威廉安格斯第三十一課:麵糰製作，佛卡夏麵包，麵包 ，甜甜圈，切爾西螺旋捲麵包

主廚示範:

我的廚房實作:

冒著攝氏10度的墨爾本早晨

同學們魚貫地進入了教室

今天要做兩種麵糰

聽到這，就知道不妙了

為什麼這麼說呢?

為了讓我們有效地掌握麵糰濕度與發酵狀況

學校主廚很有默契地決定不讓學生使用麵糰機

也就是說   這些麵糰必須"親自用手揉"

對我這個曾經是拔河國手，啦啦隊長，舞蹈團女孩

能站著就不坐著，能動著就不站著的過動兒來說

這些是小事

但是不妙的是

偏偏我們的工作流理台是依西方人身材設計

所以同學都是往下揉麵團

我只能往前揉.....

更不用說我是班上身材最嬌小的了...

加上高溫的廚房(酵母才會活動) 與失策穿錯的發熱衣

今天的廚房實在是使人難耐~~~

可喜的是我似乎上輩子是在麵粉長大的野孩子

這幾天的麵粉課掌握的都不錯

也辛苦我可憐的巴豆  都塞爆了甜點~

Bread Dough/Rolls & Focaccia 麵糰製作，佛卡夏麵包，麵包 

Ingredients:

·         500g Bakers Flour, 10g Salt, 5g Bread improver, 20g Yeast, 10ml Veg oil 280ml Water(at 37°C)

Method:

·         Place all dry ingredients into larger bowl and blend together.

·         Disperse yeast in the water and add oil.

·         Make a bay in the flour and slowly mix in yeast water mixture.

·         Mix to a dough and kneed well until smooth (10 – 20 min.).

·         Cover with cloth and allow resting for 10 minutes.

·         Divide into 4 pieces.

·         This will give you approximately 200 gm. each.

·         Divide 2 pieces into 4 pieces.

·         Make different shape roll e.g. Rolls, knots as demonstrated.

·         Place on lightly greased trays, cover with damp cloth and prove until doubled in size.

Focaccia:

·         Remaining dough can be divided focaccia flattening on greased try and top with herbs, dry and olive oil mini loaves: Divide into w pieces and place into an aluminium mould.

Yeast Dough/Donuts& Sweet Buns& Chelsea Buns 甜麵糰製作，甜甜圈，切爾西螺旋捲麵包

Ingredients:

·          500g Flour, 5g Salt, 5g Bread Improver, 80g Caster Sugar, 50g Butter(softened), 50g yeast, 275ml water (at 37°C)

Method:

·         Sift all dry ingredients together. Dissolve yeast in the water.

·         Make a bay in the flour, add the water/yeast mixture, butter and mix in.

·         Combine to dough and knead well until smooth.

·         Cover with cloth and allow resting for 10 minutes.

·         Prove to double its size (15 -20 min, depending on condition).

·         Divide into 4 pieces, giving approximately 240 gm. each.

·         Divide into 4 pieces for buns at 50 gm. each.

·         Shape round or finger shape.

·         Place onto greased tray and allow rising in warm, not hotting area, and covering with damp cloth to prevent skinning. Keep cloth damp by spraying with water.

Chelsea buns:

·         Take 1x240gm piece and pin out to small rectangle. 15cm x 10cm.

·         Spread with thin coating of cool melted butter, sprinkle with brown sugar and sultanas. Roll up like scroll. Cut into 6 even pieces.

·         Place on lightly greased pie foil 15cm diameter, 5 around the edge, 1 in the centre cover with damp cloth and prove until doubled in size.

Donuts:

·         4 pieces from each 240gm piece either round or finger shape.

·         Allow to proof slightly then lower gently into hot oil.

·         Deep fry donuts turning once until golden brown at 160°C.

Donuts can be rolled in cinnamon flavored sugar after draining on paper towel.

Bun products:

·         4 pieces from each 240gm piece

·         Bake sweet buns at 200°C.

·         Glaze with sugar syrup immediately after removal from oven.

Sugar syrup

·         1:1 water sugar; bring to the boil and cool.