自製麵條篇 - 意大利粉 (HOMEMADE NOODLES – PASTA)

在香港很多人認識的意大利粉,大多也是一至兩款,就是扁意粉、一般長意粉及通粉,其實在意大利有六百多款意粉,但每一個省份所用的款式也不一樣,當然我們不需要跟著他們去做吧。

In Italy, actually there are more than six hundred types of pasta, different states using their specific type of pasta; in Hong Kong, we mostly familiar only few types of pasta : spaghetti, macaroni, linguine, etc., but no need try to follow them all.

雖然是自製麵條,除非您已是大師級,刀法自如,不然也需要麵條機輔助才容易做到的。小編曾經在一個展覽會上真的見過一位意大利大嬸由麵粉到做成麵條也是用人手做,又快又準,真心的佩服她,小編自問沒有這麼好的手藝。

If you have a very good skill for cutting pasta, otherwise better use pasta … 閱讀更多 Read more...

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...