双色黑麦面包, 鲁班三文治 – Marbled Rye Bread, Reuben sandwich
双色黑麦面包:
做法很简单, 就是两个面团分别揉和发, 等第一次发面好了(也就是两倍大, 1.5 - 2个小时, 看室内温度), 就每个面团分成四份, 再每个面团里取两份来相间叠好, 再卷成筒子, 再第二次发面 (也是两倍大, 1 - 1.5个小时, 看室内温度), 刷蛋液, 进350F烤箱, 烤45分钟, 内部温度190F, 就好了, 很柔软, 又有嚼劲, 黑麦和香芹籽(caraway seeds)的香气浓郁, 很值得做.
面包方子:
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鲁班三文治 - Reuben sandwich, 我翻译的中文名子, 有点贴近啊, 黑铁面包, 好玩.
做了这个双色黑麦面包, 就想到要做这个三明治,
酱, Russian Dressing – 1/3 c mayonnaise, 1 ½ TB ketchup, 1 ½ tsp horseradish, ½ tsp Worcestershire sauce, 1 tsp hot sauce, salt and pepper to taste.
![Photobucket](http://i810.photobucket.com/albums/zz27/suezi-q/russiansauce_nEO_IMG.jpg)
材料和做法:
Rye bread, Pastrami, Swiss cheese, sauerkraut, butter, Russian dressing.
面包外面抹奶油, 里面抹酱, 加奶酪, 肉, 酸包菜(挤干水份). 用锅烙热.
儿子吃了一个又要吃, 中午吃了, 早上也要吃, 他说比 The Hat (自称是world famous pastrami) 的还好吃.
面包太软啦, 经不起压, 第二天做就好点,
做了凉的的三明治也是好吃得不行.
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韩国面疙瘩
朋友推荐的这个韩国面疙瘩, 真的很好吃, 很有弹力和嚼劲, 说是土豆淀粉, potato starch, 只要加点水, 揉成团, 再醒15分钟, 就用手掐成薄片, 下到滚汤里, 它带个汤底料包, 我加了点蔬菜, 打个鸡蛋, 儿子晚上球赛助威回来, 宵夜就有啦.
其实自己下次用土豆淀粉来做也是一样的, 以前只知道用面粉做.
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