山形土司實驗

我家很少做山形白土司

因為做三明治需要切掉邊邊 山形就無法切掉上面

加上 我喜歡看方形土司 上面金黃色帶著白框的樣子

女兒也是習慣正正方方的吐司 還有方形土司的口感

這些是個人需要和喜好 都無所謂的

好吃的吐司 還是會好吃!

冷凍庫中 麵包的存貨不少

會想做這個實驗 是想協助朋友 自己親自做 才有實際經驗

不然星期六 應該好好休息啊!!

本來昨晚做了一個中種 要來做冷藏中種的白吐司

那個是1000公克一條

一大早起來 想到 我有兩個12兩模型啊 雖然不是non-stick

勉強也可以用 不知道已經幾年沒用過呢

於是又打了一個900公克的麵糰 做兩條12兩土司來對比

也來試驗到底King Arthur bread flour 彈性如何!!

這只是一個很簡單配方 只有高筋麵粉 水 糖 酵母 奶油和鹽而已

今天的水分 先用66%來試驗 可以慢慢增加水分比例 看它的極限的!!

自己不做這種土司 先把家中所有的山形土司的書 看一遍

然後就請教經常做的先輩(sen-pai)

但是請教和閱讀 只是輔助性質和理論 還是要靠自己的實驗

加上朋友用的是不同的攪拌機和烤箱 還有發酵箱

麵粉是13.8% protein level 的麵粉 我的只有12.7%

和我的基本條件完全不同 我的烤箱也無上下火控制

就是知道我的麵粉的蛋白質比例 但是每種麵粉的吸水性不同

所以別人是無法幫你測試的

就像烘培書上的數據 也是僅供操考而已

因為師傅使用的 也都是專業的設備 麵粉也無法在美國買到相同的

用直接法的兩條12兩土司 我想測試的是用蒸氣烤箱來烤

會不會發得高一點

第一條是放到樓下的蒸氣烤箱

這一條 我是發到八分半就入烤爐

結果如下

放入烤箱 從第一分鐘開始 我開始照相 照到第三分鐘

那時候 就不太會長高的 那是我平常做法棍 觀察的結果

法棍會長大 裂開都是前五分鐘 就決定了

這是放進去 沒多久 已經開始長高了

第一分鐘

第三分鐘左右吧

這是第一號土司

下面是第二號土司 用一般的烤箱 沒有蒸氣

唯一的不同是 多等了五分鐘 等到發到 麵糰最高的地方高達模型頂端

剛從烤箱拿出來的樣子

可以看到這條土司 比上面那一條比較高

下面照片的前一條就是第二號的吐司

右下方 有點洞 那是因為不是non-stcik 烤盤油沒有噴夠

用奶油刀刮一下幫助脫模 刀子去刮到

可以看到那個裂口吧 那就是因為多等了五分鐘才放入烤爐的結果

因為烤箱不同 還有我在玩不同的溫度控制 所以前面第一號上色比較深

後面那條是第二號比第一號高很多 照得不是很好

所以研究結果 比較了解KA bread flour的烘培彈性

不同的發酵程度 就會產生不同的成果

第三號土司 是一條一千公克的吐司 我是用冷藏中種法

攪拌過程的比較(和直接法) 我還是偏愛冷藏中種法

因為我沒有專業的攪拌器 KitchenAid的 摩擦熱比較大

用冷藏中種法不用擔心 攪拌好的麵糰 溫度會太高

今天的前後攪拌 可以馬上比較 我也覺得比較容易攪拌

前面兩條 我都是靠調節烤箱溫度 來避免上色過深

不打開烤箱 因為朋友說 她的專業烤箱 就是打開 溫度也不會降低太多

我相信家用烤箱 一打開是減少至少五十度 還要看你打開多久

一打開 冷空氣進入 應該會影響 吐司 冷縮熱脹的道理

特別是北美的低溫 家中只有華氏69度而已

所以我是有等到土司定型 才開的門 蓋上錫箔紙

那時候已經烤了快四分之三的烤程

進入烤箱時如下

第一分鐘

第二分鐘

第三分鐘

這是烤好的吐司

第三號土司 也是等到麵糰最高點發到快要模型的頂點

所以感覺烘培彈性好一點

每種麵粉 有不同的彈性 香氣 要如何去烘培 就要靠自己去實驗

要達到相同的效果 方法也可能很多的

實驗後 找到自己家人喜愛的口感 那才是最重要的!!

對烘培土司有興趣的人

請閱讀其他相關文章

用KitchenAid Pro 600 打白吐司

用KitchenAid Pro 600 打全麥吐司

用KitchenAid Pro 600 打葡萄乾吐司

這下子 家中白吐司存貨太多

趕快請親戚來拿回家囉 順便採韮菜和蔥帶回去吧!!

這次只是好玩的實驗

因為我們都不喜歡上面的吐司皮

而且切片時 高高低低的山峰 也很不方便

至於山形土司裡面的口感 有沒有不同於方形土司

 因為一個讓它一直漲高 一個是限制在模型內

會造成內部組織不同 口感也不同

我都忘了 前幾個月 因為方形的發過頭 無法帶上蓋子 所以我烤過

隔天給女兒吃 她說 我tried to trick her

因為她馬上吃出口感的不同 她不喜歡那樣的口感

我比較喜歡親身實驗的結果 因為那才能自己感覺到不同點在那裏

因為每個人的口感喜愛不同 好與不好 是很主觀的感覺

這就是烘培的樂趣 目的只是要做出家人喜愛的食物!!

11 thoughts on “山形土司實驗

  1. Hi! Christina,how are you recently? haven’t left a message recently, but I come here almost everyday. it is great you are trying this 吐司 now, I am wondering what’s your baking tempeature, and the location you put your pan in your oven, it is in the middle shelf or lower shelf. I have been baking 山形土司 for a while, still baking tempeature is a problem to me. I used your 石磨粗粒全麥土司 recipe, I like this recipe very much.
    Time is flying by, it is almost summer, how is your daughter’s first year in high school?

    • Linda, you asked the most 2 critical points. It shows that you really know baking.

      I put it in the lower oven and started from 380 degrees to preven from top-brwoning too fast. I watch how the top is browning and may reduce it to no less than 360 degrees.
      My daughter is not fond of the texture of this toast because it it 比較鬆. It is also annoying because the slices are larger than sandwich bags. It is not possible to take them to school for lunch. The texture of 方形土司 比較有咬勁.她比較喜歡

      Freshman is almost over in less than a month. She does well. Her school is wonderful. She likes it a lot.

      • Hi! Christina, thank you for your information. I gathered some information from some books, some put their pan in the lower position, I tried, but it didn’t really work. the top of my toast usually gor browned pretty soon, I have to covered it by foil papaer, like you said, the oven temperature got lower after you opened it, I can see the infulence to my bread, sometimes it stopped " growing". one time, I tried lower tempeature, it was too low, it ruined my bread. It’s just like doing experiment in the lab, you have to control the factors, find the problem one by one…..
        Onr more question, I saw you bake 山形土司 in two different sizes, one is smaller, did you use the same temperature for both of them? When you bake 方形土司, you also put the pan in the lower oven? I never baked the long toast , i guess that’s your pullman baking pan without lid, right? I think I will buy the pullman pan if we go back to Taiwan for vacation. we are thinking go back to Taiwan for vacation this December, I am starting to make a shopping list…….

        • Yes, I used the same temperature but the total baking time is different. It becomes 山形土司 when you use the pullman pan without the lid. The brand is 三能. It is quite a bargain in Taiwan compared to the price in the US.

          If you have to open the oven, you can’t open it too early. Opening the oven will deflate the toast(cold air coming in especially in winter) especially when opening it too early. Also don’t open it too long. Try to close it very quickly. The first 2 smaller toast were baked in different ovens. You can tell the difference even with the same temperature. Every oven is different. The larger toast did not get browned too much. I covered it with aluminium foil but only after 3/4 of baking time has elapsed. It will not deflate it because the rising period has passed and the toast is set (about 2/3 of the baking time).

          When I make toast with a lid, I put in the middle of the oven.

          Summer is way too hot and humid in Taiwan. I am not used to it anymore.

          • Christina, thank you for all your information. Yes, summer is too hot for us, I heard it is getting more hot than before. Most kids I know, they all take some class in the summer, so they will be able to take some advanced class during the school year. there is no school bus in the summer, either kids have to drive or parents have to drive them to school.
            One of my friends, her daughter likes Japanese very much, she learned Japanese by herself, she got a chance to participate a program, she went to Japan and lived with a host family for about one month, went to a high school there, you know Japanese high school girls usually wear the uniform, she didn’t have one, the school asked her at least wear a skirt, her host family mom borrowed one for her, she rode bicycle to school everyday, she told her mom she had lots fun, she talked to her mom in Japanese when she called. It is a exciting experience for this young girl, I think. This program is sponsered by Japanese mobile company for non-Japanese high school students. My friend only have to pay for the plan ticket.
            I heard you can find the chiffon cake pan made from Japan in Taiwan, do you have one? if you do, you think it is a good one?

  2. 哇!大實驗呢! 
    我後來認真想想,我喜歡山型吐司,除了喜歡看到裂口呈現的爆發力以外,大概是因為烤山型吐司對我來說比較有安全感吧,帶蓋吐司幾乎每一次都好慘的結果,不方正也不美,烤完都好洩氣。
    我昨天回高雄把James Herriot的書全都搬回來,打算再來溫習一遍!呵呵~~~

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