Sunday, July 08, 2012

枫糖吐司

好多天没有做面包了,
因为姐姐带着孩子回来渡假,
我每天都混在我妈妈家,
没时间也没那个心思做面包。

我姐给我和Justin带回来了好多好多礼物~
吃的、用的、看的、穿的、烘培用的。: )
Justin 看到那箱我姐带回来给他的书,开心得不得了。

今天用了那边的特产~Maple Syrup 做吐司。
用的是王传仁老师的“蜂蜜吐司”食谱,
把里面的蜂蜜改成枫糖浆。

不知道是不是应枫糖浆的关系,成品好软好软。
甜甜香香的,净吃也很可口。。: )






 觉得这个冰箱装饰品很可爱。。: )


食谱取自:天然、无添加的手做面包(P.31)
份量:原食谱份量乘以0.4

高筋面粉 400g
盐 6g
奶粉 8g
枫糖浆 80g
冰水 232g
新鲜酵母 12g
奶油 16g

* 一般面包做法。


10 comments:

  1. 和远方的亲人相聚就是那么的美好
    真的:)

    ReplyDelete
  2. Such a beautiful loaf of bread. I love the long one and the smaller ones - perfect for toast or sandwiches! I'd love it if you'd drop by and share this with BYOB - Bake Your Own Bread this month (http://www.girlichef.com/2012/07/byob-bake-your-own-bread-july-12-some.html)!

    ReplyDelete
    Replies
    1. Healthier@girlichef.com,
      Thank you for liking...:)

      Delete
    2. Thank you! Hope to see more breads in the future =)

      Delete
  3. Your bread looks so great! Your loaf pans are unique and the loaves look beautiful. Maple syrup bread sounds delicious. Thank you for sharing this with BYOB.

    ReplyDelete
    Replies
    1. Michelle, Thanks for liking.
      The Maple syrup bread taste excellence, and the texture remain soft even after 3 days..:)

      Delete
  4. Hi, I am dropping by via BYOB.I love the loaf pans, they make the perfect loaf.

    ReplyDelete

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