[转帖]texas roadhouse rolls

贴个方子，问问题

我没做过面包，不知道这里面提到的揉面过程是通常说的哪个阶段，扩展还是完全阶段？

我没有面包机。。。。

谢谢！

     Ingredients     
    
                    
         1/4 ounce active dry yeast
         1/2 cup warm water
         2 cups milk
         3 tablespoons of melted butter
         1/2 cup sugar
         2 quarts all-purpose flour
         2 whole eggs
         2 teaspoons salt
                        

     Directions
                                                                 Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack.
    


[此贴子已经被作者于2009-7-30 16:28:09编辑过]

用手和面那就牢记三光政策把：面光，盆光，手光

1/4 ounce active dry yeast
 
这个yeast的量是个基本量吗，卖的小包装正好是1/4 ，看过一些RECIPE也是这个量。
是发面的最理想数据？

以下是引用zovia在2009-7-30 17:12:00的发言：

    
     1/4 ounce active dry yeast
    
      
     这个yeast的量是个基本量吗，卖的小包装正好是1/4 ，看过一些RECIPE也是这个量。
     是发面的最理想数据？
    
根据面粉等等的量吧

我想

比如做包子吧，有的是300g面粉，2g酵，及水或其他；有的是300g面粉配7g酵母。

做面食不多，不知量多少对口味有多大影响