标签:
白面包直接法餐包美食 |
分类: BBA作业面包 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4458.jpgHouse Rolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
注:多谢网友指出,我的粉量克数写错,原方是盎司,我用的也是盎司,转换成克的时候写错了。应该是610克,而不是原来写的340克,希望没有误导太多TX!在下面配方中已经改了,再次道歉!
这周《The Bread Baker’s Apprentice》(以下简称BBA)的作业是一款很实用简单的白面包,我认为这是全书中最万能有用的一款面团,原料中有少量黄油,蛋,和奶粉,可以 用来做牛奶白吐司,pain de mei(庞多米吐司),或者各种形状的花色餐包,成品非常柔软蓬松,香浓可口,很适合亚洲人的口味。这款配方用的是直接法,前后耗时4到5小时,在面包烘 焙中算是省时省力的了。
既然配方这么简单,我这次在整形方面尝试了一种没有做过的餐包:parker house rolls。Parker house餐包起源于波士顿的Parker House酒店,1870年被发明之后,一直很受顾客推崇,有很多名人都是它的粉丝。到今天,parker house rolls已经成为美国的一种经典面包,在高档饭店经常可以见到它的身影。这种餐包的整形其实很简单,就是把一块擀平的面团一折为二,但是在折痕里会涂上 额外的黄油,这样烤出来的餐包特别香浓腐败。
White Breads(转自《Bread Baker’s Apprentice》)
注:以下配方做2个1磅(450克)左右的面包,或很多餐包
注:杯和重量的换算请参考文怡前辈的博文
高粉,21.5盎司,610克
盐,1.5小勺
奶粉,0.25杯,1.33盎司,37.7克
糖,3.25大勺,1.66盎司,47克
即时酵母,2小勺
蛋,一个
黄油,1.66盎司,(室温软化),47克
水,13到14盎司,368.5克到397克
黄油适量,作为涂抹在parker house餐包内部用
蛋液适量,作为涂抹面团表面用
1. 混合所有原料,加盖,autolyse(浸泡,介绍见此)10分钟。揉至完成阶段。
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4402.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
2. 放入抹油容器,加盖,室温发酵1.5到2小时至2倍达,手指按下不弹回。
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4415.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
3. 做parker house rolls整形方法如下:把面团一分为二,分别滚圆,放松15分钟。
4. 取一份,擀开成40X20CM的长方形
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4416.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
5. 切割成16个小方块,每个10X5CM
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4418.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
6. 每个方块对折,但是留出1.2CM左右的边缘不要覆盖
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4419.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
7. 在折痕处抹上软化的黄油,然后压紧接缝
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4420.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
8. 放在抹油烤盘上,前后略为重叠
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4422.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
9. 另一个面团也同样操作,一共得到32个parker house餐包
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4423.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
10. 在温暖处发酵至变大2倍,手指按下,缓慢弹回一部分,60到90分钟(我把烤盘放在一个大袋子内,同时在里面放一杯沸水,发了60分钟。餐包和欧包不同,不要求在烤箱内膨胀很多,所以二次发酵可以足一点,所以我会用这种特别温暖的环境。)
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4444.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
11. 表面抹蛋液,放入预热400F(203C)的烤箱内,烤15分钟左右至金黄。
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4450.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
由于这种餐包的整形和烘焙方法让每个餐包的四周都有其他餐包碰触连接,所以除了上下表面比较香脆,其他部分都很柔软,是理想的餐包
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4468.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
Parker house餐包出彩的地方当然是折痕里涂抹的黄油啦,在烘烤过程中这些黄油融入组织,吃起来特别香浓
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4478.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
这款面团本身有蛋和黄油滋润,而且揉面和发酵都很到位,所以内部组织非常柔软。
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4474.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
BBA书中还有两种白面团的变化,和这个配方大同小异,只不过一个用的是牛奶,另一个用的是buttermilk(酪乳),相比之下,我还是觉得 这款用奶粉的最香浓。这主要是浓度问题,用牛奶和buttermilk都受到液体重量的限制,所以不可能放很多,用奶粉本来就浓缩,而且可以放比较多的 量,自然香味就突出。这款餐包是美国steak house(牛排餐馆)典型佐餐佳品,但是其实自己做一点也不难。
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4481.jpgHouseRolls – 简单美味的基础面团" TITLE="Parker House Rolls – 简单美味的基础面团" />
注:多谢网友指出,我的粉量克数写错,原方是盎司,我用的也是盎司,转换成克的时候写错了。应该是610克,而不是原来写的340克,希望没有误导太多TX!在下面配方中已经改了,再次道歉!
这周《The Bread Baker’s Apprentice》(以下简称BBA)的作业是一款很实用简单的白面包,我认为这是全书中最万能有用的一款面团,原料中有少量黄油,蛋,和奶粉,可以 用来做牛奶白吐司,pain de mei(庞多米吐司),或者各种形状的花色餐包,成品非常柔软蓬松,香浓可口,很适合亚洲人的口味。这款配方用的是直接法,前后耗时4到5小时,在面包烘 焙中算是省时省力的了。
既然配方这么简单,我这次在整形方面尝试了一种没有做过的餐包:parker house rolls。Parker house餐包起源于波士顿的Parker House酒店,1870年被发明之后,一直很受顾客推崇,有很多名人都是它的粉丝。到今天,parker house rolls已经成为美国的一种经典面包,在高档饭店经常可以见到它的身影。这种餐包的整形其实很简单,就是把一块擀平的面团一折为二,但是在折痕里会涂上 额外的黄油,这样烤出来的餐包特别香浓腐败。
White Breads(转自《Bread Baker’s Apprentice》)
注:以下配方做2个1磅(450克)左右的面包,或很多餐包
注:杯和重量的换算请参考文怡前辈的博文
高粉,21.5盎司,610克
盐,1.5小勺
奶粉,0.25杯,1.33盎司,37.7克
糖,3.25大勺,1.66盎司,47克
即时酵母,2小勺
蛋,一个
黄油,1.66盎司,(室温软化),47克
水,13到14盎司,368.5克到397克
黄油适量,作为涂抹在parker house餐包内部用
蛋液适量,作为涂抹面团表面用
1. 混合所有原料,加盖,autolyse(浸泡,介绍见此)10分钟。揉至完成阶段。
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4402.jpgHouse
2. 放入抹油容器,加盖,室温发酵1.5到2小时至2倍达,手指按下不弹回。
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4415.jpgHouse
3. 做parker house rolls整形方法如下:把面团一分为二,分别滚圆,放松15分钟。
4. 取一份,擀开成40X20CM的长方形
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4416.jpgHouse
5. 切割成16个小方块,每个10X5CM
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4418.jpgHouse
6. 每个方块对折,但是留出1.2CM左右的边缘不要覆盖
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4419.jpgHouse
7. 在折痕处抹上软化的黄油,然后压紧接缝
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4420.jpgHouse
8. 放在抹油烤盘上,前后略为重叠
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4422.jpgHouse
9. 另一个面团也同样操作,一共得到32个parker house餐包
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4423.jpgHouse
10. 在温暖处发酵至变大2倍,手指按下,缓慢弹回一部分,60到90分钟(我把烤盘放在一个大袋子内,同时在里面放一杯沸水,发了60分钟。餐包和欧包不同,不要求在烤箱内膨胀很多,所以二次发酵可以足一点,所以我会用这种特别温暖的环境。)
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4444.jpgHouse
11. 表面抹蛋液,放入预热400F(203C)的烤箱内,烤15分钟左右至金黄。
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4450.jpgHouse
由于这种餐包的整形和烘焙方法让每个餐包的四周都有其他餐包碰触连接,所以除了上下表面比较香脆,其他部分都很柔软,是理想的餐包
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4468.jpgHouse
Parker house餐包出彩的地方当然是折痕里涂抹的黄油啦,在烘烤过程中这些黄油融入组织,吃起来特别香浓
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4478.jpgHouse
这款面团本身有蛋和黄油滋润,而且揉面和发酵都很到位,所以内部组织非常柔软。
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4474.jpgHouse
BBA书中还有两种白面团的变化,和这个配方大同小异,只不过一个用的是牛奶,另一个用的是buttermilk(酪乳),相比之下,我还是觉得 这款用奶粉的最香浓。这主要是浓度问题,用牛奶和buttermilk都受到液体重量的限制,所以不可能放很多,用奶粉本来就浓缩,而且可以放比较多的 量,自然香味就突出。这款餐包是美国steak house(牛排餐馆)典型佐餐佳品,但是其实自己做一点也不难。
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_4481.jpgHouse
----------《The Bread Baker’s
Apprentice》的其他作业:----------
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/DSC00296.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/DSC00730.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/DSC00902.jpgHouse |
Anadama面包 | Artos希腊宗教节日面包 | 贝果 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/DSC01094.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/DSC01184.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_0080.jpgHouse |
Casatiello | Challah哈拉 | 又见Ciabatta夏巴达 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_0211.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_0330.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_0386.jpgHouse |
黑森林面包卷 | 肉桂葡萄干核桃吐司 | Cornbread玉米快速面包 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_0559.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_0714.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/DSC00265.jpgHouse |
蔓越莓核桃节日面包 | English Muffin英式马芬 | Focaccia 佛卡夏 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_0864.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_0909.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_1040.jpgHouse |
French Bread 法式面包 | Italian Bread 意式面包 | Lavash Crackers 亚美尼亚脆饼 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_1084.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_1505.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_1626.jpgHouse |
Kaiser Rolls 凯撒餐包 | 33%全麦吐司 | Marble Rye大理石黑麦吐司 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_1693.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/DSC00212.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_1800.jpgHouse |
杂粮面包 | Pain a l'ancienne | Pain de Campagne 法式乡村面包 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_1891.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_2029.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_2071.jpgHouse |
Pane Siciliano西西里面包 | Panettone潘妮托妮 | Napoletana批萨 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_2258.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_2410.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/IMG_2554.jpgHouse |
Poolish法棍 | 葡萄牙甜面包 | 土豆泥迷迭香面包 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized/IMG_2726.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/combo1-1.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_3047.jpgHouse |
Pugliese | 墨西哥黑豆辣味环形包 | 纽约洋葱黑麦吐司 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_3205.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/combo2-1.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_3449.jpgHouse |
100%天然酵种黑麦面包 | Poilane Miche | 美式pumpernickel粗黑麦面包 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_3137.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_3720.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_3909.jpgHouse |
Stollen史多伦 | 黑麦葵花籽面包 | 瑞典黑麦面 |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/IMG_3999.jpgHouse |
http://i78.photobucket.com/albums/j109/SJRunner/food/bbs_resized_2/combo4-1.jpgHouse |
托斯卡纳无盐面包 | 维也纳面包 |