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简易法棍做法

Easy Homemade French Baguettes - Bruno Albouze - THE REAL DEAL

嗨 大家好 欢迎来到《真美食》
Hi! there. Welcome to the Real Deal.
现在 让我来介绍一种在家自己制作法棍
Today I’m going to show you an interesting way of
今天我将向你展示一种在家制作法棍的有趣的方法
making your own French Baguette at home.
今天我将向你展示一种在家制作法棍的有趣的方法
A low speed mixing: Cold-Fermented Baguette Recipe
这是一款适合家庭主妇 简易又快手的食谱
the easiest process to fit family’s busy schedule.
那么 我们开始吧
Let’s get started.
先把水倒入厨师机中
Pour water first into your mixer bowl,
再加入面粉 盐 粗粒小麦粉和酵母
add flour, salt, semolina and yeast
并低速搅拌15分钟
and mix on low speed for 15 minutes.
将面团转移到一个用油刷好的塑料碗中
Then transfer dough into a greased plastic container.
室温发酵约一小时
And let dough arise at room temperature for about an hour.
当面团发酵至两倍大
When the dough has doubled in volume.
揉捏 给面团排气 并整形成圆滑球状
Deflate and round dough into a smooth ball.
将面团放回碗中
Place the dough into the same bowl.
用保鲜膜包好 并放入冰箱 冷藏一个晚上
Cover and refrigerate overnight.
冷藏后
After the resting time,
将已低温发酵过的面团
put the cold-fermented dough
放到工作台 静置一小时 待至面团回归室温
on your work surface to come back to temperature for about an hour.
让面团低温发酵是一个十分重要的过程
Cold-resting dough is also a practical matter.
面团混合后 冷藏14小时或更长时间
Once the dough is mixed and resting for 14 hours or more.
这没什么大不了的 一旦中途拿出来
It is not a big deal and once it is pulled out,
便需要多冷藏两三个小时
it takes a couple of hours to get it done.
桌面撒一些面粉 抹匀 将面团放在上面
Transfer the dough to a lightly floured surface
先不要揉捏放气
without deflating it yet
把面团三等分 每份大约220克 即7.5盎司
and devide it into 3 × 7.5 oz(220g) equal pieces.
将面团翻转过来 光滑面向下
Filp over dough (skin side down),
轻轻拍打 将每个面团折叠成长方形
gently deflate and fold each piece of dough down into a rectangle shape.
用湿毛巾覆盖面团后室温发酵45分钟
Cover bread with a wet kitchen towel and let rest for 45 minutes at a room temperature.
每个面包都是一个有机的生命 真美
Bread is a life. Beautiful.
发酵好了之后
Afer the resting time.
将每个面团整成40厘米(16英尺)长的法棍状
Shape each piece into a 16-inch (40cm) length baguette
和你的烤盘大小相适应
the size of your baking tray.
从第一个开始来说
starting with the first one you shaped.
让法棍成形并不复杂
To shape a baguette, it is not complicated.
轻轻拍打并折起面团 并用你的手掌根部轻压
Give a gentle patting folding and pressing with the heel of your hand
就像你正在叠一封商务信一样
as if you were folding a business letter.
将每个面团拉长 来回地滚动
Elongate each baguette, by rolling it back and forth
在工作台上 双手要先放在面团中间
on the work surface with both hands over the center of the loaf
慢慢到面团两端
and work them out to the ends
从而使面团伸长到40厘米
until the baguette reaches the desired length.
将法棍放上烤盘 注意有叠合缝的面向下
Arrange baguettes (seam side down).
用湿毛巾覆盖
Cover with a wet kitchen towel.
发酵约一小时至
and let proof for about an hour
面团变为约两倍大
of until it has almost doubled in size.
放入烤箱前 在面团上划几刀
The last step before baking is to slash the tops of the baguettes.
再用不粘烤垫小心地将面团
Then carefully slide the nonstick baking mat
转移到预热好的烤盘或烤石上面
onto the hot baking tray or stone
并在烤箱内放几个冰块来制造蒸汽
and throw a few ice cubes for the steam.
烤约20分钟即可
And bake bread for about 20 minutes.
烤箱中飘出的面包香气
Smelling bread coming out of your oven
会使你感到充实愉悦
will make your day.
再提几句 如果你是专业烘焙师
And by the way, like professional,
你可以使用Bakers Couche ——一种防水的亚麻布
if you use Bakers Couche – Flax Linen Proofing Cloth.
如果想让你的法棍更有创意
And if you want to be more creative,
在湿润的厨房毛巾上滚动已成形的法棍
roll shaped baguettes in a damped clean kitchen towel
然后在芝麻或罂粟籽上翻滚一下面团
and coat them with sesame seeds or poppy seeds.
[音乐]
[Music.]
与众不同的法棍即将出炉
This is going to be something.

Look at that.
脆皮乳脂屑和如此浓烈的风味
Crusty creamy crumb and so much flavors.
在家做美味法棍就是这样简单
Homemade French baguette made easy.
我是布鲁诺•阿波兹 谢谢你的观看 别忘记订阅我们的节目
I’m Bruno Albouze.Thank you for watching. And don’t forget to subscribe.
[音乐]
[Music.]
布鲁诺•阿尔布兹的《真美食》www.brunoskitchen.net
Bruno Albouze The Real Deal.www.brunoskitchen.net
布鲁诺•阿波兹的《真美食》烹饪秀
Bruno Albouze The Real Deal cooking show.
现在就订阅吧
Subscribe now.

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视频概述

简单又美味的法棍,在家便能做。和大厨布鲁诺学习怎样用低温发酵法做法棍吧!

听录译者

Licia

翻译译者

光明

审核员

审核团C

视频来源

https://www.youtube.com/watch?v=Fxdr-nIaKS4

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