Monday, 21 September 2015

Quick & Easy Breadmaker French Loaf 简易法式面包机食谱(中英加图对照食谱)

Yum


This is my first time using Baguette flour to bake and I love the taste and texture of the french loaf which this flour has yielded. The baguette flour besides suitable for making baguettes & french loaf, it is also suitable for sourdough and all types of crusty artisan bread as it is able to give a rich flavour, crusty outer layer and great inner holes. 

My hubby who loves artisan bread gave a big thumbs up for this french loaf using the baguette flour as he loves the texture so much more compared to the Breadmaker Wholemeal French Loaf which I have baked using bread flour previously. I foresee myself to be baking bread more with this baguette flour to please my other half. ;) 



Click 'HERE' for the list of stores where you can buy this baguette flour. 




Quick & Easy Breadmaker French Loaf 
简易法式面包机食谱
(中文食谱取自“我爱面包机”烘焙书, English recipe translated by baking taitai


Ingredients: (750g loaf) 
375g plain or baguette flour (I used Blue Jacket baguette flour
8g sugar
7g salt
4g active dry yeast
278ml water
15g unsalted butter







食材:750克重)
375克 中筋面粉或法国面粉  (我用水手牌法国面粉
8克 糖
7克 盐
4克 活性干酵母
278毫升 水
15克 无盐奶油



Method 做法:

1. Place water first follow by dry ingredients in sequence (except butter) into the breadmaker pan.  (Note: Place sugar on the left side and salt on the right side. Make an indention at the centre of the flour and add instant yeast, ensure that it does not touch the wet ingredient below.)

1。将所有食材(牛油除外)依次放入面包桶。(注:糖放左边,盐放在右边。把酵母粉放在面粉中间,确保不接触到下面的湿食材。)






2. Select 'French' program, loaf size and crust colour on your breadmaker. 

2。选择“法式”程序,面包尺寸和外皮颜色。 






3. Press start, it will knead for a few minutes before it stops. Add butter at this stage.

3。按下启动键,它会揉几分钟再停止。在这个阶段加入牛油。






4. Let machine do the rest of the work. (I remove the dough paddle at the last stage of kneading so that the bottom of the loaf will not have a big hole. Just before baking starts, I sprinkle some bread flour on the top of the bread dough). 

4。
让机器做剩余的工作。(当面团经过最后的搅拌过程,我把内锅的叶片取出,面包底才不会有个大洞。烘焙开始之前,我在面包团上撒了一些面粉。)






5. Remove from breadmaker when the program ends and transfer the bread to cool on a wiring rack for at least half an hour before slicing. 

5。程序结束后,将面包取出面包机,转移到架子上冷却至少半小时, 再切片。




6. Toast the skin crusty for a better taste before serving. 

6。享用时,放入烤炉把面包外皮烘脆再吃最佳。




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Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

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2 comments :

BabeTanya said...

HI,
I'm baking a 500g loaf, how do I adjust the quantity of the ingredients?

Thanks,
Tanya

Cheryl - Bakingtaitai 烘焙太太 said...

Hi BabeTanya, for 500g loaf, just use 2/3 ingredients will do.

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