✨✨Basic Bread Lesson 1 - Onion Bacon Bread✨✨
老實說,我對做麵包一直都不太過電。所以這麼多年來,也沒有特別想去認真地學習。結果我的麵包知識,還是一直停留在Brioche 和Croissant這兩款考試題目上,沒有寸進。
不過今年因為要每天做早餐便當的關係,突然發現,在常溫保存的情況下,麵包確實是非常重要的主角。現在每日到SAKImoto買極美麵包來塗果醬,吃多了小小孩也有點膩,確實不是辦法。而且這位小朋友比較喜歡吃咸味的麵包,我這個甜點腦,真是變不出太多花樣,漸漸萌生起去學做麵包的念頭。
於是相約同樣喜歡做麵包的中學同學,趁大家的小朋友都去上課的早上空檔,過來悠閑的studio做些手搓麵包。除了學到簡單知識外,製成品又可以放在第二天的便當盒,實在一舉兩得。
很久之前貪玩上過幾節手搓麵包課,我完全不夠力去搓揉那些麵團,每次都要老師狠狠出手,非常沮喪。所以一直都很怕也不想做手搓麵包,從來都是統統掉進KA了事。這天要由零開始靠雙手操作,真有點戰戰兢兢。但一步步慢慢跟著導師的指示,原來也沒有想像般困難,很輕鬆地就做好一個光滑的麵團。是現在的我比以前更孔武有力了嗎?(笑)
麵包課最可愛的是有大量的發酵時間,可以輕鬆地休息,不像pastry課總有一大堆配件要趕著完成,完全沒有喘息的空間。今日只需花幾分鐘切切洋蔥和煙肉,便做好所有配料的準備了。
望著自己的麵團慢慢地漲起來,心情也很是歡快。麵包真是一種很踏實卻又有生命力的食物,只需用簡單的麵粉、水、鹽和酵母,就能變出這樣健康飽肚的麵包,還能變化出無窮無盡的款式,絕對是magic。
這天的麵包造型很簡單,只需用麵團將所有的材料捲起來,切開四份便可以將它們送進焗爐。想起以前一到造型時間,便要用摩打手和時間競賽,真不可同日而語。不過製成品也同樣可愛,而且芝士洋蔥和煙肉噴發式湧出來,真令人心花怒放。
怪不得朋友常說麵包課是減壓的玩意,上完如此輕鬆的課堂,拿著香氣撲鼻的製成品回家,確實是很快樂的活動。
這一年,我會努力地鑽研一下麵包的知識,向這個陌生的範疇出發。我這個不專業的人士,希望能夠慢慢摸索到心得,和大家一起快樂交流吧。
#starry麵包學習旅程
同時也有23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,Hello friends! Today we're going to share with you how to make a classic Italian sweet buns: Maritozzi Con La Panna, sweet buns with whipped cream. M...
「brioche bread」的推薦目錄:
brioche bread 在 北西八地 channel Facebook 的精選貼文
❗❗一盒 #PastryBox 6种麵包 优惠价 #RM48 ❗❗
YouTube版本亲看:
https://youtu.be/KHP0jWrItsA
打开这一盒 Get Baked 的Pastry Box,您就可以闻到非常非常香的麵包香
再来就是会看到非常漂亮的六种不同类型的麵包
全部都是从 #法国进口 的原料、麵粉、牛油所製成,
#无任何添加剂以及防腐剂 ,所以绝对可以放心吃哦!
Pastry Box裡有:
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🥯Golden Apricot
🥯Dirty Brioche
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🥯Cheese Cloud
🥯Kaya Turnover
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➡️只要分享影片就附送多一粒麵包哦(种类随机)(需截图证明)
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======================
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brioche bread 在 Dairy & Cream Facebook 的最讚貼文
[Recipe]Dairy-free Easy Pumpkin Soup 🎃
Pumpkin soup is one of my favourite Western soups and it is so easy to whip up a pot without any milk or cream but simply with chicken broth. I bumped it up with ingredients like chicken and mushroom to make it a wholesome meal but you can leave it out and the soup itself still tastes as good. No salt is added here because the chicken broth contains salt.
Ingredients (serves 3-4)
4 @hayley_singapore brioche burger buns (I got these from ntuc)
Pumpkin (about 500g with skin)
1 Tb @newmoonsg Cooking Oil
1 New Moon Premium Chicken Broth (400ml)
1 Yellow Onion, diced
8pcs whole Mili Champignons, sliced
1 portion cooked chicken breast, shredded
Chopped roasted almonds (for garnish)
English Parsley (for garnish)
Black Pepper (for seasoning)
Steps:
1. Steam the pumpkin till soft and scoop the pumpkin flesh into a pot. Discard skin
2. Add chicken broth and blend till smooth
3. In another pan, heat up oil. Sauté diced onion, followed by sliced champignons mushrooms and shredded chicken breast in a saucepan
4. Boil pumpkin soup. Once boiled, transfer the above into the pumpkin soup and simmer on low heat.
5. Season with black pepper.
6. Prepare bread bowl: slice the top of brioche bowls and remove as much bread until you are left with a hollow bread shell. Don’t throw the bread crumbs away as they can be made into croutons.
7. Toast everything in a preheated oven at 100 degrees for 10min.
8. To serve, fill the toasted bread bowls with pumpkin soup. Garnish with roasted almonds and English parsley
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brioche bread 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
Hello friends! Today we're going to share with you how to make a classic Italian sweet buns: Maritozzi Con La Panna, sweet buns with whipped cream.
Maritozzi are gorgeous and delicious Italian cream buns. It's a kind of soft and light brioche style bun which is sliced in half, then filled with whipped cream! You can easy to get one in Rome's pastry shops or coffee shops. Usually people enjoy it with coffee for breakfast. Or even for afternoon tea.
Maritozzi buns are originally found in the Lazio region in Rome and date back to the Middle Ages. They're made with yeast, flour, egg, sugar, butter, honey, salt, and orange zest. There is a tradition that a boyfriend or future husband gives his lover these sweet cream buns as a sign of his love, or hides a ring inside the bun. So romantic. If you love cream buns, you need to try it. Enjoy :)
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This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Ltrmtpc7EqA
----------
How to make Maritozzi Con La Panna
Maritozzi Con La Panna Recipe
☞ Yield: Serve 5
✎ Ingredients
bread flour 167g
unsalted butter 25g
granulated sugar 27g
medium egg 2
instant yeast 2.2g
salt 2.3g
honey 7g
an half orange zest
milk 45g
✎ Instructions
1. In a large bowl, add milk (room temp), a teaspoon of the total quantity of sugar and instant yeast and 15g of the total quantity of flour together, mix well to create a smooth paste. Cover with plastic wrap and let rest for 30 minutes in a warm spot.
2. Then add egg mixture, the remaining of sugar, honey and orange zest into the bowl, mix to combine.
3. Add the remaining of flour and salt, combine the ingredients, incorporating the flour bit by bit.
4. Transfer the dough to the work surface, the dough will be sticky but try not to add too much flour, a little is fine, just knead until it becomes a ball, it should come together nicely. You can use a scraper to collect the dough.
5. Add the softened butter, press the dough out in a way on the work surface to help blending the ingredients together, then scrape the dough back into the center, and continue to press the dough again until fully incorporated.
6. Next, use the slap and fold method to knead the dough, just pick up the dough and slap it down, then fold it over, and repeat again, until the dough is smooth and soft. You can also use a mixer for this procedure.
7. Place the dough ball in a bowl and cover with a plastic wrap in a warm place for about 2 hours or until doubled in size.
8. Turn the dough onto a work surface. Divide the dough into pieces of 55g for each. Degas them gently, rolling each bun into a small round shape. Place them one by one onto a baking sheet with baking paper. Cover with a tea towel or plastic wrap loosely, let them rise for 30 minutes in a warm spot.
9. When ready to bake, preheat the oven to 200ºC, brush the maritozzo with an egg wash and bake for about 12~14 mins, or until golden on top.
10. Once baked, let the buns cool completely.
11. Cut the bread in half without cutting through. Open slightly and fill with fresh whipped cream, and dust with icing sugar.
12. Enjoy.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:32 Ingredients
01:25 yeast
02:46 Make the dough
05:07 1st kneading(about 4~6 mins)
05:50 add butter, and 2nd kneading(7~8 mins)
07:02 let rise until it doubles in size(about 2~3 hours)
09:23 2nd rise(about 30 mins)
09:40 egg wash, baking time and temp
10:41 Fill the maritozzi with whipped cream
-----------------------------------------------------------------------
#Maritozzo
#Maritozzi
#easydessert
More Info:
https://www.sweet-dumpling.com
FB Page:
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brioche bread 在 Cookkim Youtube 的最讚貼文
A healthier version of Brioche with whole wheat flour. It is tasty and easy to make
INGREDIENTS:
*Sponge:
- 27g bread flour
- 3g yeast (1tsp)
- 47g warm milk (40-42 degree celsius)
*Dough:
- 87g whole wheat flour (bob's red mill)
- 86g bread flour
- 3g salt (1/4 tsp)
- 2 beaten eggs (90g)
- 30g honey
- 47g unsalted butter (cold)
INSTRUCTIONS:
- To make sponge, mix all the ingredients. Cover and let it rest for 30-45 minutes. You will see some bubbles which means the yeast is activated
- Mix all the dry ingredients together ( flour + salt)
- First, Add beaten eggs, honey into the sponge mix. Following with above mixed flour
- Stir and use hand to mix well the dough. Cover and Let the dough rest for 5-10 mins so the gluten has time to form
- Chop the butter in small pieces. Add one at a time to the dough. Using hand to knead and mix. After 5-6 mins the dough should be smooth and humid but it’s still stick to your hands
- Cover the dough and keep it into the fridge 3-4 hours. This step makes the dough firmer and easier to shape
- For shaping, divide the dough evenly in 3 and follow the steps in the video
- Put it in the tray. Cover and let it rest for 1 hour. It will get double in size
- The size of my tray is 21cm x 11cm x 6 cm
- Making egg water and brush over the dough
- Sprinkle some sliced almond or sesame (optional)
- Turn on the oven at 170 degree celsius 15 mins before baking. Baking time is 30-35 mins or until golden brown. You can use aluminum foil to cover the bread to avoid the surface getting burnt.
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Brioche hay bánh mì hoa cúc là một loại bánh mì ngọt rất ngon và hấp dẫn. Hôm nay mình sẽ hướng dẫn các bạn làm món bánh này với một phiên bản healthy hơn. Sử dụng bột mì nguyên cám và một ít bơ lạt.
NGUYÊN LIỆU:
*Sponge (hỗn hợp men bột)
- 27g bột mì số 13
- 3g men khô (instant) khoảng 1 tsp
- 47g sữa ấm (40-42 độ C)
* Dough:
- 87g bột mì nguyên cám (bob's red mill)
- 86g bột mì số 13 (baker's choice)
- 3g muối (1/4 tsp)
- 2 quả trứng đã đánh (90g)
- 30g mật ong
- 47g bơ lạt (lạnh) cắt lát
CÁCH LÀM:
- Trộn tất cả nguyên liệu trong phần sponge lại với nhau. Bọc lại và để nghỉ 30-45 phút. Hỗn hợp sẽ xuất hiện nhiều lỗ khí và có mùi men
- Trộn 2 loại bột khô + muối lại với nhau
- Trước tiên cho trứng + mật ong vào hỗn hợp sponge. Khuấy cho tan đều. Sau đó cho hỗn hợp bột khô đã chuẩn bị ở trên vào. Trộn đều. Sau đó đậy kín và để nghỉ 5-10 phút
- Cho từng miếng bơ đã cắt nhỏ vào. Thêm từng miếng một rồi nhồi. Khi thấy bơ đã tan vào bột thì tiếp tục cho thêm bơ. Không cho hết tất cả một lần. Sau 10 phút nhồi thì bột sẽ mịn, dẻo nhưng vẫn còn dính tay một chút.
- Đậy kín và để bột trong ngăn mát tủ lạnh 3-4 tiếng. Bước này giúp bột cứng lại và dễ tạo hình hơn
- Lấy bột ra khỏi tủ lạnh. Chia bột thành 3 phần bằng nhau. Tiến hành vê và tạo hình giống như trong video
- Cho vào khuôn, đậy kín và ủ thêm 1 tiếng nữa. Bột sẽ nở gấp đôi. Nếu không có thời gian bạn có thể ủ trong tủ lạnh rồi hôm sau nướng cũng được.
- Khuôn mình dùng kích thước 21cm x 11cm x 6 cm
- Cho một ít nước vào trứng và đánh tan. Quết lên mặt bánh
- Rắc một ít hạnh nhân và mè đen lên trên (nếu thích)
- Bật lò 15 phút trước khi nướng ở 170 độ C. Nướng 30-35 phút hoặc đến khi vàng. Dùng giấy bạc để đậy mặt bánh để tránh bánh bị cháy mặt (nếu muốn).
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brioche bread 在 Sukie's Kitchen Youtube 的最佳貼文
Trong video này mình chia sẻ với mọi người cách nhồi bột bánh mì hoa cúc brioche bằng tay cùng với công thức dễ nhồi tay hơn nhưng vẫn đảm bảo lượng ẩm và béo nhiều.
Facebook của mình : facebook.com/chouxluvbaking
Đăng ký kênh để được nhận thông báo về các video mới nhất: https://www.youtube.com/sukieskitchen?sub_confirmation=1
Tham gia group facebook để cùng chia sẻ các món bánh ngon: https://www.facebook.com/groups/456696418497135/
brioche bread 在 Best Brioche Bread Recipe - Delish.com 的相關結果
If you love butter, you'll live for this brioche bread. This recipe produces two loaves, with each loaf containing a whole stick of ... ... <看更多>
brioche bread 在 Favorite Brioche Bread Recipe - NatashasKitchen.com 的相關結果
Brioche is a lightly sweet yeast bread enriched with eggs and butter which give it a tender crumb. Brioche bread originated in France. A braided ... ... <看更多>
brioche bread 在 Brioche Bread Recipe - The Flavor Bender 的相關結果
This is a classic braided loaf that can be either baked in the loaf pan, OR baked as is on a baking tray. This is made by dividing the dough ... ... <看更多>