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所在平台: Udemy |
课程主页: https://www.udemy.com/course/learn-how-to-bake-bread-panna-cooking/
课程评论：没有评论
**课程名称：** 跟三位大师主厨学烘焙面包 **课程概述：** 本课程将带您精通三种基础面包的制作方法： 1. **快发面包：** 使用小苏打而非酵母制作。 2. **比司吉面团：** 借鉴可颂制作技巧。 3. **餐包：** 使用酵母制作。 除了提供食谱，您还将学习到： * **叠压（Lamination）：** 如何折叠面团以制造异常酥脆的层次。 * **激活酵母：** 包括让酵母蓬勃发展的理想水温。 * **混合干湿食材：** 掌握干湿材料混合的技巧。 * **面包发酵：** 如何在不产生干裂表皮的情况下让面团发酵和膨胀。 * **提前制作和冷冻：** 如何提前制作面包并冷冻以供以后享用。 **特邀主厨：** * **南希·西尔弗顿（Nancy Silverton）：** La Brea Bakery 的创始人，Osteria Mozza、Pizzeria Mozza 和 Mozza to Go 的主厨/老板。 * **休·艾切森（Hugh Acheson）：** 《Top Chef》评委，佐治亚州多家餐厅的老板。 * **肖恩·布洛克（Sean Brock）：** 被詹姆斯·比尔德基金会评为“东南地区最佳主厨”，Husk 餐厅（查尔斯顿）的主厨/老板。 **教学重点：** 本课程汇聚了三位烘焙领域的重量级人物，确保您能学到最地道、最专业的面包制作技艺。您将不仅仅获得食谱，更重要的是掌握制作美味面包背后的核心技巧和原理。
In this course, you'll master three fundamental types of bread:1. Quick bread, made with baking soda instead of yeast 2. Biscuit dough, using a technique borrowed from croissant making3. Dinner rolls, made with yeastYou'll get the recipes, of course-but you'll also learn how to:1. Laminate, or fold, dough in order to create exceptionally flaky layers2. Activate yeast, including the ideal water temperature for letting it bloom3. Mix wet and dry ingredients together 4. Proof dough and let it rise, without developing a dry crust on top 5. Make bread ahead of time and freeze for laterAnd most importantly, you can rest assured you're learning from three of the very best chefs to ever wield a rolling pin:Nancy Silverton is the founder of La Brea Bakery, which now ships breads around the world, as well as the chef/owner of Osteria Mozza, Pizzeria Mozza and Mozza to Go in Los Angeles. Once, on an episode of Baking with Julia, she baked a brioche tart so good, it made Julia Child cry.Hugh Acheson is a judge on Top Chef and the owner of numerous restaurants across Georgia. Sean Brock was named Best Chef in the Southeast by the James Beard Foundation. He is the chef/owner of Husk in Charleston and at partner at McCrady's, as well as a notable advocate of the South's culinary heritage.
