自製麵條篇 – 麵粉 (HOMEMADE NOODLES – Flour)

說起麵粉,很多朋友也不清楚如何分別高筋麵粉、中筋麵粉及低筋麵粉,我就在這篇簡單地說明一下吧。

There are few types of flours that we always use for, but many people confused about it, so just explain briefly here.

特高筋麵粉 - 含15%以上蛋白質,通常用來做炸物,例如 : 油條,貝果

Very strong flour – contain 15% protein, normally use it for bagel, but sometimes people also use it for baking bread.

高筋麵粉 - 含有13%-14%的蛋白質,筋性比較強,一般用來做麵包,口感煙韌。

Strong flour – contain 13-14% protein, it’s usually … 閱讀更多 Read more...

手工麵包篇 - 鄉村包 (HANDMADE BREAD – Sourdough)

手工麵包其實唔太難做,但一定要有耐性,因為發酵時間很長,所以要花點時間等。

It’s not really hard to make sourdough, but really need long time for dough raising, so be patient for doing this.

首先,把天然酵母種混合麵包粉、加入鹽及水;小編會用麵包機幫助做麵糰,讀者也可以自行用手搓的。 搓好後的麵糰放在一個大碗內用布蓋住,待麵糰發酵發大兩倍,大約半小時吧。

Firstly, combine sourdough starter with bread flour, water and little bit salt; actually I will use breadmaker for help to making the dough, but you can use your hand instead.  After mixed well the dough, put … 閱讀更多 Read more...

手工麵包篇 - 天然發酵 (HANDMADE BREAD – Sourdough starter)

對於手工麵包,小編唔係認識好多,因為倆口子唔食到咁多,所以一般也是以簡單為主;由於經常食西餐及自製一些醃肉(之後會分享),所以大多也做鄉村麵包來做配搭。我們也做過其他麵包,例如 : 中式紅豆包、澳洲餐廳的黑麥包等,但一做就吃幾天,有點兒怕怕。

Actually, I’m not really familiar about handmade bread since I and my beloved one not eat much, and we also made our own smoked meat (will share later on), so we prefer to make simple country bread most of the time, although we also tried to make other bread, i.e. red bean Chinese bun or Outback bread, … 閱讀更多 Read more...