来个大家都会喜欢的白白软软的三明治面包:
这个面包很柔软, 细腻, 第三天都还是好软绵.
还是用Peter Reinhart的方子, 看来我要把这本书里的面包一一做来, 目前每次做的都很满意.
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全部的材料进mixer 用dough hook搅面直到 ”起膜”, “pass the windowpane test”, 大约10-15分钟,
这个过程可加牛奶或面粉来调整面团的湿度, 面团要搅盘边上不粘, 底上有点粘, 就好了, 不要太干.
把面团留在盘里, 用食品朔料袋套好, 放室温里 2 小时, 面团发成两倍大,
一般来讲, 发面的温度最好是 85F 左右, 可是Peter 提倡用 75F 的室温来发面, 他认为时间久点, 面里的本身糖分会体现出来, 味道会更好吃. 如果大家想省时间的话, 可以把面团放进不开火的烤箱或微波炉里, 里面放一大盆滚水, 水也可更换几次来保温.
拿出来放在洒了面粉的案板上, 做成你要的型, 我做了1个大土司面包, 2个小土司面包, 放入烤盘里 (烤盘里喷点油), 用食品朔料袋盖好, 发酵, 1- 1.5 小时后, 快到两倍大, 大的用了盖子, 小的刷上蛋液, 烤盘盖子里面也喷点油,
烤箱预热到350F, 进烤箱, 烤30-35分钟, 内部温度185-190F, 就可取出, 取出烤盘, 放烤架上冷却.
加了盖的面包最好在后面10分钟时拿掉盖子烤一下, 上面的颜色就更好看了, 我又偷懒了.
上个贴, 我提到用温度记来测量面包的烤熟成度, 这样烤出的面包不会太干和太湿, 以前我也是看面包表面金黄的颜色来判断是否到时间了, 其实这是很难拿准的, 像这个面包很轻绒, 很娇嫩, 真的烤倒表面金黄里面就太干了, 我那个小面包就该早点出炉的, 里面质感就显然干了一点. 面包大小不同, 表面刷的glaze也不一样, 还有表面离火原的距离不同, 靠看表面金黄是很不准的, 特别是像我这样的新手. 像这种甜面包里面温度最好是 185-190F, 像上次做的欧式面包就最好是200-205F. 下次吃到面包口感太干, 或咬下去粘牙, 看看烤的时间.
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大的土司, 有个缺点, 我用少了点面团, 没有填满面包合子, 上面不够平:
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I have to say, this is the best pb&j sandwich I ever ate:
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小的:
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The yummiest tuna sandwich:
罐头呑拿鱼, 胡萝卜刨丝, 美奶兹, 红酒醋, 盐,胡椒, 芥末酱, 拌匀,
番茄, arugula, 鸡蛋, 甜洋葱, 牛油果(挤了柠檬汁), 泡辣椒.
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儿子说他今后一个人生活的日子, 就每天吃三明治, 他对自己做的三明治越来越有信心了, 我还是提醒了他, 到时谁给你做新鲜面包啊.
知道了不足的地方, 马上接着又烤了一个, 用同个方子, 只是用全部面团做了一个大的, 先盖着烤了20分钟, 拿掉盖子再烤了 10分钟.
这次就很理想了, 外面颜色烤得很均匀, 里面的湿润度正好, 吃完这个面包, 真的不想吃买的面包了.
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