2017年11月14日星期二

培养酵母初体验 ( First time Feeding The Yeast)

前天我烤了一批好吃的登嘉楼传统面包(即溶酵母版)。

今天给自己兑现成若,培养鲜酵母,
再烤一批登嘉楼传统小面包
而这回,是用自己培养的鲜酵母来完成任务。

这是我人生第一回培养酵母。
全程是根据老友Phong Hong 的分享贴来做,
只是我担心初体验,会带来失败,
所以将原食谱的量减半。

如果有不对的地方,还请高手们多多指教。


培养酵母
食谱参考 : Phong Hong Bakes n Cooks

(第一阶段)
材料 :
35克 面粉
15克 细砂糖
5克 即溶酵母
40毫升 温水

做法 :
1。 将以上材料混合成糊。
2。 以碟子盖上,置旁待发酵之双倍大(约15分钟)


第二阶段
材料 :
10克 面粉
15克 细砂糖
10毫升 温水
1 汤匙 第一阶段的发酵糊

做法 :
1。 将面粉,细砂糖和温水混合成糊。
2。 加入1汤匙第一阶段的发酵糊。
3。 以碟子盖上,置旁待发酵之双倍大(约1小时)

第三阶段
材料 :
10克面粉
15克细砂糖
10毫升 温水
1 汤匙 第二阶段的发酵糊

做法 :
1。 将面粉,细砂糖和温水混合成糊。
2。 加入1汤匙第二阶段的发酵糊。
3。 以碟子盖上,置旁待发酵之双倍大(约2小时)

* 第三阶段培养出来的发酵糊,就是提供我们接下来要烤登嘉楼传统小面包的活性酵母。
   在这次的酵母初体验,我成功培养到3汤匙的活性酵母。


第一阶段:混合所有材料成糊。
Part 1 : Mix the above ingredients and make into a paste.


第一阶段 : 盖上碟子,发酵约15分钟,或至双倍大。
Part 1 : Cover it and set aside for about 15 minutes
 or until mixture doubles in volume.


*********************************************************** 



第二阶段将面粉,细砂糖和温水混合成糊,
加入1汤匙第一阶段的发酵糊混合均匀,
盖上碟子发酵约1小时或至双倍大。
Part 2 : Mix the flour, sugar and water into a paste.
Add 1 Tbsp of the first yeast mixture into the paste. Stir to mix.
Cover it and set aside for about an hour
 or until mixture doubles in volume.
**************************************************************



第三阶段将面粉,细砂糖和温水混合成糊,
加入1汤匙第二阶段的发酵糊混合均匀,
盖上碟子发酵约2小时或至双倍大。

Part 3 : Mix the flour, sugar and water into a paste.
Add 1 Tbsp of the second yeast mixture into the paste. Stir to mix.
Cover it and set aside for about 2 hours
or until mixture doubles in volume.



第三阶段培养出来的发酵糊,
就是提供我们接下来要烤登嘉楼传统小面包的活性酵母。
 This part 3 yeast is the one that is used to make the Roti Paung.



Feeding The Yeast
Recipe adapted from : Phong Hong Bakes n Cooks

Ingredients (Part 1):
35g plain flour
15g sugar
5g instant yeast
40ml warm water

Method :
1. Mix the above ingredients and make into a paste.
2. Set aside for about 15 minutes or until mixture doubles in volume.

Ingredients (Part 2)
10g spoon plain flour
15g sugar
20ml warm water
1 Tbsp of yeast mixture from part 1

Method :
1. Mix the flour, sugar and water into a paste.
2. Add 1 Tbsp of the first yeast mixture into the paste. Stir to mix.
3. Set aside until mixture doubles in volume.

Ingredients (Part 3)
10g spoon plain flour
15g sugar
20ml warm water
1 Tbsp yeast mixture from part 2

Method :
1. Mix the flour, sugar and water into a paste.
2. Add 1 Tbsp of the second yeast mixture into the paste. Stir to mix.
3. Set aside until mixture doubles in volume.

* This part 3 yeast is the one that is used to make the Roti Paung.

    I success to yields about 3 Tbsp fresh yeast in this trial.




如何处置第一阶段和第二阶段多余的发酵糊呢?
根据Phong Hong 阿姨的做法,就直接丢弃。
如果你和Phong Hong 一样,觉得浪费,
那你也可以参阅她如何收藏后用。

我自己因为少量又初体验,
所以,小小声又带内疚得说,
我随阿姨,孝敬Mr。 Bin 了。
(愧疚中。。。。。)

另一个问题就是究竟全程耗时多少?
这是很难答的问题。
因为份量,环境气温,酵母头的鲜度。。。。
都会影响酵母的发酵速度。
我此次,用比原食谱少一半的量,加上当天天气炎热,
所以全程约用3 1/2 小时。


写到这里,检视已经温室发酵1小时的面团,
看起来发酵进行得不错。

但愿下个贴,

@@@@@@ Enjoy ! @@@@@



6 条评论:

  1. Hi Aunty Young! Wah...I feel so proud and honored :) Did you use this yeast to make roti paung? You will find that the fragrance and taste of the roti paung is fantastic when using this yeast.

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    回复
    1. You deserved it.........
      Yes, I used it to bake another batch of roti paung. As you said the fragrance and the taste of the roti paung is different from the one that using instant yeast. It is full with natural fragrance and more chewable.

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  2. 哟 。。。养BB yeast 。。。
    赞啦!!

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    回复
    1. 呵。。。。呵。。。。缘分到了。。。
      谢谢赞赏。

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  3. what happened to the balance yeast from part 1 and 2 ... how long can you keep the left of yeast mixtures from part 1 , 2 and 3.

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    回复
    1. What do you do with the yeast mixture in Part 1 and Part 2 ?

      According to Phong Hong 's Aunt, you may throw it away. But she finds this quite wasteful. She experimented by using up all the mixture to make a few batches of the part 3 yeast. She put them in individual air tight containers (1 spoonful each) and she kept some in the fridge and some in the freezer.
      You may keep the part 3 mixture into fridge or freezer. Further detail you may refer Phong Hong 's Blog : https://phonghongbakes.blogspot.my/2012/10/feeding-yeast.html

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