:31:00.001+08:002016-01-21T23:39:50.366+08:00可麗露<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs85fExuC4IzVh9jV6BJq41zGaWNJ-aPVgCv9Z1qwZl0qhw6pWagIa2O6RCz1m78Q_Mw5qvTmhRNtWBCBZA_Aq2qwSAlAgTvEPJCcCIKMF6qKW64-kf2huHEhC9jBV-y-bDzdCdujZd1jH/s640/blogger-image-75123179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs85fExuC4IzVh9jV6BJq41zGaWNJ-aPVgCv9Z1qwZl0qhw6pWagIa2O6RCz1m78Q_Mw5qvTmhRNtWBCBZA_Aq2qwSAlAgTvEPJCcCIKMF6qKW64-kf2huHEhC9jBV-y-bDzdCdujZd1jH/s640/blogger-image-75123179.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"> 有「天使之鈴」之稱的可麗露,真是讓人又愛又恨,<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">因為含糖量很高,</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">小小一顆熱量可是很驚人的,可麗露確又偏偏就是要甜才好吃,雖然減糖一樣可以做,但做出來的風味,就是差了一點。</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">所以怕胖、怕甜的請勿嘗試喔~</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">正統的可麗露是用銅模烤出來的,但是銅模非常昂貴又難保養,所以我選擇日本霜鳥的不沾可麗露模,雖然它是不沾模,但是為了要烤出脆皮,我還是選擇沾上蜂蠟,這樣一來烤出來的可麗露會有如用銅模烤出的脆皮,風味不輸銅模烤出來的,所以可麗露不是一定要銅模才能烤的出來呦~^_^</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">日本霜鳥可麗露模~</font></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKiWwW58ALGB098IU9yyWk8AUx4PrYbm8JSjFhSG5YUn-KABVffVLBxbbf45qKRs21TINDXng18pZpvr8c_Y4szpZDGha1ShVrGWbEJFhm1_Hi3fXi9Dw_svF-S7tGQ-0tzB1Y4_x-kps/s640/blogger-image--1203860509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKiWwW58ALGB098IU9yyWk8AUx4PrYbm8JSjFhSG5YUn-KABVffVLBxbbf45qKRs21TINDXng18pZpvr8c_Y4szpZDGha1ShVrGWbEJFhm1_Hi3fXi9Dw_svF-S7tGQ-0tzB1Y4_x-kps/s640/blogger-image--1203860509.jpg"></a></div><br></span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">霜鳥可麗露模可做20個</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">材料:A</div><div class="separator" style="clear: both;">牛奶⋯⋯⋯⋯⋯⋯⋯745克</div><div class="separator" style="clear: both;">細砂糖⋯⋯⋯⋯⋯⋯166克</div><div class="separator" style="clear: both;">香草莢⋯⋯⋯⋯⋯⋯1根</div><div class="separator" style="clear: both;">奶油⋯⋯⋯⋯⋯⋯⋯37克</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">材料:B</div><div class="separator" style="clear: both;">低筋麵粉⋯⋯⋯⋯⋯186克</div><div class="separator" style="clear: both;">全蛋⋯⋯⋯⋯⋯⋯⋯180克</div><div class="separator" style="clear: both;">蛋黃⋯⋯⋯⋯⋯⋯⋯40克</div><div class="separator" style="clear: both;">細砂糖⋯⋯⋯⋯⋯⋯173克</div><div class="separator" style="clear: both;">鹽⋯⋯⋯⋯⋯⋯⋯⋯4克</div><div class="separator" style="clear: both;">蘭姆酒⋯⋯⋯⋯⋯⋯73克</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">蜂蠟⋯⋯⋯⋯⋯⋯⋯適量</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">麵糊做法:</div><div class="separator" style="clear: both;">材料A</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjL9TXKCklJzz1r7CL4pwT-6dCPyqAmWwdMtSjlQ8gbckiUxEBerL8NfMXdxEjlnk5NTKbFpoNrVtQBrJP1Uny6oMIYf-_6RD4P52TuZPCYzUBFhk-wF8A583sJYuxAyGnh_l5r8zbbvI/s640/blogger-image-1795896656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjL9TXKCklJzz1r7CL4pwT-6dCPyqAmWwdMtSjlQ8gbckiUxEBerL8NfMXdxEjlnk5NTKbFpoNrVtQBrJP1Uny6oMIYf-_6RD4P52TuZPCYzUBFhk-wF8A583sJYuxAyGnh_l5r8zbbvI/s640/blogger-image-1795896656.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. 將牛奶倒入鍋中,加入砂糖,香草莢剖開取出香草籽連同剩下的香草莢,一起放入鍋中加熱。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. 牛奶邊攪拌邊加熱至60-70度熄火,加入奶油攪拌至溶化備用。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">材料B:</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UAY8TeA18WG8KJ82RkPbYSPf4YBb3xZBarUwCIQyzFOyz5cgt2KYg7Oq5haMKdIxpRqiTWcdkhAK6AlxR0Y1trboqSryOzdFha5oGB1-EIA11Nt4j2VYXtt0xi_RFVIsNx50V-CqMpNj/s640/blogger-image-1447255650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UAY8TeA18WG8KJ82RkPbYSPf4YBb3xZBarUwCIQyzFOyz5cgt2KYg7Oq5haMKdIxpRqiTWcdkhAK6AlxR0Y1trboqSryOzdFha5oGB1-EIA11Nt4j2VYXtt0xi_RFVIsNx50V-CqMpNj/s640/blogger-image-1447255650.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. 全蛋及蛋黃放入攪拌盆中,加入細砂糖及鹽攪拌均勻。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWGax_o6bcADQ9qkLl4EsJMwBzENZsy8yZty3l533agjVXZjBbvlUEkGTZIyT1O7NLAEANVleW52LLL8IjCdXw4dWKJY8EFdvYt13rPtNYBgdpEzPDm34UQRfLbLCrKx_yrvDkl0St5pO/s640/blogger-image--1189121419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWGax_o6bcADQ9qkLl4EsJMwBzENZsy8yZty3l533agjVXZjBbvlUEkGTZIyT1O7NLAEANVleW52LLL8IjCdXw4dWKJY8EFdvYt13rPtNYBgdpEzPDm34UQRfLbLCrKx_yrvDkl0St5pO/s640/blogger-image--1189121419.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. 將低筋麵粉過篩,分2次加入蛋液中攪拌至無粉粒的狀態。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3. 將材料A緩緩加入麵糊中攪拌均勻。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">4.將麵糊過篩,最後加入蘭姆酒攪拌均勻,包上保鮮膜,放涼後,放入冰箱冷藏24小時使之糊化。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">預備:</span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><font color="#000000" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3Py0teMk5pEjQZs6xEo3RHnacwBUwK0PbU0kIvnLexNWZmFC-NFFD7hG9EgUHe6B-OXxhsUrU6El1mVu__SPnolLLRnhTSf8aWE5wP8QGhDK47B2a_rNrDdcNbOw20XddzRL_Q20Yk9C/s640/blogger-image--545524522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3Py0teMk5pEjQZs6xEo3RHnacwBUwK0PbU0kIvnLexNWZmFC-NFFD7hG9EgUHe6B-OXxhsUrU6El1mVu__SPnolLLRnhTSf8aWE5wP8QGhDK47B2a_rNrDdcNbOw20XddzRL_Q20Yk9C/s640/blogger-image--545524522.jpg"></a></font></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 將蜂蠟折成小片,放入容器中,隔水加熱至溶化備用。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 烤箱預熱100度C,將烤模放入烤箱加熱10分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 戴上工作布手套(烤模加熱後很燙要小心),先取出一個烤模,倒入融化的蜂蠟,旋轉烤模,讓蜂蠟佈滿整個烤模,再多餘的蜂蠟倒出來。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 依序將所有的烤模都沾上一層蜂蠟,再將烤模倒扣在烤網上,底部要墊一個鋪上烘焙紙的烤盤,放回烤箱(100度c)烘烤5分鐘,讓多餘的蜂蠟流出來。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 時間到將烤模取出放涼備用。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">*注意!蜂蠟沾染到的地方非常難清理,烤盤一定要鋪上烘焙紙,一來不但可以防止滴落的蜂蠟,二來等烘焙紙上的蜂蠟涼了凝固後還可回收使用。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">*融化蜂蠟時,選擇一個專門用來融化蜂蠟的碗,在使用後不必清洗它,直接將剩餘蜂蠟放涼後,用塑膠袋包起來直接保存。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">*未使用的蜂蠟保存~</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">置於冰箱冷凍可保存2年。</span></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both;"><br></div></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">烘烤:</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzIpVe_8ce4ZiReUhEDynlZ3tapKW6NM8zqw_ibfaHJCx7iHFiwKXdiEyemAVXcim3v_ncniYvca8uPaTxx6WrTsRyjieN8_BSKh2v6q6ftZV42r3Zn7rNIxJHsTQR8p8reteyHngguSz/s640/blogger-image-287060189.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzIpVe_8ce4ZiReUhEDynlZ3tapKW6NM8zqw_ibfaHJCx7iHFiwKXdiEyemAVXcim3v_ncniYvca8uPaTxx6WrTsRyjieN8_BSKh2v6q6ftZV42r3Zn7rNIxJHsTQR8p8reteyHngguSz/s640/blogger-image-287060189.jpg"></a></div><br></div><br></div>1. 隔天,將麵糊從冰箱取出回溫後,再次將麵糊攪拌均勻。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. 將麵糊倒入已沾上蜂蠟的烤模中,(每個約78克),放入已預熱上火220度,下火250度的烤箱,烘焙20-25分鐘後,可麗露會膨脹凸出,這時後請帶上工作布手套,將可麗露從烤箱取出,在桌上墊上一塊布,將可麗露敲回烤模內。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3. 將烤溫調整至上火200度C、下火220度C繼續烘烤一小時。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">4. 接下來的烘烤過程中,可麗露受熱會不斷地突出烤模,或是歪斜,這都要再取出將可麗露敲回烤模內,這樣底部才能均勻的受熱。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">5. 要一直反覆的去敲可麗露,直到它不再突出烤模為止,過程中烤箱溫度很高,可重複帶上2個工作手套以免燙傷。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">6. 烘烤時間到後可取出一個,將可麗露倒出來檢查,是否上色,若沒上色就繼續烘烤,以10分鐘為單位,時間到了,就去檢查烤色,未達標準就再加10分鐘。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">7. 依照經驗,整個烘烤的時間會用到100-120分鐘,需看個人的烤箱而定,表面若是怕烤的太黑,可加蓋鋁箔紙。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">8. 烤色達標準的可麗露,取出扣出,放置涼架上放涼,可麗露的凹洞處會有油脂的堆積,請用紙巾將多餘的油脂吸除。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">9. 放涼後5-6小時常溫可保持外皮的脆度,但是如果放太久,內部的水份油脂會慢慢的釋放出來,外皮會變得軟軟的,為了隨時吃到脆皮的可麗露,請放涼後,立刻放入冰箱冷凍,食用前再取出來退冰15-20分鐘,一樣能吃到脆脆外皮的可麗露喔。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEillT0Y5Nl0iBc5geJ9ASCJoqbL-Bd2ggoE1Yb1lGcWuZfES_ZWX89-4elDRSfFovg0vrN8OvKpw1VB-N9ID2qrJbg9Vf4e94AP1Kdt9Z8ybc3Mrdcewh6CoPjpGJgsOK4QbEY3oofyTq6P/s640/blogger-image--211876568.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEillT0Y5Nl0iBc5geJ9ASCJoqbL-Bd2ggoE1Yb1lGcWuZfES_ZWX89-4elDRSfFovg0vrN8OvKpw1VB-N9ID2qrJbg9Vf4e94AP1Kdt9Z8ybc3Mrdcewh6CoPjpGJgsOK4QbEY3oofyTq6P/s640/blogger-image--211876568.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGPfe0wA-8IuJg48UNDMAGFYhUlQjGKqNuvcpticBCoKRURAMQGvfu5_0_qwquqhL7LLVwB5LLq5Sa_i7GotIr9CFqmJc2ui3GebDyV9kjE-7e0lNBd7fFL5Oo-nxuJRN0882xsVC8hMC/s640/blogger-image-254781963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGPfe0wA-8IuJg48UNDMAGFYhUlQjGKqNuvcpticBCoKRURAMQGvfu5_0_qwquqhL7LLVwB5LLq5Sa_i7GotIr9CFqmJc2ui3GebDyV9kjE-7e0lNBd7fFL5Oo-nxuJRN0882xsVC8hMC/s640/blogger-image-254781963.jpg"></a></div><br></div><br></div><br></div><br></div><br></div>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-56808750456106015802015-12-01T22:18:00.000+08:002015-12-02T00:30:38.282+08:00韭菜盒子<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotnnIFNk5k6lrJyGxKwENMorMa52cuTZ6wggL2cgvbhCZH6KYQEem4gHS7QhBvGqeMNVzACoHVnpjlNMTruU4BOYD5I4VOHV1wuqjQFL3gUpTvi1rRqpXoEVjkYGzzPQ8K79h_ibX90Sw/s640/blogger-image--2069006623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotnnIFNk5k6lrJyGxKwENMorMa52cuTZ6wggL2cgvbhCZH6KYQEem4gHS7QhBvGqeMNVzACoHVnpjlNMTruU4BOYD5I4VOHV1wuqjQFL3gUpTvi1rRqpXoEVjkYGzzPQ8K79h_ibX90Sw/s640/blogger-image--2069006623.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">韭菜盒對我來說是充滿回憶的味道,記得以前放學後,常在回家路上的小吃攤上,買上一個韭菜盒,加上老闆特調的醬汁,煎的脆脆的外皮,一口咬下,咔呲咔呲響,滿口都是韭菜香,邊走邊吃,這滿滿餡料的韭菜盒,滿足了飢腸轆轆的學生。</div><div class="separator" style="clear: both;">今天也來回味一下,做了韭菜盒,滿足一下自己的嘴巴~Y(^_^)Y</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>
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韭菜⋯⋯⋯⋯⋯半斤</div>
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豆干⋯⋯⋯⋯⋯2塊</div>
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蛋⋯⋯⋯⋯⋯⋯2個</div>
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乾香菇⋯⋯⋯⋯5朵</div>
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冬粉⋯⋯⋯⋯⋯一把</div>
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蝦皮⋯⋯⋯⋯⋯20克</div>
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調味料:</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">香油⋯⋯⋯⋯⋯一大匙</span></div>
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醬油⋯⋯⋯⋯⋯一大匙</div>
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鹽⋯⋯⋯⋯⋯⋯ ½小匙</div>
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烹大師⋯⋯⋯⋯ ½小匙</div>
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白胡椒粉⋯⋯⋯·½小匙</div>
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做法:</div>
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1. 冬粉和香菇用冷水泡軟備用。</div>
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2. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">將韭菜洗淨後瀝乾水分,多餘的水分請用餐巾紙擦乾,然後將韭菜</span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">切碎。</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">3. 將香菇、豆乾切成小丁,大小約和韭菜相同。</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">4. 將蛋打散,煎成蛋皮,再將蛋皮切成小丁。</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">5. 蝦皮洗淨後擠乾水份備用。</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">6. 冬粉泡軟後,切成長約一公分的長度。</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">7. 在鍋中加入一大匙的香油,依序加入蝦皮、香菇、豆乾炒香,再加入所有調味料拌勻。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8. 韭菜、冬粉、蛋皮全部混合均勻後,再</span>將炒好的餡料加入混合均勻即完成內餡部分。</div>
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外皮材料:</div>
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中筋麵粉⋯⋯⋯⋯⋯300克</div>
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熱開水⋯⋯⋯⋯⋯⋯70克</div>
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冷水⋯⋯⋯⋯⋯⋯⋯130克</div>
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做法:</div>
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1. 將熱水沖入中筋麵粉中 ,用刮刀迅速拌勻。</div>
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2. 再加入冷水用刮刀拌勻後,用手將麵聚合成團。</div>
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3. 將麵糰取出,在揉麵板或桌面搓揉至光滑。</div>
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4. 將麵團放回盆中,蓋上保鮮膜,鬆弛三十分鐘。</div>
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包製:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2bmCEPNaaZyO-LTezAKv7pIcRH9dWyIO0moLr55rj165io53KDUFFfvdmkgnjAzLIafvAfAeUyo575beXNaBbtcXfA9rGZ1UHyPVtU0O4nLuzF0NE175-Pk-W7XP_JVEsVJi1vl_Vo5B/s640/blogger-image-1788628619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2bmCEPNaaZyO-LTezAKv7pIcRH9dWyIO0moLr55rj165io53KDUFFfvdmkgnjAzLIafvAfAeUyo575beXNaBbtcXfA9rGZ1UHyPVtU0O4nLuzF0NE175-Pk-W7XP_JVEsVJi1vl_Vo5B/s640/blogger-image-1788628619.jpg"></a></div>
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1. 將麵糰分成十二等份(一份約40克)</div>
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2. 將麵團用手壓扁,再用擀麵棍擀成橢圓形。</div>
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3. 在麵皮中央放上餡料。</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 將麵皮對折,</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> 將麵皮邊緣用手壓緊,</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">5. 用手捏出花邊。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><br></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/d4dh1jq91K4/0.jpg" src="https://www.youtube.com/embed/d4dh1jq91K4?feature=player_embedded" frameborder="0" allowfullscreen=""></iframe></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both;"><br></div></div>
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6. 包好的韭菜盒,放入鍋中, 煎至兩面金黃。<br>
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ps. 韭菜盒可一次多做一些,放入冷凍保存,冷凍過的韭菜盒,在煎的時候,可加入量米杯半杯的水,蓋上鍋蓋,用煎煎餃的方式,中心比較容易熟透,煎到水分完全蒸發,再翻面將兩面煎到金黃。</div>
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Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-7803484916055493412015-11-05T19:52:00.003+08:002015-11-05T21:49:43.465+08:00南瓜乳酪麵包<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both;">秋天是南瓜最好吃的季節,甜度夠,簡單的料理就非常好吃。這次南瓜加乳酪的搭配真的很對味,南瓜綿密鬆軟,乳酪滑順,搭在一起,連不愛吃南瓜的女兒都非常捧場,大家一起來試試看吧!</div>
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材料:</div>
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高筋麵粉⋯⋯⋯⋯⋯⋯400克</div>
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速發酵母粉⋯⋯⋯⋯⋯4克</div>
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南瓜泥⋯⋯⋯⋯⋯⋯⋯150克</div>
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蛋⋯⋯⋯⋯⋯⋯⋯⋯⋯一個</div>
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牛奶⋯⋯⋯⋯⋯⋯⋯⋯130克</div>
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三溫糖⋯⋯⋯⋯⋯⋯⋯20克</div>
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鹽⋯⋯⋯⋯⋯⋯⋯⋯⋯4克</div>
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無鹽奶油⋯⋯⋯⋯⋯⋯25克</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">內餡材料:</div><div class="separator" style="clear: both;"><font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://brendywang.blogspot.tw/2015/11/blog-post.html?m=0" target="_blank" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">南瓜餡</a>⋯⋯⋯⋯⋯⋯⋯約250克(南瓜餡做法請點連結)</font></div><div class="separator" style="clear: both;"><font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">奶油乳酪⋯⋯⋯⋯⋯⋯約100克</font></div><div class="separator" style="clear: both;"><font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">(這次直接包入,沒有秤一份包多少的量,大家自己斟酌一下別太貪心多到無法收口就行)</font></div><div class="separator" style="clear: both;"><font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></font></div><div class="separator" style="clear: both;"><font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></font></div><div class="separator" style="clear: both;"><font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">表面裝飾材料:</font></div><div class="separator" style="clear: both;"><font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">南瓜籽⋯⋯⋯⋯⋯⋯⋯適量</font></div><div class="separator" style="clear: both;"><font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">全蛋液⋯⋯⋯⋯⋯⋯⋯少許</font></div><div class="separator" style="clear: both;"><font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></font></div><div class="separator" style="clear: both;"><font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></font></div><div class="separator" style="clear: both;"><font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></font></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">麵團做法:</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">做法:手揉</span></div><div></div><div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 所有材料(奶油除外)直接搓揉7-8分鐘,成為無粉粒狀態又不黏手的麵團,然後將奶油丁加入慢慢混合均勻。(水份保留30cc慢慢加,以防止麵團太濕)</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 將麵團朝桌子上甩打到麵團可以撐出薄膜即可。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 將麵團光滑面翻折出滾圓,收口捏緊朝下放入抹少許油的盆中。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 在麵團表面噴一些水避免乾燥。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 將麵團放入發酵箱,發酵溫度35度,做第一次發酵約60分至2倍大。 </span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">以下是Kneader PK1012 揉麵機操作方式:</span></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 將鹽、奶油之外的材料全放入攪拌機中,用手動行程1、速度2、打5分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 蓋上蓋子,靜置水解15分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 靜置後,手動行程1、速度5、打5分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 加入鹽,手動行程1、速度5、打5分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 加入軟化奶油,手動行程1、速度2、打5分鐘,若溫度上升至28度,請於攪拌鋼外加保冷劑降溫。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. 奶油揉入麵團後,用手動行程1、速度5、打10分鐘。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.基本上這樣操作的麵團已經產生薄膜,如薄膜狀況不好,再視麵團狀況增加時間。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. 攪拌完成後放入抹油的盆內,蓋上保鮮膜,做第一次發酵,發酵溫度30度,時間約為60分鐘(供參),發酵時間視當時溫度濕度而定,發酵至二倍大。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps.若無發酵箱可以用烤箱或微波爐+一杯熱水替代</span></div></div></div></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVI9Lzk2zd_MTY6kPxJWKWlwkVXT1jsD0ijMabJ_IouPQVcOFuv31a0GYThMvD1Ei7jdtOt0nrCookyR0-Y2YwpbSZusLqLpW20flf6VbEqWQFaFTW_tRckpLGZfU4WxklgkgA5vPorNe/s640/blogger-image-102778259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVI9Lzk2zd_MTY6kPxJWKWlwkVXT1jsD0ijMabJ_IouPQVcOFuv31a0GYThMvD1Ei7jdtOt0nrCookyR0-Y2YwpbSZusLqLpW20flf6VbEqWQFaFTW_tRckpLGZfU4WxklgkgA5vPorNe/s640/blogger-image-102778259.jpg"></a></div>
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<div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. 發酵完成的麵糰,分成16等份(每份約47克),再將麵團光滑面翻折出滾圓,收口捏緊朝下,蓋上擰乾的濕布鬆弛15分鐘。</span></div><div><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-gEwfmItiz4TLn5uzRuiDau74Mdt-D2G6gAsboCgzIiOFZ2fz52M4UZZDXy8fjNipBjV7GqYD0XAWJDzZp79GzHuSpGM3va0O-nuMSoIWSx4TFATRF-v0VnRfXM5wcuOjy5KJstESVGl/s640/blogger-image--508602757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-gEwfmItiz4TLn5uzRuiDau74Mdt-D2G6gAsboCgzIiOFZ2fz52M4UZZDXy8fjNipBjV7GqYD0XAWJDzZp79GzHuSpGM3va0O-nuMSoIWSx4TFATRF-v0VnRfXM5wcuOjy5KJstESVGl/s640/blogger-image--508602757.jpg"></a></div>
<div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. 將麵糰用手壓扁後,將麵糰反面,底部向上。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. 將麵糰對兩次,用手將麵糰滾圓。</span></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWM4RS_i6J58jQapcqJg7d0J_5YVfaOYPxfwgm-sGiU5vEl0U3MNhyphenhyphenn-4oI6xn0NDo2KyzJ9VSAzqc4nLd6aNP-oG_KyK3DePk4wcLIzGZfZYhe7_JlmmqKPyW15g1qFj4r0b8H2zbVCq/s640/blogger-image--283452082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWM4RS_i6J58jQapcqJg7d0J_5YVfaOYPxfwgm-sGiU5vEl0U3MNhyphenhyphenn-4oI6xn0NDo2KyzJ9VSAzqc4nLd6aNP-oG_KyK3DePk4wcLIzGZfZYhe7_JlmmqKPyW15g1qFj4r0b8H2zbVCq/s640/blogger-image--283452082.jpg"></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. 奶油乳酪切成1.5cm的小丁備用。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. 將麵糰用手壓扁,再用手掌根部將麵糰邊緣壓薄,形成中間厚邊緣薄的圓型。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. 將南瓜餡填入麵糰中央,稍微將南瓜餡壓平後,在南瓜餡上放上2塊奶油乳酪丁。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. 用手慢慢將邊緣收起,收口捏緊朝下,擺放在烤盤上。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_HJNpSoqnqejVO27FCoTUuhCDc_I1h0LdTG9Paymq3ugP0J0HHgueWXKDf1gEuI8E6pg5LYVJtfAE0tnKl4FQaKS5QYb1WDF2CJPir0kKJ_37G5pnzfmvlg5UVu_l9WBTiiiN0OgDcbm/s640/blogger-image-593528605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_HJNpSoqnqejVO27FCoTUuhCDc_I1h0LdTG9Paymq3ugP0J0HHgueWXKDf1gEuI8E6pg5LYVJtfAE0tnKl4FQaKS5QYb1WDF2CJPir0kKJ_37G5pnzfmvlg5UVu_l9WBTiiiN0OgDcbm/s640/blogger-image-593528605.jpg"></a></div>
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8 .用手輕輕將麵團壓成扁平狀。</div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on">9. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">將整形完畢的麵糰,放入烤箱加上一杯熱水,進行第二次發酵約60分鐘,至麵團2倍大。(天冷烤箱中放一杯熱水幫助提高溫度)</span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">10.發酵完成前十分鐘,在麵團表面刷上一層蛋液,再貼上南瓜籽做裝飾。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">11. 放入已預熱180度的烤箱,烘烤18分鐘至表面金黃。</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ps. 這次是用水波爐烤,可以一次烤2盤,但中途要上下對調,轉一下方向讓烤色更均勻。</span></div></div>
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Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0tag:blogger.com,1999:blog-1634258828519148510.post-64188436853116842362015-11-04T20:55:00.001+08:002015-11-04T21:24:38.949+08:00南瓜餡<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfBvfX6N4Q8p-r7RP_Pzmy3VdQdY1xURmvLzpKf744kt5Hcq2yQyJ7lh1XD4SyFsm4XMm8Buciv2GWxQ1SWcSwwDf1EVBtDSLZn2WtjC6H3ISEhxuPsuJ6xPtJrkTfGp92Gp6oP4q7AH2/s640/blogger-image-1956437882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfBvfX6N4Q8p-r7RP_Pzmy3VdQdY1xURmvLzpKf744kt5Hcq2yQyJ7lh1XD4SyFsm4XMm8Buciv2GWxQ1SWcSwwDf1EVBtDSLZn2WtjC6H3ISEhxuPsuJ6xPtJrkTfGp92Gp6oP4q7AH2/s640/blogger-image-1956437882.jpg"></a></div><br></div><div class="separator" style="clear: both;">這次買到品質很好的日本北海道栗南瓜,拿來做成南瓜餡,可以包在麵包中、做甜點,一次多做一些,備在冰箱中,隨時可以使用喔!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-D3qI-GzEyhE3qCOcI9MjYLxiQvCcFaZPGg2G2z_iIVo6QrOAdQaH6vvcjSQIMaZNluyVbtRDiOeHuS2SzbKALjTwtFG5S7uTzB0l1osBt893cWicsUTidXWhvBQns95zyzDGTR3Kahpy/s640/blogger-image--778157256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-D3qI-GzEyhE3qCOcI9MjYLxiQvCcFaZPGg2G2z_iIVo6QrOAdQaH6vvcjSQIMaZNluyVbtRDiOeHuS2SzbKALjTwtFG5S7uTzB0l1osBt893cWicsUTidXWhvBQns95zyzDGTR3Kahpy/s640/blogger-image--778157256.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">準備:</div><div class="separator" style="clear: both;">南瓜去皮切成塊狀後,包上保鮮膜,用電鍋蒸到軟透,倒掉多餘的水分,趁熱用叉子將南瓜壓成泥備用。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">材料:</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">南瓜泥⋯⋯⋯⋯⋯⋯⋯⋯450克</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">三溫糖(或二砂糖)⋯⋯45克</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">蜂蜜⋯⋯⋯⋯⋯⋯⋯⋯⋯一大匙</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">奶油⋯⋯⋯⋯⋯⋯⋯⋯⋯20克</span></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">ps.糖的使用量約為南瓜的1%</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIKenmIhyphenhyphenOkjglGd9Yd-aoMgTCUVlh2hAxO6YnTZZFCSIqiJhyphenhyphenTWZaDlXz1eNOKpBfWKL-3TTxU7y2kL2ueqHDO2zwpo0wq-C8E813SF1BlD_iFIYXW3CEwXpuwnM5ozmPcD2TBXTzsg5/s640/blogger-image--910310310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIKenmIhyphenhyphenOkjglGd9Yd-aoMgTCUVlh2hAxO6YnTZZFCSIqiJhyphenhyphenTWZaDlXz1eNOKpBfWKL-3TTxU7y2kL2ueqHDO2zwpo0wq-C8E813SF1BlD_iFIYXW3CEwXpuwnM5ozmPcD2TBXTzsg5/s640/blogger-image--910310310.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. 將奶油放入鍋中加熱至溶化後,加入所有的材料,拌炒至成團。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. 完成的南瓜餡,若短時間不使用,可放冷凍保存。</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><br></div>Brenda 玩烘焙http://www.blogger.com/profile/00022507788213035881noreply@blogger.com0