天然酵母鬆饼

天然酵母做出来的鬆饼味道真的不错，很喜欢它淡淡的酵母香。由于用了天然酵母，又加上没有鸡蛋的关系，所烘好的鬆饼颜色很浅。因此我把waffle maker调到4号让它上色。这款鬆饼很容易做，只是在面糊发酵的过程中须要多一点的耐心。鬆饼可以前一天先混合好,放冰箱密封冷藏發酵一夜，隔天要吃时，先回温再用waffle maker制做。

Natural Yeast Waffle 天然酵母鬆饼
(recipe adapted from Carol)

Ingredients:
200g Blue Jacket Cake Flour, sifted
100g natural yeast
30g fine sugar
200g Cowhead UHT milk
10g Cowhead salted butter, melted

Method:
1. Combine flour & sugar in a mixing bowl.
2. Add in yeast, milk & butter. Using a balloon whisk, whisk the mixture till smooth.
3. Proof for 3hrs before use.

Sesame Bread (Natural Yeast) 天然酵母芝麻面包

天然酵母芝麻面包

Ingredients:
200g Blue Jacket Bread Flour
100g Blue Jacket Plain Flour
1 Tbsp sesame powder
200g natural yeast
30g fine sugar
1/4 tsp salt
90g water
30g coconut oil 

Fillings:
brown sugar
white & dark chocolate chips
cinnamon powder
butter 

Method:
1. Mix all ingredients together in a mixer fitted with hook dough & knead till smooth & window pane stage. Proof for 2hrs.
2. De-gas & roll dough out into a rectangle. Brush some softened butter onto dough, top with brown sugar, cinnamon powder, chocolate chips & butter cubes. Roll up like a swiss roll & sliced into half lengthwise. Shaped the dough by doing plaits. Proof for 2hrs.
3. Baked in a preheated oven at 180C for 25mins.

Verdict: Very moist & fluffy bread. I am in love with bread made with my natural yeast =)

天然酵母棍子面包 Chia Seed Baguette (Natural Yeast）

 

我很喜欢天然酵母所做出来的面包。因为天然酵母无人工添加物，所以吃得安心也很健康。由于天然酵母是由多种菌培养而成，在烘焙时，每一种菌都会散发不同的香味，所以比起一般的酵母面包，天然酵母面包的风味更佳。凑巧家里有一串香蕉，心血来潮就拿了一条来培养天然酵母。

在喂养后2-4小时是酵母菌数成长的最高峰,也是最適合
拿來做面包的时机

天然酵母棍子面包
(recipe adapted from Carol)

Ingredients:
270g Blue Jacket Baguette Flour
30g Blue Jacket Plain Flour
200g natural yeast
10g fine sugar
1/4 tsp salt
120g water
30g chia seeds

Method:
1. Mix all ingredients together in a mixer fitted with hook dough & knead till smooth & window pane stage. Proof for 2hrs.
2. De-gas & divide into 3 portions. Shaped dough & proof for 1.5hrs.
3. Scored the surface of the dough & baked in a preheated oven at 200C for 20mins.

一口咬下去，脆脆的外皮，面包软中带甜（都得归功于我的香蕉天然酵母！）。好好吃！赞哦！

天然酵母罂粟子面包

Basic Natural Yeast Bread Dough

Ingredients

Poppy seeds paste

100g poppy seeds (grind)

90g butter
65g sugar

1/2 egg

1 Tbsp milk

Method: 

1.  Whisk butter & sugar together. Add in the rest of the ingredients to form a paste.

天然酵母葡萄干土司

 

My mum give me an 'assignment' today ~ to use my niece's left over raisins to make a loaf of bread. So here it goes...

天然酵母葡萄干土司
(basic recipe adapted from Carol)

Ingredients  

200g natural yeast

230g bread flour
20g plain flour
20g sugar

1/4 tsp salt

30g butter

85ml water
100g raisins

Method: 

1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1.5hrs.
3. Punch out the air from the dough.
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1.5hrs.
5. Bake in a preheated oven @ 180°C for 45mins.

天然酵母全麦土司

天然酵母全麦土司
(basic recipe adapted & modify from Carol)

Ingredients  

200g natural yeast

200g bread flour
100g wholemeal flour
30g sugar

1/4 tsp salt

20g butter

90ml milk 
Oats 

Method: 

1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1.5hrs.
3. Punch out the air from the dough.
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1.5hrs.
5. Bake in a preheated oven @ 190°C for 45mins.

天然酵母之肉桂手撕面包

 天然酵母面包

(Basic dough recipe here, fillings here) 

*I use carrot juice instead of milk

Ingredients:  
Fillings

200g sugar

2 tsp ground cinnamon

60g melted butter 
Cinnamon stick (optional)

Method: 

1. Place the dough onto a lightly floured work surface. Roll out until it's about 30cm x 50cm.

2. Mix the sugar with the cinnamon.

3. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar & cinnamon mixture.

4. Slice the dough vertically, into six equal-sized strips.

5. Stack the strips on top of one another & slice the stack into equal slices once again.

6. Grease a muffin pan & placed the dough squares in the muffin pan like a flip-book. Proof for 1.5hrs.

7. Bake in a preheated oven @ 190°C for 15mins.

 After proofing

 

Fresh from oven

when you pull apart... 

Crisp on the surface but soft inside

天然酵母罂粟子土司

天然酵母土司
(basic recipe adapted & modify from Carol)

Ingredients  

200g natural yeast

230g bread flour
20g plain flour
20g sugar
30g poppy seeds

1/4 tsp salt

30g butter

90ml milk  

Method: 

1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1.5hrs.
3. Punch out the air from the dough.
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1.5hrs.
5. Bake in a preheated oven @ 190°C for 45mins.

天然酵母鬆餅

 

天然酵母鬆餅 

(basic recipe adapted from Carol)

Ingredients

100g natural yeast

200g plain flour, sifted
10g melted butter

200ml milk

30g sugar

 

Method:

1. In a bowl, mix flour, sugar, yeast milk & butter together into a smooth batter.  Keep in fridge overnight.

2. Preheat the waffle maker.

3. Put 1/4 cup batter into the centre of the waffle maker. Close the lid & let it cook for 5mins or until golden brown.

迷迭香面具面包

天然酵母老面面团~ Natural Yeast Old Dough

(recipe adapted from Carol)

Ingredients

150g bread flour

100g natural yeast

1.5g salt

50ml water 

Method:  

1) Mix all ingredients together to form a smooth dough.

2) Cling wrap & proof in room temperature for about 3-4hrs.

 after 4 hrs

面具面包
(recipe adapted & modify from Carol)

Ingredients  

100g natural yeast old dough

270g bread flour

30g plain flour

1 tsp instant yeast 

20g sugar

1/2 tsp salt

200ml cold water 

3 Tbsp fresh rosemary, chopped

30g olive oil

Method: 

1. Combine all ingredients together in a mixer. Beat until a dough is formed. Proof for 1hr.
2. Punch out air from the dough & divide into 4 portions (160g each).

3. Shape the dough into triangles about 0.5cm in thickness. Use a knife to make a few slits on the bread &  stretch it out slightly. Proof for 1hr.
4. Brush olive oil on dough & bake in a preheated oven @ 180°C for 20mins.

5. Brush more olive oil on bread after it is out from oven. 

天然酵母~ Natural Yeast

天然酵母

(recipe adapted & modify from Jane's Corner) 

看过Jane做的酸面团面包后，心痒痒，也很想自己亲手来做一个试试看。去年在美国也买了一个proofing basket，更增加了我要做酸面团面包的决心。电邮了Jane和她讨教‘养菌’心德之后，我也上网授寻了很多有关资料。终于我选了一个良辰吉日开始养‘天然酵母’！这‘养菌’过程并非一帆风顺，可说是波折重重。原以为有酒香和气泡后就应该是成功的一半了，但万万没想到一个星期后却出现状况，菌种似呼没有生命的迹像。真的是难过到！枉费我每天牺牲睡眠的时间，七早八早起来‘喂’它，又浪费面粉 ：P 没办法，我只能眼睁睁的把我的菌种倒掉。

我想了很久，到底是那个环节出了错而导制失败？固执的我还是不死心，又再一次尝试养菌。这一次我很勤劳，早晚都’喂’它。终于皇天不负有心人，我成功了！哇，真的是开心到！

 第四天：菌种开始有很多气泡

 

第九天：菌种有很多气泡而且快溢出瓶罐

很感谢Jane的指点还有我的老公。哈哈，因为在菌种失败后，老公不但没有骂我浪费面粉，反而还鼓力我从头再养！好咯，接下来我就用天然酵母做好吃的面包来‘答谢’老公。