私房菜谱集锦

做面包可以一次做很多，然后不吃的面包密封，放在冷冻箱内储藏。吃的时候，烤箱预热350F，稍微烤个5分钟左右)
对了，忘了一点，表面可以刷蛋液，糖汁，或者牛奶，会比较漂亮，不刷也可以。
小窍门-如何做出不同的面包皮
1)脆皮：在入炉前清刷一层水(形成的皮薄，脆，很好吃，用在DINNERROLL上很棒)；
2)硬皮：在烤箱底部放一盘水；
3)软皮：在入炉前刷一层牛奶，或者刚出炉就刷融化奶油；
4)善良的面包皮：比例1个蛋：1TABLESPOON水，刷在即将入炉的面包上。
面包
5.5to6cupsall-purposeflour2envelopesFLEISCHMANN"SQuickRiseYeast(4.5teaspoons)3tablespoonssugar
2tablespoonsbutterormargarine2teaspoonssalt1.5cupswater0.5cupmilk
1揉面团:混合大部分面粉，酵母干粉(QuickRiseYeast不能先溶水)，糖,和盐。把水，牛奶，和奶油加热至120－130F。拌入面粉。揉面8到10分钟,直至光滑有弹性,按戳面团时面团反弹。用湿毛巾覆盖面团碗盆。于温暖环境,静置10分钟。
2成型（普通实心面包，2个）:擀面板抹上面粉;把面团分成2球。分别用擀面杖擀成长条，卷起。捏死,捏拢两边卷缝和面头缝。缝口朝下放入上过油的8.5X4.5面包烤模。
3醒面(发酵):用湿毛巾覆盖面团碗盆，静置于温暖环境。直到面团胀发至两倍大小,约45分钟.
4烘烤:烘烤温度400F,25-30分钟.如果面包变黄变褐过快,用铝箔覆盖。
5搁凉保存:及时取出，放于架子或篮子彻底冷却，面包烤模会积水汽。
6短期存贮：密封放在室温凉快地方。不要进冰箱。长期存贮：用塑料袋或铝箔袋密封后放冰箱冰格。
面包外壳装饰涂料:
－－稀蛋白：使面包外皮光亮悦目。烘烤之前,或出炉前5分钟涂刷面包。
－－Butter或Margarine：亮光较少，但颜色(金黄)和味道特好。出炉前涂刷。
－－牛奶：使面包外皮增味，稍嫩稍软，但外观愚钝无光。烘烤之前涂刷。
面包顶部修饰(裂纹图案)，使面包外观更完美，更专业:
面团发酵后,顶部用剃须刀或锋利刀子切开大约1/4英寸深。
UkrainianEasterBread
2packetsactivedryyeast12cupsplus1tablespoonsiftedall-purposeflour2/3cupplus1tablespoonsugar
2to3tablespoonshotwater2cupshotmilk(100°)6largeeggs,3whole,3separated,roomtemperature
8largeeggyolks,roomtemperature1/4tspsalt1tsppurevanillaextractZestof1lemonZestof1orange
3tbsprumorbrandy8tablespoons(1stick)unsaltedbutter,melted,plusmoreforpans1/2cupvegetableoil
1.Inamediumbowl,combineyeast,1tablespoonflour,sugar,andwarmwater.Mixuntilsmooth.Setbowlasideuntilmixtureisbubbly,10minutes.
2.Add4cupsflourandmilktoyeastmixture.Withawoodenspoon,mixuntilwellcombined.Coverwithplasticwrap,andletriseatroomtemperatureuntildoubledinsize,about30minutes.
3.Inthebowlofaheavy-dutyelectricmixerfittedwiththewhiskattachment,beat3wholeeggs,8eggyolks,andsugaruntillightandpaleyellow,about5minutes.Addthemixturefromsteps1and2.Addsalt,vanillaextract,lemonzest,orangezest,rumorbrandy,meltedbutter,andvegetableoil.Whiskonmediumspeeduntilcombined.
4.Removewhiskattachmentfrommachine,andfitwiththedough-hookattachment.Withmixeronmedium-lowspeed,graduallyaddenoughoftheremaining8cupsflouruntildoughcomesawayfromsideofbowl.Transferdoughtoacleanworksurface.Kneaddough,addinganyremainingflourifnecessary,untilsmoothandelastic,5to10minutes.Transferdoughtoalargebowl,andcoverwithaclothorplasticwrap.Placeinawarmspotawayfromdrafts,andletitriseuntildoubledinsize,1to2hours.
5.Placerackinlowertwo-thirdsofoven,andheatto350°.Buttertwo9-inchovenproofsaucepans.Cutapieceofwaxpaperabout2incheslongerthanthecircumferenceofthesaucepan.Foldthisinhalfcrosswisetomakeadoublethickness.Placeinsidethesaucepan,pattingittoadheretothebutter.Thecollarshouldextend3to4inchesabovetherimofthesaucepan.Sealthe2-inchflapwithmorebutter.
6.Whendoughhasdoubledinbulk,punchdown,andsetasideone-thirdofdoughinamediumbowlcoveredwithplasticwrapfordecorations.Divideremainingtwo-thirdsdoughevenlybetweensaucepans.Placebowlandsaucepansofdoughinawarmplacetoriseforabout30minutes.
7.Onacleanworksurface,shapereserveddoughintodesiredmotifs:suns,crosses,rosettes,birds,braids,scrolls,etc.Keepanydoughthatisnotbeingusedcoveredwithplastictopreventitfromdryingout.Brushsurfaceofrisendoughinsaucepanswith3lightlybeateneggwhites.Attachdecorativedoughornaments,usingatoothpickifnecessarytosecuretoloaves.Placeinawarmplacetoriseuntilitreachesalmostthetopofpans,20to30minutes.
8.Inasmallbowl,whisktogetherremaining3eggyolks(reservingwhitesforanotheruse)with1tablespoonwater.Brusheggwashonsurfaceofloaves.Bakefor10minutes,lowertheoventemperatureto325°,andbakeforanadditional50minutes.Coolpaskainpansfor30minutes.Whenbreadhascooledbutisstillwarm,gentlyremovefrompans,andtransfertoaracktocool.
菠萝饱
面团材料﹕高筋面粉４８０克(yeast)１汤匙糖１２０克牛奶２汤匙牛油３汤匙温水１５０-１７５毫升鸡蛋１只
菠萝脆皮材料﹕低筋面粉２１０克奶粉２０克糖霜１２０克猪油６０克臭粉１/２茶匙梳打粉１/２茶匙牛奶１汤匙蛋黄１/２只
菠萝饱面团做法﹕高筋面粉、依士粉同筛在台上，中间开穴，加入糖、牛奶、鸡蛋、牛油等材料混合成面团，再搓７分钟至面团软滑转置涂上油的盆中，以湿毛巾盖住，放温暖处发酵１小时（或至两倍大的面团）备用.面团取出，搓成长条，分切成２０等份，滚圆后作第二次发酵２０分钟
菠萝皮做法﹕面粉、奶粉同筛放于大碗开穴，加入其它材料，搓成软团，分成２０小份，辗开成薄圆形，铺放上面饱上.另外准备１只鸡蛋打匀，涂上已做好型的面饱面上放入已预热的焗炉中以２００C焗１５-２０分钟（或金黄色）即成
蜂蜜菠萝大面包
面包粉3cup,yeast2ts,salt1ts,sugar1tablespoon,butter50g(melted)
全部混合和成较软的面团发酵2小时，面团会涨到2-3倍大。