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No knead artisan bread loaf. Aka overnight bread. Very little effort required.. but immense patience is VERY much needed. 😂
#sycookieskitchen #breadrecipe #artisanloaf
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真的，拌一拌就好，超省力！免揉麵團、免麵包機、不用汗流浹背，跟著我們一起做外表脆皮，裡面有孔隙、Q彈蓬鬆的免揉麵包，同樣的麵團還可以做披薩呢！
【Easy steps recipes】
【免揉麵包】5-min Artisan Bread
食材 Ingredients
．中筋麵粉 All-purpose flour 455g
．溫水（稍微高過體溫即可）Warm water 360ml
．鹽Salt 6g
．乾酵母 Granulated yeast 7g
作法Steps
．將麵粉 鹽 乾酵母混合 Mix flour, salt and yeast properly
．水分兩次加入 Add water
．拌一拌 Mix until mixture is moist with no dry patches
→完全不用揉 超省力～ No need to knead
．蓋上濕布Cover with a wet fabric
．室溫發酵兩小時 Let dough rise at room temperature at least 2 hours
．放入冰箱低溫發酵 Refrigerate dough overnight or at least 3 hours
．三小時後 After 3 hours
．麵團即可使用 The dough is ready
．要吃時取出麵團When ready to bake
．揉成自己想吃的大小 Cut off chunks of dough
．第二次室溫發酵半小時 Let dough rise at room temperature at least 30 mins
Bake 220℃ 15 mins
→外表脆皮，裡面有孔隙很Ｑ彈！
The bread has a lovely crackly crust and is dense and moist with a distinct light sourdough tang.
→冷藏的麵團可保存兩個禮拜，所以一次做完麵團後可以分批烤，新鮮又可以做很多變化
You can use the dough anytime within 14 days.
【免揉麵團PIZZA】Use the same dough to make pizza
食材 Ingredients
．蒜油 garlic-infused olive oil
．番茄泥 Tomato paste半罐 1/2 can
．牛番茄 Tomato 1個
．月桂葉Bay leaf 1片
．鹽Salt
．黑胡椒Black Pepper
煮番茄醬Tomato sauce（4人份）
．將牛番茄切丁 Dice the tomato
．倒進蒜油 Add garlic-infused olive oil
．番茄泥 Tomato paste、牛番茄 Tomato、月桂葉Bay leaf 、鹽Salt、黑胡椒Black Pepper 全部丟進鍋中煮五分鐘 Mix it properly
．收汁 Thicken sauce
→木匙劃過 完全沒有水分 Until the sauce is not watery
作法Steps
．拿出麵團Cut off chunks of dough
．擀成扁平狀Flatten
．抹上番茄醬 Spread tomato sauce
．撒上起司 Sprinkle Cheese
．烤十分鐘 220℃ Bake 10 mins
．撒上九層塔 Sprinkle with basil for garnish、小番茄 Fresh tomato
This was so much fun to make! Give it a try if you like baking ;)
[No Music] How to Make Sakura Anpan
https://youtu.be/OkRxHwMrYvg
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Ingredients:
For the dough:
300g bread flour
30g oil
20g cane sugar
3g salt
150g water
5g beet
3g dried yeast
For the sakura an paste:
150g navy beans
100g cane sugar
15g pickled cherry blossoms
Instructions:
1. soak navy beans overnight. bring to a boil.
2. add water a few times, drain and rinse. bring to a boil again and keep simmering until tender. add water as needed.
3. blend beet and water with a blender. then strain. add dried yeast.
4. combine all the ingredients for the dough and knead well.
5. let it ferment until it doubles in volume.
6. strain the navy beans. add cane sugar and pickled cherry blossoms(rinse and drain beforehand).
7. keep heating until you get the desired texture.
8. divide the dough into 10 equal pieces.
9. roll out the dough into round shape. put sakura an paste and wrap it with the dough(use 20g sakura an paste for each)
10. make a slit evenly at five points. make it into sakura shape.
11. let it ferment for 30 - 60 mins
12. bake at 320F/160C for 12 mins
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「材料」
パン生地
強力粉 300g
オイル 30g
きび砂糖 20g
塩 3g
水 150g
ビーツ 5g
ドライイースト 3g
桜餡
手亡豆 150g
きび砂糖 100g
桜の塩漬け 15g
「作り方」
１、手亡豆を一晩浸水し、鍋に移して沸騰させます。
２、差し水を数回して、一度茹で汁を捨てて水ですすぎます。新しい水でまた沸騰させ、柔らかくなるまで弱火で煮ます。必要に応じて水は足してください。
３、ビーツと水をブレンダーにかけ、漉してからドライイーストを加えます。
４、パン生地の全ての材料を混ぜ合わせ、よく捏ねます。
５、二倍に膨らむまで一次発酵させます。
６、煮た手亡豆を裏ごしします。水にさらした桜の塩漬けときび砂糖を加えます。
７、適度な固さになるまで煮詰めます。
８、パン生地を１０等分します。
９、生地を丸型にのばし、桜餡を乗せて包みます。（桜餡は１つ20gずつ）
１０、５箇所に切れ込みを入れ、桜の花の形に成形します。
１１、３０〜６０分ほど二次発酵させます。
１２、１６０℃で１２分ほど焼きます。
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I often use iHerb to get organic ingredients.
HP : http://www.iherb.com/?rcode=YOY970
Use a code YOY970 to get a discount on your first purchase.
They ship internationally at low price sometimes even free :)
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Equipments & etc:
Camera : Sony A7RII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX 82mm
Mic：RODE Videomic Pro Rycote
Monitor : Atomos Ninja Assassin
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7/ RRS TP-243 Ground-Level Tripod
Slider : Libec ALX S8 KIT
Software : Adobe Premiere Pro CC
Music : Mellow Acoustic Piano 14 - Johan Hynynen
Music by Epidemic Sound (http://www.epidemicsound.com)
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