This week we learn how to make three different types of bread:
Soda bread
Brown bread
White bread
Focaccia
Each recipe required us to use a ‘straight mixing’ method. This means to mix all ingredients together. Normally, I prefer bread made by a traditional method, with low fermentation and without sugar or butter.
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Also, we learned how to make very traditional French desserts like madeleines, Gateau au Citron (lemon cake), Gateau aux Fruits Confits (light fruit cake), as well as Pain de Genes a la Pistache (traditional almond and Pistachio cake).
這週學如何做麵包,以前在台灣我都自己做麵包很少去麵包店買麵包,因為我非常愛吃麵包,而且很要求麵粉和其他成份的來源,不太能接受一般用商業酵母速成的麵包.這次學校教的麵包因為時間的關係用直接混合法也不是我喜歡的麵包種類,不過chef做了好多不同形狀麵團除麵包外,還學幾百年來法國傳統小點心Madeleines, 檸檬蛋糕,水果蛋糕,杏仁蛋糕
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