29 Mar 2009 Sun – 核桃芝士包

每次做麵包都要花上大約四小時,先搓粉,再發酵,跟住造型,再要發酵,最後烤焗,雖然用了麵包機,但自從買了大砧板開始做造型麵包後,就放棄了麵包機的全自動做包模式,只用機作搓粉及第一次發酵,跟著便可做自己喜愛的型狀,包入不同的餡料,變化大,又可口.
 
今天在家做麵包,發現前陣子吃剩點合桃,便拿來加芝士做了這款鹹麵包,今次發酵剛剛好,沒有下牛油用了欖油,沒有牛油的香但反而很清,整個包很可口,不錯.
 

 用了直接法加老麵種,發酵剛好,包包的組織很好,很軟熟.

 

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