Description:
Medium malt flour is milled from roasted barley malt.
簡介：
黑麥芽粉是從烤大麥麥芽中碾磨而成的，能夠增加烘焙產品獨特風味。
一般使用麵包粉/蛋糕粉的用量3%-6%
(可以按個人喜好增減)
(可以按個人喜好增減)
成份 PDF
 |
| Dark Malt |
 |
OVERVIEW
Liquid extract from malted and mashed barley, acts as an excellent addition to bread, providing a rich taste of malt and beautiful dark colour.
Can be used as a healthier alternative to caramel. It can also be added in chocolate cake to increase the depth and intensity of the colour.
The low viscosity in the product makes it easy the handle and measure out.
Also available in an organic version.
 |
| Dark Malt Bread |
黑麥芽麵包
Dark Malt Bread
高筋麵粉 500g
黑麥芽粉 15g (建議使用3%)
即發活性乾酵母 10g
水 300g
製法:
1.用慢速一分鐘後轉快速攪拌至完全擴展, 攪拌後麵糰溫度為28-30°C。
2.覆蓋麵糰,使其鬆弛 20 分鐘。
3.將麵糰分割及整型, 經最後醒醱後入爐
爐溫:230°C,8-10分鐘後降至210 °C。
更多相關配方
 |
| 黑麥芽健康方包(麵包機) |
 |
| 黑麥芽海綿蛋糕 |
 |
| 七殼黑麥芽精鬆餅 |
 |
| 返回麵包預伴粉分類主頁 |