又是一个取之[孟老师的100道面包]的食谱。用的是汤种的方法，所以面包很软。原本想做土司的，但后来为了消灭冰箱的火腿和乳酪，所以取消了A 计划。
过程中出了一点糗，我以为块状的乳酪就是高融点乳酪，原来不一定，所以在烘焙过程中，我眼巴巴的看着乳酪在烤箱中慢慢的从面包的洞口流出来融掉，心中的os除了'我恨'，还是'我恨'。 烤完后，立刻把融在铝纸的乳酪挖出来，趁热吃掉。 味道真好。。怒气下了一大半。请问如何辨别高融点乳酪？市场的高融点乳酪都会注明'此乃高融点乳酪'吗？
用了两种火腿，所以做了两个造型，一个挤美奈滋，一个在上面剪斜刀口。乳酪融后从洞口流出来的样子像不像吐舌头的面包？？
材料：
A. 汤种面团：
1) 高筋面粉 - 15g
2) 鲜奶 - 65g
把材料A全部放入锅内，搅拌均匀后用小火边煮边搅。待煮成团装后，取出放凉，盖上保鲜膜，放入冰箱，冷藏约60分钟后备用。
B.
1) 高筋面粉 - 200g
2) 细砂糖 - 30g
3) 盐 - 1/4 tsp
4) 奶粉 - 10g
5) 鲜奶 - 100g
6) 既溶干酵母- 3g
7) 无盐奶油 - 20g
内馅；火腿 4片，高融点切达乳酪 适量
做法：
一般汤种面包做法，175度C,烤18分钟就可以了。
可做四份火腿乳酪面包。
早安，乳酪不合我，但还是得赞赞你，面包很松软喔~
ReplyDeleteBernice,
ReplyDelete老实告诉你，乳酪也不适合我，不是不合胃口，而是和我的小肚有冲突，；P
hey, I wish to get an oven..any recommendations?
ReplyDeleteHi Dora, mine is Electrolux, about 60L. Try to look for the digital one, it's more user frinedly.
ReplyDeleteOr u may consider those european brand, which is much more bigger and u may consider to get one for ur new house if u want to. u know those white ppl's oven size right? it's that big.
But to me, those 60L oven shud b good enough. At least to me as i bake bread more often.
Electrolux is also an European brand. Most of the ovens are build-in model which can be space consuming for my little kitchen. By the way, which one is better Magicmix or KichenAid mixer? Also, do you have any good recipes to share for steam cakes?
ReplyDeletewell, not sure on Magicmix,but KA is truely a good brand for stand mixer.
ReplyDeletecake ya....me seldom do cake leh. any particular steamed cake that u r looking for..
i like those steam-based, perhaps steam buns?
ReplyDeleteDora,
ReplyDeleteic, i tried a few b4, like two tone red bean bun, pumpkin bun etc. U may try them if u are interested, they all under 中点。