【阿椿下廚】麵包, 麵包, 全都是麵包... - 博客

意大利臘腸卷 Stromboli

夾餡: 用了Salami, Mazzarella cheese, 炒熟的甜椒和洋蔥。
涮麵團的蛋液: 一個蛋加一勺水 ( 1 table spoon) 打勻.

Pizza Dough 方子是 Emeril Lagasse的, 用zojirushi麵包機發的麵。
- 1 cup warm (110 degrees F) water
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cups bleached all-purpose flour ( 我用Bread flour)
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
- 1 (1/4-ounce) envelope active dry yeast

依以上順序把材料放入麵包機，選擇發麵程序(Dough cycle )發麵。

製作：
發好的麵分成兩份.
麵板上撒一點麵粉，把一份麵團慢慢杆成10x14寸的長方形。
四周留一寸的邊不要放餡料，涮上蛋液。
把甜椒和洋蔥，炒熟的臘腸片與奶酪條，均勻的平鋪在麵團上。
從長的一方開始卷起。邊卷邊把兩端收口稍折捏緊，卷好後把收口處捏緊。
烤盤噴油，把麵包卷收口處朝下排放好。
放一暖和的地方，再次發酵20-30分鍾至兩倍大。
烤箱預熱375F，麵包卷涮上蛋液, 入烤箱烤25-30分鍾。
出爐後涼10分鍾再切開食用。

豆沙羊角包椰絲菊花卷

↑ 蠻漂亮的羊角包，可惜啊臉上無光 -- 忘了刷蛋液了:-( 麵團是Peter Reinhart的白麵包(variation 2)方子, 餡是豆沙的:
http://blog.wenxuecity.com/blogview.php?date=201007&postID=10055

↑ 巨好吃的椰絲菊花卷

麵團是Peter Reinhart的白麵包(variation 2)方子 (半份麵團):
http://blog.wenxuecity.com/blogview.php?date=201007&postID=10055

椰蓉餡: 椰蓉1杯, 糖1/2杯, 麵粉2TB, 蛋一個, 椰油或黃油2TB拌勻.

整形請參看這裏：http://www.chinafoodtv.com/u/junzhi/archives/2009/1383.html

德國節日麵包 Stollen

↑ Stollen的樣子應該象一個巨大的荷葉夾。我這個麵包烤完後摺子都不見了，唯有上麵厚厚的糖粉勉強可以讓它和Stollen 攀親搭故~ 方子也是Peter Reinhart的 ("The Bread Baker's Apprentice"), 有書的同學請翻到第252 頁:-)

沒書的同學嘛, 正好, suezi-q 前幾天上了一個貼，巨詳細！
看這裏，http://bbs.wenxuecity.com/cooking/997420.html

Outback Steak house Bread (no rye)

↑ 這個Outback Steak house Bread 是Suezi-q推薦的, 適合用Zojirushi麵包機直接烤的麵包.

↑ 麵包組織筋道，鬆軟，味道很不錯。我這個很醜, 外皮厚了點, 頂也塌了。麵包組織筋道，鬆軟，味道很不錯。下次做會用大烤箱來烤。

Ingredients:

1 1/2 cup water -- warmed
2 tablespoons butter -- softened
1/2 cup honey
2 cups bread flour
2 cups wheat flour
1 tablespoon cocoa
1 tablespoon sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons yeast
1 teaspoon caramel color -- optional
3 tablespoons cornmeal -- for dusting

Directions:

Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the wet side and sticky, but if it seems too wet add more flour. When dough is done let it rise for 1 hour.

Remove from pan, punch down and divide into 8 portions. Form portions into tubular shaped loaves about 6-8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie sheets. Cover and let rise for 1 hour.

Bake at 350 for 20-25 minutes. Serve warm with whipped butter

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