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2019年4月29日 星期一

乳清吐司


























乳清吐司
(千代田1斤吐司模。21.5cm×9cm×9cm)

培養天然酵母


材料:

高筋粉250g,天然酵母原種60g,
黃砂糖15g,鹽2g,乳清160g,無鹽牛油15g

(製作純乳酪後,過濾出來的液體就是乳清)


做法 :

1) 所有材料混合後(除牛油外),搓至光滑狀。

2) 加入牛油搓至有薄膜狀,滾圓蓋好,發酵約一倍大,
   隨後放雪櫃普通格低溫冷藏發酵12-16小時

3) 隔天將麵糰翻面滾圓,室溫放置回溫(時間視天氣溫度而定)

4) 輕壓麵糰排出氣泡,分成3等份。滾圓靜止15分鐘

5) 捍成長橢圓形,輕輕捲起,鬆弛10分鐘,再次捍開捲起,放入吐司模內,
   最後發酵至8-9分滿,蓋上吐司模蓋。

6) 放進已預熱焗爐190度焗約30-35分鐘。



*天然酵母的活躍度直接影響發酵時間長短
 低溫冷藏發酵可先置室溫發至一倍大再放雪櫃繼續發酵
 若從雪櫃拿出來還沒發至二倍大可放室溫下繼續至發酵完成


沒天然酵母可改成:

高筋粉280g,速發乾酵母2.5g(Instant yeast)
黃砂糖15g,鹽2g,乳清約190g,無鹽牛油15g

*液體用量因麵粉品牌各有差異,食譜用量只供參考
 液體部分別一次過加入,先保留20-30g,看情況再作加減。










好一段日子沒自家發酵優格了
有段日子喔天天吃的
大概是之前冷天都沒想要吃呢
之前每次做好的優格我都會過濾一下
我喜歡吃比較濃稠的希臘優格
加些莓果或蜂蜜真是超級好吃的

過濾後的汁液就是乳清了
除了用來打果汁之外
最愛用來做麵包
麵包會淡淡的乳香很不錯的呢!








































一首多年前好喜歡的歌...
K說...噢...當你會沉醉在老歌時...
就是代表....你老了...XD
Insa - DBSK

5 則留言:

  1. 作者已經移除這則留言。

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  2. 請問要如何過濾乳清

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    1. 用過濾紙或乳酪專用過濾器就行了。

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