澳洲同城网

标题: 【百分之百零失败的揉面法】——手工揉面 [打印本页]
作者: sd809828    时间: 2014-8-4 15:19
标题: 【百分之百零失败的揉面法】——手工揉面

                                                <p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;推荐给大家的这款手工揉面非常简单，而且出膜率百分之百哦。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;传统的手工揉面往往很麻烦，各种摔、推、揉、拧等方式也需要—个</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;小时才能揉出那张薄膜且有时候还揉不出来【这个我深有体会啊，刚学</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 面包的时候我是怎么都揉不出薄膜来】<center><img src="http://home.meishichina.com/image/face/12.gif"/></center></p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;其实手工揉面也需要技巧性的问题，比如说350g高筋粉加水量为150-180g水左右最 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;好，当然每个人用的面粉吸水性是不同的，所以各位亲加水的时候要看着加，不能把</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;水全部加进去哦。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;可能用许多亲没有听说过面包改良剂了这个东东，面包改良剂在面包中的作用还是</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;蛮重要的，起到作用为能抗氧化性。经过一夜后面包还是软软哒。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;一般黄油是在后面才加的，有些亲也喜欢先油法，不过我个人觉得后油法比较靠谱</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;些<center><img src="http://home.meishichina.com/image/face/3.gif"/></center>，加的量也不能太多20～30g就最好啦，太多的话会阻碍面团的发酵呢。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;好啦，就先讲这么多啦。下面还是一起来实验实验吧。【下面是几个揉出的薄膜】</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;【1】初级阶段的薄膜,不是很薄,有点厚<center><img src="http://i3.meishichina.com/attachment/201412/7/14179410404917.jpg" title="psb_meitu_22.jpg"/></center>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;【2】扩展阶段,&nbsp;有点薄啦,&nbsp;一般揉到这个程度就可以做面包啦<center><img src="http://i3.meishichina.com/attachment/201412/7/14179412103731.jpg" title="psb_meitu_23.jpg"/></center>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;【3】完全阶段，非常薄了，适合用来做各种吐司哦<center><img src="http://i3.meishichina.com/attachment/201412/7/14179414933314.jpg" title="psb_meitu_26.jpg"/></center> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;下面就一起来实验吧，举例【原味吐司】做法</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 配方：高筋粉350g，面包改良剂10g，白糖40g，盐2～3g，酵母5～6g，温水&nbsp;</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 150～170g，黄油25g</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;辅助工具：筷子一双，电动打蛋器的打蛋棒换上搅面棒，大盆子一个</p><p><br/></p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 1.面粉倒入盆子里</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 2.加入面包改良剂，用筷子拌均匀</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 3.加入白糖拌匀</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 4.加入盐拌匀</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 5.酵母倒入温水里拌匀溶解，静放5分钟</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 6.将酵母水缓缓倒入面粉里，边加水边打絮【不稀也不稠】</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 7.合成面团，放在桌上揉15分钟左右【此时的面团还比较粘手】</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 8.15分钟后，切下个面团看看，已经能有比较厚的膜了，面筋已初步生成啦</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 9.放入盆里，开通打蛋器用搅面棒搅5分钟左右后，停止搅拌</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;10.再揉至不沾</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;11.切下个面团，已经有比较薄的膜了【已经是扩展阶段了】</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;12.收圆，加入软化的黄油</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;13.用手揉匀</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;14.揉至表面无油后，用搅面棒搅5分钟</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;15.整圆，切下看看，已经有很薄的薄膜了【已经是完全阶段了】</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;16.收圆，盖上保鲜膜。热水发酵一个半小时</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;17至2倍大即可</p><p><center><img src="http://i3.meishichina.com/attachment/201412/7/14179447763927.jpeg" style="float:none;" title="2014080814444726.jpeg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201412/7/1417944780914.jpeg" style="float:none;" title="20140808113444281.jpeg"/></center></p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;18.&nbsp;最后一张忘了刷蛋液了，所以烤起来表皮硬硬的，不过内组织非常好哦，很松软且能</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 拉丝哦。<center><img src="http://i3.meishichina.com/attachment/201412/7/14179450908442.jpeg" title="20140808113604530.jpeg"/></center></p><p><br/></p>                                       



欢迎光临 澳洲同城网 (https://www.tongchengau.com/) Powered by Discuz! X3.2