#港式下午茶,你吃过了吗?
法式下午茶,你吃得多!但是港式下午茶你try了嗎?傳統與現代的結合!
槟城[The Craftisan]文藝咖啡馆又再推出下午茶啦!這次的主題是《港式下午茶》,給大家不一樣的體驗哦😍 說到港式下午茶,當然是聯想到菠萝包,蛋挞,港式奶茶等~I Fat 已經口水直流了😋
據老闆透露,他們家的港式奶茶和菠萝包recipe是來自香港著名的茶餐廳《#香港金華冰室 Kam Wah Cafe》的哦~
港式下午茶Menu :
🥯 #鮮奶油泡芙 Fresh Cream Puff
(包括一杯港式奶茶) RM16
🥯 #港式脆皮菠萝油 HK Polo Bun
(包括一杯港式奶茶) RM18
🥯 #港式脆皮奶油豬 HK Style Crusty Bread Roll
(包括一杯港式奶茶) RM20
🥤#港式冰镇奶茶 RM12
HK milk tea is served in glass bottle (300ml) with ice bucket
🍵 #港式下午茶 HK Style Hi Tea Set
(包括一杯港式奶茶) RM28
🍵 #贵妇下午茶 Pineapple Pastry RM25
(served with filter coffee / Artisan tea)
《HK Style Hi-Tea Menu》
7月28日开始咯~
每逢星期一至六 2pm to 6pm
[The Craftisan]
地址:12, Jalan Kek Chuan, 1st Floor, 10400 Penang.
Facebook :
https://www.facebook.com/thecraftisan/
同時也有3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...
「artisan bread recipe」的推薦目錄:
- 關於artisan bread recipe 在 I FAT 吃货俱乐部 Facebook 的最佳解答
- 關於artisan bread recipe 在 Foodeverywhere Facebook 的最佳貼文
- 關於artisan bread recipe 在 黃婉曼icy wong yuen man Facebook 的最佳貼文
- 關於artisan bread recipe 在 Jessica Chong-Jhingoree Youtube 的最佳貼文
- 關於artisan bread recipe 在 C2食光 Youtube 的最讚貼文
- 關於artisan bread recipe 在 sycookies Youtube 的最佳貼文
- 關於artisan bread recipe 在 No-Knead Crusty Artisan Bread | Recipe - Pinterest 的評價
artisan bread recipe 在 Foodeverywhere Facebook 的最佳貼文
No-Knead 5-Minute Artisan Bread Recipe
https://leitesculinaria.com/93789/recipes-5-minute-artisan-bread.html
artisan bread recipe 在 黃婉曼icy wong yuen man Facebook 的最佳貼文
【 RISE手製麵包學堂 - 與黏手麵團做朋友!】
新手焙師,你有遇過麵團過度黏手和太濕潤嗎?這時候,你必定加倍下麵粉吧?
專業的焙師卻想告訴你,這是破壞麵團份量平衡的主要原因,其實正確做法是怎樣?
⋯⋯
在揉捏麵團時,永不要一次過把所有水份加入去,應留小部分在後期加入,而且應按照食譜中的水份和麵粉比例,不要超出標準。專業焙師更應理解麵團的「水合作用」-影響著麵團的硬、普通或軟身等不同的特徵。
千萬記著,要把握份量比例的平衡,才配得起你專業烘焙師光環喔!
想了解更多手製麵包的專業知識?立即到RISE BAKERS學習吧!
www.gotorise.com
【RISE Artisan Bread Academy】
What should I do if the dough is too “wet” and “sticky”?
During kneading , novice bakers encounter wet and sticky dough might attempt to add more flour – this action will mess up the balance of ingredients in the dough – the recommended approach is to hold back a portion of water during mixing, and if the dough is too dry, add the remaining water accordingly. In addition, professional bakers also need to understand the dough hydration designed for the recipe, which refers to the proportion of water (and other liquid) to flour. Different hydration rate will produce different characteristics of the dough - in general, it is classified to stiff dough, standard dough and soft dough with each having a range of hydration percentage attached to. So… bakers, being just right is important , not more or not less - a really wet dough can yield a really good bread if it is treated properly!
#RISE #RiseBakers #StephaneReinat #RiseBakersProfessional #BakersProfessional #RiseProfessional #TB #BreadTemperature #hTutorial #BreadTips #Baking #BakingTips #HowToBake #bakingtime #bakingclass #bakingfun #bakingworkshop
artisan bread recipe 在 Jessica Chong-Jhingoree Youtube 的最佳貼文
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
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#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
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Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
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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
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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
artisan bread recipe 在 C2食光 Youtube 的最讚貼文
源自於古老的歐洲,用各式天然的傳統農作物製成,
麵包對於歐洲人來說,就像是我們的米飯一樣,是他們每天必吃的主食之一。
歐式麵包要能做的好吃,麵粉品質的選擇就很重要了。要如何做出外皮有點脆脆的口感?在烤麵包前三分鐘,每隔一分鐘噴水,就能烤出外皮脆脆的口感喔。
食譜示範:艾莉老師
粉絲專頁:https://www.facebook.com/ally.baking.cooking/
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「營養師的貼心小叮嚀」-by 陳小薇營養師
今天介紹麵粉裡的蛋白質,稱為麵筋也被稱為麩質(Gluten),大致上分為麥穀蛋白(Glutenin)與麥醇溶蛋白(Gliadin),這是讓麵包具有彈性及形成結構的重要成份喔!在製作過程中,吸收水分、揉壓之後,就轉變成為有彈性的麵糰,有少數朋友會對麩質產生過敏現象,如脹氣、腹瀉、便祕…等症狀,也是所謂的麩質過敏症(Celiac Disease),可以選用米穀粉做取代。
另外一個重要食材,核桃屬於堅果富含胡蘿蔔素、礦物質、維生素B1、維生素B2…等豐富營養成分,每天適量攝取,有助於保持身體健康、調節代謝機能。營養師貼心小叮嚀,每10公克核桃約有67kcal,含有脂肪6.7公克左右,以不飽和脂肪酸占較大比例,屬於健康的油脂來源,但在攝取上仍需注意適量喔!
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Ingredients:
Walnuts
592g high-gluten flour
148g wholemeal flour
11g salt
7.4g yeast powder
500g Water
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食材:
高筋麵粉592g
全麥麵粉148g
核桃粒 222g
酵母粉7.4g
鹽11g
水500g
做法:
除了核桃粒,全放在攪拌機以慢速打到光滑,滾圓後發酵50-60分鐘。將麵糰桿平,將核桃包入,切割成兩個麵糰,滾圓後再二次發酵30-40分鐘,預熱烤箱200度,以上170/下200度烤約35分鐘。
#歐式麵包 #CookingASMR #Bread
#asmr cooking no talking cake
#歐式麵包食譜
artisan bread recipe 在 sycookies Youtube 的最佳貼文
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artisan bread recipe 在 No-Knead Crusty Artisan Bread | Recipe - Pinterest 的推薦與評價
Jun 12, 2015 - • One of my most reader-tested and approved recipes! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes to come ... ... <看更多>