手做的幸福

在一个偶然的机会下, 我在一间不常去的图书馆, 从书架上找到德永久美子的這本书, '愛上做面包'。隨手拿起來翻了一翻，立刻如获至宝似的把它捧回家。沿途我一边翻阅一边幻想着，如果能学会制作那一款款的面包, 那将是多美好的事。单是想像滿室的面包香就觉得好幸福! 这真是一本好温馨的书。我也好羨慕作者有一个可爱的女兒当任她的小帮手。如果我家那两个臭小子有她一半任真的态度哪该多好!


把书借回家后, 第一个做的就是圆面包!


这都是手做的哦, 花了半小时才把面团搓好, 手都快断了! 所用的材料只有面粉, 糖, 盐, 酵母和水, 够简单吧! 可能有人又会认为这未免太单调了吧?! 可是我的理念还是: 简单就是美。越简单的材料越能突出面包本身的风味...相对的越难把它做好...因为没有其他材料(如,巧克力, 奶油, 牛奶, 鸡蛋)可以掩饰风味不足的面包。


面团发酵得很好, 虽然当天的天气不是很好, 可是, 不到一小时, 面团就膨胀了两倍。


看到小面团在烤箱里膨胀得那么圆圆滚滚可爱的模样, 不禁拿起相机, 按下快门!


我虽然没有作者不到一成的功力, 不过我还是相当满意自己亲手做的小面包 :)


你看, 它们一个个圆圆的型状是不是超可爱?!


面包的外皮酥脆, 里面松软却很有嚼劲, 就像一般欧式的面包, 有如那种用来配浓汤的面包。在热乎乎的面包涂上香浓的奶油, 简单的味道就是一种幸福...

这是第一次用中文书写, 有一点丢人现眼的感觉, 文笔不好请多多包涵 ;)

以所有爱上做面包的同好中人共勉之!

(For those of you who can't read Chinese, you may want to hop over here to read the not-so-accurate English translated version, I had a good laugh reading the translated version!! and I really didn't mean that my boys are smelly ;p )


White Bread Rolls

Ingredients
(makes about 12 mini-rolls)

300g bread flour
1 teaspoon instant yeast
1 tablespoon caster sugar
1 teaspoon salt
200ml lukewarm water (about 30 degC)




Method:

1. Stir bread flour, caster sugar, salt, and instant yeast in a mixing bowl.
2. Add in water. Mix the ingredients with hand and slowly form into a dough.
3. Transfer dough to a lightly floured work surface. Knead until the dough no longer sticks to your hand, becomes smooth and elastic. This should take about 20 to 30 mins. Do the window pane test: pinch a small piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart.
4. Place dough in a lightly greased (vegetable oil) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
5. Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide into 12 portion, about 35-40g each. Roll into rounds. Cover with a damp cloth or cling wrap and let the doughs rest for 10mins.
6. Flatten each dough into a small disc and roll into rounds again. Place doughs on baking trays lined with parchment paper. Space out the dough to allow room for the dough to expand. Dust the surface of the dough with some flour. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 40 ~ 50mins, or until double in size.
7. Bake in pre-heated oven at 200 deg C for 12-13 mins or until golden brown. Remove from oven and let cool completely before storing in an airtight container. Note: This bread doesn't keep well, best eaten fresh within one day.

Recipe source: 爱上做面包, 德永久美子