One of the positives of staying at home with unlimited time has definitely cooking and baking things I don’t usually have time time. I usually steer clear from bread products coz I hv no patience waiting for the rising time and don’t like working with sticky dough, but I am SO pleased with these Chinese pineapple buns!
I followed a recipe from thehongkongcookery.com that uses the tang zhong method used in Asian bakeries. Highly recommend making your own!
同時也有20部Youtube影片,追蹤數超過236的網紅Jessica Chong-Jhingoree,也在其Youtube影片中提到,Hello! Thanks for stopping by. I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials...
「rising of bread」的推薦目錄:
- 關於rising of bread 在 Lucy Loves To Eat Facebook 的精選貼文
- 關於rising of bread 在 Jamie Chua Facebook 的最佳解答
- 關於rising of bread 在 Jamie Chua Facebook 的精選貼文
- 關於rising of bread 在 Jessica Chong-Jhingoree Youtube 的最佳解答
- 關於rising of bread 在 cook kafemaru Youtube 的精選貼文
- 關於rising of bread 在 Ying C. 一匙甜點舀巴黎 Youtube 的最佳貼文
rising of bread 在 Jamie Chua Facebook 的最佳解答
Lockdown week 1 got me like...
Staying home doesn’t have to be boring, I have actually enjoyed slowing down my pace of life and spending more quality time with those at home. And there can never be a better time than now for us to start doing the things we have been wanting to do but never had time to.
For me, I’ve learned to Tik Tok and we really had many laughs at home doing it together. I’ve also been able to do much more gardening, something I did not have time for previously. We also experimented with new recipes in the kitchen, I even learnt how to make my own bread! Towards the end of week 1, I’m now starting to do some yoga and exercise. Me thinks this might be detoxing my soul and it’s a pretty good thing! Of coz I miss my friends but we will get together again at a better and safer time. Now guys, the numbers are rising so please, please STAY HOME!
*P.S Don’t watch too much Netflix. Head over to YouTube to “All About Jamie”!
rising of bread 在 Jamie Chua Facebook 的精選貼文
Lockdown week 1 got me like...
Staying home doesn’t have to be boring, I have actually enjoyed slowing down my pace of life and spending more quality time with those at home. And there can never be a better time than now for us to start doing the things we have been wanting to do but never had time to.
For me, I’ve learned to Tik Tok and we really had many laughs at home doing it together. I’ve also been able to do much more gardening, something I did not have time for previously. We also experimented with new recipes in the kitchen, I even learnt how to make my own bread! Towards the end of week 1, I’m now starting to do some yoga and exercise. Me thinks this might be detoxing my soul and it’s a pretty good thing! Of coz I miss my friends but we will get together again at a better and safer time. Now guys, the numbers are rising so please, please STAY HOME!
*P.S Don’t watch too much Netflix. Head over to YouTube for “All About Jamie”!
rising of bread 在 Jessica Chong-Jhingoree Youtube 的最佳解答
Hello!
Thanks for stopping by.
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind the mess, well, good for you ??
But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!
See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
—————————————————————————————
#sourdough #opencrumb #sourdoughbread
Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
Remember, bulk fermentation starts when starter is mixed into the dough.
Hope this helps!
=========================================
23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
—————————————————————————————
Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
—————————————————————————————
Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6
Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI
Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y
Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS
Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35
Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
—————————————————————————————
Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
—————————————————————————————
Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
![post-title](https://i.ytimg.com/vi/YSiHxoCtFj4/hqdefault.jpg)
rising of bread 在 cook kafemaru Youtube 的精選貼文
長年飼ってきた猫が病気でずっと入院をしています。
毎日娘と面会に行きます。
泣いてしまう日の方が多くて、これじゃいかんと
「笑顔いっぱいアンパンマンパン」を焼きました。
って梅雨時なのにこんなしめっぽい話でごめんなさい。
猫が頑張ってるから私も頑張ろう!
作ってみたいよーって思った人は
レシピは下にあります↓
★ ★ ★
レシピ本絶賛発売中~
皆さんのおかげで今年の1月の販売から6刷になりました。
本を見て作りましたのコメントもほんとうに嬉しい^^
Amazonへのレビューもお待ちしています!
「大人気YouTuber “cook kafemaru”の
世界一作りやすいおうちスイーツ」
Amazonで購入できます。↓↓↓
https://www.amazon.co.jp/dp/4046045116/
もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
【Ingredients】
★260g Bread flour
★20g Sugar
★4g Salt
4g Dry yeast
172g~ Water
20g Unsalted butter(room temperature)
For the filling:
300g Anko(sweet azuki red bean paste)
Divide the Anko into 25g portions
Black cocoa powder
(Dissolve black cocoa powder in water)
The best water temperature for the dough: About 15℃-20℃ for spring and autumn. About 10℃ for summer, and about 25℃-30℃ for winter.
【Directions】
①Combine the dry ingredients (★)and mix.
②Add dry yeast and water and Mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
⑤Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑥Degas the dough from ⑤, divide it into 2 parts(A:372g,B:108g) and make them round.
⑦Cover them with a wet cloth and leave them for 10mins. (bench time)
⑧A:372g→divide it into 12 parts→Press the dough to deflate the gas→
After you spread it out to about 8cm wide, place the anko on it.
Gather the surrounding dough to wrap the anko and close it firmly with your fingers. Cover the rest of the dough with a towel or wrap to prevent it from drying while you work.
B:108g→divide it into 36 parts→Divide the dough into 36portions and form them into balls.
⑨Make a small indent in the centre with your finger.
⑩Put B on A.
⑪Put the seam on the bottom and arrange them with space in between on a cooking sheet lined with parchment paper for the second rising.
Let them rise in the oven or in a warm place for 30-40 minutes.
(secondary fermentation)
⑫Preheat the oven at 392 °F/200℃.
⑬Bake 392 °F/200℃ 12min.
⑭When they're done, draw Anpanman face on each one with black cocoa powder dissolved in water.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.
【材料】
★強力粉 260g
★砂糖 20g
★塩4g
ドライイースト 4g
水 172g~
無塩バター(室温) 20g
フィリング:
粒あん 300g(25gずつに分けて丸めておく)
アンパンマンのお顔:
ブラックココアパウダー
水
*牛乳の適温:
春・秋は、約30℃、夏は、約10℃、冬は約40℃です。
【作り方】
①★の材料をボウルに入れて混ぜる。
②中央にイーストを加えて水を注ぎ入れ混ぜる。
③台の上に生地を取りだして、10分こねる。
④バターを加えてさらに5分ほどこねる。
⑤丸めてボウルに入れて、ラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて一次発酵。
⑥生地を二つに分ける。(A:372g,B:108g)
Aは12分割、Bは36分割にする。
⑦濡れ布巾を被せて10分ベンチタイム。
⑧Aをガス抜き後に生地を手で8cmに手で押して平らにしたらあんこを包み綴じ目をしっかりと指でつまんでとじる。
Bはガスを抜いて丸めなおす。
小さなパーツで時間がかかるので乾燥しないように濡れ布巾やラップなどを被せながらする。
⑨Aの中央を指で押してくぼませる。
⑩Bを3個ずつ乗せる。
⑪綴じ目を下にしてオーブンシートを敷いた天板の上に乗せる。
ラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて二次発酵。
⑫オーブンを200℃に温める。
⑬200℃のオーブンで約12分焼く。
⑭焼き上がり後に冷めたら、水溶きブラックココアまたは溶かしたチョコレートなどでお顔を描いて出来上がり!
*発酵中やベンチタイム、成形時は生地が乾燥しないよう気を付けて下さい。
![post-title](https://i.ytimg.com/vi/PdiCJKamQV0/hqdefault.jpg)
rising of bread 在 Ying C. 一匙甜點舀巴黎 Youtube 的最佳貼文
(for English, please click "see more")
巴黎雅典娜廣場飯店麵包主廚 Guillaume Cabrol 本週末(9月14日、15日)在 Fou de Pâtisserie 向大眾介紹他的維也納麵包作品。他在影片中和台灣的讀者們介紹自己與本次活動的起源 —— 他的「100% 巧克力麵包」(在 Fou de Pâtisserie 第 37 期第 93 至 98 頁有詳細說明與食譜)。
雅典娜廣場飯店是巴黎極少數擁有自己麵包烘焙坊的飯店之一,Guillaume 主廚也是極少數巴黎宮殿級酒店(palace)中的麵包主廚。不過隨著「麵包」越來越紅,也許接下來我們會看見各飯店在麵包研發與行銷上投注更多心力。
? 延伸閱讀:
? 法式甜點關鍵詞 - 甜點與麵包的分界:https://tinyurl.com/y4cg9uhd
? 高貴的日常 - 麵包成為巴黎時尚新寵:https://tinyurl.com/y3o5g399
? 專訪 Fou de Pâtisserie 雜誌總編輯與創辦人 Julie Mathieu:https://tinyurl.com/y4zus2u9(上)、https://tinyurl.com/y2vkah9w(下)
Guillaume Cabrol, head pastry chef of Hotel Plaza Athénée is presenting his viennoiseries at the Fou de Pâtisserie boutique this weekend (14-15 September). He explains in this short video how the idea of the event is originated and how exclusive it is for a palace hotel to own its own bakery.
Hotel Plaza Athénée is one of the very few Parisian palaces that owns their own bakery. The chef Guillaume is also one the few head bakery chefs in palaces. But as "bread" and "bread bakery" (boulangerie) seem to become more and more popular in recent years, we might witness mounting efforts and investment in this discipline.
? You might be interested also:
? French pastry keywords - The fine line between pâtisserie and boulangerie: https://tinyurl.com/y4cg9uhd
? Bread is a rising star in Paris: https://tinyurl.com/y3o5g399
? Interview with Julie Mathieu, co-founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/y4zus2u9 (part 1), https://tinyurl.com/y2vkah9w (part 2)
Music: Au Cinema
Url: https://icons8.com/music/
![post-title](https://i.ytimg.com/vi/H1C0qTGD5hA/hqdefault.jpg)