yeast fermentation的八卦，Yahoo名人娛樂都在討論

Q: yeast fermentation巧兒灶咖 - Ciao Kitchen 在Facebook 的評價

#天然酵母培養日記Day 6, 溫度28~29度終・於・在經歷一連串對葡萄乾發酵液的希望與絕望輪流交替後，我家室溫23~24度實在不是辦法，轉換到發酵箱保持28度左右的溫暖溫度證明是個明智的決定（因為葡萄乾酵母寶寶們突然活過來了），第六天他們終於覺醒了!! 根本是過high吧，動滋動滋的。裸麥酸種本來是我的心肝寶貝，今天整個冷落它們，默默地留下40g昨天的麵團，又加了40g裸麥＆麵粉混粉以及40g過濾水攪拌完後就不想理它。繼續觀察我的葡萄乾酵母寶寶們，嗨🤗，初次見面你們要堅強地活下去喔！錯過前幾天分享的朋友們可以點#天然酵母培養日記 來看從頭到尾的歷程。#我是在養寵物嗎?

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關於yeast fermentation 在 cook kafemaru Youtube

yeast fermentation 在 Sabrina味道筆記本 Facebook 八卦

By Sabrina味道筆記本

2015-05-30 15:51:14 有 420 人按讚

Philippe Pacalet
Gevrey Chambertim
1er Cru Bel-Air 2012
一直沒有機會好好接觸P.P，同時間花費比較多的時間在菜刀酒Prieure Roch！在東京隨處可見菜刀酒跟P.P，這兩個被視為近期自然酒新星的兩個酒廠，同樣致力於自然風土的最極致的滋味。跟負責管理葡萄酒的侍酒師聊天，他喝過所有P.P的2012酒款，每一只都非常美味！今天選了這只來試試，開瓶大概等個一小時就開始醒了，意外地是相當好相處的一只Hardcore自然酒～入口清爽，帶著木質系的回甘，（怎麼突然想起Echezeaux...）上午10點開瓶，斷斷續續一直喝到晚上12點，還是笑容可掬、耐得住！

For Pacalet, fermentation is the key as he believes:
- “A living soil has a good fermentation.”
- “Wine fermentation is wild yeast fermentation.”
- “A person who drinks our wine has a good fermentation too.”

Read more
http://returntoterroir.com/744/

Tags: yeast fermentation

Sabrina味道筆記本

About author

http://www.instagram.com/sabrinavinetcuisine Fine Wine & Haute Cuisine Writer & Translater |Taipei

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yeast fermentation 在巧兒灶咖 - Ciao Kitchen Facebook 八卦

By 巧兒灶咖 - Ciao Kitchen

2017-02-13 09:31:27 有 309 人按讚

#天然酵母培養日記
Day 6, 溫度28~29度
終・於・在經歷一連串對葡萄乾發酵液的希望與絕望輪流交替後，我家室溫23~24度實在不是辦法，轉換到發酵箱保持28度左右的溫暖溫度證明是個明智的決定（因為葡萄乾酵母寶寶們突然活過來了），第六天他們終於覺醒了!! 根本是過high吧，動滋動滋的。
裸麥酸種本來是我的心肝寶貝，今天整個冷落它們，默默地留下40g昨天的麵團，又加了40g裸麥＆麵粉混粉以及40g過濾水攪拌完後就不想理它。
繼續觀察我的葡萄乾酵母寶寶們，嗨🤗，初次見面你們要堅強地活下去喔！錯過前幾天分享的朋友們可以點
#天然酵母培養日記來看從頭到尾的歷程。

#我是在養寵物嗎?

Tags: yeast fermentation 天然酵母培養日記天然酵母培養日記我是在養寵物嗎

巧兒灶咖 - Ciao Kitchen

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歡迎來到 Ciao! Kitchen 巧兒灶咖分享手作料理與烘培的樂趣料理影音、美食攝影、廚藝教學、原創食譜分享活動合作事宜請寄信到 [email protected]，謝謝！

巧兒灶咖Ciao! Kitchen｜不只是食譜分享，帶你一步一步學會料理與烘焙

yeast fermentation 在 Ying C. 一匙甜點舀巴黎 Facebook 八卦

By Ying C. 一匙甜點舀巴黎

2019-10-27 21:15:14 有 239 人按讚

[Paris bakery / 巴黎麵包店] Sain Boulangerie (for English, please click "see more") 🥐🥖🍞

昨日和從科隆來訪的好友一起在聖馬丁運河附近拜訪了一家我一直想去的麵包店—— Boulangerie Sain。這家麵包店在去年 11 月開幕，主廚 Anthony Courteille 原本是廚師，曾在西班牙五星級飯店餐廳與巴黎知名的二星餐廳 Grand Véfour 工作，後來在 Sain 的原址開了自己的餐廳 Matière A。

之所以從廚師轉向麵包，除了自己的興趣之外，也因為他希望能夠扭轉工業化為麵包業帶來的惡名。他曾在接受巴黎媒體 Le Parisien 的訪問時提到，現在越來越多消費者對麩質過敏，其實正是使用工業化改造麵粉與大量添加物，讓麵包能快速發酵、生產的製程影響。他希望能藉著使用未改造的古老小麥麵粉、天然酵母、長時間發酵、手工揉橄麵糰等傳統麵包工藝，為現代的消費者帶來更健康的選擇。這也是他的麵包店之所以取名為「Sain」（法語中「健康」之意）的緣由。同一個訪問中 Anthony 還提及，自己的父母都是農民，也是工業化要求大量產出的受害者，他特別希望自己的努力能夠重拾麵包素樸且高貴的形象。

他自己以烤過的乾草和浸漬蘋果皮製作天然酵母，維也納麵包類（viennoiserie）則是使用自製的牛奶酵母發酵，麵團的香氣與彈性和一般市售麵包完全不同。Sain Boulangerie 店面雖小，但各種麵包樣樣俱全，招牌大型圓麵包名為「le Saint-Martin」，呼應位於巴黎聖馬丁運河的店址、與成為街坊麵包店的用心；店門口小小的櫃台擺滿了多種早餐與點心麵包與簡單的糕點，如美式餅乾、胡蘿蔔蛋糕、布朗尼、檸檬蛋糕等。後面的架上則有各種能搭配餐點的鹹麵包，Anthony 將自己過去身為廚師的經驗運用在製作麵包上，創作出如能和鬆軟蛋包搭配的蕎麥蘑菇麵包、適合與燻魚搭配的墨魚汁麵包、與清淡起司搭配的黑蒜榛果麵包等，簡直是麵包愛好者的天堂。如果我就住在旁邊，想必也是會經常光顧！

記得點照片看更多細節！ 👇🏻

🔖 延伸閱讀：

高貴的日常－麵包成為巴黎時尚新寵：https://tinyurl.com/y3o5g399

法式甜點關鍵詞－甜點與麵包的分界：https://tinyurl.com/y4cg9uhd

*****

Finally paid a visit yesterday to Sain Boulangerie with a friend of mine from Köln. I’ve been thinking to go for a while but never got time. Sain opened about a year ago. Anthony Couteille, the chef boulanger used to be a cook and has worked at some restaurants at palaces hotels in Spain as well as at Grand Véfour, two Michelin-starred restaurant in Paris. He opened his own restaurant Matière A on the same address which is transformed to Sain Boulangerie last year.

He has decided to become a boulanger not only because bread is a real passion for him but also because he wants to change the bad image the industrial bread has left to the whole profession. In his interview with Le Parisien, he mentions that the modern gluten intolerance and allergy are resulted from the use of modified flours and additives which accelerates the fermentation and production process of the bread. By using non-modified ancient wheat flours, natural yeast, adopting slow fermentation process. and hand-kneading, Anthony wishes to remind consumers that bread could be very healthy. And that is exactly why his bakery is named as “Sain” (“healthy" in French). In that same interview, he also stresses that his parents were farmers during the agricultural industrialisation and became victims of the latter to quickly increase the farm yields. He hopes that his efforts to bring back the traditional craftsmanship would also regain the nobility of bread in our daily lives.

He makes his own yeast out of grilled hay and macerated apple peels. A milk yeast cultivated by himself is used for the viennoiseries which results in an remarkable scent and texture that are completely different from ordinary ones. Though not a big boutique, Sain Boulangerie offers a wide range of bread. The “Saint-Martin”, the signature bread of the bakery combines chestnut flour and grilled einkorn and ancient wheat flowers. Lots of great viennoiseries and simple pastries such as cookies, carrot cakes, brownies, lemon cakes are displayed on the little counter at the storefront, on the shelves behind, savoury bread to go with different dishes are also available. Utilising past experiences as a cuisiner, Anthony has created lots of interesting flavours such as buckwheat and mushroom bread to go with fluffy omelettes, squid ink bread to go with smoked fish, black garlic and hazelnut bread with cheese, etc. A heaven for all the bread lovers indeed! I would definitely become one of the loyal customers f I lived in the neighbourhood!

Click on the photos to find out more! 👇🏻

🔖 To read more on this topic:

Bread is a rising star in Paris: https://tinyurl.com/y3o5g399

The fine line between pastries and bread: https://tinyurl.com/y4cg9uhd

#yingspastryguide #boulangerie #bread #paris #sainboulangerie

Tags: yeast fermentation yingspastryguide boulangerie bread paris sainboulangerie

Ying C. 一匙甜點舀巴黎

About author

高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。長期為商業周刊、國內外雜誌、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。

yeast fermentation 在 MosoGourmet 妄想グルメ Youtube 的評價

By MosoGourmet 妄想グルメ

2019-03-21 17:04:09 有 3,555,995 人看過有 12,900 人喜歡

We made bread that looks like an Oreo sandwich cookie using our favorite giant Oreo baking mold. We added crushed cookies into the bread, and made a delicious cream sandwich with cream cheese inside.
Recipe (Diameter: 24 cm)

For the bread:
1. Mix 225g of bread flour, 25g of cake flour, 15g of cocoa powder, 15g of black cocoa powder, and 11g of skimmed milk together (we used powdered milk for coffee this time around).
2. Add in 30g of sugar, 3g of salt, and less than 6g of dry yeast (less than 2 teaspoons).
3. Add in 30g of beaten eggs and 145g of water (we used lukewarm water since it was a cold day) and knead them all together.
4. Once the dough has absorbed most of the moisture, mix in 30g of unsalted butter that has been returned to room temperature.
5. Once the dough is smooth, crush seven Oreo cookies and add them in.
6. Firm and round up the dough, add salad oil lightly in a bowl, and carry out the first fermentation (for 40 minutes at 35 degrees Celsius).
7. Remove the gas, round up the dough again, and leave it to sit while covered with a damp cloth (for 15 minutes).
8. Stretch and spread out the dough, and put into the mold.
9. Carry out the second fermentation (for 40 minutes at 35 degrees Celsius).
10. Put it onto a baking sheet on a tray, and bake in an oven that has been preheated to 200 degrees Celsius for 20 minutes.
11. Take it out and leave to cool once it is baked.

For the cream:
12. Mix 60g of cream cheese that has been returned to room temperature, 55g of granulated sugar, and a little lemon juice together.
13. Leave 80g of fresh cream to stand for eight minutes.
14. Add 12 into 13 and mix.
15. Slice 11 into half.
16. Apply 14.
17. It's done! It tastes delicious when dunked in milk! Oreo just has to go together with milk!

妄想グルメおなじみの大きなオレオ型を使って、オレオクリームサンドクッキーみたいなパンを作りました。パンにはクッキーを砕いて入れ、クリームチーズ入りのおいしいクリームサンドしました。

*レシピ*（直径 24センチ）

パンを作ります
１．強力粉 225g、薄力粉 25g、ココアパウダー 15g、ブラックココアパウダー 15g、スキムミルク11g（今回、コーヒー用のパウダーミルク使いました）をザッと混ぜる。
２．砂糖 30g、塩 3g、ドライイースト 6g弱（小さじ 2弱）を離して入れる。
３．溶き卵 30g、水 145g（寒い日だったのでぬるま湯を使いました）を入れ、捏ねてゆく。
４．粉類におおよそ水分が入ったら、室温に戻した無塩バター 30gを入れ捏ねる。
５．なめらかになったらオレオクリームサンドクッキー 7枚を砕いて入れさらに捏ねる。
６．とじ口をしっかり閉じ丸め、サラダ油を薄く塗ったボウルに入れ、一次発酵する。（35度 40分）
７．ガス抜きをし、丸め直し濡れ布巾を掛けてベンチタイム。（15分）
８．伸ばし広げ、型に入れる。
９．二次発酵させる。（35度 40分）
１０．オーブンシートと重しの天板をのせ、200度に予熱したオーブンで20分焼く。
１１．焼き上がったら、取り出し冷ます。

クリームを作ります。
１２．室温に戻したクリームチーズ 60g、グラニュー糖 55g、レモン汁 1弱を入れ混ぜておく。
１３．生クリーム 80gを8分立てにする。
１４．１３に１２を入れ混ぜる。

１５．１１を半分にスライスする
１６．１４を塗る。
１７．できあがり。牛乳にドボンして食べるとうまい！やっぱりオレオには牛乳が欠かせない！

#oreo #bread #milk #asmr #音フェチ

oreo bread milk asmr 音フェチ

MosoGourmet 妄想グルメ

About author

#OddlySatisfying & subtle humor. We are MosoGourmet. MosoGourmet is an everyday video channel of the ordinary homes in Japan. はじめまして！妄想グルメです。妄想グルメは日常系ファミリーチャンネルです。子どもに作ったお菓子やキャラ弁、買ったおもちゃや行った場所などを撮影している日本の普通の家庭の日常生活動画です。料理動画というわけではありません。時々、迷走グルメ、暴走グルメになります。最近はちょっと原点回帰中です。詳細は活動歴まとめをご覧ください。mosogourmet.com ご連絡は妄想グルメのFacebookページのメッセージまでお願い致します。よろしくお願いします。

yeast fermentation 在 cook kafemaru Youtube 的評價

By cook kafemaru

2018-05-03 20:40:34 有 3,483,597 人看過有 43,815 人喜歡

ふわふわ～柔らかすぎるミルクパン♪Soft and Fluffy Milk Bread

普段作る白いもっちりなふわふわパンです。
照り卵でつやぴかのパンも美味しいけど、こんなふわふわパンも
時々は食べたくなるもの、、。
苺ジャムもよし、、ぱりぱりレタスとハムとタルタルソースをサンドしても
最高です^^

チャンネル登録おねがいします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403

【Ingredients】18cm square cake pan
★250g Bread flour
★30g Sugar　
★3g Salt 　

185g Milk
3g Dry yeast

20g Unsalted butter(room temperature)

The best milk temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 40℃ for winter.

【Directions】
①Combine the dry ingredients (★)and mix together with a whisk.
②Combine milk, and dry yeast, then add it to ① and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
⑤Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑥Degas the dough from ⑤, divide it into 16 pieces and make them round.
⑦Cover them with a wet cloth and leave them for 15 mins. (bench time)
⑧After resting, deflate with your hand, round and smooth the surface of the dough well, and firmly close the seam.
⑨Put them on the square pan.
⑩Cover them with plastic wrap or a wet cloth not to dry, leave it at a warm place until they get twice as bigger. (secondary fermentation)
Sprinkle with Bread flour using a tea strainer.
⑪Preheat the oven at 180℃, turn the degree down to 150℃ and bake them for 17 min.
⑫Remove from the pan and place it on a wire rack to cool.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.

【材料】18cm 角形
★強力粉 250g
★砂糖 30g
★塩　3g

牛乳 185g
ドライイースト 3g

無塩バター(室温) 20g

*牛乳の適温:
春・秋は、約30℃、夏は、約10℃、冬は約40℃です。

【作り方】
①★の材料をボウルに入れて泡だて器で混ぜる。
②牛乳にイーストを混ぜたものを①に加えて混ぜる。
③台の上に生地を取りだして、10分こねる。
④バターを加えてさらに5分ほどこねる。
⑤丸めてボウルに入れて、ラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて一次発酵。
⑥生地のガス抜き後、16分割して、丸める。
⑦乾燥させないように濡れ布巾などを被せ、15分ベンチタイム。
⑧生地を丸めなおし、綴じ目は下にくるようにする。
⑨これをクッキングシートを敷いた型に並べる。
⑩ラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて二次発酵。
茶こしで強力粉をふる。
⑪オーブンを180℃で予熱後に150℃に下げて17分焼く。
⑫焼きあがったら、型から取り出してワイヤーラックの上で冷ます。
*発酵中やベンチタイム、成形時は生地が乾燥しないよう気を付けて下さい。

*music　Music is VFR 「あなたをしりたくて」

cook kafemaru

About author

2014年の1月末に初めて動画を投稿しました。キャラ弁を作ってupしたことがきっかけとなり、投稿するようになりました。最初の頃の動画は、早送りばっかりでひどいです以前の動画を見て下さった方、ごめんなさい。でもこのステップがあったからこれまで続けてくることが出来ました。素人のおばさんですが、こよなくkawaiiお菓子や料理を愛します♡ すべて我流ですが、お菓子作りやお料理の楽しさを伝えられればいいなぁと思いながら、好きなものを日々作っています。

yeast fermentation 在 cook kafemaru Youtube 的評價

By cook kafemaru

2018-08-04 11:00:58 有 2,548,952 人看過有 31,848 人喜歡

バター香る♪ふわふわもっちりちぎりぱん | Soft and Fluffy Butter Bread

夏の暑さに負けずちぎりパンを焼いてみました!
きょうは、照り卵でつやぴかのパン～。
ついでにたっぷりのバターも、、、人をダメにするパンです、、。
上はパリッとしていて、中はふわもっちり、パンの底はバターしみしみで
あぁ、美味しいです。。。
ごめんなさい。

チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403

【Ingredients】18cm square cake pan
★200g Bread flour
★20g Sugar　
★3g Salt 　
★5g Non-Fat Dry Milk Powder

100g water
3g Dry yeast
30g Beaten egg

25g Unsalted butter(room temperature)

For Toppings:
45g Butter

1 tbsp Beaten egg (for brushing Butter Bread)

The best water temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 40℃ for winter.

【Directions】
①Combine the dry ingredients (★)and mix together with a whisk.
②Combine water, and dry yeast, Beaten egg,then add it to ① and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
⑤Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑥Degas the dough from ⑤, divide it into 16 pieces and make them round.
⑦Cover them with a wet cloth and leave them for 15 mins. (bench time)
⑧After resting, deflate with your hand, round and smooth the surface of the dough well, and firmly close the seam.
⑨Put them on the square pan.
⑩Cover them with plastic wrap or a wet cloth not to dry, leave it at a warm place until they get twice as bigger. (secondary fermentation)
⑪With a pastry brush,coat the dough with beaten egg for glazing.
and put butter on top.
⑫Bake it in the preheated oven (210°C) for about 14 mins.
⑬Remove from the pan and place it on a wire rack to cool.

*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.

【材料】18cm 角形
★強力粉 200g
★砂糖 20g
★塩　3g
★スキムミルク 5g
水 100g
ドライイースト 3g
溶き卵 30g

無塩バター(室温) 25g
トッピング:
有塩バター 45g
照り卵用溶き卵　大さじ1

*水の適温:
春・秋は、約30℃、夏は、約10℃、冬は約40℃です。

【作り方】
①★の材料をボウルに入れて泡だて器で混ぜる。
②水にイーストを混ぜたものと溶き卵を①に加えて混ぜる。
③台の上に生地を取りだして、10分こねる。
④バターを加えてさらに5分ほどこねる。
⑤丸めてボウルに入れて、ラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて一次発酵。
⑥生地のガス抜き後、16分割して、丸める。
⑦乾燥させないように濡れ布巾などを被せ、15分ベンチタイム。
⑧生地を丸めなおし、綴じ目は下にくるようにする。
⑨これをクッキングシートを敷いた型に並べる。
⑩ラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて二次発酵。
⑪上に溶き卵を優しく塗る。小さくカットしたバターを乗せる。
⑫オーブンを210℃で予熱して10分ほど空運転してからパンを入れて14分ほど焼く。
⑬焼きあがったら、型から取り出してワイヤーラックの上で冷ます。

*発酵中やベンチタイム、成形時は生地が乾燥しないよう気を付けて下さい。

*music Rei Kagaya（Audiostock） / PIXTA(ピクスタ)

cook kafemaru

About author

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