Cách làm các loại bánh mỳ

8/3/2019 Cch lm cc loi bnh m

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Butter

If you know a cup of butter weighs 8 ounces, youcould do the math yourself:1 ounce = 28.34 grams, so one cup of butterweighs 227 grams.

1/4 cup of butter = 57 g1/3 cup of butter = 76 g1/2 cup of butter = 113 g

Dry Goods (Hng ha kh)

All-Purpose Flour and Confectioners' Sugar

Cups Grams Ounces

1/8 cup(2 Tablespoons)

16 g .563 oz

1/4 cup 32 g 1.13 oz

1/3 cup 43 g 1.5 oz

1/2 cup 64 g 2.25 oz

2/3 cup 85 g 3 oz

3/4 cup 96 g 3.38 oz

1 cup 128 g 4.5 ozBread Flour

Cups Grams Ounces1/4 cup 34 g 1.2 oz

1/3 cup 45 g 1.6 oz

1/2 cup 68 g 2.4 oz

1 cup 136 g 4.8 oz

Rolled Oats

Cups Grams Ounces1/4 c 21 g .75 oz

1/3 c 28 g 1 oz

1/2 c 43 g 1.5 oz

1 c 85 g 3 ozWhite Sugar (Granulated)

Cups Grams Ounces

2 Tbsp 25 g .89 oz

1/4 cup 50 g 1.78 oz1/3 cup 67 g 2.37 oz

1/2 cup 100 g 3.55 oz

2/3 cup 134 g 4.73 oz

3/4 cup 150 g 5.3 oz

1 cup 201 g 7.1 oz

Packed Brown Sugar

Cups Grams Ounces

1/4 c 55 g 1.9 oz

1/3 c 73 g 2.58 oz1/2 c 110 g 3.88 oz

1 c 220 g 7.75 oz

Honey, Molasses & Syrup

Cups Grams Ounces

2 Tbsp 43 g 1.5 oz

1/4 c 85 g 3 oz

1/3 c 113 g 4 oz

1/2 c 170 g 6 oz

2/3 c 227 g 8 oz

3/4 c 255 g 9 oz

1 c 340 g 12 oz

- 1 cup = 250ml.

- 1 tablespoon (tbs) = 15ml

- 1 tsp = 5ml

1 inch = 2.54cm

1 quart = 946,35295 mililt

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2/24

1. Bnh m nhp mn(Whole Wheat Bread)

* Nguyn liu:4 cup bt m whole wheat flour4 cup bt m all purpose flour2 1/4 mung c ph men bnh m (active dry yeast)

1/4 cup nc m 105~115F (40~46 )

1 trng1/4 cup b2 1/4 cup nc m 85 F (29 )1 1/2 mung c ph mui1/2 cup mt ong (cng thc gc ghi 1/4~1/2 cup ng,hoc mt ong hoc maple syrup)mt t du v b dng bi trn3 khun 5 x 9"(12 x 22 cm)KitchenAid Stand Mixerci cn bt* Cch lm:

1) Trong mt t y nng ming rng, cho 1/4 cup ncm 105~115F (40~46 ) vo. Rc men ln trn b mt t nc. yn 5 pht cho men thm vo nc v n ra.(***C th cho vo 1 mung c ph ng ho tan vinc m, ri cho men vo---> ng c tc dng hotha men)2) nh trng bng tay cho trng tan. Lm b tan chy.Cho trng, b, 2 1/4 cup nc m 85 F (29 ), mui, mt ong vo t (1), trn u.3) Cho 2 loi bt vo my, dng chn quay mc trn 2loi bt cho u. Sau dng mung g trn li na chotht u.Va cho my trn, va tng t hn hp (2) vo, cho n khi ht hn hp cht lng (2). my trnv nho bt t trng thi nho nht, cho n khi bt t li mt khi gia ci. Xung quanh thnh citrn lng sch bng. Khong 10 pht.Bt nho t nu c n hi tt, khi my ang nhi c th thy x bt, kiu nh x bnh khi x ltbnh m ra bng tay.**Th bng cch bc mt vin bt, ko gin n ra achiu thnh mt hnh trn mng n mc nh sng cth xuyn qua, nhng mng bt khng b rch l t.Bn cnh , dng nhit k o bt t 77~80F(25~27 ) l c.4) Xt mt lp nh du u ln mt t ln. Cho vinbt (3) vo t, tr vin bt li du bm c trn vdi vin bt. y ln t bt mt lp nilng btkhng b kh. bt khong 1~2 ting cho n khi bt n gp i.Dng u ngn tay nhn vo bt, nu ch ln xunggi nguyn v tr l c.

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http://www.gocbep.com/2008/03/bnh-m-nhp-mn.htmlhttp://www.gocbep.com/2008/03/bnh-m-nhp-mn.htmlhttp://www.amazon.com/gp/product/B00004R91A?ie=UTF8&tag=gizmotheque-20&link_code=as3&camp=211189&creative=373489&creativeASIN=B00004R91Ahttp://www.amazon.com/gp/product/B0000DEKCA?ie=UTF8&tag=gizmotheque-20&link_code=as3&camp=211189&creative=373489&creativeASIN=B0000DEKCAhttp://www.amazon.com/gp/product/B00004R91A?ie=UTF8&tag=gizmotheque-20&link_code=as3&camp=211189&creative=373489&creativeASIN=B00004R91Ahttp://www.amazon.com/gp/product/B0000DEKCA?ie=UTF8&tag=gizmotheque-20&link_code=as3&camp=211189&creative=373489&creativeASIN=B0000DEKCAhttp://www.gocbep.com/2008/03/bnh-m-nhp-mn.html


3/24

***Bt bnh m n tt nht nhit 75~85F (24~29 ).***Khng c bt n qu nhiu.

5) Nm bn tay li (nh kiu nh boxing ), thoi va gia t bt. Ri vn thnh bt vo gia, tr vinbt xung di, mt ln nhn di y t chuyn ln b mt.

6) Lc ny chun b mt mt bn phng c ph mt t bt m cho khi dnh, nho bt ln th 2, ln

ny ch khong vi pht.Cch nho theo kiu kim ng h nh ca s ph:-->mn hnh ca s ph a vo y cho b con hiu nha. y l k thut nho bt bng tay, nu

khng dng my bc nho bt ln 1.

Hnh dung vin bt trn mt bn nh mt ci ng h.Nm mp bt v tr 12 cun li t ln v tr 6, dngch ca lng bn tay n xung, va n va nhn bthng v pha trc. Xoay vin bt thnh mt gcvung, bng cch chuyn v tr 3 sang v tr 12, ri lp lit bc 1.Lp li quy trnh nho nh th khong vi pht, bcnho bt ln th 2 ny.

7) y bt li bng mt lp ni lng, bt ln 2, cho btn tr li khong gp i. Ln ny nhanh hn, chkhong 5~10 pht.

8) Lp li bc 5.

9) Dng dao ct bt, ct chia bt ra lm 3 phn bng nhau. Dng 2 bn tay nng tng vin bt ln, mithai bn tay y 2 mp bt v tr ct xung pha di, lm cho vin bt c b mt nhn. y btbng mt lp khn sch, bt ngh khong 10 pht.

10) Nm 1 vin bt (9) nm mnh xung mt bn, dng ci cn bt, cn bt ra thnh mt hnh trn cng knh gp i chiu di khun, b hai mp hnh trn vo gia, v tr ng knh hnh trn.Cun b ngang ca hnh va cun li, cun nh kiu cun chiu :)), cun n mp th dng ch calng bn tay n cho mp nh cht vo.Dng tay p v 2 u 2 bn li, ri dng 2 bn tay, va mit va y 2 mp bt v tr v xu xxung pha di, lm cho bt c b mt nhn.Cho bt vo khun c trt mt lp b, mt bt nhn pha trn. Dng tay n bt xung u, ycc gc v thnh khun. Phn gia hi trng xung thp hn xung quanh.11) y bt bng mt lp khn kh sch, bt trong khun cho n khi bt n gp i. Khong 45pht.12) Khi bt n gn gp i, lm nng l nng nhit 350F (~180 ). Khi l nng nhit quy nh, b bnh vo nng khong 45'. Nng n khi bnh chn vng, v nhit trong bnh t195F (~90 )Tch bnh ra khi khun, hong ngui bnh.

2. Bnh m Baguette!

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4/24

Bnh m Baguette - Cng thc v cch lm

* Nguyn liu:Bt m : 600grMen : 10grMui : 8gr

Ph gia : 1/3 thaBt chua: 60grNc : 280mlB chy : 50gr* Cng thc bt chua: 250gr bt, 250gr nc, 5gr mui, 5gr men.Trn tt c cc nguyn liu trn = tha g cho n khi nhuyn v c snh. Sau khi trn xong y kn t 4-8h nhit phng l c th dng c. Nu khng dng ht ct ngn mt t lnh v mingy b ra khong u 1 ln/ngy. Bo qun v s dng trong vng t 2-3 tun.

* Cch lm:Trn = tay : Cho tt c cc nguyn liu trn vo u nha to (ring mui th ho tan vo nc) Dng tay

bp u cc nguyn liu trn, khi thy bt nhuyn th b ra bn p thm khi thy mn bt mn,bong v th bt = cch ko ming bt mng ra m khng b rch l c.

Bng my: Cho ton b nguyn liu vo my trn u vi thi gian t 7-10, ly bt ra p qua chomt bt mn bng l c. Kim tra nhit ca bt khi trn xong phi t 22-25 .

Cch bt: bt 45 ma h (1h ma ng) trong thi gian phi dng khn m ph ln mt bt trnh b kh.

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5/24

* Cn v v bnh:

Baguette di 60cm = 300gr btLoi nh : 30cm =150gr btDn u khi bt cho mng vo c di 20cm sau li dn ra v gp 2 bn mp li vi nhau sau v di 2u nh dn li.

* bnh ngh v n:Khay bnh lt giy chng dnh (giy nn) ri xp bnh v t tiu chun vo khay, dng khn phln mt bnh.

Bnh n ph thuc vo nhit v lng men pha trn (do vy phi kim tra thng xuyn) thngthng 45 pht vo ma h v 1h vo ma ng.

*Nng bnh:Trc khi cho bnh vo l dng khn t lau sch l khi nhit nng c hi nc. B bnh t trongl ra dung dao sc rch nghing dao vt rch di t 5-7cm, bnh di rch lm 5 ng cho, bnh nhrch lm 3 ng. Bt l trc khi cho bnh vo 5, ban u nhit 250 C, khi bnh chuynsang mu vng th gim xung 220 . Trong thi gian 15 u tuyt i khng c m ca l.

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6/24

Bnh Baguette yu cu nhit cao v n nh, c hi nc do nu l c ch x hi nc ltt nht cn khng th dung bnh xt nc xt cht xu vo khong thi gian nng c 15.

Yu cu thnh phm: Hnh thc bnh thng, di 60cm. Thn u trn, v bnh mng, khng cng,mu vng gi, rut bnh c xp nh (c l kh) vt rch phanh u. Tuy nhin vi bt Baguettechng ta cng c th nh hnh theo nhiu hnh th khc nhau. Min lm sao mi v c trng caBaguette phi c bt chua mi ng.

3.Bnh m trng sa chua

* Cng thc bnh m trng sachua:http://cookingand.blogspot.com/

500g bt m1 gi men n(instant dry yeast (7g)1 tha cafe ng

1 1/4 tha cafe mui2 trng v 1 lng trng100ml sa m150g sa chua*c th thay sa chua bng crme fraiche

khun lm bnh m hnh ch nht (30x11cm), pht du/b v rc t btbnh m hoc bt m c y v thnh khun. Khun silikon th khngcn lm g ht

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http://bepnhaemi.wordpress.com/2008/12/13/banh-m%E1%BB%B3-tr%E1%BB%A9ng-s%E1%BB%AFa-chua/http://cookingand.blogspot.com/http://cookingand.blogspot.com/2008/10/yogurt-cheese-cake.htmlhttp://bepnhaemi.wordpress.com/2008/12/13/banh-m%E1%BB%B3-tr%E1%BB%A9ng-s%E1%BB%AFa-chua/http://cookingand.blogspot.com/http://cookingand.blogspot.com/2008/10/yogurt-cheese-cake.html


7/24

*bnh ny n to, khun nh em th b nn hu qu nh hnh cc bc thy, hic Mi khi vn dngkhun ny, ch c iu phi vo bt bt i lm bnh m nh. Ln ny qun nn hic hic

* Cch lm bnh m sa chua:

1. Ry bt vo mt bt ln.2. Trn vi men n cho u2. Cho cc nguyn liu cn li vo. Nho trn thnh khi mm mn. Bt ny hi dnh nn ch cn trnn khi thy mt bt mn l c*hm nay dng thanh xon ca my trn bt cm tay ch khng dng my lm bnh m v ti munri. Hi mi tay t, chc khong 10 pht th nhi bt xong3. Rc ln bt t bt m. y bt bt bng khn m, ni m 30 pht cho bt n4. Xoa BT hoc DU N vo tay v rc ln bn bt t bt m nhi bt m khng b dnh. Dngtay nhi bt vi ci na loi b bt kh ga trong bt5. Dn bt vo khun. y kn v tip khong 20 pht, s thy bt n ra to hn, y khun6. Bt l nng 180C khong 10 pht trc khi ht thi gian bt7. Trc khi cho khun vo l nng, dng dao sc ct dc chiu di bt, su 1 cm khi khi bt n ras l cu trc bn trong, p mtSau pht nc ln mt bt c lp v gin* hm nay c rc thm t ht hng dng ln bnh naNng 45 pht l bnh chnLy bnh khi khun, ngui trn gi

4. Cng thc bnh m mt ong:* Nguyn liu:ttp://cookingand.blogspot.com/360ml sa2 tha shortening/m ln/Kokosfett(khong 25g)/du n2 tha b (khong 28g)50ml mt ong

540g bt bnh m, thm nu cn*chia bt lm 3 phn 260g+130g+..phn cn li**Cng thc gc ghi l 580g v c khuyn co l khng cn dng ht. Hm qua mnh ch dng ht540g nn ghi lun y l 540g2 1/4 tha cafe men n (5g)1 tha cafe muiNu mun rc ht ln bnh th chun b thm 1 lng trng trng v cc loi ht vng, poppy hay cheesebo vn ...* Cch lm bnh m mt ong:

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8/24

cc nguyn liu nn c cn o ong m sn sng lm

1. Dng mi ni nh, trng bng nc lnh ( sa nu l si th khng b tro) , cho sa vo unn khi mp m si th bc khi bp2. Trong mt bt to cho shortening v mt ong vo. sa vo. Khuy cho shortening v mt ong tanchy3. Dng dng c nh trng (phi) trn 260g bt tng t mt vo bt sa b ang cn nng n khi hnhp mn qunh. Trn theo chiu kim ng h m bo bt khng b vn cc. mt lc cho nguibt. o bng nhit k thy bt nng chng 40C hoc cm nhn bng tay thy bt nng m4. Cho men n vo trn u ln na. bt bt vo l vi sng (cho kn) 15 pht5. Khi ly bt bt ra, s thy bt qunh hn ch khng t nhiu. Cho thm 130g bt na. Dng tha gtrn u theo chiu kim ng h6. Rc bt o (ly trong ch bt cn d) ra bn. Chuyn bt t bt rav nhi bng tay trong 10 pht. Va nhi va thm bt n khi thybt khng dnh tay na* ln u tin mnh nhi bt bng tay, mi qu. Mi li khng c knhnghim nn khng thy bt mn nh ngi khc lm. Nhng nhibng tay y c u im l c th cm nhn dnh ca bt r hn thm bt tip hay ngng. Trong khu ny, ch thm bt chng nobt cn dnh tay7. Thoa t du n vo bt to. Cho cc bt vo . y bng khn/nilon. trong l nng hay ni m 1 ting cho bt n gp i8. Sau khi bt ni gp i. Chia thnh 12 phn u nhau* nu dng cn chia cho u th mi ming bt s khong 85g. Hoc l chia kiu c lng: v btthnh khi di, sau chia ct9. V trn cc vin bt. y li bng khn/nilon. bt ngh 10 pht10. Chun b khay nng lt giy nn.* nu lm bnh m hnh trn n gin th cc vin bt trn ln khay nng l xong** nu thch to hnh bt th to hnh th ty thch. Hm nay mnh lm thm mt s hnh ch S, tht

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9/24

nt, ..11. Sau khi to hnh bt, xp ln khay. y khn v bt thm 1 ting na12. 10 pht trc khi ht thi gian , vn l nng 180C13. nh ni bt lng trng trng ri pht ln cc vin bt, rc ht/cheeseNng n khi bnh chn vng (khong 14 pht theo cng thc. Nhng l nh mnh ang b ht hi smi nn hm qua phi nng n 20 pht mi xong bnh.

5. Bnh m ngt:

Bnh m ngt nh nh xinh xinh, mnh mi tp lm bnh nn cha c p. Nhng cch lm thch bng my bnh trng l s c chic bnh mm, xp. Cc bn th xem nh !

* Nguyn liu

250g bt m150ml sa m1.5 mung caf men nu (lm bnh m)

1 mung canh b thc vt1 mung canh ng* Thc hin

1. B + men + ng cho vo tsa m.

.Dng mung quy cho tan.

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2. T t cho bt vo dng mung trn bt n khi bt dnh lith dng my nh trng (thanh xon) trn khong 5 pht.


10/24

Thy bt mn th ngng

3. Trm khn ln ming t bt, khong 45 pht.

Hoc khi no thy bt n gp i l c.

4. Ly bt ra, to hnh nh to ty thch.

6. Bnh chn thm mi b, mm v rt ngon.

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5. Cho bnh thm 30 pht, dng dao rch bnh. Xt nc + rcm v nng nhit 180 trong vng 18 n 20 pht.


11/24

6. Cch lm bnh Croissant

Cch 1*Nguyn liu :- 500g bt m s 11(bt bnh m,bt m dai,bread flour)- 2 trng g- 50g ng ct

- 50g b lt- 200g sa ti- 10g men nu(men kh,instant dry yeast)- 1/2 mung cafe ph gia bnh m (bread improver) (nu c)- Cht mui- 1 lng pht mt- magarine pht bn trong- Nhn ph mai*Cch lm :1. Bt m + mui + ng + ph gia + men trn u.2. Cho b xc cc vo bp trn u.3. Cho trng vo v cho sa t t vo nhi u bng tay.4. Ph t bt o v nho bt ra bn n khi ht dnh tay v bt mn dai l c, p bt khong 15' na.Gi li mang ngn t lnh 5'-10' (i vi tri nng, tri lnh th nhit phng).5. Ly bt ra nhi s li cho bt mm. Cn thnh hnh ch nht dy 0,5cm ri ct thnh nhng hnhtam gic cao 15cm v y di 6cm. Cho nhn vo gia v cun li cht tay.6. Phun nc ln bnh, pht lng ri kn gi 30' -45' cho bt n thm.7. Phu nc vo l, nng 190 C khang 15' l bnh chn, ly ra pht thm magarine trn mt chothm bng.

Cch 2 :*Vt liu :

Cho 12 ci croissant- 250g bt m loi 45- 50 g ng nhuyn- 125 g b mm ( Ly ra ngoi trc khi lm bnh, cho b mm)- 20g bt ni lm bnh m ( ti hoc trong gi bng bt)- 12 cl nc- 1/2 mung c ph mui*Cch lm:- Ho tan bt ni bnh m trong nc m, ch m cho bt ni.- Trong 1 ci t ln, ry bt vo trong t, cho bt khg b c tru, b mui, ng v bt ni ni ln.- Nhi bt tht mnh, l t t , lu chng no tt chng ny, cho bt c tan u mui, ng v btni, v bt phi nhi cho u tay, n khi thy bt khng cn dnh tay na l c, Nu thy bt hikh, th c th ch thm nc thm mt cht, v nhi bt li ln na cho bt c u.- Ly mt ci khn sch, trm t bt li v ch m ( 22 - 25 ) cho bt ni ln, khong chng 1h30.Bt phi ni ln gp hai ln khi bt cha ni ln, l bt ni loi tt.- Ly bt ra , nhi li thm ln na cho mi ga ca bt ni c thot ra , ( nu khng th khi nng snghe mi bt ni s mt ngon )- Ly khn sch trm li, v li thm chng 1gi na, ln ny khng cn ch m na,Khi bt ni , ly ra , trn bn tri bt m di bn cho khg dnh khi cn bt,Tri bt ra thnh mt hnh ch nht, ct b ra tng ming di theo cy b, trt u ln bt cho ht b,xp bt li nh cun gi, nhng cho bt di ra, xp li lm 3.

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12/24

- Ly cy cn bt cn cho bt u vi b, lm 2 ln nh vy.- Xp bnh li lm ba cn li ln na, xong b trm khn sch li ln na, cho bt ni ln na. bt ln khong 30 pht.- t l ln cho nng (220 C - 250 C)- Tri bt ln bn, tri cht bt , cn bt ra thnh mt hnh ch nht, dy khong 5 mm- Ct ra thnh nhng hnh ch nht nh chng 15 cm x 10 cm

- Cm ci u bt hnh ch nht xp li thnh hnh trng li lim ,.- Trn mt tm nhm nng bnh phi trt b, v rc cht bt m vo, cho bnh khng dnh , bnh vo ming thic, ng bnh gn qu, v bnh ni ln th s dnh vi nhau s khng p.- Lng ht g, nh ln vi cht nc cho tan, ly ci c, pht ht g ln bnh.- B vo l nng khong 20 - 25 pht.

7. Bnh m khoai ty

Bnh m t lm nh cho gia nh n tht an ton v mt v sinh v an ton na, bi v mnh kimsot c nguyn liu cho vo bnh.

*Nguyn liu:

- 1 qu trng, trn u lng v lng trng, ly 1 na- 1 c nh khoai ty luc chn, nghin mn- 90 ml sa ti c ng, lm m- 40 gr b ( mm)- 1/3 mung c ph mui nh- 200 gr Bread Flour (bt lm bnh m)- 1 mung c ph men lm bnh m (instant yeast )- mt t b khong 10 gr ( chy, dng trt ln bnh m)*Cch lm:

- 70ml sa m (~ 42 C, hoc nhit nh sa em b ung).

- Trong th to khc,dng phi nh trng, nh 1/2 qu trng cho tan u.- B tip khoai ty nghin, sa ti, cng b, v mui.- Cho 2/3 khi lng bt vo th to, cho men bt m vo.- Dng mung ln, trn u cho cc thnh phn bt men, sa, khoai ty trn ln nhau. Dng mungo khong 50- 100 ln-B ht s bt cn li t t vo,lc no thy bt khng b dnh tay, em ra bn nhi (trc khi nh rccht bt kh ln bn bt khi b dnh ). Nhi khong 5-10 pht.Khi bt do mn th cho vo th c thoa cht b, cho vo l vi sng (khng bt l) ct 1h cho btn gp 3 so vi ban u.Khi bt n th nhi s cho bt xp ht hi v chia bt lm 3.

*To hnh bnh m:

Bnh m sau khi to hnh v rch ng cho

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13/24

- Cn bt ra thnh hnh trn mng, dpCun trn khi bt cn, cun lng tay, nh vy khi bt n bnh mi mm xp, sau khi cun np btnm pha dip 2 u li v lm sao cho 2 u thnh 2 ci ci ch to hnh bng ln nh bnh m.

- Rch 3 ng cho trn bnh, mc ch cho bnh n hn.

-Qut t b ln mt bnh em khun (c qut cht b mng cho khi dnh bnh) c bnh m , ln 2thm 30 pht na.

- Bt l nng trc 10 pht cho nng

- em nng nhit khong 200 C, t 12- 15 pht,lc no bnh vng ly ra. Qut mt lp bmng ln trn b mtBnh m nng gin y:

c rut, thm b nh

8. BNH CHUI NNG

*Vt Liu- 1 ni chui xim chn- 2 trng g- 1 bnh m nm b phn v vng- 2 mung sp sa- 200g ng ct- 2 mung sp b- 300g da no- 1 mung ru Rum- 1 cht mui- Vanilla

*Cch Lm- Chui lt v sch ch, xt khoanh xo dy 2 ly, png, mui, ru Rum 15 pht- Da ly mt chn nc ct + ba chn nc do- Trng g nh tan trn vi nc da do + ng + vanilla- Bnh m ct mng 5 ly nhng vi nc ct da- Trn trng g + bnh m + sa- Khun h nng, lt giy mng thoa b du- sp mt lp chui, mt lp bnh m, sp lun phin lin tc cho n ht cc th trn v ln trn cng

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14/24

l lp chui-em vo l nng la va vng 30 pht bnh chn, ngui trt ra da bn,bnh thm ngon v bo

9.Bnh Chui Nng

*Vt liu

- 1 ni chui chn- ng- sa ti- bnh m (or dinner roll, or sandwich)- 1 lon nc ct da (optional)Sa, bnh m, chui*Cch lm- Chui lt v, xt mng, xp vo khun nng bnh- Rc mt lp ng mng ln trnng rc ln chui xt lt mng- Bnh m nhng vo sa ti ri xp ln trn lp chui c

ng lm lp th hai- Xp lp th ba chui v ng- Cho hai mung c ph nc ct da, rc u (nu mun n tht bo, tht ra sa bo ri)- t khun bnh vo l nng, nhit 350 F, nng khong 2 ting, ly ra, ngui khong 8 ting( chui v bnh m sa kt cht li vi nhau )- Sau b vo l nng khong 30 pht ly ra, bnh s vng chy mu chocolateBnh chui va mi nng xongTrang tr (Optional)- Xt mt tri chui thnh lt mng- Lt v ca tri to thnh nhng si nh v di- H xt nh khc nh

- Trang tr ln trn mt bnhKhi n th dng dao xt thnh tng ming ln nh .

10. Bnh Sa DaMi thm ca nc ct da quyn u vi hng go mi s cho bn mn bnh trng ming tuyt vi.Thi gian chun b v ch bin 50 pht. Dnh cho 4 ngi n.*Nguyn liu:- 700gr cm da- 150gr bt go t- 500ml nc ct da- 200gr ng non

- 200gr ng- 200ml nc lnh*Cch lm:1. Ho cm da vo nc lnh, bc ln bp, un si, thnh thong quy u, un cho n khi hn hp quyn u li, c mu nu vtn b mt c mt lp du da.2. Trn u ng non, ng, bt go v nc ct da, un nh la, thnh thong ht ly phn du dacho vo quy u, un n khi hn hp c li.3. Cho hn hp bt ra khay, ngui khong 2 gi, xt ming hnh thoi, va n, by ra a v rc cmda chy ln mt.

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11. Custard Buns - Bnh m ngt nhn custard

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y l mt loi bnh m ngt, c nhn kem ging nh nhn su kem. Bnh c th lnh, khi n, nhnmt lnh, rt ngon. Loi ny d tr con kh tt, v ci nhn ca bnh :lol:

*Nguyn liu (c 14 bnh)250ml nc hoc sa ti, hm nng (40~45 C)1 qu trng50gr b nht

100gr ng1 tha cafe mui1 1/2 tha canh sa bt500gr bt lm bnh m1 1/2 tha cafe men n

*Pht mt bnhmt cht hnh nhn thi lt, hoc vng en, hoc ht poppy rc ln mt bnh1 qu trng + 1 tha canh nc nh u pht mt bnh

*Cch lm- Lm bng my lm bnh m1. Cho vo khay trn ca my lm bnh m theo ng th t t trn xung di. Chn c bnh 750gr.Chn chng trnh nho bt, n start.2. Ch my nho bt v ln 1 trong khong 1 ting th b bt ra- Lm bng stand mixerCho tt c nguyn liu vo t trn, tr b. Lu khng men gn ng v mui. Khi ng cho my trn btc khong 10 pht th cho b lnh vo. Cho my chyti khi v thvin bt, dnmng ra mbt k rch lc. Mangbt ra khong 1h, tikhi bt n gp i.* Nu lm bng tay1. Ha men n vi khong 50ml nc m (hoc sa m). khong 5 pht cho men n phng ln nh gch cua (nukhng thy men phng ln c ngha l men khng tt, nnthay li men khc)2. Trong mt t to, trn ln bt m, sa bt, ng. To mt l gia t bt, men n vo gia l .3. B quay chy, trng nh tan. Cho tip b v trng vo t bt4. Mui ha ln vi ch nc m cn li, t t vo t bt. Dng tha nha ly bt quan h thnh ttrn dn, ti khi c mt hn hp bt mm.5. Cho bt ra bn, rc cht bt o, nho ti khi c khi bt mn, dai (khong 15~20 pht)6. Cho cc bt vo mt t qut du n, bt n trong vng khong 1 ting hoc ti khi gp i lc*Ti giai on ny th d nho bng my hay bng tay cng u lm nh nhau1. Bt sau khi v n ln gp i, b bt ra, m vi ci loi b bt bt kh trong bt.2. Chia bt thnh cc vin bt nh, nng khong 60gr. V trn3. bt ngh khong 30 pht

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4. Cn bt thnh hnh bu dc, cho khong 1 tha canh nhn custard vo gia.5. Nh nhng ko 2 mp bt, dnh cht vo nhau ri ln trn nh mt ci (tham kho cch to hnh di)6. t bnh vo khay c lt giy chng dnh, t pha mp xung di7. Tip tc lm cho ti ht bt8. Ph mt khn m ln mt bnh. ch kn gi hoc cho vo trong l ti khi bnh n ln gpi l c (khong 1~1.5 gi)

9. Pht mt lp trng ln trn mt bnh10. Rc ht hnh nhn hoc vng hoc ht poppy ln trn mt bnh11. L lm nng trc nhit 190 C. Nng bnh trong vng 20 pht, hoc ti khi bnh c munu vng l c.* Nhn bnh (ging nhn choux)- Nguyn liu600ml sa ti4 lng trng100gr ng50gr bt m1/2 tha cafe vanilla1 dm mui- Cch lm1. Cho sa ti v vanilla vo ni un nh la, ti khi si. Thnh thong khuy ni sa.2. Trong mt u ln, dng phi nh tan lng trng vi ng ti khi trng chuyn mu vng rm.Cho bt m vo nh u.3. Khi sa si, rt t t sa vo u trng. Va rt va khuy u t trng.4. t trng sa li vo ni, un nh la. Va un va khuy u cho hn hp c li dn.5. Bc ra, dng my nh trng nh khong vi pht cho kem khng b ng mt lp da trn. ngui.V bnh rt mm, bnh xp, t lnh n rt ngon v ci nhn mt mt

12. Butter Sugar Buns

*Nguyn liu(A)500 gm. bt bnh m60 gm. ng (CT gc l 80gr)2tsp instant yeast (CT gc l 8gr)250 gm. sa ti50 gm. trng, nh tan(B)65 gm. b1 tsp. mui*Topping: Trn ln cc thnhphn v cho vo ti bt kem.100 gm. b (CT gc l 200gr)80 gm. ng (CT gc l 100gr)1 trng*Thc hin:(1) Cho nguyn liu (A) vo t trn v nho bt cho ti khi bt thu li thnh khi trn. Tip tc cho (B)vo nho ti khi c cc bt mt, mn. Th bt bng cch, vo mt mu bt, vo trn, dn mng ram khng rch l t.

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(2) bt n khong 1h.(3) Chia bt thnh cc phn bt khong 60 gm.(4) Cho bt ngh 10 pht ri to hnh ty thch.(5) n khong 45 mins. Bp phn topping ln mt bnh(6) Nng nhit 190C khong 10 - 12 mins. hoc ti khi vng nu l cYu cu: Bnh n xp, m tt, mm, ngt nh.13. Bnh m Da

* Nguyn liu:_ 1 trng g_ 250gr-300gr bt m_ 50gr b lt mm_ 40gr ng_ 120ml sa ti

_ 8gr instant dry yeast (men kh)*Nhn da :_ 100gr da no_ 50gr ng_ 20gr b lt*Thc hin:- Nhn da : Cho b vo ni khuy tan, cho ng vo khuy u ri cho da vo o n khi do lc.1/ Ha tan men kh + sa m --> 152/ nh tan b + trng + ng3/ Trn bt m + (1) + (2)4/ Nho bt bng tay khong 30, nu t th rc thm bt m (rc qu nhiu th thnh phm s kh) -->nho cho n khi khi bt ko dnh tay na.5/ Rc bt o vo th, cho khi bt vo y kn v 2h 3h. (Andee cho th bt y kn vomicrowave, ng ca l v ko iu chnh l).6/ Khi bt ni gp i l c. Ly ra m mnh nhiu ln cho mt mi kh v li nhi tip thm 15 -30 na.7/ Cn bt thnh hnh ch nht dy 0,5 cm. Dn u nhn da vo v cun li nh bnh bng lan cun.Ct thnh tng khoanh di khong 3cm.8/ Xp vo khay nng, cch nhau 2 - 3cm lt giy nn, t phn m gp di, thm 30 na(ch cho khay nng vo l, yn v ko iu chnh l).10/ Ly khay nng ra, bt l nng trc 5 ri cho li khay nng vo nng 2 la 190 C trong 25(nhit v thi gian c th khc v ty mi l).

14. Bnh m gi sa chua, bnh m trn sa chua nhn custard

* Nguyn liu600g bt m280g nc m18g sa bt45g ng30g b mm10g men n kh8g mui120g sa chua*Cch lm:- Sa chua ngui nhit phng

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- Cho cc nguyn liu vo bowl trn. Nho trn bt 10-15 n khi thnh mt khi mn do, khng nhi. Thm nc/ bt nu cn.- bt khong 1h cho bt n gp i.- Bt n, n loi b bt kh- Chia v cn bt thnh 3 phn bng nhau. ngh 2- Ly 2 phn bt to hnh loaf, t vo khun loaf hoc khun bnh m gi c np.- ngh 30 cho bnh n thm.

- Phn bt cn li cn v chia thnh 5 ming, mi ming 70g- Dn bt ra, cho nhn custard (cng thc lm bn di) vo gia v to hnh buns.- Xp bt ra khay tri giy nn chng dnh, 30 cho bnh n thm.- Qut trng ln mt buns, rc ht poppy.- Cho khay bnh m, cc bnh buns nh vo khay.- Nng 220 trong 15-20 n khi buns chn vng*- Ly buns ra khi l, khay bnh m nng thm 20 pht l chn.

Custard cream:

*Nguyn liu:100g sa ti khng ng25g ng2 lng trng10g b10g bt m

*Cch lm:- Dng phi cm tay nh lng trng vi ng cho ng tan bt.- Ry bt vo trn u- Cho sa vo, trn u, trnh bt vn cc- Lc hn hp qua ry, bc ln bp un nh la, va un va quy n khi hn hp c li v si- Cho b vo, khuy u n khi b tan ht- Bc xung, ngui.

15. Bnh m b lm t men ti

Mt lu quan trng l: vi men n ti, khng men cnhmui, mui s lm cht men v khi men coi nh khng cn tcdng.

Butter Bread

Nguyn liu:250g sa m500g bt1tsp mui1tbsp ng1 gi men n 7g (hoc 1 vin men n ti)80g b mm1 qu trng

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Cch lm:- Cho cc nguyn liu kh vo bowl. Nu dng men kh th trn vo cng nguyn liu kh. Nu dngmen ti th dng tay bp nh vin men ri mi trn vo nguyn liu kh.- Cho b, sa, trng vo bowl- Nho trn bt 10-15 n khi thnh mt khi mn do, khng n hi. Thm sa/ bt nu cn.- bt khong 1h cho bt n gp i.- Bt n, n loi b bt kh

- Vun bt thnh khi, ngh 5- Cn v chia bt thnh cc vin 60g.- Xp cc vin bt vo khun/khay, cch u nhau.- ngh 30 cho bnh n thm.- Qut ln mt hn hp lng trng + nc- Nng 180 n khi bnh chn vng.

16. Bnh m trang tr l / Bnh m b sa

*Nguyn liu:

450g bt m175g sa ti khng ng1 gi men n kh 7g hoc 1 vin men n ti8g mui30g ng60g b mm1 qu trng c ln

*Cch lm:

- Cho cc nguyn liu kh vo bowl. Nu dng men kh th trn vo cng nguyn liu kh. Nu dng

men ti th dng tay bp nh vin men ri mi trn vo nguyn liu kh.- Cho b, trng, nc vo bowl tip- Nho trn bt 10-15 n khi thnh mt khi mn do, khng n hi. Thm nc/ bt nu cn.- bt khong 1h30-2h ty theo thi tit n khi bt n gp i.- Bt n, n loi b bt kh- Vun bt thnh khi, ngh 5- Cn v chia bt thnh 5 hoc 6 phn (khun trn 24cm), v trn cc phn bt, ngh 2- To hnh bun trn- t cc vin bt vo khun trn hoc khun tube li gia c tri giy nn chng dnh- ngh 30 cho bt n thm- Chn cc l rau va vi bnh, kch c l u nhau.

- Bi nc vo mt di l, nh nhng dnh ln mt bnh. Cn thn khng mng tay lm rch mtbnh.- Ry mt lp bt mng ph ln mt bnh- Nng 190 n khi bnh chn vng (khong 15-20)

* Mu bnh l mu nu vng t nhin. Lu khng qut trng ln mt vi loi bnh ny.

17. Bread sticks with garlic and Italian seasoningBnh m que vi ti v l thm

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* Nguyn liu390 bt m200g nc m30g sa ti ko ng25g du olive6g mui20g ng

1 gi men n (7g)St ti:1 c ti ta50g b chyItalian seasoning (l thm: thyme, parsley, oregano, rosemary)

*Cch lm:

- Cho cc nguyn liu vo bowl trn. Nho trn bt 10-15 n khi thnh mt khi mn do, khng nhi. Thm nc/ bt nu cn.- bt khong 1h cho bt n gp i.- Bt n, n loi b bt kh- Vun bt thnh khi, ngh 5- To hnh bnh m que, xp bnh vo khay c tri giy nn chng dnh- ngh 30 cho bnh n thm.- Qut ln mt st ti- Nng 200 n khi bnh chn vng.

*St ti vi l thm.- Ti p dp, bm nh trn u vi b chy v cc loi l thm (Italian seasoning)

18. Grissini hay l bnh m que gin

*Cng thc:650g bt bnh m380g nc7g men n9g mui30g du olive

Du olive qut mt, l thm, mun bin rc mt (nu c)

*Cch lm:

- Cho cc nguyn liu vo bowl trn. Nho trn bt 10-15 n khi thnhmt khi mn do, khng n hi. Thm nc/ bt nu cn.- bt khong 1h cho bt n gp i.- Bt n, n loi b bt kh- Vun bt thnh khi, ngh 5- To hnh bnh m que, xp bnh vo khay c tri giy nn chng dnh- ngh 30 cho bnh n thm.

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- Qut ln mt du olive, rc ht/ mui/ l thm (nu c)- Nng 180 n khi bnh chn vng.

chn ti, mt bnh bt u c tia vng th ly bnh ra. Lu , khng nng chn vng. (Nhit thayi ty theo tng l).

19. Bnh m ti

* CT bnh m baguette nhanh, c gia gim cho hp khu v.

500g bt m Ci cn290g nc8g mui10g ng (to mu, khng to v)1 gi men n kh (dry yeast active)

*Cng thc trn bng Kitchen Aid, nu trn tay cn thm nc b vo lng nc hao ht trong qu trnh trn.

* Cch lm

- Cho cc nguyn liu vo bowl trn. Nho trn bt 10-15 n khithnh mt khi mn do, khng n hi. Thm nc/ bt nu cn.- bt khong 1h cho bt n gp i.- Bt n, n loi b bt kh- Chia v cn bt thnh cc khi trng lng bng nhau. ngh2- To hnh bnh- ngh 30 cho bnh n thm

- Dng dao rch mt bnh- Nng 7 nhit 240 n khi bnh

20. Bnh m men qua m

* Nguyn liu

- Poolish350g bt m350g nc1/4tsp men n kh (dry yeast active)

- Dough:420g bt100g nc10g mui5g men n kh (dry yeast active)

*Cch lm:

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- PoolishCho bt m, nc, men n vo bowl, trn bt n khi thnh hn hp ng nht.Dng nilong bc thc n bc kn ming bowl liCho vo t lnh qua m cho bt n

- Dough:B bt bt Poolish ra khi t lnh, m nilong, khong 1h cho bt ht lnh.

n xp phn Poolish, ct lm 5 ming nh.Trong mt bowl khc, cho cc nguyn liu ca phn Dough vo.Trn s cho cc nguyn liu quyn u ri cho nhng vin bt poolish vo trn cng thnh hn hpdo, mn khng n hi nhng s vn hi dnh tay tay khi bt ln 2 khong 1h cho bt n gp i.Sau khi bt n, n xp bt v cn, chia bt thnh hai khi bng nhau.To hnhboule bt n thm khong 50Rch mt bnh ri cho bnh ngay vo l nng nhit 200 n khi bnh chn vng.

21. Boule Master ReceipCT: Artisan Bread in Five Minute

Cng thc u tin m cun sch cp ti l mt cng thc c coi l Master Receip. Theo hai tcgi, y l cng thc bnh m v gin c bn c th p dng linh hot to hnh thnh cc loi bnh vgin khc nhau t Baguette n bnh m bng la hay mt s loi bnh m c nhn khc. Cng thcgc s c cp nht vo ti nay, khi sau khi tan s ^^. Di y l cng thc c chnh sa viiu kin thi tit v nguyn liu H Ni. Bt m l bt m ci cn, men n l men Dr Oetker, nhit phng m ~ 27 C.

*Nguyn liu

3cups nc m1 1/2 tbps men n kh1 1/2 tbsp mui6 11/2 cups bt m a dng

CT Kiwi lm vi phn na lng nguyn liu

470g bt m290g nc m7g men n kh8g mui

* Cch lm:- Cho cc nguyn liu vo bowl trn. Nho trn bt 10-15 n khi thnh mt khi mn do, khng nhi. Thm nc/ bt nu cn.- bt khong 1h cho bt n gp i.- Bt n, n loi b bt kh- Chia v cn bt thnh 3 phn bng nhau. ngh 2- To hnh Boule- ngh 30 cho bnh n thm.- Dng dao rch bnh m rch vi ng trn mt bnh.

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- Ry bt m ln mt bnh- Nng 200 n khi bnh chn vng

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