Đây là cách mình làm một ổ bánh mì sourdough cơ bản

Levain:
10g men cái
40g bột
35g nước

Phần bột chính:
210g bột bánh mì ( bột số 13)
60g bột rye hoặc nguyên cám bob’s red mill
30g bột semolina hoặc bột mì đa dụng hoặc thay bằng bột nguyên cám cũng được
220g nước

- Trộn đều, autolyse 5-6 tiếng hoặc đến khi levain nở gấp đôi
- Cho levain vào hỗn hợp bột + 8-10g mật ong
Nhồi nhẹ 5 phút. Để nghỉ 30-45 phút
- Pha 10g nước lạnh +4g muối. Khuấy đều cho vào hỗn hợp bột. Trộn/nhồi nhẹ đến khi nước, khối bột hoà vào nhau. Cho vào khay nướng, bịt kín. Để nghỉ 30-45 phút
- Gập bột (cold foil) lần một. Để nghỉ 45 phút
- Gập bột lần 2. Để nghỉ 45 phút
- Gập bột lần 3. Để nghỉ 45 phút
- Tạo hình, nhớ bấm mép bột. Cho vào rổ ủ rồi cho vào túi ni lông cột kín
- Ủ lạnh ( cho vào ngăn mát tủ lạnh) 12-18 tiếng
- Cho nồi nướng vào lò. Bật lò 250 độ C trong 45-60 phút
- Lấy bột trong tủ lạnh ra, cho vào nồi nướng, nhớ lót giấy nến. Rạch bánh
- Đậy nắp nồi nướng. Cho vào lò nướng 25 phút
- Mở nắp, hạ nhiệt nướng 225 độ C. Nướng tiếp 15-20 phút cho vàng mặt.

Bạn có thể xem video để dễ hình dung 😊

Swipe ⬅️ now for detailed recipe!

@swapnasunil2129 made these lovely Rava Ladoo in three beautiful variations: saffron, rose and betel leaves! Mildly sweet with subtle flavors of roasted coconut and semolina, the snacks are loaded with crunch from the ghee-roasted nuts and the fragrance of cardamom. They’re the perfect treat for every celebration! 😍 #RollingGrace

很多朋友跟著食譜做蛋糕、餅乾，做出來的成品都不同，為什麼呢？？？？🤔🤔🤔
要成功，就要先對材料有一定認識，不要隨意用其他麵粉／材料替代，否則成品一定做不好😎

這次就跟大家談談最常用的麵粉，我已將資料放入相簿內，以後大家想看，直接去我的相簿就可以找到了，很方便😉

無論做包子，麵包，蛋糕，薄餅都經常會用到麵粉，究竟用那種麵粉最好？

⚠️麵粉的筋度取決取麵粉內的蛋白質含量，不用的國家，麵粉名稱或會有差別，但看看麵粉內的蛋白質含量，就會分得出是什麼麵粉來！

1） 高筋麵粉Bread Flour： 含12.5% -13.5% 蛋白質，含量較高，筋度較強，適合做麵包🍞

2）中筋麵粉Plain Four： 含9.5% - 12% 蛋白質，可做中式包子，蛋糕等，較為常用的麵粉🎂

3）低筋麵粉Cake Flour： 含8.5%以下的蛋白質，筋度低，適合做鬆軟的蛋糕，如海綿蛋糕🍰🍪

⚠️如家裡沒有低筋麵粉，可以在120克中筋麵粉內拿出30克的麵粉（即現只有90克麵粉），然後再加入30克鷹粟粉(玉米澱粉／Corn Starch) , 將麵粉過篩5至6次，就成低筋麵粉。但一定一定要用中筋麵粉！
*🎬影片👉https://youtu.be/Xtdkax9b4g8

4）自發粉Self-raising Flour：麵粉內已包含膨脹劑，如使用自發粉，那就不用再加發粉或泡打粉
⚠️如沒有自發粉，則可用中筋麵粉代替，只需在每200克麵粉內加一茶匙(5克)泡打粉便可！

5）全麥麵粉Whole Wheat Flour： 因為麩皮的含量多，100%全麥麵粉做出來的麵包體積會較小、組織也會較粗，麵粉的筋性不夠，通常也會跟高筋麵粉一起使用

6）裸麥麵粉Rye Flour：這麵粉是沒有筋度，即使與酵母使用，也不會膨脹，做出來的麵包會超扎實，超硬。所以用裸麥麵粉時，通常都會跟高筋麵粉，全麥麵粉等一起做用

7) 粗粒小麥粉－ Semolina Flour: 是小麥粉的一種，顆粒比較粗，顏色帶黃。主要用來做Pizza 和意粉。 印度和非洲國家，會用Semolina 做鹹的食物。而歐洲人也會用來做甜品。但如果沒有，也可用中筋麵粉代替。

🔖最好在做蛋糕、麵包前先看清楚食譜要求用那種麵粉，如沒有註明，那就是指中筋麵粉，不要用錯喔！

圖片來源：互聯網

用烹飪鍋烘培出的健康小麥蛋糕 — 用烹飪鍋烘培蛋糕？聽起來很瘋狂。但烹飪鍋可是彈簧蛋糕模具的聰明替代品。因此，如果臨時沒有蛋糕模具的話，請使用烹飪鍋。今天的蛋糕食譜非常容易準備。餅乾基底由巧克力牛奶餅乾組成，搭配小麥麵粉和甘納許，形成的美味甜點。

謝謝觀看，別忘了訂閲我們的頻道並分享給大家，收看我們最新發布的食譜。訂閱頻道⬇️
https://bit.ly/2vCwfMy

完整食譜：https://www.yokofu.tw/semolina-porridge-cake/

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所需食材:

餅乾基底部分:
170 g 巧克力牛奶餅乾
100 g 液態奶油
柳橙皮

蛋糕部分:
250 g 糖 
250 g 小麥麵粉
1,5 公升 牛奶

甘納許部分:
200 ml 鮮奶油
160 g 黑巧克力 切碎

其它:
鍋子
保鮮膜
巧克力奶油餅乾 

作法:
1.) 將170g巧克力奶油餅乾粉碎，然後加入柳橙皮和液態奶油，攪拌混合均勻。
2.) 鍋子鋪上保鮮膜，然後將餅乾麵團放入其中，並用玻璃杯將其均勻地按在底部，靜置30分鐘。
3.) 用另一個鍋子將牛奶煮沸，加入糖和小麥麵粉，然後將其攪拌混合均勻，並讓小麥麵粉膨脹些。
4.) 將約3/4的小麥麵粉糊倒入鋪有保鮮膜和餅乾基底的鍋裡。
5.) 現在，將一些巧克力牛奶餅乾壓入鍋中 ，並將鍋子放在冰箱4小時。小提醒：巧克力奶油餅乾不要全部壓進小麥麵糊裡，在末尾保存一些餅乾。
6.) 利用保鮮膜將蛋糕從鍋中取出，然後將其放在蛋糕板上。
7.) 將黑巧克力放入鮮奶油裡，小火加熱融化，融化過程請不斷的攪拌，使其混合均勻且不沾鍋。混合好後讓其冷卻一下，接著將其淋在蛋糕上，並撒些碎巧克力奶油餅乾。

影片中的第二個食譜，請見這裡：https://www.yokofu.tw/pot-apple-pie/

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想知道更多的美味食譜嗎？ 請訂閱我們的頻道，不要錯過任何新影片。有口福每天為你帶來不同的食譜影片。 與您的朋友和家人分享！

這裡可以訂閱我們的頻道：youtube.com/有口福
Facebook關注我們：https://www.facebook.com/yokofu.tw
有口福網站：https://www.yokofu.tw/

Very soft tender broccoli makes this dish very creamy, tasty and delicious 😋

My daughter got a bag of Durum Wheat Semolina penne (pasta) from her school, so we decided to make a dish using her favorite vegetable: broccoli 🥦💕

Durum Wheat Semolina is high in protein. Very healthy perfect for kids 👍

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Creamy Broccoli Penne (Pasta)

Difficulty: Easy
Time: 30min
Number of servings: 2 servings

Ingredients:
120g (4.2oz.) penne pasta
200g (7oz.) frozen broccoli
2 bacon slices
100ml heavy cream
4 tbsp. parmesan cheese
salt and pepper
1 tbsp. olive oil

Directions:
1. Defrost frozen broccoli. Cut bacon into small strips.
2. Cook penne pasta according to the package in salted boiling water.
3. Heat olive oil in a frying pan and cook bacon.
4. Add broccoli and 50ml of pennne cooking water, then break the broccoli into small pieces.
5. Add heavy cream and cook until the liquid is reduced to 2/3.
6. Add pennne, parmesan cheese, and season with salt and pepper to finish.

レシピ（日本語）
https://cooklabo.blogspot.com/
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Music by
YouTube Audio Library
Wolf_Kisses

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Recipe at: http://www.themeatmen.sg/semolina-pizza-foccacia

Today we are going to try to do 2 popular classic hits - Margherita Pizza and Rosemary Focaccia! Both Italian classics, one very important element is in making fresh yummy dough. We used San Remo’s Semolina Flour, which is a high-protein, high-gluten flour milled from durum wheat.

The recipes will all take under an hour to make, and are relatively straightforward. For the pizza, spread marinara sauce onto the dough base and add (we like lots of) parmesan cheese over the sauce. The focaccia has a nice tinge of rosemary and sprinkled with black pepper and salt!

#themeatmensg #simple #delicious #sanremo #pizza #semolina #recipevideo #easyrecipe

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