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king arthur bread flour 在食物鏈 Facebook 的精選貼文

2019-01-21 16:17:13 有 109 人按讚

#全野酵大麵包八十六趴水量
#美國加拿大麵粉
#液種的判斷
其實我很手癢. 因為大家都在玩大孔洞及大肚子的野酵麵包. 所以大概周四時我就用我每天在喝的水克二酵起了一個液種. 我很猴急. 第二次長大後就開始做麵包了, . 也不是不行. 要懂得如何去判斷. 這就是我想學的. 這次在所有的麵糰主水中都加了佔20%水量的二酵水就是其中一個想法.
昨天做了吐司以外還烤了這顆...
我總是在IG上看到很多美國居家烘焙者的大孔洞麵包. 這次除了養酵的粉不是美國來的以外. 主粉是用 King Arthur bread flour ( KA高筋麵粉) 及老爺上次去加拿大幫我帶回的14.5%超高筋有機全麥粉Whole grain flour. 所以說. 想告訴各位. 別人做得那麼美不只是技巧好. 粉的種類有差. 我就想為什麼人家在做第一次翻折時就那麼光滑順手?你如果去看我的啤酒麵包文就可以知道我平常翻折的麵糰長相.
麵筋及麵粉細緻度差很大啊!!! 你如果仔細去分析那些有上萬粉絲的IG麵包客. 他們的大孔洞幾乎都是80%水量. ( 除了那個德國大師以外) 而且敢用的麵粉都一定要65%以上是美國的高筋粉. 其它不管是不是現磨. 只要有個強效的細緻的粉. 通常長相都不會太差. 當然. 最重要的是整個過程..... 但他們因為被大孔洞所制約. 能用其它水粉比例麵種的機會也無法突破~
所以我就是那個阿呆也想跟風看看~~~~
但老實說每天看他們說有多香我真的很好奇. 自己吃了以後覺得還是德國的粉香. 雖然都是微微酸. 但德國麵粉確實比較有多一點的後味. 說老實話. 85.7%水量要有強烈風味確實困難..... 今天搭配蜂蜜有點想說等一下是不是要拿麵包抹盤子?! 因為都從洞裡流走了XD
這是我這次的實驗食譜
1. KA 粉 210 g
2. Whole grain 粉 90 g
3. 野酵液種第2次餵養 75 g ( 粉水比1:1)
4. 水克二酵黑枸杞水 50 g
5. 一般水 196 +8 g
6. 鹽 6 g
2小時水合. 混入野酵液種. 休息十分鐘. 混入以8 g 水溶解的粗粒海鹽. 休息十分鐘. 翻折一次. 放入盆中. 每45分鐘翻折一次 . 翻折至第三次時由22度室溫轉17度樓梯間6小時不動發酵( 我去睡了)
移至室溫放30分鐘後整形. 放30分再做最後整形. 此時的麵糰溫度是18度.
放室溫30分鐘後移入3度冰箱冷藏後發14小時
取出割線後直接放鑄鐵鍋帶蓋270度烤25分鐘. 降轉230度不帶蓋烤20分鐘.
我好喜歡杏桃水克二酵. 其實我很喜歡吃杏桃乾. 但是開始養水克後發現水果乾很容易吃過量. 那天我給我妹看我的二酵水. 她問我那個裡面肥肥大顆的是甚麼水果😅😅😅. 這樣比起來真的有天差地遠的感覺~ ( 如果你的杏桃乾是黃色的. 那就是有加抗氧化劑. 天然的乾燥方式應該是這種黑色.口感及味道不太相同. 沒有好壞之分
早上零下8度. 地面上的冰變成硬的顆粒.外面一層濛濛的霧. 今天應該是陽光普照的天氣....
.
.
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我們家成天喜歡往外跑的Brownie總是望門興嘆.
#台灣來的貓毛長得比較少是遺傳

Tags: king arthur bread flour 全野酵大麵包八十六趴水量美國加拿大麵粉液種的判斷台灣來的貓毛長得比較少是遺傳

食物鏈

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我目前住德國萊比錫的郊區. 因為德國人每天都得有麵包吃, 而我住的地方卻沒有轉角麵包店. 所以我開始鑽研麵包. 用不同的麥子的粉來做. 也因為我希望小孩不要忘記中式的食物. 所以我把中式麵點及食材也一起研究了. 手作有它自己的樂趣. 但了解食材會讓你有更深遠的想法 . 我很喜歡吃肉. 但為了地球環保. 我非常贊成一周吃一天素食所以也持續進行中. 如果您贊同我的理念. 當你有機會選擇時. 請選比較不耗能源的肉類. 盡量少吃大型家畜的肉. 讓我們一起為地球盡一份心力.

在這裡用食物串聯你我. 也說一些關於食物的故事. 分享今天的想法及心情.

king arthur bread flour 在食物鏈 Facebook 的最佳貼文

By 食物鏈

2017-09-20 16:53:50 有 137 人按讚

#非討拍文請勿安慰
#乙級烘焙帶蓋吐司容積比
#充分擴展麵筋的軟式麵包又叫吐司是一定的嗎?
#面對問題解決問題
#簡單的帶蓋吐司食譜
這是昨天做的帶蓋吐司. 食譜是來自一個美國烘焙社團. 因為有個太太一直用這個食譜很久了. 但是之前做的都是一般圓麵包.她想做成帶蓋吐司. 已經發問兩次要如何改善麵團狀態. 我看起來確實是過發的. 在知道她已經將1080 g的麵團塞進3400 ml 的帶蓋吐司中( 容積比3.15) 我覺得我想插手.
#容積比數字越大用的麵團量越少
於是這是我的成績. 我將容積比算為3.7 也把所有的過程po上( 用英文寫那一長串做法真的很累. 尤其是很多專有或慣用名詞我不知道)
一般來說. 目前很多人的吐司容積比都算成是4 .
丙級烘焙是不考帶蓋吐司的乙級才會考.
我查了很久. 沒有很多人談論到容積比的問題. 但實際上這樣美麗的容積比" 4" 是可以從食材去看出來的. 有了奶粉的添加可以增加5-10% 的膨脹率. 烘焙證照都是給要執業的人去考的. 所以一直以來都沒有被禁止也是應該99%麵包店都有使用的改良劑也列於食材. 乙級帶蓋白吐司容積比4.2( !)的配方是:
1. 麵粉 100%
2. 改良劑 1%
3. 奶粉 4%
4. 糖 2%
5. 鹽 2%
6. 水 63%
7. 酵母 1.2%
8. 白油 2%
這位太太的配方是:
1. 麵粉 100%
2. 水 65%
3. 鹽 2%
4. 糖 4%
5. 油 5%
6. 速酵 1.8 %
我覺得速酵太多. 所以我用我慣用的鮮酵. 使用 2%
在我的日式一斤吐司模( 1840ml) 中 1840/3.7= 497 g ... 這是我的麵團量.
麵筋擴展牽涉到很多問題. 你的麵筋是不是夠強壯. .
麵團終溫和麵筋擴展程度的取捨.
麵筋不夠擴展可以嗎? 口感比較不細緻啊~ 但你利用良好的翻麵及整型方式也可以改善這個問題.
反正就是這樣~ 我在一個2萬多美國社員的麵包團中分享我的心得及做法. 最後我得到個位數的讚@@
我開始對人性感到厭煩. 因為這些日子以來我一直想打破這種自己做麵包不難的觀念. 我真的非常不藏私地把我的經驗都分享. 但是得到這樣的回饋是值得的嗎? 這裡有牽扯到我之前帶蓋吐司整形實驗的點閱率與實際按讚的人數成反比的事實.
可能高手都是默默閱讀不予置評但有可能有記在心裡的跳過吧?
所以我該覺得我應該就是高手懼怕的高手嗎? 把自己的心得分享有那麼困難嗎?
至少當事人是很開心地回我. 我覺得那有80%以上的安慰~
而在原po上社團求救時. 社團裡所謂的高手們給的方法竟然是可以加奶粉可以加蛋.... 我沒有去反駁. 但這並不是解決問題啊~乾脆把乙級帶蓋的配方給她就好@@~ 如果有人對這兩種東西就是不能吃. 那怎麼可以如此做?
我想我可能因此得罪不少人XD
但我會不會繼續? 相信我~
大嬸不是一天變成這樣的
以下是我po的全文: ( 英文不是我的強項加減看)
#SimplePullmanLoaf
#ExpensionRatioForTinBread
#recipe from 太太的名字
After today's conversation here in this group I decide to try 太太的名字 recipe for my tomorrow bread.
From my experience the less ingredients the more critical procedure one need to notice. And Temperature is the most important thing to be aware of. For example baguette needs 22-24 degree to work with. So I think for her recipe needs 25-26 degree for the dough temperature.
For pullman loaf. the expension ratio normally is around 3.7-4.2 so I decide to make it 3.7. and my tin size is 1840 ml . So the dough should weight about 1840/3.7= 497 g
I change the yeast to fresh yeast due to it's eco-friendly so I am using always fresh yeast now.
This is the recipe for my dough today:
1. King Arthur bread flour 100% 280 g
2. water 65% 182 g
3. oil( I use butter) 5 % 14 g
4. salt 2% 5.6 g
5. sugar 4 % 12 g
6. fresh yeast 5.6 g
This is how I made it:
1. mix all the ingredients except butter well. Then add butter .( all mix with hand.)
2. using hand mixer to blend the dough until 25-26 degree. No matter what , temperature is the key.
3. since is not yet pass window test. I stretch and fold the dough every 30 mins 2 times .Total first prove takes about 1 hr.20 mins
4. divided the dough into 2 equal dough shape them into balls and rest for 25 mins
5. gently roll out the gas from the dough and use hand to tap out the gas on the edge . then make a 3 fold , seam side down and rest for 5 mins
6. roll the dough a bit longer and roll the dough not too tight seamed side down put into the tin
7. Proving in the oven with lights on and put a hot water pot under the tin in order to create a 30-35 degree humid environment .Prove about 40 mins and take out preheat the oven until 230 degree( mine takes 20 mins so it's a bit over proved) needs to shorten the final prove time.
After the tin with lid ship into the oven, turn the temp. to 210 degree for 20 mins then change to 200 degree for another 20 mins . And this is the result!
This recipe has not much ingredients but it has a very buttery flavor and I think if one added with coconut oil could be a everyday bread for vegan. Simplicity is the best....Thank you 太太的名字 for this challenging but tasty recipe

給一個我讀過的一些書的對於帶蓋吐司烘焙的數據. 四十年教學經驗的竹谷光司先生所著的麵包科學一書中有提到. 以前模型容積比是3.6 方形是3.8 但最近都用4.0-4.2來分割. 在集各家熱賣吐司大成的" 吐司麵包的烘焙技術" 一書中. p.132有個無鹽無糖只有加酵母及水的橄欖形吐司容積比只有2.625.

所以~ 一條好的帶蓋吐司要有多重?你要自己去衡量~ 不要隨風起舞. #在你對於所有的食材在麵糰中扮演的角色不了解之下也不要任意評判你厲害你可以加減重量但不能增加或任意減掉食材. 連麵粉都有分粗細有分吸水度甚至也有品種的不同!!! 有好的組織好的口感就是好的麵包~

Tags: king arthur bread flour 非討拍文請勿安慰乙級烘焙帶蓋吐司容積比充分擴展麵筋的軟式麵包又叫吐司是一定的嗎面對問題解決問題簡單的帶蓋吐司食譜容積比數字越大用的麵團量越少 SimplePullmanLoaf ExpensionRatioForTinBread recipe 在你對於所有的食材在麵糰中扮演的角色不了解之下也不要任意評判你厲害你可以加減重量但不能增加或任意減掉食材

食物鏈

About author

在這裡用食物串聯你我. 也說一些關於食物的故事. 分享今天的想法及心情.

king arthur bread flour 在英國太太 Facebook 的精選貼文

By 英國太太

2017-01-05 16:41:04 有 168 人按讚

🍞揀好麵粉的重要性🍞

老公覺得西班牙普通麵包店既法包好食過英國多多聲，所以今次用西班牙買返來既高筋粉整包 (我溝左少少 white spelt flour，想令個有包少少堅果香同麵皮厚少少、頂住塊黑毛豬火腿食）

同樣300g高筋粉，但麥香氣味香濃好多，包包既高度亦理想，仲升高過隻咖啡杯

之前用英國牌子Allinson very strong bread flour， Citysuper有售，千其唔好揀🚫，品質唔穩定，就好似759既韓國高筋粉咁，雷品一件‼️

睇到大家留言問點解種唔起個酵母，有好多原因，其中可能係關麵粉事。以下係個人經驗分享，多多指教：

🔺日本高筋粉：太精緻、精細，9成9養唔到酵母，因為酵母係要食麵粉內既雜質、微生物先可以長大。

🔺韓國高筋粉：以前淨係試過759啡色白底包裝果隻，用「絕望」來形容，一定唔會返買，吸水性低，整出來既麵包冇麵包香，雷品一件

🔺美國、加拿大高筋粉：絕對係首選，要做大窿包，麵粉要足夠蛋白質、帶出麵粉筋性。美、加高筋麵粉蛋白質含量有13-14%以上。買麵粉時可揀有「Very Strong White Flour」字眼，或者揀有「W300、W400」字眼。大眾化牌子有King Arthur、Bobs Redmill，之前見過CitySuper有售

🔺英國高筋粉：Allinson牌子真係要避之則吉。我用過既牌子有Sainsbury's Very Strong White Canadian Flour、Dove Farm、Carr，都效果令人滿意，亦有人推介用Shipton Mill牌，不過超市冇得售，只接受amazon網購。

Tags: king arthur bread flour

英國太太

About author

以前中環人，今日英國師奶，分享異國分歧文化、英國衣食住行、UK Visa移民簽證心得、歐陸旅遊。本身非典型香港人，老公是英國人，現居於英國／肯特 (Kent)。

90後丨主張用水果酵母做麵包丨印尼血統、香港出生、英國人妻丨鍾意歐洲旅遊、online shopping 買完又退、退完又買丨Instagram: mrs_in_england

king arthur bread flour 在 Peaceful Cuisine Youtube 的最佳貼文

By Peaceful Cuisine

2015-10-26 20:30:00 有 611,078 人看過有 13,976 人喜歡

This is a no music version of original Pumpkin Buns video below.
https://youtu.be/tiJQrn2icvQ

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Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Instagram：http://instagram.com/peaceful_cuisine/
Blog : http://www.peacefulcuisine.com

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Ingredients(makes 8 buns):

for the filling:
100g navy beans
200g pumpkin
80g sweetener(I used cane sugar)

for the dough:
300g bread flour
50g pumpkin skin
120g water
5g dried yeast
1 tsp spirulina(just for color. you could skip this)
10g sweetener(I used palm sugar)
15g oil
3g salt

some pumpkin seeds for garnish on top
8 80cm/30inch strings

Instructions:

1. soak navy beans overnight then boil. add sweetener and keep simmering for 30 - 40 minutes until it gets soft and water is almost gone.
2. steam pumpkin and separate the skin and the flesh.
3. blend beans, pumpkin and sweetener with food processor.
4. put all the ingredients of the dough and knead well.
5. wait until it doubles in volume.
6. divide the dough into 8 equal pieces.
7. roll out the dough to 6 inch/15cm round shape.
8. wrap the filling with the dough.
9. loosely tighten the dough with strings.
10. wait for 20 - 30 minutes(second fermentation)
11. bake at 320F/160C for 20 minutes.
12. stick pumpkin seed on top:)

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「材料」

フィリング
白インゲン豆　100g
かぼちゃ　200g
甘味料　80g

パン生地
強力粉　300g
かぼちゃの皮　50g
水　120g
ドライイースト　5g
スピルリナ　小さじ1
甘味料　10g
オイル　15g
塩　小さじ1/2（3g）

「作り方」

１、白インゲン豆を一晩浸水し、水を取り替えて火にかけます。甘味料を加え、豆が柔らかくなり水気がなくなるまで30〜40分ほど弱火で煮ます。
２、かぼちゃを蒸して、皮と実の部分を分けます。
３、白インゲン豆、かぼちゃの実、甘味料をフードプロセッサーで滑らかにします。
４、パン生地の全ての材料を混ぜ合わせ、よく捏ねます。
５、二倍に膨らむまで一次発酵させます。
６、生地を８等分します。
７、生地を直径１５センチほどに伸ばします。
８、フィリングをパン生地で包みます。
９、たこ糸などを使用して、パン生地を真上から見て８等分されているようにゆるく縛ります。
１０、２０〜３０分ほど二次発酵させます。
１１、１６０℃のオーブンで２０分ほど焼きます。
１２、タコ糸を取り、かぼちゃの種を飾りつけます。

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Ingredients link in this recipe are:

Eden Foods, Navy Beans
http://jp.iherb.com/Eden-Foods-Navy-Beans-16-oz-454-g/29812?rcode=yoy970

Rapunzel, Organic Whole Cane Sugar
http://jp.iherb.com/Rapunzel-Organic-Whole-Cane-Sugar-24-oz-680-g/30369?rcode=yoy970

King Arthur Flour, Organic Bread Flour
http://jp.iherb.com/King-Arthur-Flour-Organic-Bread-Flour-Unbleached-5-lbs-2-27-kg/33466?rcode=yoy970

HealthForce Nutritionals, Spirulina Manna
http://jp.iherb.com/HealthForce-Nutritionals-Spirulina-Manna-Nature-s-Best-Protein-Powder-16-oz-1-lb-453-5-g/19294?rcode=yoy970

Big Tree Farms, Organic Coconut Palm Sugar
http://jp.iherb.com/Big-Tree-Farms-Organic-Coconut-Palm-Sugar-Blonde-16-oz-454-g/34435?rcode=yoy970

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I often order organic foods from iHerb.

Check out their HP below.
http://www.iherb.com/?rcode=YOY970

Use a Code YOY970 to get up to $10.00 off on your first purchase.
They ship internationally at low price.

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Equipments & etc:

Camera : Panasonic LUMIX GH4
Lens : COSINA Voigtländer NOKTON 17.5mm F0.95
Lens Filter : GENUS ECLIPSE 77mm ND Fader Filter
Mic：RODE video mic pro
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Slider : Libec ALX S8 KIT
Software : Apple Final Cut Pro X

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Peaceful Cuisine

About author

Hi, This is a peaceful cooking channel of Ryoya Takashima.

king arthur bread flour 在 Peaceful Cuisine Youtube 的最佳貼文

By Peaceful Cuisine

2015-10-26 20:30:00 有 362,017 人看過有 7,509 人喜歡

There is a no music version of this video:)
https://youtu.be/tkdVAq0_7Y4

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Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Instagram：http://instagram.com/peaceful_cuisine/
Blog : http://www.peacefulcuisine.com

-----------------------------------------------------------------------

Ingredients(makes 8 buns):

for the filling:
100g navy beans
200g pumpkin
80g sweetener(I used cane sugar)

for the dough:
300g bread flour
50g pumpkin skin
120g water
5g dried yeast
1 tsp spirulina(just for color. you could skip this)
10g sweetener(I used palm sugar)
15g oil
3g salt

some pumpkin seeds for garnish on top
8 80cm/30inch strings

Instructions:

1. soak navy beans overnight then boil. add sweetener and keep simmering for 30 - 40 minutes until it gets soft and water is almost gone.
2. steam pumpkin and separate the skin and the flesh.
3. blend beans, pumpkin and sweetener with food processor.
4. put all the ingredients of the dough and knead well.
5. wait until it doubles in volume.
6. divide the dough into 8 equal pieces.
7. roll out the dough to 6 inch/15cm round shape.
8. wrap the filling with the dough.
9. loosely tighten the dough with strings.
10. wait for 20 - 30 minutes(second fermentation)
11. bake at 320F/160C for 20 minutes.
12. stick pumpkin seed on top:)

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「材料」

フィリング
白インゲン豆　100g
かぼちゃ　200g
甘味料　80g

パン生地
強力粉　300g
かぼちゃの皮　50g
水　120g
ドライイースト　5g
スピルリナ　小さじ1
甘味料　10g
オイル　15g
塩　小さじ1/2（3g）

「作り方」

１、白インゲン豆を一晩浸水し、水を取り替えて火にかけます。甘味料を加え、豆が柔らかくなり水気がなくなるまで30〜40分ほど弱火で煮ます。
２、かぼちゃを蒸して、皮と実の部分を分けます。
３、白インゲン豆、かぼちゃの実、甘味料をフードプロセッサーで滑らかにします。
４、パン生地の全ての材料を混ぜ合わせ、よく捏ねます。
５、二倍に膨らむまで一次発酵させます。
６、生地を８等分します。
７、生地を直径１５センチほどに伸ばします。
８、フィリングをパン生地で包みます。
９、たこ糸などを使用して、パン生地を真上から見て８等分されているようにゆるく縛ります。
１０、２０〜３０分ほど二次発酵させます。
１１、１６０℃のオーブンで２０分ほど焼きます。
１２、タコ糸を取り、かぼちゃの種を飾りつけます。

-----------------------------------------------------------------------

Ingredients link in this recipe are:

Eden Foods, Navy Beans
http://jp.iherb.com/Eden-Foods-Navy-Beans-16-oz-454-g/29812?rcode=yoy970

Rapunzel, Organic Whole Cane Sugar
http://jp.iherb.com/Rapunzel-Organic-Whole-Cane-Sugar-24-oz-680-g/30369?rcode=yoy970

King Arthur Flour, Organic Bread Flour
http://jp.iherb.com/King-Arthur-Flour-Organic-Bread-Flour-Unbleached-5-lbs-2-27-kg/33466?rcode=yoy970

HealthForce Nutritionals, Spirulina Manna
http://jp.iherb.com/HealthForce-Nutritionals-Spirulina-Manna-Nature-s-Best-Protein-Powder-16-oz-1-lb-453-5-g/19294?rcode=yoy970

Big Tree Farms, Organic Coconut Palm Sugar
http://jp.iherb.com/Big-Tree-Farms-Organic-Coconut-Palm-Sugar-Blonde-16-oz-454-g/34435?rcode=yoy970

-----------------------------------------------------------------------

I often order organic foods from iHerb.

Check out their HP below.
http://www.iherb.com/?rcode=YOY970

Use a Code YOY970 to get up to $10.00 off on your first purchase.
They ship internationally at low price.

-----------------------------------------------------------------------

Equipments & etc:

Camera : Panasonic LUMIX GH4
Lens : COSINA Voigtländer NOKTON 17.5mm F0.95
Lens Filter : GENUS ECLIPSE 77mm ND Fader Filter
Mic：RODE video mic pro
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Slider : Libec ALX S8 KIT
Software : Apple Final Cut Pro X
Music : Soft as Velvet/Paul Mottram (http://audionetwork.com/browse/m/track/soft-as-velvet_41014)

-----------------------------------------------------------------------

Peaceful Cuisine

About author

Hi, This is a peaceful cooking channel of Ryoya Takashima.

king arthur bread flour 在 Peaceful Cuisine Youtube 的精選貼文

By Peaceful Cuisine

2015-10-25 13:35:56 有 946,961 人看過有 20,136 人喜歡

I wanted to make Miso Corn Ramen but corn is not in season anymore.
I chose bean sprouts and green onion as vegetables ingredients but actually you could use any vegetables you like.
Have fun ;)

本当はずっと前から味噌コーンラーメンの動画を撮りたかったんですけど、気づいたらトウモロコシの季節が過ぎてしまいました。笑
野菜はお好きなものを使って作ってみてくださいね。

There is a No Music version of this video. check that out if you like.
https://youtu.be/CGPTF3OCPhY

-----------------------------------------------------------------------

Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Instagram：http://instagram.com/peaceful_cuisine/
Blog : http://www.peacefulcuisine.com

-----------------------------------------------------------------------

Ingredients:

for the ramen noodles:
200g bread flour
100g water
10g baking soda
tapioca starch(or any kind of starch powder)

for the soup:
800g water
50g miso
2 shiitake mushroom
1 clove garlic
1 tsp broad bean paste
1 tbsp coconut oil
1 tbsp sweetener
1 tsp salt(I didn't show this in the video but this is the most important ingredient)

200g bean sprouts
50g green onion
some thinly sliced dried chili pepper

Instructions:

1. bring baking soda water to a boil, then mix with bread flour
2. knead well with pasta machine and make it into noodles.
3. put all the ingredients for the soup and simmer gently.
4. boil ramen noodles for 1 minute
5. put everything together in a large bowl

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「材料」

中華麺
強力粉　200g
水　100g
重曹　10g
タピオカ澱粉　適量

スープ
水　800g
味噌　50g
乾燥しいたけ　2つ
にんにく　1つ
豆板醤　小さじ1
ココナッツオイル　大さじ1
甘味料　大さじ1
塩　小さじ1

もやし　200g
ねぎ　50g
糸唐辛子　適量

「作り方」

１、水と重曹を混ぜ、沸騰させます。強力粉を加えます。
２、よく捏ねてからパスタマシンを使い、麺状に切ります。麺は切ったらタピオカ澱粉などを全体にまぶしてくっつかないようにしておきます。
３、スープの材料を全て混ぜ、ゆっくり煮ます。
４、中華麺を１分ほど茹でます。
５、もやしや白髪ねぎ、糸唐辛子など好みの具材を盛り付けて完成です。

-----------------------------------------------------------------------

Ingredients in this recipe are:

King Arthur Flour, Organic, Bread Flour
http://jp.iherb.com/King-Arthur-Flour-Organic-Bread-Flour-Unbleached-5-lbs-2-27-kg/33466?rcode=yoy970

Bob's Red Mill, Pure Baking Soda
http://jp.iherb.com/Bob-s-Red-Mill-Pure-Baking-Soda-Gluten-Free-16-oz-453-g/9852?rcode=yoy970

Artisana, Organic Raw Coconut Oil
http://jp.iherb.com/Artisana-Organics-Raw-Coconut-Oil-Virgin-14-oz-414-g/64994?rcode=yoy970

Coombs Family Farms, Organic Maple Syrup
http://jp.iherb.com/Coombs-Family-Farms-Organic-Maple-Syrup-12-fl-oz-354-ml/32485?rcode=yoy970

-----------------------------------------------------------------------

I often order organic foods from iHerb.

Check out their HP below.
http://www.iherb.com/?rcode=YOY970

Use a Code YOY970 to get up to $10.00 off on your first purchase.
They ship internationally at low price.

-----------------------------------------------------------------------

Equipments & etc:

Camera : Panasonic LUMIX GH4
Lens : COSINA Voigtländer NOKTON 17.5mm F0.95
Lens Filter : GENUS ECLIPSE 77mm ND Fader Filter
Mic：RODE video mic pro
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Software : Apple Final Cut Pro X
Music : Tenderly/Paul Mottram (http://www.audionetwork.com/browse/m/track/tenderly_37592)

-----------------------------------------------------------------------

Peaceful Cuisine

About author

Hi, This is a peaceful cooking channel of Ryoya Takashima.

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4.67 lb King Arthur Special Flour is intended for use in bread machines. This flour has a high gluten content that will create a perfect finished texture in ...

#83. King Arthur Baking Organic Unbleached Bread Flour 5 lb

Order online King Arthur Baking Organic Unbleached Bread Flour 5 lb on shop.luckysmarket.com.

#84. King Arthur Baking Bread Flour, Unbleached

Order online King Arthur Baking Bread Flour, Unbleached on ... Higher protein flour creates more gluten, for a chewier structure, while lower protein flour ...

#85. Unbleached Bread Flour - Hive Brands

Founded in 1790, King Arthur Baking Company is quite literally an American institution. Their history of high-quality, reliable products stretches from the ...

#86. King Arthur Flour - KC Market (Kosher Central) Hollywood ...

King Arthur Flour Department - KC Market (Kosher Central) - Kosher Grocery Delivery in Florida. ... King Arthur Unbleached Bread Flour, 5 Lb.

#87. King Arthur Baking - Wikipedia

The King Arthur Baking Company, formerly The King Arthur Flour Company, is an American supplier of flour, ingredients, baking mixes, cookbooks, ...

#88. King Arthur Baking Bread Flour, Unbleached - MarketPlace.bm

Order online King Arthur Baking Bread Flour, Unbleached on www.marketplace.bm. ... Higher protein flour creates more gluten, for a chewier structure, ...

#89. Following my earlier post about King Arthur bread flour, here's ...

Following my earlier post about King Arthur bread flour, here's my sharing of my second bake. This loaf used 20% whole-wheat, 80% KABF loaf ...

#90. King Arthur Springshort Special Bread Flour - 12.7% Protein

Shop King Arthur Springshort Special Bread Flour - 12.7% Protein. In stock at a low price and ready to ship from Food Related.

#91. File:Sack of King Arthur Bread flour.jpg - Wikimedia Commons

Captions Edit. English. A single five-pound bag of King Arthur unbleached Bread flour. Note the pre-2020 logo with King Arthur.

#92. King Arthur Bread Flour - Ava's Downtown Market

King Arthur Bread Flour. Regular price: $7.99. Sale price: $7.99; Regular price. Sale Sold out. Unit price: /per. Pay in 4 interest-free installments for ...

#93. King Arthur Bread Flour — Milk Street Discussions

I've been on a baguette baking kick recently and gave some to friends. One of them gifted me back some King Arthur Bread Flour with the not-so- ...

#94. Special Patent Flour - King Arthur - Bakers Authority

King Arthur Special Patent Flour is a classic bread flour milled from the center of the wheat kernel resulting in high protein and low ash. Buy 50 lb bulk ...

#95. King Arthur Flour Unbleached Bread Flour, 5 lb - City Market

Shop for King Arthur Flour Unbleached Bread Flour (5 lb) at City Market. Find quality baking goods products to add to your Shopping List or order online for ...

#96. King Arthur Flour Unbleached Bread Flour, 5 lb - Foods Co.

Our bread flour is 12.7% protein - a full point higher than other national brands. It strengthens the rise, so your breads are lofty and perfectly textured ...

#97. King Arthur Flour changes business model in response to ...

King Arthur Flour, a baking business with a history going back more than 300 ... whole wheat, gluten-free, organic and grain-free flours under .

#98. King Arthur Special Bread Flour - Otway

King Arthur Special Bread Flour. $1.75. 12.7% protein. sold by the pound. maximum 15 pounds per order. Quantity: Add To Cart.

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