No-Knead European Bread / 免搅拌欧式面包

Monday, July 30, 2007




Recipe Source: The Secret of Great Bread: Let Time Do the Work
  • 3 cup Bread flour
  • 1 1/2 tsp Salt
  • 1/4 tsp Dry yeast
  • 2 tbsp Chopped sundried tomatoes
  • 1 1/2 cup Water
  • 3杯 面包粉
  • 1-1/2小勺 食盐
  • 1/4小勺 干酵母
  • 2大勺 日晒风干番茄
  • 1 1/2杯 水
  1. Place the dry ingredients in a big mixing bowl and then add in sundried tomatoes and water. Mix well with a rubber spatula. Cover the dough with a plastic wrap and place in a warm place. Let stand at least 12 hours. It should be very bubbly and doubled in size. If you prefer a sourdough taste, then stir it down and have it rise again.
    干性材料混合入盆,加入番茄碎和水。用塑胶刮刀将材料混合均匀。盖上保鲜膜室温发面至少12小时直到表面出现丰富泡泡,且体积双倍膨胀。如果喜欢酸酵口味的话,把发好的面团搅拌后再醒发一次。
  2. Sprinkle some flour over the top and start scooping the dough together. Place the dough on a well-floured piece of baking paper. Let the dough rest in the paper at room temperature until about doubled in size, 2-3 hours.
    表面洒上少许面粉,将面团勺在一起放到洒上面粉的烤纸上面。室温醒发2-3小时,直到面团双倍大。
  3. Preheat the oven together with the chose baking pot to 250C/475F. When the oven has reached that temperature, open the oven door and pull out the rack with your preheated pan. Take the dough in the parchment paper and "plop" it into the pan. Cover with the lid. Close the door and bake first 30 minutes. Open the door, take away the cover and bake 20-25 minutes further.
    预热烤箱和烤盘/锅到250C/475F。打开烤箱,小心拉出烤盘,将烤纸上面的面团扔进烤模里,盖上盖子后立即关上烤箱的门烘焙30分钟。打开烤箱,拿走盖子,继续烘焙20-25分钟。
  4. Turn off the oven and carefully flip the bread out of the baking dish on a cooling rack. Return the baking dish to the oven to gradually cool down.
    关掉烤箱后小心将面包翻倒在钢架上晾凉。将烤模回箱,让其渐渐退温。



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Black Pepper Beef

Saturday, July 28, 2007


MarinadePepper Sauce
  • 200 g Beef rump steak
  • 100 g Onion, shredded
  • 1 clove Garlic, chopped
  • 40 ml Chicken broth
  • Salad oil
  • 1/2 tbsp Light soya sauce
  • 1 tbsp Jiafan rice wine
  • 1/4 tsp Baking soda
  • 1/2 tbsp Cornstarch
  • 1/2 Egg white
  • 1 tsp Black pepper powder
  • 1 tbsp Oyster sauce
  • 1/4 tsp Sugar
  • 1/2 tbsp Light soya sauce
  1. Cut the beef into small strips or slices. Mix in the marinade and let stand for at least 30 minutes. Mix the pepper sauce ingredients in a small bowl and set aside.
  2. Heat up a skillet with some oil. Add in marinated beef and cook until almost cooked. Scoop out and drain. Keep 1 tablespoon of oil in the skillet, adding in onion and garlic and stir until soft. Dish off.
  3. Pour in the prepared sauce and the stock. Bring to a boil. Return the beef and onion to the skillet. Stir for about 1 minute until cooked. Dish off.


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Braised Wheat Gluten / Seiten

Sunday, July 15, 2007

Tossed with some cold noodles



Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten. wikipedia

Seasonings
  • 150 g Steamed wheat gluten
  • 1 tbsp Roasted Cashew nuts
  • 20 g Dried Chinese mushrooms
  • 10 g Black fungus
  • 10 g Dried lily flowers
  • Some bean curd sheets
  • 3 slice Ginger root
  • Cooking oil
  • Sesame oil
  • 1 tsp Jiafan rice wine
  • 1 tbsp Dark soya sauce
  • 1 tsp Raw sugar
  • Pinch of white pepper powder
  • 1/3 tsp Salt
  • 1/3 tsp Chicken bouillon
  • 1 Star anise
  • Water
  1. Squeeze water out of the wheat gluten and tear it into smaller pieces. Soften black fungus, dried mushrooms, and dried lily flowers in water. Heat up a wok with some oil. Deep-fry bean curd sheets and wheat gluten separately until they are golden brown. Scoop out and drain.

  2. Leave one tablespoon oil in the skillet. Stir in ginger slices until fragrant. Add in Chinese mushrooms, lily flowers and black fungus. Stir briefly. Add in cashew nuts, bean curd sheets and wheat gluten. Drizzle in rice wine. Add in the rest of seasonings and enough water to just cover the ingredients. Cover and bring it to a boil. Adjust the heat to low and simmer until the sauce has thickened and reached the desired consistency. Sprinkle with sesame oil for serving.

Tossed with some cold noodles



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Pain de Mie/Pullman Loaf 带盖吐司

Wednesday, July 11, 2007

The word "pullman" describes something long and narrow in design (as in the railroad Pullman car, or the luggage called the Pullman case), and is so named after George Mortimer Pullman, 19th century American industrialist and inventor. Resources: Answers.com
Pain de Mie 是法语,英语称作Pullman loaf,(因为其形状和美国Pullman Sleeping Car卧车类似)或是Sandwich loaf用来做三明治,或是小点心都可以。平时大家在超市买的切片吐司,大都是Pullman loaf. 如果没有带盖吐司模,那么可以像我一样用蛋糕盘盖住面包。效果一样的。当然专用模子会稍宽一些。不带盖烘烤出半圆形的圆顶吐司,
angiesrecipes
感觉也一样。表面刷上层薄薄的蛋液,用175C/350F烘焙。这个方子是最基础的,你可以根据需要调整加入全麦,或加入少许麦麸,或是加入少许黑胡椒;砂糖也可用蜂蜜或枫糖浆来取代,不过水份可以稍微减少一点点。

  • 450 g Bread flour
  • 7 g Active dry yeast
  • 15 g Milk powder
  • 265 ml Warm water
  • 25 g Sugar
  • 20 g Egg
  • 18 g Butter
  • 8 g Salt
  • 455克 高筋粉
  • 7克 干酵母
  • 15克 奶粉
  • 265毫升 温水
  • 25克 砂糖
  • 20克 鸡蛋液
  • 18克 牛油
  • 8克 食盐
  1. Place all ingredients except salt and butter in mixing bowl fitted with a dough hook. Mix on slow speed for 5 minutes. Add salt and continue mixing for 1 minute, add butter, continue kneading for an additional 5 minutes until gluten is properly developed.
    除了盐和牛油,将其它材料放入搅拌盆,套上面团搅拌勾,低速搅拌5分钟。加入食盐继续搅拌1分钟,然后加入牛油,搅拌至面团出筋,大约5分钟。
  2. Pull dough from bowl, round dough, and let rest covered, at room temperature for 45 minutes. Punch down and let rest for an additional 30 minutes. Knock down once more and let rest for a final 15 minutes. Divide dough into two pieces, each about 450 grams. Round up and let rest for 20 minutes.
    取出面团,滚圆后盖上保鲜膜,室温醒发45分钟。排除气体松弛30分钟。再次排除气体,最后松弛15分钟。面团分成2份,每块大约450克。滚圆后松弛20分钟。
  3. Roll and shape each dough into a loaf, place in lightly greased loaf pan. Place loaf pans in a warm place for 45 minutes or until fully proofed. Cover the pan with the lid or place a piece of parchment paper on the top of the pan and cover with a heavy sheet pan on top if you don't have a pullman loaf pan.
    每块面团整成吐司状,放入抹少许油脂的烤模里。室温醒发45分钟直到面团距模子边缘约半寸,放上吐司盖子。如果没有带盖吐司模子,那么你可以在面团上面盖上张烤纸,上面再压个蛋糕烤盘就可以了。
  4. Bake in 190C/375F oven for about 50 minutes until golden brown. Remove from oven and immediately remove loaves from pans and place on cooling rack for 20 minutes before slicing.
    入预热190C/375F烤箱烘焙至表面金黄,大约50分钟。取出后立即脱模,晾凉架上20分钟才切片食用。

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Braised Pork Trotters / 红烧猪蹄

Tuesday, July 10, 2007

  • 750 g Pork trotter (get the butcher to cut into the small chunks)
  • 10-12 Dried black mushrooms
  • 1 stalk Spring onion
  • 4-6 Ginger slices
  • 1 Star anise
  • 1 tbsp Dark soya sauce
  • 1 tbsp Light soya sauce
  • 25 g Jiafan rice wine
  • 5-8 Szechuan peppercorns
  • 1 tbsp Salad oil
  • 1 tsp Salt
  • 15 g Sugar
  • 4-5 Dried chillies
  • Some water
  1. Wash trotters and clean well. Bring half a pot of water to a boil. Put in trotter and parboiled for 3-4 minutes.
  2. Remove and place the trotter in a pressure cooker together with the dried mushrooms, ginger slices, spring onion, rice wine, soya sauces and star anise. Add in enough water to cover the trotter and cook for about 15 minutes.
  3. Heat up a wok with salad oil. Add in sugar and sauté until fragrant and sugar has melted. Transfer the trotter from the pressure cooker to the wok and bring to a boil. Add in dried chillies and flavoured with salt. Reduce the heat and continue to simmer until the sauce turns thick and the trotter is cooked through. Dish out and sprinkle with some chopped spring onions. Serve the dish immediately.

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Chinese Steamed Buns With Old Dough / 老面高庄馒头

Monday, July 09, 2007



  • 110克 老面
    angiesrecipes
  • 200毫升 温水
  • 400克 中筋粉
  • 1克 干酵母
  • 1/3小勺 食盐
  • 1大勺 沙拉油
  • 1/2小勺 小苏打
  • 另备手粉
  • 110 g Old dough
    angiesrecipes
  • 200 ml Warm water
  • 400 g All-purpose flour
  • 1 g Active dry yeast
  • 1/3 tsp Salt
  • 1 tbsp Salad oil
  • 1/2 tsp Baking soda
  • Some extra flour for kneading
  1. 面粉混合干酵母放入容器,老面掰小块和食盐,沙拉油以及水加入后拌成团,盖上保鲜膜,静置发面3-4小时。取出放到洒了面粉的案台上。排除气体,均匀洒入小苏打揉搓成长条状,匀分成12-14块小面团。
    Combine AP flour and yeast in a mixing bowl. Mix in old dough in smaller pieces, salt and oil. Knead until the dough is soft and elastic. Cover with a plastic wrap and proof at room temperature for about 3-4 hours. Place the dough on a floured board and evenly sprinkle the baking soda over. Knead and shape the dough into a loaf. Divide the loaf into 12-14 pieces.
  2. 小面块上洒上面粉,用手掌将其稍按扁,一手将面块边缘折起,另一手配合向内按下。重复这个步骤直到边缘缩小,底部稍圆,用右手虎口将边缘捏紧,放到案板上。依法擀捏其余面块。盖上保鲜膜,醒发直到双倍大后,重复面团的揉捏。
    Dust each small dough with some flour and lightly press them flat. Fold the side of the dough up with left hand, meanwhile press the upper edge down with your right hand. Repeat this step until you get the shorter edge and slightly round bottom. Pinch them together between the thumb and the index finger of your right hand. Place them on the board and let rise covered until doubled. Repeat the step of folding and pressing.
  3. 放入蒸笼,盖上保鲜膜,进行蒸制前的最后醒发,约25分钟。注意面团在这个擀制过程中都要用面粉,每个面块大约需要再揉入15克左右的干面粉。这样蒸好的馒头,组织带有层次且很均匀。最后醒发时间不要过长,否则馒头过于膨胀蓬松,少了北方馒头的那份筋道。去掉保鲜膜,盖上蒸盖,中火蒸约20分钟。
    Place the dough balls in a steamer and process the final proof for about 25 minutes. Use the flour during the whole shaping process. Each small dough needs about 15 extra grams of flour to finish the kneading. So that the texture of the steamed buns would appear thick and with clear layers. To obtain a chewy-textured bun, long proofing time at the final stage should always be avoided. Take away the plastic wrap and steam for 20 minutes over medium heat with a lid covered.




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Banana Grapefruit Milkshake / 香蕉西柚奶昔

Saturday, July 07, 2007


  • 1 Banana
  • Juice of 1/2 Grapefruit
  • 150 ml Milk
  • 1个 香蕉
  • 1/2个 鲜西柚汁
  • 150毫升 牛奶
  1. In a blender container, place milk, banana and grapefruit juice. Cover and blend on medium speed for 30 seconds or until smooth.
    把牛奶,香蕉和西柚汁放入搅拌器里。盖实后中速搅拌30秒成糊状即可。
  2. Pour into a long glass, garnishing with a banana and serve.
    倒入长玻璃杯,用一片香蕉装饰即可饮用。


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Strawberry Milkshake / 草莓奶昔

Saturday, July 07, 2007


  1. 草莓洗净后切对半放到碗里,加入香草糖静置几分钟。
    Wash the strawberries and cut each into half. Add in vanilla sugar and let stand for a few minutes.
  2. 草莓放到搅拌器里,加入牛奶和香草粉搅拌浓稠即可。
    Place the strawberries in a blender together with vanilla powder and milk and blend until thick.


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Cauliflower Bechamel Au Gratin

Wednesday, July 04, 2007



Cauliflower Gratin is one of the classic French gratin dishes. Casual, creamy, easy and delicious. You can use broccoli instead or a combination of two.

IngredientsBechamel Sauce
  • 700 g Cauliflower florets
  • 40 g Grated mozzarella cheese
  • 10 g Grated cheddar
  • 2 tbsp Butter
  • 2 tbsp All-purpose flour
  • 360 ml. Milk, heated
  • Salt and freshly ground white pepper
  • Ground nutmeg (optional)
  • Dried parsley
  1. Heat oven to 200C/400F. Generously butter a baking dish large enough to hold the cooked cauliflower. Blanch cauliflower until tender but still firm, about 10 minutes.

  2. While cauliflower cooks, melt the butter in a pan over the medium heat. Add flour and whisk until mixture is smooth. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste, and add a little nutmeg, if desire. Lower the heat, and cook, stirring, for about 3 minutes more. Remove from the heat.

  3. Arrange cooked cauliflower florets in the prepared baking dish, season with salt and freshly ground pepper, and cover with Bechamel. Sprinkle grated cheese over the top. Bake in preheated oven until golden on top, about 25 minutes.




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Lemon Marmalade / 柠檬果酱

Wednesday, July 04, 2007



  1. Prepare 2 or 3 1lb-jars and lids by washing well in warm soapy water and rinsing thoroughly. Bath them in a pan of boiling water for a while. Dry the jars.
    准备2-3个1磅左右容量的玻璃瓶和盖子,放到加了少许洗涤剂的温水里洗干净透彻后,用热开水浸泡冲洗后晾干。

  2. Wash the lemons and dry them up. Remove yellow part of peel from lemons in strips with a sharp vegetable peeler and slice them into 3-cm strips. With knife, tip off the pips and cut off all white membrane, or pith, from peeled lemons and discard. Cut peeled lemons crosswise into 1/3-inch-thick slices. Peel and core the apples. Cut them into small dices.
    柠檬用水冲洗后抹干。用锋利的刨皮刀将柠檬削出薄皮,然后将其切成3厘米左右的细条状。剔除籽,刨去黄色表皮下面的那层白膜。将果肉切成1/3寸左右大小的丁状。苹果削皮去心后也切成丁状。

  3. In a big non-aluminum pan, add the prepared fruits and the preserving sugar and combine them briefly. Cover and refrigerate 3 to 4 hours. You would see a lot of liquid coming off the fruits. Heat lemon mixture to boiling over medium heat, and allow it to boil for about 5 minutes, stirring frequently. Ladle marmalade into still very warm jars to prevent the jars from cracking when the hot filling is added. Wipe jar rims clean. Seal with lids and bands. Store marmalade in cool, dry place. After opening jar, store marmalade in the refrigerator.
    将准备好的果肉和果胶砂糖放入一个非铝质的大锅中,稍微搅拌,盖好放到冰箱3-4小时。这时果肉会渗出很多果汁。放到炉上中火煮开,要边煮边搅拌,滚个5分钟。趁热装入罐子拧紧。趁热装罐,这样玻璃不会因为骤热而 裂开。放到架上晾凉,存放在阴凉避光处。果酱打开后要存放到冰箱。




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Red Currants Ice Cream / 红浆果冰淇淋

Tuesday, July 03, 2007


Red currants may be used fresh in tarts, pies, jams, preserves, and used as an alternative to traditional cranberry sauce. Redcurrants contain vitamin C, iron, potassium and fiber. They are good for the immune system and the antiseptic properties of redcurrant jelly make it an effective treatment of minor burns - after cooling the affected area with cold water. I am sending this to What's Cooking--Homemade Ice Cream

  • 200 g Red currants
  • 80 g Sugar
  • 170 ml Chilled milk
  • 120 ml Heavy cream
  • 1 Egg yolk
  • 200克 红浆果
  • 80克 细砂糖
  • 170毫升 冰牛奶
  • 120毫升 鲜奶油
  • 1个 蛋黄
  1. In a blender, mash the red currants with chilled milk and sugar. Add in the egg yolks and mix well.
    把红浆果,冰牛奶和细砂糖混合到搅拌器里捣成泥状。然后加入蛋黄拌匀。

  2. Whip the heavy cream until soft peak forms.
    把鲜奶油打发。

  3. Fold the whipped cream into the currant mixture and pour into ice cream maker, stirring for about 40 minutes. Freeze according to manufacturer's directions.
    浆果泥和鲜奶油混合物完全拌匀后倒入冰淇淋机搅拌大约40分钟。根据要求把冰淇淋入冻柜冰镇。

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Streusel-Filled Sourdough Cake

Tuesday, July 03, 2007



BatterStreusel
  • 100 g Granulated sugar
  • 100 g Shortening
  • 1 Egg
  • 130 g Sourdough starter
  • 180 g All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Milk
  • 2 tbsp All-purpose flour
  • 100 g Chopped nuts
  • 2 tsp Cinnamon
  • 110 g Brown sugar
  • 2 tbsp Butter, melted
  • 1 can Preserved cranberries
  1. Combine all the ingredients except preserved cranberries, for the streusel in a bowl. Set aside.
  2. Preheat the oven to 190C/375F. Grease and flour a 8-inch bundt pan. Whisk together flour, baking powder and salt. Cream together sugar, shortening and egg. Mix in sourdough starter.
  3. Alternatively add in milk and flour mixture. Mix well. Spread half of the batter in prepared pan. Top with half of preserved cranberries, then half of the streusel mixture. Repeat with the remaining. Bake for 25 to 30 minutes or until done.



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Spicy Radish Pickles / 腌萝卜

Tuesday, July 03, 2007
angiesrecipes
angiesrecipes

  • 1 kg White radish
  • 100 g Rock salt
  • 3-4 tbsp White sugar
  • 12-15 g Chilli flakes
  • 4-5 Garlic cloves, sliced
  • 2 stalk Pickled pepperoni in chunks (optional)
  • 1公斤 白萝卜
  • 100克 粗盐
  • 3-4大勺 白砂糖
  • 12-15克 辣椒面 4-5粒 蒜头,切片
  • 2根 泡椒,剪小段(随好)
  1. Rinse radishes under cold water. Pat them dry. Cut radish into 1x 5 centimeter pieces. Place them in a glass container, sprinkle rock salt over and combine together. Cover with a polyethylene bag and weigh it down with a brick a full cola bottle. Store in a cool place and keep it in a cool and dark area for a week.
    萝卜凉水洗净后,抹干后切成1x5厘米的长条状。放入玻璃器皿内,加入粗盐拌匀。用塑料保鲜袋盖住,再压上重物,腌渍一周。每天翻动2次,这样能保证萝卜入味均匀。
    angiesrecipes
  2. Squeeze radishes with hands as much water out. Blend together with sugar, chilli flakes, pickled pepperoni and sliced garlic in a container. It should be ready in 10 days. Alternatively, rinse, chop the marinated radishes and stir-fry with spring onions and garlic.
    萝卜条清洗挤干水份后,和白糖,辣椒面,泡椒段和蒜片拌匀后入容器,10后即可食用。或用凉水将萝卜干冲洗一遍,切小块和葱蒜一块拌炒。
angiesrecipes
angiesrecipes

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Caipirinha Brazilian National Cocktail / 巴西卡皮利亚鸡尾酒

Tuesday, July 03, 2007

Caipirinha / kai-pee-reen-yah is a Brazilian lime cocktail. Rum-like cachaca liqueur blend together with fresh limes and sugar together with lots of crushed ice. A wonderful summer BBQ drink!
The spirit used to make this cocktail is a colourless liquor made from sugar cane juice, called Cachaça,(pronounced as kuh-sha-suh kuh-sha-suh) and also known as Aguardente de cana-Sugarcane alcohol.

  • 1 Lime
  • 2 oz Cachaça
  • Raw sugar to taste
  • Ice cubes
  • 1个 青柠
  • 2盎司 巴西甘蔗酒
  • 适量原糖
  • 冰块
  1. Wash the lime and roll it on the board to loosen the juices. Cut the lime into pieces and place them in an old-fashion glass.
    将洗净青柠放在桌面上,用手掌按住青柠来回揉动使其出汁。青柠切块入古典杯内。
  2. Gently mash the lime pulp with a wooden pestle. Add sugar and muddle until dissolved into lime juice. Add enough ice cubes and pour in cachaca. Stir to mix and enjoy!
    果肉部分朝上,用木杵捣出青柠汁。加入原糖,搅拌至其融入青柠汁。加入足够冰块,然后倒入甘蔗酒。搅拌混合后即可饮用。


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San Francisco Sourdough French Bread / 旧金山酸酵法式面包

Monday, July 02, 2007

Apple Brew苹果酵母液
  • 140 g Tart apples, chopped
  • 240 g Water, filtered
  • 1 tsp Honey or maple syrup
  • 140克 酸性苹果,切碎
  • 240克 饮用水,过滤
  • 1小勺 蜂蜜或枫糖浆
Sourdough Starter酸酵头
  • 200 g of the apple brew from the above
  • 300 g Bread flour
  • 180 g Water, filtered
  • 200克 苹果酵母液
  • 300克 高筋粉
  • 180克 饮用水,过滤
  1. Put the chopped apples and honey in a glass or plastic container, (just don't use metal ones), and fill with filtered water. Cover loosely with plastic wrap and let stand at room temperature for 3 days. When the apples are bubbling away nicely, the fermentation has begun.
    将切碎的苹果和蜂蜜放入玻璃或塑料容器,(不要用铁质的)加入水。瓶口用保鲜膜盖住,室温搁置3天。当苹果出现丰富泡泡时,说明发酵已经开始。
  2. Mash apple brew with a fork or blender, transferring to a bigger glass container, and stir in 120 grams flour. Cover with a plastic wrap and set aside for 24 hours at room temperature.
    用叉子或是搅拌机将苹果和汁捣成泥,放到一个较大的玻璃容器中,拌入120克面粉。用保鲜膜盖住瓶口,室温放置24小时。
  3. Measure 1 cup starter, discard any extra, and stir in 60 grams of bread flour and 60 grams of water. Mix with a ceramic spoon until the mixture resembles a thick pancake batter. Add more water or flour if necessary to achieve this consistency. Cover the starter with plastic wrap and let stand at room temperature for 24 hours. Repeat the following day. The mixture should be starting to bubble. Repeat once or twice more. Starter should be fully active and ready for making bread.
    量取一杯的酵头放入容器,其余弃之。然后加入面粉和水各60克。用瓷勺将其拌成和煎饼一样厚稠的面糊状。根据实际情况调整加入水或是面粉。盖上保鲜膜后室温置24小时。隔天重复此步骤。这时面糊已经开始出现泡泡了。根据需要再喂养面糊1-2次直到出现丰富的泡沫。
  4. Mash apple brew with a fork or blender, transferring to a bigger glass container, and stir in 120 grams flour. Cover with a plastic wrap and set aside for 24 hours at room temperature.
    用叉子或是搅拌机将苹果和汁捣成泥,放到一个较大的玻璃容器中,拌入120克面粉。用保鲜膜盖住瓶口,室温放置24小时。
  5. To use the starter, measure out the amount called for in a recipe and store the remaining, covered loosely, in the refrigerator, and feed weekly, i. e. you will need to discard some of the mixture and refresh with water and flour. Starters can also be fed whole wheat, rye, or dinkel/spelt, depending on what type of starter you wish to maintain.
    根据方子要求量取酵头,没有用完的酵头,盖上保鲜膜保存在冰箱里。每星期取出来喂养一次,也就是每次都取出一部分弃之或是用来做面包,然后再添加面粉和水。除了用高筋粉外,全麦,黑麦,抑或是斯佩耳特粉也可以制作酸酵头。
Firm Starter/Levain面团状酵头
  • 280 g Active batter-type sourdough starter(wild apple yeast)
  • 155 g Bread flour
  • 280克 面糊状酸酵头(苹果酵母液)
  • 155克 面包粉
Dough主面团
  • 750 g Bread flour
  • 180 g Whole wheat flour
  • 330 ml Water, lukewarm
  • 12 g Salt
  • 1 tbsp Honey
  • 750克 面包粉
  • 180克 全麦粉
  • 330毫升 温水
  • 12克 食盐
  • 1大勺 蜂蜜
Egg Wash蛋白液
  • 1 pc Egg white
  • 1 tbsp Water
  • 1个 蛋白
  • 1大勺 水
  1. Place the firm starter ingredients together in a bowl. Use a spatula to stir the ingredients together until a stiff dough forms. Transfer the dough onto a lightly floured work surface and knead until the dough has become soft, about 8 minutes. Place this dough covered with a plastic wrap in a clean bowl, let stand for 8-12 hours at room temperature until the dough has almost doubled. Or you can place it in the fridge overnight, of course covered tightly with 2 or 3 layers of cling film.
    将酵头材料放入盆里,用长勺将其拌成稍结实的面团。放到洒了面粉的案台上揉搓直到面团柔软,大约8分钟。放到一个干净盆里后盖上保鲜膜,室温醒发8-12小时。隔夜发面的话,就要用2-3层保鲜膜盖好面团才放到冰箱。
  2. Take it out the next day and allow the dough return to the room temperature, about 2 hours. (Since I was not in a rush to bake the bread, after taking out the starter dough in the early morning, I just left it in a shelf until that early afternoon, more or less 6 hours.) Cut the dough into smaller pieces and stir with the rest of the dough ingredients on a lower speed for 1-2 minutes in a mixing bowl. Switch to higher speed and knead until you have obtained soft and smooth dough, about 10 minutes.
    隔天从冰箱取出面团后,大约需要2小时让面团回至室温才进行下一步。(因为并不急着烘焙面包,所以清晨取出面团后,我将面团放到厨架上,让其慢慢回温醒发直到下午,大约6个小时。)将酵头面团分切成若干小块,和主面团的其它材料一块放到盆里低速搅拌1-2分钟。提速继续搅打揉搓直到面团光滑柔软,约10分钟。
  3. Cover the dough with a plastic wrap and top with a wet towel. Let rest for 4 hours until doubled. Lightly press down the dough and divide it into 3 pieces. Traditional San Francisco sourdough is usually shaped into a round loaf with a crosshatched pattern slashed across the top. However you can always shape the bread into your desired forms, for example, boule, miche, coburg, vienna, fougasse, or bauguette. Place the shaped loaves onto 2 baking sheets sprinkled with cornmeal and dust the top with some rye flour. Cover again and proof at room temperature until double in bulk, 2-3 hours. (Again you can always leave the dough covered tightly in the fridge to proof overnight.) Slash the top 3-4 times with a very sharp knife, cutting about ¼ inch deep. Spray the knife lightly with vegetable oil spray before slashing; it will prevent the knife from sticking on the dough's surface.
    面团盖上保鲜膜后再铺条湿布巾。松弛醒发4小时直到面团双倍大。轻拍出面团气体后匀分成3块。传统旧金山酸酵头面包造型基本上是大圆形,然后在面团表面划出横竖交叉的井字格。不过你可以完全随好做出不同造型的酸酵头面包,像圆形,椭圆,叶子型或长棍面包。放到2个洒了玉米面的烤盘上,在面团上洒些黑麦粉。盖上保鲜膜,室温醒发面团直到双倍大,约2-3小时。(如果要冷藏发酵面团的话,要盖好面团才放到冰箱。)用利刀在表面划3-4刀,1/4寸深左右。刀子抹上少许沙拉油后再划,这样刀子就不会老是粘拖住面团了。
  4. Whip egg white and water together and brush with the loaves. Place them in a 210C/410F oven (it took me about 35 minutes) to bake for about 20 to 30 minutes. If you prefer a thick chewy crust, use steam during the first 10 minutes of baking. I sprayed water on the oven walls right after placing the bread loaves in and repeated this until the loaves begin to color. Move them to a rack to cool thoroughly before slicing. Cut the bread with a bread knife and enjoy with butter, jam or your favorite spread.
    面团刷上蛋液放入预热210C/410F烤箱(我的烤箱需要35分钟)烘焙大约20-30分钟。如果偏爱有嚼劲的面包表皮,那么烘焙的前10分钟要用蒸汽。面包一进箱,我用喷水壶立马朝烤箱四周喷洒水以起到蒸汽作用。重复需要往烤箱喷洒水直到面包已经开始上色。烤好后将面包放到钢架上,完全凉透后才切食。抹上牛油,果酱或是其它抹酱。
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