計量
けいりょう
Keiryou
Measure
My sudden new interest is cake/bread making. Maybe it's because we are having a Bake-Off this December at work? I already have a good recipe I am going to use for the bake-off! :-)
The following are the key steps to making successful pastry:
1. 計量
2. かく拌
3. 捏ねる
4. 一次発酵
5. 分割
6. 成形
7. 最終発酵
8. 焼く
*Update: First trial - not so successful... I was expecting it to be 2 times bigger. Anyone wants soup with it? :-(
Ok, move on to real pastry for now.
Keiryou
Measure
My sudden new interest is cake/bread making. Maybe it's because we are having a Bake-Off this December at work? I already have a good recipe I am going to use for the bake-off! :-)
The following are the key steps to making successful pastry:
1. 計量
2. かく拌
3. 捏ねる
4. 一次発酵
5. 分割
6. 成形
7. 最終発酵
8. 焼く
*Update: First trial - not so successful... I was expecting it to be 2 times bigger. Anyone wants soup with it? :-(
Ok, move on to real pastry for now.
posted by 學習 at 8:13 PM
3 回應:
is that a yeast bread? (i can't read the recipe... yet!)
you know what is really impressive- choux pastry, and it's actually (secretly) easy and quick to make. and requires no yeast like bread, (no raising agent at all actually) and no delicate handling like shortcrust or puff pastries.
it looks so cool- and they POOF up, double the size.
and you can make profiteroles with it! and the whole thing sounds cool: "profiteroles" and "choux" frency and fun. there's also savoury things you can do with the choux pastry.
Hi Heather. Thank you for visiting again.
Yes, it has yeast added, but I think my measuring of the flour must be off. The dough was too dry according to the expert (my brother's girlfriend). The dough should have been very sticky to begin with but it was not. Sorry, the recipe is actually not posted. It was just the key 8 steps of bread making. I have to try it again with the expert this coming weekend. Once successful, I can post the recipe.
I have never heard of choux pastry or profiteroles. (^_^") I just called all of them cream puffs. Now you know how much of an expert I am in baking. :-P
Recently, I discovered that I am mostly interested in food related posting... hopefully you will find it useful.
if you're living in the states, i'm assuming that you measure with cups...
since i came to ireland, i've gotten more used to measuring with a scale, they are so handy, and i think more accurate! and WOW metric is so much easier.
i never associated profiteroles with cream puffs, ah-ha! in ireland/UK they are called 'profiteroles' and the frency name makes them sound posh.
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