tag:blogger.com,1999:blog-64628086461533094952024-03-05T03:29:20.853-08:00奶油麵包The Bread & Butter Bakery頭城美食|位於宜蘭頭城火車站前的民鋒路上
專注於手作歐式麵包
供應早餐 早午餐 三明治 咖啡 輕食 晚餐等黃河童http://www.blogger.com/profile/02897513561636387736noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-6462808646153309495.post-52779041550261188522017-07-31T20:48:00.003-07:002017-07-31T20:48:32.183-07:00【部落客】頭城吹吹風 可參考此篇報導 提及必吃奶油麵包的早午餐喔!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05yLPLhNf9Sh4oqEdZB-qPXR2C3dyoympCqqX5ji1QbYj1ZMhPbkGc7u1A9eE9aXWmM-tg7zJEgxnFn90qkJPjJ9ECUhZ5d34JEaNn3dQk3AYQDba3-Ra30pSSFQgUFuQvoX0C9LU2Dw/s1600/19274949_456408118077386_7500770464364628991_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05yLPLhNf9Sh4oqEdZB-qPXR2C3dyoympCqqX5ji1QbYj1ZMhPbkGc7u1A9eE9aXWmM-tg7zJEgxnFn90qkJPjJ9ECUhZ5d34JEaNn3dQk3AYQDba3-Ra30pSSFQgUFuQvoX0C9LU2Dw/s320/19274949_456408118077386_7500770464364628991_n.jpg" width="320" /></a></div>
近年來部落客的旅遊吃喝玩樂文章,只能用宛如春筍般出現。這位痞客邦的作者"睡時天使醒惡魔成長日誌",推想是一位照顧兩位小孩的媽媽。<br />
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2017年6月26日她寫了一篇【頭城民宿】窩在懶洋洋│無敵海景第一排龜山島景觀戶,海浪聲伴眠,一晚3000元,僅此一間!離烏石港、蘭陽博物館、金車咖啡城堡,只要5分鐘!<br />
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其中,推薦麵包奶油烘焙坊<br />
必吃:早午餐、中午12點後供應手做烘焙麵包<br />
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<a href="http://naughtyangel.pixnet.net/blog/post/47297898-%E3%80%90%E9%A0%AD%E5%9F%8E%E6%B0%91%E5%AE%BF%E3%80%91%E7%AA%A9%E5%9C%A8%E6%87%B6%E6%B4%8B%E6%B4%8B%E2%94%82%E7%84%A1%E6%95%B5%E6%B5%B7%E6%99%AF%E7%AC%AC%E4%B8%80%E6%8E%92%E9%BE%9C" target="_blank">原文出處</a>: 請自行前往欣賞她的遊記。(若作者不願意連結,請通知刪除)<br />
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不少來頭城玩的朋友,我推薦到頭城老街走走,最好有人導覽。其次是觀光景點:蘭博館<br />
金車城堡 外澳北堤沙灘等。當然,我喜愛的私人景點:飛行傘基地 ,雖未列入這位作者行程之中,不過,到宜蘭如何玩,她提供不少建議,不妨參考看看。黃河童http://www.blogger.com/profile/02897513561636387736noreply@blogger.com1tag:blogger.com,1999:blog-6462808646153309495.post-75610153381605787092017-07-31T08:06:00.000-07:002017-07-31T08:06:11.749-07:00烘焙學堂:奶油麵包的法棍 巧巴達 那些事兒<div class="separator" style="clear: both; text-align: center;">
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歐式麵包大全來也,聊聊歐包那些事!</h1>
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<span class="glyphicon glyphicon-time" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; display: inline-block; font-family: "Glyphicons Halflings"; line-height: 1; position: relative; top: 1px;"></span> 2017-02-28 15:08:18</div>
<br style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">原文網址:</span><a href="https://read01.com/yJePGM.html" style="background-color: whitesmoke; box-sizing: border-box; color: #ee812a; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-decoration-line: none; transition: 0.1s;">https://read01.com/yJePGM.html</a><br />
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<span style="box-sizing: border-box;">歐包那些事兒</span></div>
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<span style="box-sizing: border-box;">在國外,歐包是個很常吃的麵包,可是如果你和外國友人聊到歐包,可能他們會茫然,因為其實外國友人是不懂什麼叫歐包的,歐包是我們國人給歐式面包起的一個統稱。那麼歐式麵包都包含什麼呢,今天我們就來個歐式麵包大全,聊聊歐包那些事!</span></div>
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<span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">歐式麵包</span><br />
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<span style="box-sizing: border-box;">歐式麵包是歐洲人常吃的麵包,它以德國、奧地利、法國、丹麥等國家的麵包為代表。最具代表的有德國的鹼水麵包(Prestrel)、法國的長棍麵包 ( Baguette ) 、奧地利的</span><span style="box-sizing: border-box;">烤恩雜糧麵包以及</span><span style="box-sizing: border-box;">丹麥麵包</span><span style="box-sizing: border-box;">( Dannish ) ,</span><span style="box-sizing: border-box;">意大利麵包</span><span style="box-sizing: border-box;">(Ciabatta)。這些麵包<span style="box-sizing: border-box;">在原料選</span></span><span style="box-sizing: border-box;">用上與國內面包有很大區別。</span></div>
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<span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif; font-size: large;"><span style="background-color: whitesmoke;">奶油麵包供應法棍和巧巴達(上面的Ciabatta),且有多樣手藝上的巧思,例如法棍加上蒜香 明太子;巧巴達加上芝蔴或田園風味。</span></span></blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWxDZ2BFVK7ni1qjog1l5rQXi5U_S6fiY3i-ACieJu90IyBT0hCNTD8MIFpbzxXTBQbQuW6TRX9FziezuFAumPfs5EcACj7XCL-8lx3poNe-9SePUZ5ljBBAWchXJ8W69DvlxLGGUQRc/s1600/15726730_359554391096093_7970006497477464953_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWxDZ2BFVK7ni1qjog1l5rQXi5U_S6fiY3i-ACieJu90IyBT0hCNTD8MIFpbzxXTBQbQuW6TRX9FziezuFAumPfs5EcACj7XCL-8lx3poNe-9SePUZ5ljBBAWchXJ8W69DvlxLGGUQRc/s320/15726730_359554391096093_7970006497477464953_n.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif;">法國的長棍麵包 </span><span style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif;">( Baguette )</span></span><br />
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<span style="box-sizing: border-box;">這是一種最傳統的法式麵包。法國麵包的代表就是「棍子麵包」,我們都稱之為法棍。</span></div>
<br style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">法棍的配方很簡單,只用麵粉、水、鹽和酵母四種基本原料,通常不加糖,不加乳粉,不加或幾乎不加油。在形狀上、重量上也統一為每條長76cm,重250g,還規定斜切必須要有7道裂口才標準。其特色是表皮鬆脆,內心柔軟而稍具韌性,越嚼越香,充滿濃郁的麥香味。</span><br style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;" /><br />
<span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">另外告訴大家一個事情就是,吃法國麵包也是有講究的哦,用伸出左手捉住長棍,五指鉗緊,然後右手跟進,卡住麵包的盡頭,再然後左手下旋,右手上旋,將麵包擰將下來。</span><br style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;" /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNUmJ82M0Ai0e9mX8GqyNFUlxXfR23f7oqt4AZ4RLejzoa-kvlTam5IgByPl8ShNV2LskexTbLGyc529JyW1w-0q1loBWM6bqf-xLqTvbNOgdeGKRve8emRKQAljTAe-vvLVyI6TqfYI/s1600/17098200_393480001036865_1382612934001777378_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNUmJ82M0Ai0e9mX8GqyNFUlxXfR23f7oqt4AZ4RLejzoa-kvlTam5IgByPl8ShNV2LskexTbLGyc529JyW1w-0q1loBWM6bqf-xLqTvbNOgdeGKRve8emRKQAljTAe-vvLVyI6TqfYI/s320/17098200_393480001036865_1382612934001777378_n.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif;">奧地利的考恩雜糧麵包 </span><span style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif;">( Dannish )</span></span><span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"></span><br />
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<span style="box-sizing: border-box;">這是歐洲最暢銷的麵包品牌,奧地利焙考林公司最有代表的作品,其外形、名字、製作的原料都是有嚴格規定的,誕生於1986年,一經推出後,便暢銷歐洲。</span></div>
<span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">烤恩雜糧麵包是奧地利雜糧麵包的代表,可以說也是歐洲雜糧麵包的代表。他代表了奧地利雜糧麵包的口味,風味獨特,營養價值很高。你在中國的麵包店裡肯定也見過這一款麵包的,但是口味和正宗度上,會有一些差別。</span><br style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;" /><br /><span style="font-size: large;"><span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif;"><br /></span></span><br />
<span style="font-size: large;"><span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif;">義大利Ciabatta麵包 </span><span style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif;">(Ciabatta)</span></span><span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0KyYvBb0Y2V7dK6kCbWDWu9tUxxOQ7onr0vkcNhkOmPTkCSj6Nro1uOxWRNZ7KYRsUT9hmhqjQBFzeTVXMHYFp8cGEn1rXZCMSJDJ4uzW6ZZqxi2pzp_-_ci-gVHfbNfO51NwpzIsOQ/s1600/19894869_467635336954664_8195952674787734636_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0KyYvBb0Y2V7dK6kCbWDWu9tUxxOQ7onr0vkcNhkOmPTkCSj6Nro1uOxWRNZ7KYRsUT9hmhqjQBFzeTVXMHYFp8cGEn1rXZCMSJDJ4uzW6ZZqxi2pzp_-_ci-gVHfbNfO51NwpzIsOQ/s320/19894869_467635336954664_8195952674787734636_n.jpg" width="320" /></a><span style="box-sizing: border-box;">夏巴塔麵包(Ciabatta)是義大利的代表麵包之一,才烤好的外形很像拖鞋。使用經過長時間低溫發酵的「液種」製作而成,麵包的組織有著大小不一的光澤孔洞,外脆內軟的微酸口感越越嚼越香。</span></div>
<span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">傳統的吃法是沾橄欖油+義大利香脂醋。歐洲人也常常在該麵包中加入奶酪、肉製品、蔬菜等製成美味可口的三明治。我做的是添加黑橄欖來變化不同的風味。</span><br style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;" /><br /><span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span><br />
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<span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">對於歐洲人來說,麵包不僅是主食,更是一種生活方式。他們下班了將麵包放進紙袋子裡抱著回家;拿回家,將麵包用好看的麵包筐放起來。;吃不完的麵包,或者做三明治剩下的邊角料,用作給小動物的食物。所以說他們熱愛生活,</span><span style="background-color: whitesmoke; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="color: red;">麵包更是他們的一種生活方式。</span></span><br style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;" />黃河童http://www.blogger.com/profile/02897513561636387736noreply@blogger.com0tag:blogger.com,1999:blog-6462808646153309495.post-61869495180608476222017-07-31T07:41:00.000-07:002017-07-31T07:41:43.929-07:00烘焙學堂:什麼是好吃的軟歐麵包?<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">麵包的味道主要來源</span><br />
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<span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">原文網址:</span><a href="https://read01.com/m65D4K.html" style="background-color: whitesmoke; box-sizing: border-box; color: #ee812a; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-decoration-line: none; transition: 0.1s;">https://read01.com/m65D4K.html</a><br />
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<span style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-weight: 700;"><span style="box-sizing: border-box;">1:食材:</span></span><span style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">麵包中產生味道的,首先是它的食材,從食材講,又分為主要食材和輔助食材。</span><br />
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<span style="box-sizing: border-box;">主要食材:一般以麵粉為基礎,如小麥的香味。小麥經過烘烤,大概在56~60℃麵粉內的澱粉就會糊化,隨著烘烤的溫度升高,在96度左右開始完全成熟,這個時候表皮就會散發淡淡的麥香味,真正內部組織的麵粉香味,則需要冷卻到中心溫度32度一下的時候才會品嘗和聞得出來。</span></div>
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<span style="box-sizing: border-box;">輔助食材:黃油、雞蛋、奶粉、糖、各類堅果乾果等。</span></div>
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<span style="box-sizing: border-box;">原始的麵包配方很簡單,就是麵粉、水、酵母、鹽,人們為了追求更好的口感,增加其他的輔助材料,使麵包的口感多樣化。但無論輔助食材添加的哪一些,都應該有食材原本原始的味道。例如添加了核桃的麵包。那麼這個麵包一定是具有核桃的香味。當然,核桃要提前處理。不然產生的可是苦澀的味道。</span></div>
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<span style="box-sizing: border-box;">面種或老麵糰:面種基本可以概括為:水果酵母種、波蘭種、法國老面、軟、硬魯邦種、燙種、蜂蜜種、酸奶種、啤酒種、全麥種等一系列。每種老面的性能和風味都有所不同。有產生乳酸、醋酸發酵風味的,有多菌株產生豐富的果香、有改善澱粉性質糊化使麵糰產生保濕、Q軟的等等。</span></div>
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<span style="box-sizing: border-box; font-weight: 700;">2:生產工藝:</span><span style="box-sizing: border-box;">麵包所有的食材要經過配料、攪拌、成型、發酵、烘烤等一系列工藝工序,並且經過多次的發酵,這裡的每一個環節,都會對麵包的最終味道產生影響,那麼在工藝當中對麵包的味道最容易產生影響的是:<span style="box-sizing: border-box; font-weight: 700;">發酵</span>和<span style="box-sizing: border-box; font-weight: 700;">溫度</span>這兩個。</span></div>
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<span style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: 700;">一個好吃的麵包三大要素</span></span></div>
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<span style="box-sizing: border-box;">1:感官(視覺)要覺得好吃,有食慾。色澤或者形狀給人一種想吃的慾望。</span></div>
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<span style="box-sizing: border-box;">2:嗅覺:香氣,香氣來自於麵包本身所使用的食材所散發的誘人的香味。</span></div>
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<span style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: 700;">3:味覺:品嘗過程和品嘗之後的味道。</span></span></div>
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<span style="box-sizing: border-box;">一:酵香味</span></div>
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<span style="box-sizing: border-box;">二:主要食材的味道(麵糰本體的最大量占比食材的味道)</span></div>
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<span style="box-sizing: border-box;">三:輔助食材的味道(作為輔助添加的食材)</span></div>
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<span style="box-sizing: border-box;">四:綜合風味,所有食材混合之後產生的另外一個風味。</span></div>
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<span style="box-sizing: border-box; font-weight: 700;">總之,我認為一個好吃的麵包,必須是:</span><span style="box-sizing: border-box;">還原食材本身的味道和正確發酵產生的酵香味,而本次的軟歐麵包都是基於這些好吃的理念和感悟積累所針對性開發的軟歐麵包…..</span></div>
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<span style="box-sizing: border-box;">做好一個麵包不容易,做一個好吃的軟歐麵包更不容易,教會一個能做出來麵包不容易,教會一個能懂的理念、發酵、原理、食材、能自己完全的操作好吃的軟歐麵包那是真的不容易。</span></div>
<br style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: whitesmoke; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">原文網址:</span><a href="https://read01.com/m65D4K.html" style="background-color: whitesmoke; box-sizing: border-box; color: #ee812a; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-decoration-line: none; transition: 0.1s;">https://read01.com/m65D4K.html</a><br style="background-color: whitesmoke; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;" />黃河童http://www.blogger.com/profile/02897513561636387736noreply@blogger.com0tag:blogger.com,1999:blog-6462808646153309495.post-818091763905980272017-07-31T07:33:00.000-07:002017-07-31T07:42:01.280-07:00烘焙學堂:軟和歐的軟歐麵包 <h1 class="title" style="background-color: whitesmoke; box-sizing: border-box; color: #ee812a; font-family: "Microsoft JhengHei", 微軟正黑體, arial, sans-serif; font-size: 1.9em; font-weight: 500; line-height: 1.1; margin: 20px 0px 10px;">
烘焙講堂:軟和歐的軟歐麵包</h1>
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<span class="glyphicon glyphicon-time" style="box-sizing: border-box; display: inline-block; font-family: "glyphicons halflings"; line-height: 1; position: relative; top: 1px;"></span> 2016-11-14 17:16:38</div>
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麵包源於古埃及,傳入歐洲大陸後發揚光大</div>
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如今世界上有法式、德式、俄式、日式等等不同風格的麵包</div>
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大部分國人不習慣吃硬度較高的歐式麵包</div>
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而市場上所出售的大部分又都是高糖高油的日式麵包</div>
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近來,一種兼具健康和口感的,低糖低油的天然酵母麵包<span style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: 700;">出現</span></span><span style="box-sizing: border-box; font-weight: 700;">了</span></div>
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她兼具法式麵包的外形,日式麵包的柔軟和德式麵包製作手法</div>
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人們給她起了個洋氣的名字,叫<span style="box-sizing: border-box; font-weight: 700;">軟歐包</span></div>
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一塊有靈魂的軟歐包,是從一團有生命的老面開始</div>
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經過拍、揉、壓、捏、擰、烤,從膨脹站立到成形出爐</div>
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<b><span style="color: red;">每一步都包含著經驗與態度</span></b></div>
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有沒有好吃的軟歐麵包配方啊,軟歐麵包怎麼做啊等等。遇到求知慾更強烈的的朋友,則多問幾句:請問您覺得什麼是軟歐麵包?軟歐好吃是因為什麼?</div>
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<span style="box-sizing: border-box;">所以綜合了一下大家的留言,覺得大多數的人其實還都不太明白….有關於軟歐相關的知識。今天,在這裡先給大家普及一下與軟歐麵包有關的知識。</span></div>
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<span style="box-sizing: border-box; font-weight: 700;">什麼是軟歐麵包?</span></div>
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<span style="box-sizing: border-box; font-weight: 700;">什麼是好吃的軟歐麵包?</span></div>
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<span style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: 700;">軟歐</span>:這兩個字拆開來看,首先什麼是歐?我們大多數人都會說:<span style="box-sizing: border-box; font-weight: 700;">歐式麵包</span>、<span style="box-sizing: border-box; font-weight: 700;">歐式蛋糕</span>。我們先不去追溯和劃分歐洲在哪裡什麼地理位置之類,那麼在我們的認識當中,歐式麵包的代表有兩大類別,法式類和德式類:</span></div>
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<span style="box-sizing: border-box; color: #333333;"><span style="box-sizing: border-box; font-weight: 700;">法式類</span>大多以脆皮、粗氣孔來呈現居多;德式類,大多以組織緊密。皮質地稍厚居多;從配方看。這兩種都是幾乎以:小麥粉、酵母、鹽、水這四項基礎食材為主要的材料;幾乎都不含糖、和油脂等軟性的食材;或者添加量都非常之少,反正一說起歐式麵包,我們的印象當中都是:</span><span style="box-sizing: border-box; color: #333333;"><span style="box-sizing: border-box; font-weight: 700;">硬</span></span><span style="box-sizing: border-box; color: #333333;">。</span></div>
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<span style="box-sizing: border-box;">那麼第二個:軟,在食材和工藝當中,我們要了解哪些食材、工藝會讓麵包變軟呢?不知者不罪,很多人一說起麵包軟就會覺得是大量的添加改良劑什麼什麼之類的。我們今天不聊這個話題,實際上通過工藝的改變是有很多方式方法可以讓麵包變軟的。至於好吃,那就是個人口味的問題了,適口者珍嘛。那軟歐包的軟,是哪裡來的呢,大概幾點:</span></div>
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<span style="box-sizing: border-box;">1:水果酵母種(葡萄、橙子、蘋果、檸檬等)提供豐富的多菌類酵母風味</span></div>
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<span style="box-sizing: border-box;">2:各式老麵糰、燙種等。提供軟化麵筋、糊化澱粉、產生保濕、Q性等</span></div>
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<span style="box-sizing: border-box;">3:長時間低溫發酵工藝。</span></div>
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<span style="box-sizing: border-box;">通過這些工藝去生產,足夠可以讓你的麵包變得Q軟有了。</span></div>
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黃河童http://www.blogger.com/profile/02897513561636387736noreply@blogger.com0tag:blogger.com,1999:blog-6462808646153309495.post-83912064191686328572017-07-07T03:23:00.003-07:002017-07-07T03:23:29.291-07:00紐西蘭啤酒,即將爆發的新世界啤酒!(奶油麵包民鋒店開始供應紐西蘭啤酒)<div class="separator" style="clear: both; text-align: center;">
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夏天到了,啤酒重新變成了人們閒暇時愛好的飲品,當然我們平常喝的比較多的是國內生產的啤酒(燕京、嶗山、青島……)。除了這些之外,另外一些耳熟能詳的啤酒就是德國和比利時啤酒,紐西蘭啤酒基本不被重視。</h4>
<a name='more'></a><span style="font-size: large;">這其中有很大原因是因為紐西蘭並不屬於傳統的啤酒文化輸出大國,而更重要的原因是因為一直沒有優秀的紐西蘭啤酒進入中國。</span><br />
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<span style="font-size: large;">那麼問題來了,如果我告訴你,真正的紐西蘭啤酒是目前精釀啤酒世界翹楚的、是每一個發達的啤酒文化大國都認可的、是每一個成熟的啤酒愛好者和發燒者都追捧的,那你會勇於去嘗試一下嗎?</span><br />
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<span style="font-size: large;">如果你對啤酒感興趣,那麼新世界、舊世界之分是你必須要了解的:最初,我們把傳統的啤酒文化輸出大國,比如英國、德國、比利時、荷蘭、法國等地,使用歐洲大陸優質的原材料,按照幾千年流傳下來的釀造方法所釀造出來的傳統風格啤酒,稱作舊世界啤酒。而那些不具備傳統啤酒文化的,諸如美國、加拿大、紐西蘭、日本等曾經的殖民地國家,在舊世界啤酒基礎上使用了具有本地化特點的原材料,以及逐漸創新的釀造理念,所釀造出來的啤酒,我們稱之為新世界啤酒。</span><br />
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<span style="font-size: large;">到現在,只要是使用了創新的理念和原材料釀造的創新風格啤酒我們都稱之為新世界啤酒,無論他來自於古老的啤酒文化國度,還是跟隨精釀啤酒革命崛起的新文化,所以你也會看到歐洲很多舊世界啤酒的國家即釀造舊世界啤酒,也湧現出大量新世界啤酒廠。</span><br />
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<span style="font-size: large;">與舊世界啤酒的刻板、不善改變截然相反,新世界啤酒一切都是以用戶的需求為主,因為用戶已經不再喜歡一成不變的口味,只有不斷的、不斷的、不斷的創新,才能持續獲得用戶的喜愛,而啤酒又正好是世界上口味最變化多端的飲料(沒有之一),所以新世界啤酒的流行就不難理解了。舊世界代表著經典和曾經,是老一代消費者忘卻不了的最愛,而新世界則代表著活力和未來,是新一代成長起來的消費者所追求的極致,也會是未來啤酒的主要發展方向。</span><br />
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<span style="font-size: large;">在新世界啤酒文化的幾個國家當中,最近發展勢頭最猛的不是精釀革命起源的美國,也不是模仿美國人最成功的日本,而是啤酒花極具特點的紐西蘭,他們為全世界啤酒創新做了突出的貢獻,接下來新世界啤酒衝擊世界的重要砝碼。</span><br />
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<span style="font-size: large;">紐西蘭的啤酒花有著比其它任何地區啤酒花都更豐富的熱帶水果香味,以及隱藏在這些誘人的香甜味道之下過渡順滑自然、讓人慾罷不能的苦味,幾乎可以稱之為釀造啤酒的「神器」,它們已經成為新世界啤酒廠競相追捧的創造新風格啤酒的源泉,很多酒廠都以使用紐西蘭啤酒花為賣點和榮耀,他們有專門為紐西蘭啤酒花設計的款式,它一定充滿了其它啤酒無法找到的味道。紐西蘭的啤酒花爆發是多方面決定的,緯度 41 度是最適合啤酒花生長的地區,而南半球在這個緯度剛好是紐西蘭南島的 Nelson 周圍地區,這裡擁有穩定宜人的氣候和充足的陽光。</span><br />
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<span style="font-size: large;">同時在環境治理上,紐西蘭也非常用心,因此受益的飲用水品質為啤酒花種植側面提供了強有力的支持。而且紐西蘭還是世界上第一個也是最大的有機啤酒花種植國家,也有著比其他地方低得多的農藥使用量,使得這裡的啤酒花有了更接近自然生長的味道。</span><br />
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<span style="font-size: large;">紐西蘭的啤酒釀造史可追溯至18世紀晚期,當時庫克船長在紐西蘭登陸,1773 年他釀造的第一款啤酒至今還在被紐西蘭的酒廠以致敬的方式復刻著。作為殖民地國家,紐西蘭的啤酒發展是從殖民文化開始的,這裡的氣候非常適合啤酒花的生長,所以早期的英國南部和德國的殖民者在這裡種植啤酒花銷往歐洲,紐西蘭當地的啤酒也順理成章的繼承者歐洲殖民者所喜愛的啤酒風格。</span><br />
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<span style="font-size: large;">直到 1919 年,紐西蘭也受到英國和美國禁酒令的影響開始搞起禁酒,影響一直到 1967 年紐西蘭早已成為一個獨立的國家之後,才徹底解禁。不過好的是,1940 年從加利福尼亞移植過來的啤酒花成功解決了根莖腐爛的問題,而 1970 年 R.H.J Roborogh 博士成功種植出來的首個無籽啤酒花,則順應了當時世界主流的對無籽啤酒花的呼聲,兩劑強心針使得紐西蘭啤酒花再度回到了大家的視野。</span><br />
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<span style="font-size: large;">1981 年開始,那些在 Nelson 地區種植啤酒花的人們,開始將給美國帶來精釀啤酒革命的啤酒花品種帶到了紐西蘭,加上歐洲流傳過來的品種,經過適宜的氣候和水土,以及完美的地理位置,融合了本地化特點的新啤酒花誕生了,到現在這裡已經有超過 20 種特點鮮明、與原版本不同甚至有著明顯紐西蘭本地特點的紐西蘭啤酒花,每年都被全世界的酒廠瘋搶,受歡迎程度驚人,它們已經成為新世界啤酒廠競相追捧的創造新風格啤酒的源泉,甚至很多酒廠以使用紐西蘭啤酒花為賣點和榮耀,而近些年隨著紐西蘭啤酒花迅速崛起的紐西蘭新世界精釀啤酒廠,也在世界範圍內大放異彩,在各類世界排名中名列前矛者大有人在。</span><br />
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取材自:<a href="https://read01.com/EGoEG6.html" target="_blank">壹讀</a>黃河童http://www.blogger.com/profile/02897513561636387736noreply@blogger.com0tag:blogger.com,1999:blog-6462808646153309495.post-83607772283313513012017-07-05T08:29:00.000-07:002017-07-05T08:29:00.698-07:00奶油麵包店名的由來之一<h2 style="background-color: white; box-sizing: border-box; color: #cd0505; font-family: Arial, "Microsoft JhengHei", 微軟正黑體, "LiHei Pro", 儷黑體, PMingLiu, 新細明體, sans-serif; font-size: 24px; font-weight: 100; line-height: 31.2px; margin: 0px 0px -6px; padding: 0px;">
Bread and butter</h2>
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麵包奶油,這對西方人來說可是每天都會接觸到的食物,而 bread and butter 這俚語指的就是「收入來源、謀生之道」!</div>
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店長外號叫“奶油”,詢問過當英文老師的男友,丹,bread and butter含意為何?</div>
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確實是生活必須的基本條件,老外總是愛麵包,等同於老中愛吃米飯一樣道理。</div>
黃河童http://www.blogger.com/profile/02897513561636387736noreply@blogger.com0tag:blogger.com,1999:blog-6462808646153309495.post-58197559055739367192017-06-26T21:24:00.000-07:002017-07-05T21:40:32.532-07:00《愛的麵包》黃乃容進頭城開店<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #222222; font-family: , "verdana" , , , "arial" , "geneva" , sans-serif , "helvetica"; font-size: 18px; text-align: justify;">〔記者林敬倫/宜蘭報導〕二十三歲青年黃乃容因緣際會,在宜蘭縣頭城鎮認識紐西蘭籍熱愛衝浪也愛吃麵包的男友丹尼爾,兩人都熱愛慢步調的生活,因此決定一起在當地開設第一家文青歐式麵包店「奶油麵包」,昨正式開幕,她說,希望這間店能讓悠哉的中式傳統小鎮,融入不一樣的西式風貌。</span><br />
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黃乃容原就讀台北藝術大學新媒體學系,大二那年不顧父母反對,決定休學專研烘焙技術,習得一技之長,兩年前在頭城外澳與丹尼爾相遇,因為長住在頭城的男友愛吃不甜的歐式麵包,但常常買不到,加上兩人都喜愛頭城小鎮的緩慢生活步調,決定一起在當地開麵包店。</div>
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他們的麵包店主打無化學添加物的歐式麵包,如佛卡夏、奶油棒等,也販賣以歐式麵包延伸出的創意早午餐,店內員工有三個人,從裝潢到管理都自己來;黃乃容說,開店的過程很辛苦,每天早上四點就要起床做準備,常常沒有睡飽,但只要能做好自己喜愛的事物,再辛苦都值得。</div>
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黃乃容表示,頭城是一座小鎮,有山有海不像大都市,沒有太多接觸大自然的地方,居民生活步調緩慢、悠哉,不會有住在大都市的急迫感與壓迫感,和男友都很熱愛這裡的生活,才會決定一起在當地開店,為頭城帶來不一樣的西方元素。</div>
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丹尼爾說,以前就熱愛步調慢,可以親近大自然的生活,頭城的生活步調跟紐西蘭一樣,除了假日觀光客,平常人也少,也有很多親近大自然的地方,黃乃容做的歐式麵包很好吃又專業,希望能被大家喜歡。</div>
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取材於:<a href="http://news.ltn.com.tw/news/local/paper/1113841" target="_blank">自由時報 </a>2017-06-26</div>
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撰稿記者:林敬倫</div>
黃河童http://www.blogger.com/profile/02897513561636387736noreply@blogger.com0tag:blogger.com,1999:blog-6462808646153309495.post-78540163536227918112017-04-24T21:34:00.000-07:002017-07-05T21:38:34.424-07:00【部落客】day1晚餐~麵包奶油the-bread-%26-butter-bakery<div class="separator" style="clear: both; text-align: center;">
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奶油麵包原本位於宜蘭縣頭城鎮武營路115號,靠近蘭陽博物館的一處住宅區。<a name='more'></a></h4>
<span style="font-size: large;">2016年11月試營運,感謝各界的朋友來此光顧,雖然第一號店武營店很小,卻非常有特色。轉貼招財貓的旅遊介紹奶油麵包文章(若撰稿的部落客不願意連結,請留言示意)。</span><br />
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<span style="font-size: large;">感謝他細心的觀察和品味。</span><br />
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<span style="font-size: large;">招財貓的旅遊文章:<a href="http://peiwainwang.pixnet.net/blog/post/47201452-day1%E6%99%9A%E9%A4%90~%E9%BA%B5%E5%8C%85%E5%A5%B6%E6%B2%B9the-bread-%26-butter-bakery" target="_blank">原址</a></span><br />
<br />黃河童http://www.blogger.com/profile/02897513561636387736noreply@blogger.com0tag:blogger.com,1999:blog-6462808646153309495.post-18954519285717264812017-01-07T21:18:00.000-08:002017-07-05T21:40:11.922-07:00職場達人-奶油麵包工坊負責人 八年級黃乃容 手作麵包勇創業<div class="separator" style="clear: both; text-align: center;">
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低薪加上文憑貶值,現代年輕人大學一畢業就面臨就業挑戰。根據主計處統計顯示,台灣勞動人口失業率雖已下滑到3.95%,但各年齡層失業率,卻以20到24歲者最高,竟然有12到13%兩位數字。</div>
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然而,為了擺脫這一代年輕人的宿命,宜蘭頭城「奶油麵包」麵包店創辦人八年級生黃乃容(外號奶油),在大二時不顧父母反對、拒絕繼續唸大學,毅然選擇烘焙做為自己職志,在兩年多學習磨練,她今年終於落實自己的開店夢想,在宜蘭頭城開立當地第一家手作歐式麵包工坊。</div>
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黃乃容指出,開咖啡店、蛋糕店或個性店,是許多現在年輕人的夢想,「做出好吃的歐式麵包正是我過去兩年來的夢想」!</div>
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從小唸美術班的黃乃容,高中時如父母期待進入明星高中美術班,大學繼續朝藝術之路邁進,主修是新媒體藝術,烘焙點心原本是她美術創作時紓壓的方法之一。沒想到在紓壓和創新爭戰時,黃乃容發現自己更愛烘焙,在留了封萬言字的書給媽媽後,已滿20歲的她自己辦休學、離開校園。走出校園,她一股腦兒走進廚房,並挑選法式點心的網路店家,做為打工和跨入職場的第一步。</div>
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沒有花父母大把銀子去法國藍帶學校學烘焙,黃乃容選擇用工讀方式累積自己對烘焙製作的資歷,跌破媽媽和朋友們的眼鏡,奶油的媽媽白富美自己經營財金公關公司,對於女兒放棄藝術之路原本感覺可惜,並且想把原本準備好的留學基金讓女兒改作藍帶學費,結果奶油竟打槍父母說:「藍帶學校雖可學習到技術和開拓視野,但若沒有實務經驗,技藝僅是花拳繡腿,如此經營是不切實際的。」奶油這種踏實作風,令父母眼睛為之一亮,也慢慢改變反對立場。</div>
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點心蛋糕是奶油的最愛,在累積自己烘焙技能的過程裡,除了點心店老闆小傑是她的啟蒙師傅外,她最愛的大師是英國廚師與烹飪推廣家傑米.奧利佛(Jamie Oliver),迄今尚未見過自己崇拜的廚神,但她休閒最愛做的事,除追劇外,就是看奧利佛上菜的節目,電視和網路各種廚藝節目都是她大量吸收的創意廚藝的重要來源。</div>
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烘焙世界裡,奶油最後選擇以歐式麵包出發,主要是她追求健康飲食,點心蛋糕賣相和賣價較佳,但製作過程不免浪費食材,還少不了要加些添加劑,這些添加不會危及人體健康,惟這些精緻點心對健康助益不大,加上麵包是現代人生活必需品之一,製做健康麵包給親友享用,是奶油夢想,於是她告別點心店,到中華穀物研究所的麵包烘焙課程,潛心研究麵包的製作。</div>
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儘管奶油麵包還在試營運階段,但透過口耳相傳,已累積不少客戶,更有許多人是從全省各地聞風而來,黃乃容是忙得不亦樂乎,甚至還有打工換宿的旅客,在店內留下畫作換宿,年輕人的創業路,充滿了創新與溫馨!</div>
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(工商時報)</div>
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取材於<a href="http://www.chinatimes.com/newspapers/20170107000279-260210" target="_blank">工商時報職場達人</a></div>
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撰稿記者:2017年01月07日 04:10 魏喬怡</div>
黃河童http://www.blogger.com/profile/02897513561636387736noreply@blogger.com0