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Monthly Archives: June 2012
天然酵种洋葱包
继续学习德州农民。 这个洋葱包,前两周照猫画虎做了一次,刚出锅儿子就吃掉一个,直说,“妈妈,这个真好吃啊!你下次再做吧!” 赶紧趁着不吃葱蒜的姥姥来之前,又做了一次。方子略做了修改。 这个面包风味独特,刚出炉的时候非常好吃,皮薄,脆,内芯特别软,洋葱干做的表面馅料烤的香香脆脆的,喜欢洋葱的tx一定不要错过。 洋葱馅: 我用了洋葱干做的,德州农民的原方子还加了罂粟籽,我没有,也懒得出去找了,就没用。 洋葱干,45克沸水,1 cup 植物油,1tbsp 盐,1tsp 做法: 1. 把沸水加入洋葱干,浸泡30分钟,沥干,保留洋葱水(用在以下面团中),用纸巾把洋葱中的水吸干。 2. 加入植物油,罂粟籽,和盐,混合均匀。 如果没有洋葱干,德州农民介绍了以下方子:(我自己上次用的是这个,感觉太湿了,而且没有洋葱干做的味道醇厚) 洋葱馅II 新鲜洋葱,340克面包屑,14克 盐,1tsp 做法: 洋葱切细碎,加入面包屑和盐,混合均匀。 面包做法: 天然酵种(100%水粉比例), 90 g (德州农民的做法复杂一些,我懒,就擅自篡改了配方)主面团:高筋粉,190 g全麦粉,70 g鸡蛋一个(原方用鸡蛋32 g,我家鸡蛋比较个儿大,就用了一个,连壳差不多60 g,我就调整了粉量)糖,1 tbsp盐,1 tsp煮洋葱干的水,1/4 cup(见上,如用洋葱馅II,那么就用水或牛奶代替)whole milk 1/2 cup干酵母,1/2 … Continue reading
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蓝莓冰淇淋
非常简单。需要icecream maker。 材料: 蓝莓2杯(新鲜的或者冷冻的都可以) 1/4 杯糖 1/4 tsp盐 1 杯牛奶 2 杯heavy cream 做法: 蓝莓+糖+盐煮开,略搅拌,煮5~10分钟。关火,待凉(如果不喜欢冰淇淋中有果粒,可以等混合物凉了之后用blender打碎); 把牛奶倒进去,搅匀,然后加heavy cream,搅匀。混合物放冰箱冷藏至少2个小时; KitchenAid Standmixer的Ice Cream attachment从冷冻室拿出来,把混合物倒进去,按照说明搅拌20分钟左右,然后把做好的冰淇淋放到冷冻2个小时就可以吃了。 这个量正好是一个batch。蓝莓可以换成草莓黑莓红莓混和莓etc。
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