釋食譜{中釋英}{吾要翻釋機}

2008-02-12 11:51 pm

搵人幫我釋左佢"
功課用
thZ"
吾要翻釋機哇!!`

方包
材料：
高筋麵粉100克
糖1茶匙
酵母適量
鹽1/4茶匙
菜油1/2湯匙
溫水50ml 　
做法：
1. 乾依士放進溫水中溶解，靜待5分鐘，備用；
2. 牛油、砂糖、鹽混合，倒進依士水，篩入高筋麵粉，搓成軟滑而具彈性麵團（約８-10分鐘）；
3. 將麵糰略撻至有彈性，拉開時可成薄膜，代表已經搓好；
4. 將麵團成形後放回已抹油的大碗內，蓋上毛巾放溫暖處發酵成兩倍大約1小時(第1次發酵) ；
5. 往麵團中央鎚一兩下讓空氣釋出，再搓1分鐘成形滾圓；
6. 用掍壓平至半吋，捲成長捲型，放入已抹油方包用模，接頭向下，蓋上毛巾放溫暖處待麵糰最後再發酵1小時( 第2次發酵) 。
7. 麵糰面掃上牛奶，放入已預熱的焗爐入內以180C焗15-20分鐘至表皮呈現金黃色，敲麵包底部呈中空聲即可，取出放網架上待涼。

回答 (1)

[匿名]

2008-02-13 7:11 pm

✔ 最佳答案

Materials:

Bread
Flour--------100 grams
1 spoon of sugar
Some yeast
1/4 spoon of salf
1/2 spoon of oil ( vegetables kind )
50ml of warm water

Instruction:

1. Put the dry chesse into the warm water for 5 mins
2. Mix the butter, sugar, Salt into the water. Use the flour, make that to the shape of the ball about for 8-10 mins.
3. Make sure the flour ture to the stautes of elasticity, that mean is ok.
4. After pasta forming, returns has wiped the oil in the large bowl, covers the towel to put warm place fermentation two times about 1 hour
5. Lets the air toward the pasta release, rubs 1 minute forming to be perfectly round again.
6. Puts down with the pressure to half inches, coils the long volume, puts in has wiped the oil side to guarantee serviceability the mold, the attachment downward, covers the towel to put warm place waits the pasta to ferment again finally for 1 hour
7. The pasta surface sweeps the milk, in puts in the preheating stove to enter presents golden yellow by the 180C degree 15-20 minutes to the epidermis, knocks the bread base to assume the midheaven sound then, takes lends out on the wire table to treat coolly.

Wish that can help you.

我打到好努力，把最佳解答留給我吧。
信我吧 ! 因為我是在美國瓄書的.

參考: Myself

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