【 RISE手製麵包學堂 - 與黏手麵團做朋友!】
新手焙師,你有遇過麵團過度黏手和太濕潤嗎?這時候,你必定加倍下麵粉吧?
專業的焙師卻想告訴你,這是破壞麵團份量平衡的主要原因,其實正確做法是怎樣?
⋯⋯
在揉捏麵團時,永不要一次過把所有水份加入去,應留小部分在後期加入,而且應按照食譜中的水份和麵粉比例,不要超出標準。專業焙師更應理解麵團的「水合作用」-影響著麵團的硬、普通或軟身等不同的特徵。
千萬記著,要把握份量比例的平衡,才配得起你專業烘焙師光環喔!
想了解更多手製麵包的專業知識?立即到RISE BAKERS學習吧!
www.gotorise.com
【RISE Artisan Bread Academy】
What should I do if the dough is too “wet” and “sticky”?
During kneading , novice bakers encounter wet and sticky dough might attempt to add more flour – this action will mess up the balance of ingredients in the dough – the recommended approach is to hold back a portion of water during mixing, and if the dough is too dry, add the remaining water accordingly. In addition, professional bakers also need to understand the dough hydration designed for the recipe, which refers to the proportion of water (and other liquid) to flour. Different hydration rate will produce different characteristics of the dough - in general, it is classified to stiff dough, standard dough and soft dough with each having a range of hydration percentage attached to. So… bakers, being just right is important , not more or not less - a really wet dough can yield a really good bread if it is treated properly!
#RISE #RiseBakers #StephaneReinat #RiseBakersProfessional #BakersProfessional #RiseProfessional #TB #BreadTemperature #hTutorial #BreadTips #Baking #BakingTips #HowToBake #bakingtime #bakingclass #bakingfun #bakingworkshop
同時也有8部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,Hi, everyone. :) Today we'll show you how to make the Queen's scones (British Scones). Scones are biscuit-like pastries, are often cut into round sha...
「important ingredients in baking bread」的推薦目錄:
- 關於important ingredients in baking bread 在 黃婉曼icy wong yuen man Facebook 的最佳解答
- 關於important ingredients in baking bread 在 黃婉曼icy wong yuen man Facebook 的精選貼文
- 關於important ingredients in baking bread 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
- 關於important ingredients in baking bread 在 cook kafemaru Youtube 的精選貼文
- 關於important ingredients in baking bread 在 cook kafemaru Youtube 的最佳貼文
- 關於important ingredients in baking bread 在 Nutrimix - What are the 3 most important ingredients when ... 的評價
- 關於important ingredients in baking bread 在 Baking Basics - The 7 Ingredients That Bake Everything 的評價
important ingredients in baking bread 在 黃婉曼icy wong yuen man Facebook 的精選貼文
六小時課程,接近專業的第一步;
採用有機食材,手工製造的天然雜糧麵包,也是開始健康飲食的一步。
#RISE #RISEbakers #learning #baking #frenchbread
【Eat Healthy★吸引人的天然雜糧麵包】
健康飲食風正流行,天然有品質的食材絕對重要!RISE也希望帶給各位天然的選擇,誠意推出這個以有機食材、健康雜糧和堅果所製作的人氣雜糧麵包!
RISE除了以一貫手工製作的堅持外,更加入來自法國的白色芝士 Fromage blanc,質感軟滑,口味清新,健康也可以吃得有質素:)
雜糧麵包即將於2017年1月發售!更設有親自手工製作班,把健康美味帶回家!
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6小時 雜糧麵包、普羅旺斯香草麵包及法式牛角包 手製麵包課程
第一堂:2017年1月8日
第二堂:2017年1月14日
立即報名:https://goo.gl/yLUa1g 或致電到 2703 9388 查詢
#RiseBoulangerie #RiseBread #RiseSeafood #RiseBakers
【Eat Healthy ★ All Natural Cereal Baguette】
With the healthy eating trend becoming increasingly widespread, the quality of the ingredients is extremely important! RISE hopes to provide you with the most natural of ingredients; using organic ingredients, our healthy Cereal Baguette contains all types of healthy grains and nuts!
With our handmade deliciousness and quality ingredients, to create the best soft fluffy texture and fresh taste, we add Fromage blanc, a white cheese originating from France.
Cereal Baguette will be available in our new line of classes this January 2017! Create hand-made, healthy, tasty bread at home! The Cereal Bread is available comes in a class Bundle with classic French Croissant and Fougasse.
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6-hour Bread Baking Class: Cereal Baguette, Fougasse, and French Croissants
First Session: January 8, 2017
Second Session: January 14, 2017
Sign up now at https://goo.gl/yLUa1g or call us at 2703 9388
important ingredients in baking bread 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
Hi, everyone. :) Today we'll show you how to make the Queen's scones (British Scones).
Scones are biscuit-like pastries, are often cut into round shape or wedges. According to the scone's history, it became popular and an essential part of the fashionable ritual of tea time in England Anna, the Duchess of Bedford, and now it's an English tradition known as "Afternoon Tea"
In England, scones are served at "cream tea" in the late morning or with afternoon tea. You might hear this: What goes on a scone first? Jam or clotted cream? There's much debate about it. For us, we prefer cream first. :-)
In this video, we follow the recipe of the former royal chef Darren McGrady, but we reduce the sugar just a little bit. The ingredient are simple and recipe is easy to make. Use this recipe, you can make the Queen's scones at home. Hope you like this video. Enjoy. :-)
#stayhomewithme
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/HV5UFLep8UA
---------------------------------------------------------------------------------------------
Queen's Favourite Scones Recipes
☞ cutting size: Ø5.3cm, can make 6~7 scones
✎ Ingredients
all-purpose flour 210g
granulated sugar 50g
a pinch of salt
baking powder 8g
cold unsalted butter 55g, cut into small cubes
cold whole 㔹milk 85ml
half egg, cold
one egg yolk for brushing
✎ Instructions
1. Sift flour, sugar, salt and baking powder together in a large bowl, and mix well.
2. Add the frozen butter cubes, then rub in with your floured fingers until the mix looks like fine bread crumbs. Place in the refrigerator for 5-10 minutes.
3. We just need half egg, so crack an egg into a small bowl and whisk it into a homogenous mixture, then split in half.
4. Add beaten egg and pour half milk, this stage you don't need to add too much milk, just lightly bring all ingredients together.
5. Keep adding the milk until the dough comes together. It's really important that we don't overwork to knead it, once the dough come together, put the dough onto the table.
6. Dusting a little flour, just knead it a little bit, then lightly roll the dough to an inch thick.
7. Using a well-floured round cookie cutter to cut the dough. Gently brush the top of scones with egg yolk.
8. Preheat the oven to 180C, and bake for 20~22 minutes.
9. Remove the baked scones form the oven and let cool, then serving with clotted cream and jam. Enjoy.
----------------------------------------------------------------------
#scones
#BritishDessert
#eastrecipes
#JEmarble
#Pastryboard
#Amazon
![post-title](https://i.ytimg.com/vi/sH1mGARPuMw/hqdefault.jpg)
important ingredients in baking bread 在 cook kafemaru Youtube 的精選貼文
I baked this bread so many times,I love this bread.Enjoy!
今度は100均のケーキ型(15cm丸形)でパンを焼いてみました。
これはずいぶん前に買ったものなので今は同じものはないかも知れませんがシリコン型が充実しているので、シリコン型でも◎
カットした時のお花みたいな感じがすごく可愛いです。
ひとつ焼いて半分にカットして誰かにあげるのにもぐー♪
このパンは中にキューブ型に小さく切ったクリームチーズとか入れてもすごく美味しいです。
つや出しは今回は豆乳を塗ってみました。優しい焼き色がつきます^^
チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403
【Ingredients】15cm round Cake Pan
★160g Bread flour
★15g Sugar
★2g Salt
●80g water
●2.5g Dry yeast
32g Milk
12g Unsalted butter(room temperature)
50g Dried cranberries50g
For glazing:
1 tsp Soy Milk (or Milk,Beaten Egg)
【Directions】
①Combine water and dry yeast.
②Combine the dry ingredients (★)and mix together with a whisk.
③Add ①,Milk. mix.
④Put it on the table and knead. (10mins)
⑤Add butter and knead more. (5mins)
And add Dried cranberries.
⑥Round the dough when it becomes smooth, put it into a warm place or oven (about 35℃). (first fermentation)
⑦ Take out the dough when it becomes double size and push it by hand to release the gas,and and round and place the sealed edge of dough downward.
Then cover with a thick cloth and a tea towel which is dampened with hot water and wrung tightly ( important) for 15 minutes.
⑧Press the dough with your hands to release gas in the dough and deflate and round,then place in a lightly greased tin.
⑨Cover the dough with plastic wrap to prevent from drying.
Let the dough rise in a warm place until the dough has doubled in size, about 30 minutes.
⑩with a pastry bruh,coat the dough with milk for glazing.
⑪Bake it in the preheated oven (190°C) for about 17 mins.
⑫Once bread is baked, transfer to a wire rack and let it cool.
*Baking time will vary according to your oven so please adjust accordingly.
*Be careful not to let the dough dry out when you are letting it rise or rest.
【材料】15cm丸型ひとつ分
★強力粉 160g
(国産強力粉:春よ恋)
★砂糖 15g
★塩 2g
●水 80g
●ドライイースト(赤サフ) 2.5g
32g Milk牛乳 32g
無塩バター(室温) 12g
ドライクランベリー 50g
艶出し用:
豆乳 小さじ1
(Or牛乳、溶き卵など)
【作り方】
①水にドライイーストを加えて混ぜる。
②ボウルに材料(★)を入れて泡立て器で混ぜる。
③①と牛乳を粉の中央に加えて混ぜる。
④テーブルの上に置きこねる。 (約10分)
⑤バターを加えてさらにこねる。 (約5分)
最後にドライクランベリーを加えてこねる。
捏ねあがりの目安は生地を伸ばしてみて薄く膜が張ったように伸びてくれればOkです。捏ね不足だと薄く綺麗に伸びません。
⑥生地が滑らかになったら丸めて、暖かい場所またはオーブン(約35℃)に入れる。 (一次発酵)
⑦生地が2倍位になったら取り出し、手で押してガスを抜いて、生地を丸めなおし、15分休ませる。
(乾燥しないように上に濡らした固く絞った布巾などを被せる)
⑧生地を手で押して生地内のガスを出し、丸めてバターを塗ったケーキ型に入れる。(またはクッキングシートをカットして敷く)
⑨2倍位になるまで暖かい場所またはオーブン(約35℃)に入れる。 (二次発酵)
⑩生地を傷つけないように上に牛乳を刷毛で塗る。
⑪190℃に温めたオーブンで17分焼く。
焼き上がり後に型ごと何度か落とす。
⑫ワイヤーラックの上で冷ます。
*焼き上がったらすぐに食べないときは密閉容器かビニール袋に保存します。
*焼く時間はオーブンによって異なりますので、それに応じて調整しお願いします。
*発酵中やベンチタイム、成形時は生地が乾燥しないよう気を付けて下さい。(乾燥するとパンが膨らみません、手早くやること、濡れ布巾などを被せるのも乾燥を防いでくれます)
![post-title](https://i.ytimg.com/vi/CXF2DeSAu48/hqdefault.jpg)
important ingredients in baking bread 在 cook kafemaru Youtube 的最佳貼文
I baked this bread so many times,I love this bread.Enjoy!
100均のケーキ型でプレゼント用にパンが焼けないか色んな型とレシピでパン作りしてみました。12cmの丸型でやってみたらきのこみたいな形になって面白いので今回はこの型を使用。生地は生クリームをたっぷり使って翌日もふんわりもっちりを楽しめるようにしました。
ごうかいに手でちぎって食べてください^^
プレゼントにも、食べきりサイズでぴったり!
チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403
【Ingredients】12cm round Cake Pan
★160g Bread flour
★14g Sugar
★2g Salt
●80g water
●2g Dry yeast
●25g Heavy Whipping cream
12g Unsalted butter(room temperature)
For Topping:
10g Melted salted butter
For glazing:
1 tsp Heavy Whipping cream
【Directions】
①Combine water and dry yeast.
②Combine the dry ingredients (★)and mix together with a whisk.
③Add ①and mix.
④Put it on the table and knead. (10mins)
⑤Add butter and knead more. (5mins)
⑥Round the dough when it becomes smooth, put it into a warm place or oven (about 35℃). (first fermentation)
⑦ Take out the dough when it becomes double size and push it by hand to release the gas,and and round and place the sealed edge of dough downward.
Then cover with a thick cloth and a tea towel which is dampened with hot water and wrung tightly ( important) for 15 minutes.
⑧Press the dough with your hands to release gas in the dough and deflate and round,then place in a lightly greased tin.
⑨Cover the dough with plastic wrap to prevent from drying. Let the dough rise in a warm place until the dough has doubled in size, about 30 minutes.
⑩with a pastry bruh,coat the dough with Heavy Whipping cream for glazing.
⑪Bake it in the preheated oven (190°C) for about 17 mins.
⑫Once bread is baked, transfer to a wire rack and let it cool.
*Serve immediately or store in an airtight container or bag after it’s been cooled.
*Baking time will vary according to your oven so please adjust accordingly.
*Be careful not to let the dough dry out when you are letting it rise or rest.
【材料】12cm丸型ひとつ分
★強力粉 160g
(国産強力粉:春よ恋)
★砂糖 14g
★塩 2g
●水 80g
●ドライイースト(赤サフ) 2g
●生クリーム 25g
(タカナシ純生クリーム35%)
無塩バター(室温) 12g
艶出し用:
生クリーム 小さじ1
トッピング用:
溶かした有塩バター 10g
【作り方】
①牛乳と水、ドライイーストを混ぜる。
②ボウルに材料(★)を入れて泡立て器で混ぜる。
③①を粉の中央に加えて混ぜる。
④テーブルの上に置きこねる。 (約10分)
⑤バターを加えてさらにこねる。 (約5分)
捏ねあがりの目安は生地を伸ばしてみて薄く膜が張ったように伸びてくれればOkです。捏ね不足だと薄く綺麗に伸びません。
⑥生地が滑らかになったら丸めて、暖かい場所またはオーブン(約35℃)に入れる。 (一次発酵)
⑦生地が2倍位になったら取り出し、手で押してガスを抜いて、生地を丸めなおし、15分休ませる。
(乾燥しないように上に濡らした固く絞った布巾などを被せる)
⑧生地を手で押して生地内のガスを出し、丸めてバターを塗ったケーキ型に入れる。(またはクッキングシートをカットして敷く)
⑨2倍位になるまで暖かい場所またはオーブン(約35℃)に入れる。 (二次発酵)
⑩生地を傷つけないように上に生クリームを刷毛で塗る。
⑪190℃に温めたオーブンで17分焼く。
19分焼くとサイドももっとしっかりと焼けます。
焼き上がり後に溶かしバターを上に塗る。
バターのあとにグラニュー糖をかけても美味しいです。
⑫ワイヤーラックの上で冷ます。
*焼き上がったらすぐに食べないときは密閉容器かビニール袋に保存します。
*焼く時間はオーブンによって異なりますので、それに応じて調整しお願いします。
*発酵中やベンチタイム、成形時は生地が乾燥しないよう気を付けて下さい。(乾燥するとパンが膨らみません、手早くやること、濡れ布巾などを被せるのも乾燥を防いでくれます)
*レシピはどうぞ変えずに作ってください、生クリームを牛乳に替えるのもNGです。なぜなら、成分が全く異なるからです。
![post-title](https://i.ytimg.com/vi/7tpVOd9gDBE/hqdefault.jpg)
important ingredients in baking bread 在 Baking Basics - The 7 Ingredients That Bake Everything 的推薦與評價
![影片讀取中](/images/youtube.png)
There are only 7 ingredients that create EVERY baked good you can imagine.From the French Baguette to flaky baklava, from biscuits to ... ... <看更多>
important ingredients in baking bread 在 Nutrimix - What are the 3 most important ingredients when ... 的推薦與評價
It's always better to use a strong flour when baking bread, when I say strong I refer to the protein content of the flour. So Country Pride Bakers (Blue ... ... <看更多>