Monday, April 14, 2008

my last day of 少奶奶

Tomorrow will be my first day of work in Seattle! New job, new place, new people!

Today I was busy wrapping up all the remaining task on my list. Did a test run for the invitation insert, met the printer and gave her the paper, did some more housework, cooked the dinner and even baked tomorrow breakfast!


4 servings
recipes revised from // 天然、無添加的手作麵包

高筋麵粉 // 300g
砂糖// 3g
鹽 // 6g
冰水 // 180g
乾酵母 // 3g
牛油 // 6g
提子乾 // 75g

1. 將所有材料(牛油及提子乾除外)放入攪拌盆中,拌成粗麵糰,再加牛油再搓至光滑接近薄膜狀態。混入提子乾,蓋上保鮮膜做基本發酵至2.5~3倍大。

2. 分割成三個,滾圓靜置20分鐘。

3. 鬆弛完畢後麵糰用手壓扁後,再輕輕捲成長條狀,兩端稍稍拉尖。靜置5分鐘。以三手辮手法編好,頭尾反摺收於底。

4. 最後發酵至1.5倍大,入爐前掃上蛋白液。

5. 200C/390F 焗40分鐘,蒸氣1次。

* notes *
1/ 提子乾我先用水浸軟,順便排走些糖份,再要印乾水份。

2/ 預熱時,我放了一盆水在焗爐底部,以便產生蒸氣。

Raisin Bread

4 servings
recipes revised from // 天然、無添加的手作麵包

Bread flour // 300g
Active dry yeast // 3g
Sugar // 3g
Salt // 6g
Ice water // 180g
Butter // 6g
Raisins // 75g

1. In a large bowl, combine everything except butter and raisins. Beat until well blended using a stand mixer with a dough hook attachment. Add in butter and knead until dough is smooth and elastic. Mix in raisins. Shape into a ball. Place dough in a greased bowl. Cover, and let rise in a warm place for 60 minutes (2.5~3 times larger in size).

2. Divide in the dough into 3 balls. Let rest for 20 minutes.

3. Flat each dough (using hand) into long strip and roll it up to form a loaf. Using the three long pieces of dough, form a loosely braided strip. Seal the ends underneath.

4. Let rise for 50 minutes or until 1.5~2 times larger in size. Brush egg white wash on the top.

5. Bake 200C/390F for 25 minutes with stream.

* notes *
1/ I soaped the raisins in water to release some of the sweetness. Pad dry.

2/ Streaming: I place a bowl of water at the bottom of the oven when preheating.

comment | 2 comments:
MP3 e MP4 said...
This comment has been removed by a blog administrator.
Venus ~ Vi said...

Hi Daring^^

Hey, I just purchased this book online and it is being ship from Taiwan! It looks so yummy!

comment | post | menu