100%野生酵母免揉佛卡夏麵包~~麵團篇
Olive, Rosemary and Sea Salt Focaccia Prepare the dough!
發酵,其實從酵種接觸到麵團材料之後就已經開始了。
製作麵包的學問理論化後,為了讓製作者更了解流程,才分成所謂基礎發酵、中間發酵或是最後發酵。但其實發酵是一條單行道,一去而不復返,也沒有分階段。
建立麵團筋性是「免揉法」最重要的目標,所以像水合、拉折、拍打等等都是為了建立筋性。
其中 #Lamination 法是目前許多酸種烘焙家喜歡使用的方法,我在書中稱為 #層壓貼合法,詳細內容在書中的p.210(#野生酵母研究室)。
這個方法的目的主要有兩個,一個是 #建立筋性,一個是 #貼合材料。這個方法最早使用在像法國酥皮點心麵包上,後來引用到了免揉麵包上,它可以提升麵團整體的延展性和強健的筋膜,有利於包覆空氣和促進烘焙彈性等。
這次因為麵團較大,我做了兩次的貼合,加上前後兩次的拉折以建立筋性。
接下來就是讓麵團發酵至兩倍大,然後成形烘焙。
In this video, I used lamination and stretch&fold to build the dough's gluten. Just like autolyse, stretch and fold, lamination is also a method of gluten development. Normally, it only requires a lamination, plus two or three more rounds of SF, but I did the lamination twice cause the dough was too big to handle by hand. and I found the result was great. The gluten was built quite well.
I will let the dough keep proofing until it becomes double in size.
autolyse
2 hours
stretch fold#1
1 hour
lamination#1
1 hour
lamination#2
40min
stretch fold#2
first proof
overnight @3 fridge
8 hours
The sharing will be continued. See you tomorrow.
#focaccia
#sourdough
#grapeyeast
#nokneadbread
#mitamura
#野生酵母研究室
#佛卡夏
#蜜塔木拉
#豐盛的早午餐全書
#免揉
#麵包
#面包
#天然酵母
#フォカッチャ
#捏ねないパン
#野生酵母
#自家製酵母
同時也有2部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,This video will show you how to pour a beer from a can into a glass, very common way in Japan. You can apply this technique to the bottled beer as wel...
commercial fridge 在 蜜塔木拉 Mitamura ミタムラカフェ Facebook 八卦
100%野生酵母免揉佛卡夏麵包~~麵團篇
Olive, Rosemary and Sea Salt Focaccia Prepare the dough!
發酵,其實從酵種接觸到麵團材料之後就已經開始了。
製作麵包的學問理論化後,為了讓製作者更了解流程,才分成所謂基礎發酵、中間發酵或是最後發酵。但其實發酵是一條單行道,一去而不復返,也沒有分階段。
建立麵團筋性是「免揉法」最重要的目標,所以像水合、拉折、拍打等等都是為了建立筋性。
其中 #Lamination 法是目前許多酸種烘焙家喜歡使用的方法,我在書中稱為 #層壓貼合法,詳細內容在書中的p.210(#野生酵母研究室)。
這個方法的目的主要有兩個,一個是 #建立筋性,一個是 #貼合材料。這個方法最早使用在像法國酥皮點心麵包上,後來引用到了免揉麵包上,它可以提升麵團整體的延展性和強健的筋膜,有利於包覆空氣和促進烘焙彈性等。
這次因為麵團較大,我做了兩次的貼合,加上前後兩次的拉折以建立筋性。
接下來就是讓麵團發酵至兩倍大,然後成形烘焙。
In this video, I used lamination and stretch&fold to build the dough's gluten. Just like autolyse, stretch and fold, lamination is also a method of gluten development. Normally, it only requires a lamination, plus two or three more rounds of SF, but I did the lamination twice cause the dough was too big to handle by hand. and I found the result was great. The gluten was built quite well.
I will let the dough keep proofing until it becomes double in size.
autolyse
2 hours
stretch fold#1
1 hour
lamination#1
1 hour
lamination#2
40min
stretch fold#2
first proof
overnight @3 fridge
8 hours
The sharing will be continued. See you tomorrow.
#focaccia
#sourdough
#grapeyeast
#nokneadbread
#mitamura
#野生酵母研究室
#佛卡夏
#蜜塔木拉
#豐盛的早午餐全書
#免揉
#麵包
#面包
#天然酵母
#フォカッチャ
#捏ねないパン
#野生酵母
#自家製酵母
commercial fridge 在 Sean LEE 李文星 Facebook 八卦
如果之前D字太細,睇唔到我係Esquire寫左咩,我就從新post一次,好random咁pop左十樣野作為coffee lover應該要知既野。
.
1.咖啡櫻桃(Coffee cherry): 咖啡豆原來的模樣長得像櫻桃。採收之後經過處理及烘焙,變成的棕色咖啡豆。 咖啡原本是果實,帶有果酸及甜度是正常的,不要覺得酸的咖啡就是劣質貨。
.
2.埃塞俄比亚(Ethiopia) :咖啡的發源地,相傳公元750年,一位名為Kaldi埃塞俄比亚的牧羊人在偶然間發現羊吃過一些紅色果實後變得興奮,後來發這些紅色果實正是咖啡櫻桃。
.
3.特濃咖啡(Espresso): 由意式咖啡機所沖製,特濃咖啡是經過高壓(9 bar)、高溫(91-96度)及短時間(20- 30秒)所沖製以成(~30毫升)。由於經過高壓沖製,可在濃縮咖啡表面看到一層為特濃咖啡帶來豐富的口感的咖啡油 。特濃咖啡可以將咖啡豆的風味放大,建議飲用前先搞伴兩下再分兩口品嚐。
.
4.咖啡拉花(latteart):咖啡拉花的原理是利用特濃咖啡及經過用蒸氣棒加熱的綿綿細滑牛奶之間的密度差,再加上咖啡師的技術而造成。基本的圖案有心形及樹葉。拉花只是bonus,最重要還是咖啡本身的味道。
.
5.手沖咖啡:手沖咖啡近期盛行的飲法,有別於用意式咖啡機沖製,味道比較清新及淡,整個體驗較傾向品嚐咖啡原產地甚至個別莊園的出品,比較像品茶。
.
6.咖啡因:一般一杯咖啡咖啡因含量有50至150毫克,而其實一罐可樂咖啡因含量亦有32毫克。正常人一天攝取不多於500毫克對健康不會有影響。但要注意的是沖煮咖啡時期越長,釋放的咖啡因就會越多。
.
7.存放咖啡:咖啡豆應存放在陰涼,避免光、熱及遠離重味道的地方,千萬不要放進冰箱。
8.巴西:咖啡最大生產國,在2016-17年度,總共出產了34億公斤咖啡豆,佔全球生產約四成。巴西咖啡傾向溫和,帶有堅果,巧克力風味,酸度低,普遍用於商業咖啡豆上。
.
9.精品咖啡Specialty coffee : 根據精品咖啡協會(Specialty Coffee Association),當咖啡豆通過杯測(CUPPING)並得到80分以上就稱為精品咖啡。杯測需要由認可咖啡品質鑑定師(Q grader) 進行,由準備到試味都有嚴格規定,杯測的分數會直接影響咖啡豆的價格。
.
10.貓屎咖啡:印尼麝香貓Kopi Luwak以咖啡果實作為食糧,食用後會在胃裡發酵,咖啡豆不能被消化而被排泄出來。糞便中的咖啡豆被提取出來進行加工後,咖啡變得有種獨一無二的味道,但貓屎咖啡工業間接帶來對麝香貓的不人道對待問題。
.
1. Coffee cherry: The coffee fruit looks alike with cherry. Coffee beans turn to brown after harvesting, processing and roasting. The original taste of coffee should bring you some acidity and sweetness, and acidic coffee should not be considered low quality.
.
2. Ethiopia: The origin of coffee. Around AD 750, a sheep-herder named Kaldi noticed his sheep became hyper-active after eating the red fruit which were found as coffee cherry.
.
3. Espresso: It is brewed by Italian espresso machine. Espresso (~30ml) is prepared with high pressure (9bar), at high temperature (91-96 °C) with a short duration (20-30s). You could find the oil on top which can enhance the body of espresso. The flavors in espresso are enlarged and you are recommended to stir it before drinking, and finish it in two sips.
.
4. Latte art: The latte art is created by the density difference between espresso and steamed milk with micro foam, and the motion of the barista. The basic patterns include heart and rosetta. Anyway, latte art is the bonus. What matters is the taste of the coffee.
.
5. Hand drip coffee: Hand drip coffee is on the rise recently, which is totally different with espresso-based coffee. Its taste is rather fresh and mild, and we tend to appreciate the origin and even the manor of the coffee beans produced, similar with the tea appreciation.
.
6. Caffeinate: In general, a cup of coffee contains 50-150mg of caffeinate, while a can of coke contains 32mg of caffeinate. The recommended amount of caffeine is no more than 500 mg per day for healthy adults. Be noted that the longer the coffee is brewed, the more caffeine it generates.
.
7. Coffee beans storage: Coffee beans should be stored in a cool place away from light, heat and strong smell. Do not keep inside the fridge.
.
8. Brazil: The world’s largest coffee producers. In 2016-2017, it produced 340,000,000kg of coffee beans accounting for 40% of the coffee production worldwide. Brazilian coffee beans which tend to mild, with hints of nuts and chocolates notes and low acidity, are commonly used in commercial coffee blends.
.
9. Specialty Coffee: According to the Specialty Coffee Association, specialty coffee is defined as any coffee that scores above 80 points on a 100point scale in cupping. Cupping is performed by licensed Q graders and there is a standard cupping protocol to access the quality of the cup. The score from cupping affects the price of the coffee beans directly.
.
10. Kopi Luwak coffee: The Indonesia civet cats, Kopi Luwak, like eating coffee cherries. Coffee beans are fermented inside their stomachs and crapped out as the coffee beans cannot be digested. The coffee beans which are extracted and processed create unique flavors. However, Kopi Luwak coffee has raised the unethical issues towards the civet cats.
commercial fridge 在 ochikeron Youtube 的評價
This video will show you how to pour a beer from a can into a glass, very common way in Japan.
You can apply this technique to the bottled beer as well.
The key point here is "Perfect Head"!!!
Creating a very fine foam on top of the beer prevents it from oxidation and retains its flavor.
Pouring a beer is part of the tasting experience :)
---------------------------------
How to Pour a Beer with a Perfect Head
Difficulty: Very Easy
Time: 3min
Number of servings: 1
What You Need:
1 cold beer
1 cold beer glass of your choice
Before You Start:
Wash the glass in hot water, let it dry naturally, and cool in the fridge.
Dirty glass produces large coarse bubbles and a rapidly disappearing head. Do not use dish towel because it can leave some dust on your glass.
How to Pour:
1. Create Bubbles
Pour beer from high above the glass until the glass is half full. You will get a frothy head, so wait 30 seconds to 1 minute until the large bubbles on the surface disappear.
2. Lift Up The Head
When the beer and the head are in halves, pour beer with great care (do not break up the fine bubbles) up to eight to nine-tenths of the glass. *You can tilt the glass if you want to.
3. Finish
Wait until the bubbles are about three-tenths of the glass. Then pour beer into the center of the head, lifting up the head again.
*Fluffy head poured out over the glass looks delicious :P
↓注ぎ方(日本語)
http://cooklabo.blogspot.jp/2012/10/blog-post_18.html
---------------------------------
We used "Suntory The Premium Malt's" because we went to their factory this summer, just for fun, and got some glasses as a souvenir ;)
先日サントリーのビール工場見学に行った際、グラスをもらったのでプレモルを使いました♪
http://www.suntory.co.jp/factory/
Music by
Kevin MacLeod
Whiskey on the Mississippi
http://incompetech.com/music/royalty-free/mp3-royaltyfree/Whiskey%20on%20the%20Mississippi.mp3
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http://www.youtube.com//kmmusic
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commercial fridge 在 CarDebuts Youtube 的評價
Nissan will unveil two new fully customized vehicles at the Tokyo Motor Show to improve city mobility: the new Paramedic Concept and the all-electric e-NV200 Fridge Concept.
Packed with new technologies and features, the new Paramedic Concept will be Nissan's fifth-generation ambulance and builds on the success of the previous versions, which are sold exclusively in Japan. The next-generation ambulance is based on Nissan's NV350 Caravan, providing better comfort for the patient and a better work environment for paramedics and drivers.
The company will also lift the lid on its solution to urban delivery challenges and launch a modified, all-electric Nissan e-NV200 Fridge Concept.
The Fridge Concept's compact size will make it easier to park in urban environments, where large delivery trucks are often prevented from stopping. Equipped with an additional battery pack in the cargo space to power a refrigeration unit, the Nissan e-Fridge will be able to store chilled foods.
"Our fifth-generation ambulance will offer enhanced features that will make a real difference to people's lives," said Ashwani Gupta, senior vice president of the Renault-Nissan LCV Business Unit. "The new Paramedic Concept contains vital life-saving equipment to respond to emergencies, often in remote areas.
"Meanwhile, the e-NV200 Fridge Concept will create huge value for commercial users – generating more business, as well as reducing the cost of ownership. With zero emissions, it'll be perfect for busy urban environments where larger vehicles are often prohibited."
Other unique elements packed into the new ambulance include Nissan's industry-leading Intelligent Around View Monitor and technology to reduce the spread of germs.
The ambulance also carries a lithium-ion auxiliary battery that supports life-saving medical equipment when patients are in remote areas or in need of emergency assistance. It also contributes to CO2 reduction, as well as external and internal noise reduction.
Nissan plans to start sales of the ambulance in Japan in fiscal year 2018 and aims to double annual sales of the ambulance compared with the previous model.
Also featured at the Tokyo Motor Show will be the NV350 Caravan, which was launched in Japan in the summer.
Intelligent Emergency Braking, Vehicle Dynamic Control with traction control system functions and Hill Start Assist, previously available only on some two-wheel-drive van grades, are now standard on all NV350 Caravan van models. In addition, Intelligent Around View Monitor has been installed for the first time in vehicles of this class in Japan.
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