安徽新东方烹饪专修学院甜质软面包制作全流程(0/0)

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时间：2012-11-30 14:01 | 编辑：性感的艾格格 | 浏览次

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安徽新东方烹饪专修学院西点老师的一节课--李永翠老师教你如何做

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上课了，在老师的带领下同学们列队进入教室。: /uploads/allimg/121130/13-121130140305.jpg; /uploads/allimg/121130/13-121130140305.jpg; /uploads/allimg/121130/13-121130140305.jpg; 1

在实操前老师先跟同学们讲解制作软面包的原材料跟注意事项。: /uploads/allimg/121130/13-121130140306.jpg; /uploads/allimg/121130/13-121130140306.jpg; /uploads/allimg/121130/13-121130140306.jpg; 2

同学们认真的记着笔记。: /uploads/allimg/121130/13-121130140307.jpg; /uploads/allimg/121130/13-121130140307.jpg; /uploads/allimg/121130/13-121130140307.jpg; 3

制作甜质软面包除了面粉以外还需要一些配料，如：密豆、豆沙、肉松、芝麻等: /uploads/allimg/121130/13-121130140308.jpg; /uploads/allimg/121130/13-121130140308.jpg; /uploads/allimg/121130/13-121130140308.jpg; 4

用电子称称好各种原料的重量: /uploads/allimg/121130/13-121130140309.jpg; /uploads/allimg/121130/13-121130140309.jpg; /uploads/allimg/121130/13-121130140309.jpg; 5

最后称好水的重量: /uploads/allimg/121130/13-121130140313.jpg; /uploads/allimg/121130/13-121130140313.jpg; /uploads/allimg/121130/13-121130140313.jpg; 6

把面粉跟其他原料倒入面包机内，加入水把机器调至工作档进行和面。: /uploads/allimg/121130/13-121130140315.jpg; /uploads/allimg/121130/13-121130140315.jpg; /uploads/allimg/121130/13-121130140315.jpg; 7

和面的过程要不断的观察，适时加水。: /uploads/allimg/121130/13-121130140316.jpg; /uploads/allimg/121130/13-121130140316.jpg; /uploads/allimg/121130/13-121130140316.jpg; 8

将和好的面拿出来进行发酵，再搓成条。: /uploads/allimg/121130/13-121130140317.jpg; /uploads/allimg/121130/13-121130140317.jpg; /uploads/allimg/121130/13-121130140317.jpg; 9

将发酵好的面，分成所需要的大小: /uploads/allimg/121130/13-121130140318.jpg; /uploads/allimg/121130/13-121130140318.jpg; /uploads/allimg/121130/13-121130140318.jpg; 10

搓圆成形: /uploads/allimg/121130/13-121130140319.jpg; /uploads/allimg/121130/13-121130140319.jpg; /uploads/allimg/121130/13-121130140319.jpg; 11

做一个辫子面包: /uploads/allimg/121130/13-121130140320.jpg; /uploads/allimg/121130/13-121130140320.jpg; /uploads/allimg/121130/13-121130140320.jpg; 12

里面包了豆沙面包要用小刀划出口子以便做造型。: /uploads/allimg/121130/13-121130140321.jpg; /uploads/allimg/121130/13-121130140321.jpg; /uploads/allimg/121130/13-121130140321.jpg; 13

像这种橄榄形的面包要中间粗两边细: /uploads/allimg/121130/13-121130140322.jpg; /uploads/allimg/121130/13-121130140322.jpg; /uploads/allimg/121130/13-121130140322.jpg; 14

橄榄形面包摆盘的时候要特别注意，相邻的两个面包间要留有充足的空间，以便面包的发酵跟烤制。: /uploads/allimg/121130/13-121130140323.jpg; /uploads/allimg/121130/13-121130140323.jpg; /uploads/allimg/121130/13-121130140323.jpg; 15

将面包放入发酵箱，发酵到2-3倍大小。: /uploads/allimg/121130/13-121130140324.jpg; /uploads/allimg/121130/13-121130140324.jpg; /uploads/allimg/121130/13-121130140324.jpg; 16

一个小时后面包发酵结束: /uploads/allimg/121130/13-121130140325.jpg; /uploads/allimg/121130/13-121130140325.jpg; /uploads/allimg/121130/13-121130140325.jpg; 17

在发酵好的面包表层涂上一层鸡蛋，这样烤出来的面包颜色亮丽。: /uploads/allimg/121130/13-121130140326.jpg; /uploads/allimg/121130/13-121130140326.jpg; /uploads/allimg/121130/13-121130140326.jpg; 18

烤箱预热180度，中层上下火烤20分钟。: /uploads/allimg/121130/13-121130140327.jpg; /uploads/allimg/121130/13-121130140327.jpg; /uploads/allimg/121130/13-121130140327.jpg; 19

将面包放入烤箱，进行烤制。: /uploads/allimg/121130/13-121130140328.jpg; /uploads/allimg/121130/13-121130140328.jpg; /uploads/allimg/121130/13-121130140328.jpg; 20

通过烤箱内的照明灯可以观察面包烤制的程度。: /uploads/allimg/121130/13-121130140329.jpg; /uploads/allimg/121130/13-121130140329.jpg; /uploads/allimg/121130/13-121130140329.jpg; 21

李老师刚刚看过，面包现在应该可以出炉了。: /uploads/allimg/121130/13-121130140330.jpg; /uploads/allimg/121130/13-121130140330.jpg; /uploads/allimg/121130/13-121130140330.jpg; 22

香喷喷的面包出炉了……: /uploads/allimg/121130/13-121130140331.jpg; /uploads/allimg/121130/13-121130140331.jpg; /uploads/allimg/121130/13-121130140331.jpg; 23

出炉的面包再涂上一层食用油，不仅色泽艳丽同时也更加可口。: /uploads/allimg/121130/13-121130140332.jpg; /uploads/allimg/121130/13-121130140332.jpg; /uploads/allimg/121130/13-121130140332.jpg; 24

老师在向同学们讲解原味软面包的一些特点: /uploads/allimg/121130/13-121130140333.jpg; /uploads/allimg/121130/13-121130140333.jpg; /uploads/allimg/121130/13-121130140333.jpg; 25

老师向同学们讲解肉松面包的特点: /uploads/allimg/121130/13-121130140334.jpg; /uploads/allimg/121130/13-121130140334.jpg; /uploads/allimg/121130/13-121130140334.jpg; 26

所有面包都出炉了……: /uploads/allimg/121130/13-121130140335.jpg; /uploads/allimg/121130/13-121130140335.jpg; /uploads/allimg/121130/13-121130140335.jpg; 27

像这种原味软面包做的时候一定要注意表面光滑: /uploads/allimg/121130/13-121130140336.jpg; /uploads/allimg/121130/13-121130140336.jpg; /uploads/allimg/121130/13-121130140336.jpg; 28

面包在烤制的时候一定要注意之间的间隙: /uploads/allimg/121130/13-121130140337.jpg; /uploads/allimg/121130/13-121130140337.jpg; /uploads/allimg/121130/13-121130140337.jpg; 29

老师向同学们讲解豆沙面包的一些特点。: /uploads/allimg/121130/13-121130140338.jpg; /uploads/allimg/121130/13-121130140338.jpg; /uploads/allimg/121130/13-121130140338.jpg; 30

“像我手上的这个面包做的就比较好”老师笑着跟学生说到。: /uploads/allimg/121130/13-121130140339.jpg; /uploads/allimg/121130/13-121130140339.jpg; /uploads/allimg/121130/13-121130140339.jpg; 31

扮开面包让学生看看烤好后的面包里面是什么样的。: /uploads/allimg/121130/13-121130140340.jpg; /uploads/allimg/121130/13-121130140340.jpg; /uploads/allimg/121130/13-121130140340.jpg; 32

大家可以尝尝面包的口感: /uploads/allimg/121130/13-121130140341.jpg; /uploads/allimg/121130/13-121130140341.jpg; /uploads/allimg/121130/13-121130140341.jpg; 33

像这样的面包条纹之间的距离也是有讲究的，否则烤出来的面包就不好看也会影响到口感的。: /uploads/allimg/121130/13-121130140342.jpg; /uploads/allimg/121130/13-121130140342.jpg; /uploads/allimg/121130/13-121130140342.jpg; 34

大家都在仔细观察自己手中的面包: /uploads/allimg/121130/13-121130140343.jpg; /uploads/allimg/121130/13-121130140343.jpg; /uploads/allimg/121130/13-121130140343.jpg; 35

老师在给同学们分发面包: /uploads/allimg/121130/13-121130140345.jpg; /uploads/allimg/121130/13-121130140345.jpg; /uploads/allimg/121130/13-121130140345.jpg; 36

开心的一堂西点课，既吃到好吃的面包也学到了制作美味的技术。: /uploads/allimg/121130/13-121130140403.jpg; /uploads/allimg/121130/13-121130140403.jpg; /uploads/allimg/121130/13-121130140403.jpg; 37

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