日本超夯鹽奶油の卷麵包

麵糰:
高筋麵粉220g
低筋麵粉30g
即溶酵母3g
鹽4g
砂糖10g
水170g
無鹽奶油20g

Other:
含鹽奶油40g(5g×8)
岩鹽or海鹽適量
牛奶適量

1. 這次使用麵包機來揉麵糰，選擇「揉麵」行程，麵團揉製10分鐘後暫停， 將奶油放進去，待10分鐘過後再啟動(約15分鐘)。
2. 完成後繼續擱置約30-40分鐘進行一次發酵(試氣溫而定，決定發酵匙間長短)。如果沒麵包機，也可用親手揉，步驟可參考(10分鐘簡單基本揉麵法，見小撇步)。
3. 含鹽奶油分成8條。
4. 取出麵團用手輕壓氣體，但壓太重破壞了筋度。
5. 刮板分出大小相同8塊。
6. 麵糰用擀麵棍由下往上桿成三角形。
7. 放進含鹽奶油由下往上捲起成牛角狀。
8. 比起刷蛋液亮亮的光澤，更喜歡刷牛奶烘烤過樸實的顏色，表面刷上一層牛奶。
9. 在麵糰上撒些海鹽。
10. 放置烤箱裡，旁邊放杯熱水，發酵至2倍大就完成二次發酵囉。
11. 烤箱先以230℃預熱，然後將麵包放入烤箱用210℃烘烤15分鐘。 完成後出放冷，要吃的時候再稍微烤一下，就跟出爐一樣好吃。

牛油沙糖面包

Dough
270 g ................................ Bread flour
30g ................................... Cake flour
5g ..................................... Salt
2tsp ................................. Instant yeast
50g .................................. Sugar
30g .................................. Unsalted butter
100g ................................ Milk
1 ....................................... Egg
80g .................................. Water

Topping
90 g ............................... Butter
90g ................................ Granulated sugar

Mix together egg, water and milk.
Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. But this dough is a bit sticky, use a bit of flour will help (1-2 tbsp)
See how to knead bread, here.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

  Preheat the oven to 200°C.
Line 2 baking sheets with baking paper.
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 10 pieces roll into a ball and let them rest for 10 minutes.
Flatten each ball with the side of your hand, fold the dough and roll into a small batard.

Let the dough rise until almost double in size, about 30 minutes.
5 minutes before baking, cut the top of the dough and place the butter cubes over the dough and sprinkle with granulated sugar.
Bake for 15 minutes or until golden brown.

Pizza

Ingredients.

All pizza doughs recipes are different, but they typically all have the same ingredients: flour, yeast, water, salt, oil, and some may have sugar. Here is the breakdown of what I use in my recipe.

Yeast. I use Red Star Platinum yeast. I have the best results in my breads when I use their platinum line. Though I am being compensated for sponsoring Red Star Yeast, please know that I’ve been an avid user ever since I began to bake with yeast. Their Platinum line is fantastic; its careful formula strengthens your dough and makes making working with yeast simple. I use only enough yeast to get the job done; I don’t like pizza dough to taste “yeasty.” (Technical terms here, of course.) 1 standard packet (2 and 1/4 teaspoons) is what you need for my pizza crust recipe.

Water. I tested this recipe with many different amounts of water over the past few weeks. I find that 1 and 1/3 cups is the perfect number. Please use lukewarm water (105F – 115F). Anything over 120F will kill your yeast.

Flour. Please use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water your flour absorbs in this recipe. You may use bread flour instead, but you’ll have to increase the water by a couple Tablespoons since bread flour contains more protein than all-purpose. I do not know how to make this pizza crust gluten free. For the best results, just stick to the recipe as written.

Oil. Extra virgin gives this pizza crust the best taste. You’ll also line your bowl with olive oil as the dough rises and brush your dough with olive oil before layering on the toppings. This prevents the crust from getting soggy from the toppings.

Salt. Salt gives my pizza crust a little flavor. Pizza dough without salt tastes bland regardless of the toppings. I tested with two different amounts and 3/4 teaspoon is perfect.

Sugar. I add a touch of sugar to my pizza dough recipe. Sugar increases the yeast’s activity, while salt can control it. Furthermore, a slight touch of sugar will tenderize your dough, especially when paired with the olive oil.

Cornmeal. Not all pizza dough recipes use cornmeal to dust the pan, but I prefer it. The main reason you sprinkle cornmeal onto the bottom of your pizza pan is so that the pizza won’t stick to the bottom of the pan. It gives the pizza crust a little flavor and crispy texture as well. You could just use regular flour to dust the pan, but you’ll lose the flavor cornmeal provides.

Freezing Instructions

It’s important to know that this recipe is enough to make two 12-inch pizzas. If you do not need two pizzas, here are the freezing instructions:

After the pizza dough has risen and you divide the dough in half to form into two pizzas (step 7), you may freeze one of the balls of dough to make a pizza at a later time. Or you may simply freeze both balls of dough, separately. Lightly spray all sides of the dough ball(s) with nonstick spray or lightly coat all sides with olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

Thawing Instructions

Put your frozen pizza dough ball(s) in the fridge overnight or for about 12 hours to thaw. When ready to make the pizza(s), remove the dough from the refrigerator and set out on the counter to rest for 30 minutes and come to room temperature. Continue with step 8.

Homemade Pizza Crust

yield: TWO 12-INCH PIZZAS

Ingredients:

• 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)*
• 1 and 1/3 cups (320ml) warm water (105-115F degrees)
• 3 and 1/2 cups (440g) unbleached all-purpose flour, plus more as needed
• 2 Tablespoons (30ml) olive oil
• 3/4 teaspoon salt
• 1 Tablespoon (13g) granulated sugar
• cornmeal, for dusting pan

Directions:

1. In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
2. Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
3. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
4. For the warm environment, I heat up my oven to 200F. Then, I turn the oven off and keep the door slightly ajar (I opened it wide for this picture). This will be a warm environment for your dough to rise. After about 30 minutes, I close the oven door to trap warmish air inside with the rising dough.
5. Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes.
6. Punch the dough down to release the air.
7. Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes. You may freeze one of the dough balls at this point to use at a later time. Please read above in the post for freezing instructions.
8. Preheat oven to 475F degrees. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture) or flour (not preferred). Please read above in the post for why cornmeal is preferred.
9. Prepare your favorite toppings. May I suggest my recipe for a simple extra cheese pizza?
10. After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on a silicone baking mat. You could also do this directly on your cornmeal lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
11. Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the rim like this. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Let rest for 15 minutes before topping.
12. Top with your favorite toppings and bake for 12-15 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
13. Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

from - http://sallysbakingaddiction.com/homemade-pizza-crust-recipe/

蜂蜜燕麦早餐包

材料
中筋面粉 3 杯 
盐 1 茶匙 
即食燕麦 1/2 杯 + 少许撒表面 
室温黄油 2 大匙 
酵母 1又1/2 茶匙 
温水 1又1/4杯 
蜂蜜 3 大匙 + 少许刷表面 
牛奶少许刷表面
做法
温水里加入蜂蜜溶解后放入酵母搅拌，静置10分钟至表面有一层泡沫。 
将面粉，盐，即食燕麦和黄油放入搅拌机内，用浆形头搅拌后加入酵母溶液，等干粉都消失后换成勾形头KA中速搅拌10-15分钟，中途刮缸几次，直至面团有延展性，用布盖上放温暖地方发酵1个小时左右至2倍大。（我就放在搅拌盆里发酵的。） 
用手指沾一点面粉插入面团，小孔不回缩就是发酵完成了，将面团分成10份（这个看个人的容器大小，我用了一个8又1/2寸和一个6寸的可脱底烤盘，也可以将面团稍微整形后放入长方形的面包烤盘里。）滚圆后将面团放入涂抹了一层油的烤盘里，用布盖上放温暖地方发酵1个小时左右至2倍大。 
烤箱预热350F/180C。面包表面刷一层全脂牛奶，然后洒上少许即食燕麦，入烤箱烤30-35分钟至表面金黄。取出烤箱后再在表面刷一层蜂蜜，趁热吃！！

瘦身蜂蜜燕麦早餐包

材料
中筋面粉 3 杯 
盐 1 茶匙 
即食燕麦 1/2 杯 + 少许撒表面 
室温黄油 2 大匙
酵母 1又1/2 茶匙
温水 1又1/4杯
蜂蜜 3 大匙 + 少许刷表面
牛奶少许刷表面
做法
温水里加入蜂蜜溶解后放入酵母搅拌，静置10分钟至表面有一层泡沫。
将面粉，盐，即食燕麦和黄油放入搅拌机内，用浆形头搅拌后加入酵母溶液，等干粉都消失后换成勾形头KA中速搅拌10-15分钟，中途刮缸几次，直至面团有延展性，用布盖上放温暖地方发酵1个小时左右至2倍大。（我就放在搅拌盆里发酵的。）
用手指沾一点面粉插入面团，小孔不回缩就是发酵完成了，将面团分成10份（这个看个人的容器大小，我用了一个8又1/2寸和一个6寸的可脱底烤盘，也可以将面团稍微整形后放入长方形的面包烤盘里。）滚圆后将面团放入涂抹了一层油的烤盘里，用布盖上放温暖地方发酵1个小时左右至2倍大。
烤箱预热350F/180C。面包表面刷一层全脂牛奶，然后洒上少许即食燕麦，入烤箱烤30-35分钟至表面金黄。取出烤箱后再在表面刷一层蜂蜜，趁热吃！！

用鲜奶油做的马铃薯粗糖面包

高筋面粉300g，酵母2茶匙，幼糖100g，盐1茶匙，
马铃薯泥80g, 牛奶60g, 鲜奶油90g (Whipping Cream), 鸡蛋1粒，牛油40g，

做法：把全部材料搓至均匀，再加入牛油搓至均匀光滑，让它发酵至二倍大，发酵好后拿出来揉一下，就可以整型了，整形好再让它发酵至一倍大，以150度烤20分钟至金黄色即可，热度还是要看个人烤箱而定的

【康健雜誌】揉一揉，健康好吃的法式小揉麵包自己動手做!

法式小揉麵包

1. 

超软马铃薯面包

材料：
250g 高粉 - (高筋面粉，做面包的。high protein flour)
50g 马铃薯泥
50g 蛋液
50g 细砂糖
80ml 牛奶
1tbsp 奶粉
1/2tsp 盐
1tsp 即溶酵母
20g 牛油

表面材料：
蛋液
cheddar 芝士（刨丝）
粗糖


做法：
1）所有材料搅拌均勻（牛油除外），拌揉至面团光滑有弹性。
2）加入牛油，用搅拌机甩拌至扩展状态。
3）放入抹上少许油保鲜盒，盖上发酵一个小时或双倍大。
4）把面团里的空气排出，分割成9个小面团（约50g），滚圆。
5）摆入抹油的烤盘，进行第二次发酵约50分钟。
6）扫上蛋液，铺上cheddar丝，洒上粗糖。
7）放入预热烤箱，以170度烤约20分钟或呈金黄色即可
From : http://eileenlml.blogspot.sg/2013/07/blog-post_23.html?m=1