挑战『蒜味法棍』

我用双手,料理这份美味生活~
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前两天发早餐的帖子,其中的蒜味法棍很是招人喜欢,很多朋友都在问怎么做,今天就趁着休息挑战了一下~~

一整天,努力烤法棍。
烤制的途中,擦洗厨房,要搬家了,这几年不偷懒每次做完饭都刷洗厨房的结果,让最后的这次大扫除非常省力气!
最近日本很流行用小苏打来辅助清洁,我家也是一个月要用上一斤呢,
洗菜,做饭,刷油污,去除异味,洗澡等等等等,
对环境很好,不污染水源,也推荐大家来用~~

扯远了,今天的面包。
蒜味法棍。


走进面粉专卖店打算买高筋面粉做法棍,乖乖,种类也忒多了!还有专门作法棍的面粉,看起来满诱人的,可惜价位也比普通面粉多出五六成,为了一次心血来潮的法棍实在不想浪费,于是就产生了这个配方。

材料:高筋面粉 140g
低筋面粉 60g
盐 1/2勺
糖 6g
干酵母 4g(免预备发酵的)
温水 128g

做法:
1.将材料倒入盆中,将盐和酵母分开,否则影响酵母正常发酵。
2.和面,大概15分钟,直到抻开面后可以看到一层不破的膜,和面这个环节就ok了。
3.一次发酵。把面盆放在温暖的地方大概40分钟左右,直到面团长大1。5倍,用手指沾上面粉压挤一个洞,这个洞不回缩的话,面团就发酵好了。
4.把面团压扁,对三折,用刀切4等分(不要揪),团好,盖上湿布,醒15分钟。
5.压扁面团,对三折,封口,团成椭圆形,放入温暖处二次发酵。
6.发酵制原来的1。5倍大,二次发酵就做好了。
7.用刀子(刮胡子用的保险刀最好)在面包胚上划三道,深5mm左右。在裂口处淋几滴色拉油。
8.蒜味面包,就用黄油混合蒜荣抹在裂口处。
9.关键步骤!用喷壶在面包胚上喷水。这一步是为了确保表皮脆硬,内心松软的关键,接下来用220度高温烤20分钟。
10.吃的时候,抹上蒜荣黄油,恩嘛~~好吃!

部分步骤图。


早上吃法棍,恩嘛~~好幸福。立即切下一块~

或者你撒一些西芹,用黄油在小烤炉里烤一下,超美味!
迷你小法棍~ 外皮脆脆的,面包心儿松软香甜,太帅了~


关于这个recipe如有不妥之处请指出,我会努力改进。
谢谢大家。

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