May 14, 2020 – Miloh's Diary 麥寶的日子

Miloh’s mom made couple fruit yeast, she use the yeast water to make a simple but delicious bread.

Reference Yeast Water 參考酵母汁的做法:

自製百香果酵母 Passion Fruit Yeast

麥寳娘親自己動手做了幾罐水果酵母汁，拿一些來做了一個簡單又好吃的免揉麵包。

食材 INGREDIENTS：

高筋粉 350克 3 cups all purpose flour
鹽 1茶匙 1 teaspoons salt
水果酵母¼杯/4 茶匙 ¼ cups
水或牛奶 300毫升 1 room temperature water

用高筋或中筋麵粉都可..

基本上把酵母汁取代原本的1茶匙商用酵母粉和原本水量的1/4杯。

可以參考之前的食譜 Reference previous blog：

簡易免揉麵包 Simple No Knead Bread

做法:

高筋粉跟鹽和酵母水拌勻。放入一大盤中。倒進暖水/牛奶，用大匙拌勻。麵團很濕黏。

In a large mixing bowl, whisk the flour, salt, and yeast water together until mixed. Stir in the water until a chunky, thick dough forms.

蓋上盒蓋或鋪上保鮮膜。置室溫中發酵放置一夜。

Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature .

隔天拿出麵團。灑點高筋粉。此時麵團已發大，非常柔軟。表面有很多孔。不用搓揉麵團。只需把麵團捲成長桶形或滾成球形。

可以擺入堅果，亞麻籽….

Add in some nuts if you like.

When you are ready to bake, take the dough and simply wrap to a long roll. let it sit for 30 mins to one hour.

擺到烤盤上面, 置室溫中再次醒麵約30分鐘

Bake 375F for 30 mins. Before you close the oven, toss in couple ice cubes to create the steam result for Crispy Crust.

烤箱375F，烤30分鐘。關上烤箱門之前，丟進去幾個冰塊。這樣烤出來皮脆内軟！

You can see the texture inside the bread and It taste so good!!

皮脆内軟的麵包。可以看到内部的口很大。嚼勁口感風味特佳！

Miloh’s family grow couple passion fruit vines.. and they harvest over hundred and hundred passion fruits last year.

麥寳家種了幾株百香果，去年收成上千顆！今年百香果又開始開花了。

They enjoy passion fruits almost all year round. The flowers just started recently.

Miloh’s mom used raisin,date and apple to ferment the yeast before, she is going to use passion fruits this time.

雖然不是盛產季節，卻一直也都有得吃。拿幾顆來試試看做酵母。

食材比例 Ingredient ratio

水果：水：糖 1：1：1/6 fruit : water : sugar

No sugar is fine too, just take a little bit long time.

試了好幾次沒有擺糖的水果酵母，結果麵糰也都還是發的很好。不過酵母水好的時間會加長而已。

製作 Steps

第一天：百香果、水、糖全部混合搖一搖，放室溫。

First Day: mix all 3 ingredients into a clean jar. put in room temperature.

每天開瓶排氣搖晃幾次

Open up the cover, shake it couple times per day.

如果說麵包是一座舞台、麵粉配料是演員，「酵母」形容作靈魂則一點都不為過，酵母在麵包麵團中為了傳承自己的生命，會吃掉小麥的糖並排出二氧化碳與酒精，漸漸產出的氣泡，則能使麵包產生膨大的效果，它不如麵粉帶給麵包扎實麥香，也不如配料吸睛，只是身扮穿針引線的角色，靠著一呼一吸留下麵包每一口令人享受的蓬鬆質地。[3]

第三天：百香果籽幾乎已經都浮上來了。

Day 3: the seeds float up.

麵包酵母都是天然的：外面賣的酵母粉也是，只不過有些加入了些乳化劑。

做麵包饅頭加入自己養的酵母可以增加烘培多層次的風味。

這也是爲何酵母是麵包師傅的鎮店之寶。

It’s bubbling!

Day 4: the liquid become darker and you can see the bubbles float.

第四天：百香果液體也變得比較深色，可以看到氣泡向上浮出。

近看可以看出小小的氣跑不斷湧上

Miloh love to enter this Passion fruit arch

It is ready when the lid makes a popping sound when you open the jar, and you hear fizzing.

看底部已有白色的沉澱物。此時已經可以濾了哦！

After your yeast water is fully active, you can strain the fruit out of it, keep the liquid and store it in the refrigerator indefinitely.

Filter the yeast

過濾好的酵母汁

Once you’d like to use your yeast water again you can top it off with some fruit or even sugar and keep it at room temperature before use to increase activity.

如果濾好瓶子不要洗，可以再養其他水果兩天就可以濾，發酵更快哦！

add fermented liquid to speed up the fermentation

做成功的味道、氣味從一開始的果汁味,慢慢熟成果汁味、然後發酵的淡淡酒香味

這是用野山楂和蜂蜜做的水果酵母

到底怎樣的水果酵母是好的可以用了呢？

除了看到每次搖晃後會有很多氣泡。聞起來有酒味，液體顔色變深色。還有就是 如果下一次再搖晃後，氣泡少了很多。那麽就是可以使用了！希望這樣解説清楚一些。

酵母過濾後沒有馬上用可以冰起來喔

You can use yeast water directly in your bake

Yeast water can be added directly to your dough without creating a starter. Your yeast water is always ready for use, you don’t need to feed it like a sourdough starter to use it in a bake. 【1】

可以直接拿酵母汁發酵麵糰哦。麥寳娘親馬上做了一個歐巴。