Page 68 - ap_3_2008

Basic HTML Version

准备步骤
1.
将高筋面粉和黑麦粉
混合后筛匀
,
放置一
边备用。
66 Pastry & Baking
Asia Pacific
Asian Fusion
Publisher’s Note:
Successful entrepreneur, award winning author,
instructor, international representative and current
President of the Korean Bakers Association, Chef
KimYoung Mo is an institution.As a trailblazing
visionary in the pastry and baking fusion
movement, Chef Kim marries his classical
European training with his appreciation for Asian
ingredients and tastes.
Photos and text courtesy of
Dream Character, Inc.
2 loaves
1 baking pan
Dough:
400g bread flour
100g rye meal
50g sugar
10g salt
15g instant dry yeast
50g egg
270 gred wine
80g unsalted butter
200g chopped walnuts
Wallnut
Red Wine Bread
*Recipe from ‘A Collection of Fine Baking’, by Young Mo Kim.
*本食谱选自Young Mo Kim著《精美烘焙荟萃》一书
Before you begin
1. Mix and sift bread flour and rye
meal and set aside.
2. Whisk the egg in a separate bowl
prior to adding to the mix at
Step 2.
3. Read the steam baking technique
at Step 13, and prepare in
advance.
取1个烘烤盘
一次出炉2条面包
面团:
400克高筋面粉
100克黑麦粉
50克糖
10克盐
15克速溶干酵母
50克鸡蛋
270克红酒
80克无盐黄油
200克碎核桃
2.
另取一碗,将鸡蛋打匀
,
待完成步骤二后将其倒
入混合物中。
3.
浏览一下步骤十三中所
提到的蒸汽烘焙法并做
好烘焙前的准备。