巧克力蔓越梅麵包筆記

檸檬酵種＋白神酵母

【筆記 】

1. 餵養的檸檬種其麵粉和水的比例為 １：１
2. 新加入的麵粉其液體量以 0.65 開始加，先全部倒入，攪拌快成糰時摸看看麵糰的濕度是否再加至   0.7
3. 打奶油時會越來越不黏缸

【烤程：Miele 6260／上下火功能／ 210℃／23 分鐘】

家事皂 Dish Soap Bar

太好用，所以有多做一些！
It's funny that I really enjoy these dish soap bars!

刨絲更易溶於水，很好洗！
The shreds are easily dissolved in water, and good for washing dishes!

有些溶於水，有些可以直接在菜瓜布上搓一搓，都好洗！
Some can be shreds, some can be bars. Both are good!

檸檬種巧克力蔓越莓麵包

My family loves chocolate and cranberries.

【今日材料 / Today's Ingredients】

1. 凱薩琳麵包粉／Bread flour：100%（200g）
2. 檸檬種／Lime starter：70%（140g）
   
   
   
   
   
   
   
   
3. 檸檬酵母液／Lime yeast water starter：55g（欲知如何培養請連結：【檸檬酵母液之培養】 If you are interested in growing fruit yeast water starter, please check the link: 【Growing Fruit Water Starter】
4. 水／Water：70g
5. 糖／Sugar：27g
6. 鹽 / Salt：5g
7. 蔓越莓／Cranberries：1T
8. 巧克力豆／Chocolate chips：2T

【作法】KitchenAid 7Q Stand Mixer

1. 材料 1~6 加入攪拌缸，用槳狀配件，以低速攪拌 2 分鐘。Put ingredients 1~6 in the mixing bowl. Use paddle attachment to mix the ingredients on low speed for 2 mins.
2. 停機，蓋上濕布，讓麵糰靜置 1 小時，這又點像自我水解，但用掉更長的時間。Stop the machine, cover the mixing bowl with a wet towel, and let the dough rest for 1 hours. It is like autolyze, but for a much longer time.
3. 1 小時後，加入蔓越莓及巧克力豆，以麵糰勾配件慢速攪拌 20 秒，停機，取出麵糰，滾圓，放回攪拌缸，進行第一次發酵，至少兩小時或至膨脹兩倍大。After 1 hours, put cranberries in the dough. Use dough hook attachment to mix for 20 seconds. Remove the dough on a floured surface. Round up the dough and put it back to the mixing bowl. Cover with a wet towel and let it ferment for at least 2 hours or double the size.  
4. 取出第一次發酵完成的麵糰，滾圓，放進已經撒上麵粉的籐籃，進行第二次發酵，約1.5 小時。After the first fermentation, remove the dough from the mixing bowl and put it on a floured surface. Round up the dough and put it in a floured banneton basket. Let the dough ferment for 1.5 hours.
5. 烤箱預熱至230℃，約烤18分鐘。Preheat the oven to 230℃, bake for about 18 mins.

【烤程／Oven Settings：Miele 6260 / Moisture Plus / 2 / 230℃】

1. 加濕功能／Moisture plus：2.
2. 預熱至 230 度 / Preheat to 230℃.
3. 麵糰放入烤箱，前10分鐘，先放層架3／For the first 10 mins, put the dough on shelf 3.
4. 烤 10 分鐘後，移至層架 2，降溫至 210℃，蓋上鋁箔紙，續烤 8 分鐘左右。After baking for 10 mins, move to shelf 2. Turn down the temperature to 210℃. Continue baking for another 8 mins.

天然檸檬種麵包 Lime Starter Bread

【今日材料 / Today's Ingredients】

1. 法國麵包粉／Baguette flour：100%（200g）
2. 檸檬種／Lime starter：70%（140g）
   
   
   
   
   
   
   
   
3. 檸檬酵母液／Lime yeast water starter：55g（欲知如何培養請連結：【檸檬酵母液之培養】 If you are interested in growing fruit yeast water starter, please check the link: 【Growing Fruit Water Starter】
4. 水／Water：55g
5. 糖／Sugar：27g
6. 鹽 / Salt：5g
7. 蔓越梅／Cranberries：2T

【作法】KitchenAid 7Q Stand Mixer

1. 材料 1~6 加入攪拌缸，用槳狀配件，以低速攪拌 2 分鐘。Put ingredients 1~6 in the mixing bowl. Use paddle attachment to mix the ingredients on low speed for 2 mins.
2. 停機，蓋上濕布，讓麵糰靜置 1 小時，這又點像自我水解，但用掉更長的時間。Stop the machine, cover the mixing bowl with a wet towel, and let the dough rest for 1 hours. It is like autolyze, but for a much longer time.
3. 1 小時後，加入蔓越梅，以麵糰勾配件慢速攪拌 20 秒，停機，取出麵糰，滾圓，放回攪拌缸，進行第一次發酵，至少兩小時或至膨脹兩倍大。After 1 hours, put cranberries in the dough. Use dough hook attachment to mix for 20 seconds. Remove the dough on a floured surface. Round up the dough and put it back to the mixing bowl. Cover with a wet towel and let it ferment for at least 2 hours or double the size.  
4. 取出第一次發酵完成的麵糰，滾圓，放進已經撒上麵粉的籐籃，進行第二次發酵，約1.5 小時。After the first fermentation, remove the dough from the mixing bowl and put it on a floured surface. Round up the dough and put it in a floured banneton basket. Let the dough ferment for 1.5 hours.
5. 烤箱預熱至230℃，約烤22分鐘。Preheat the oven to 230℃, bake for about 22 mins.

【烤程／Oven Settings：Miele 6260 / Moisture Plus / 2 / 230℃】

1. 加濕功能／Moisture plus：2.
2. 預熱至 230 度 / Preheat to 230℃.
3. 麵糰放入烤箱，前10分鐘，先放層架3／For the first 10 mins, put the dough on shelf 3.
4. 烤 10 分鐘後，移至層架 2，降溫至 210℃，蓋上鋁箔紙，續烤 12 分鐘左右。After baking for 10 mins, move to shelf 2. Turn down the temperature to 210℃. Continue baking for another 12 mins.

家事皂 Dish Soap Bar

將刨絲的家事皂溶於水中，混合拍出泡泡，非常好洗，但是一定要戴手套。

Dissolve the soap shreds in water. Wear gloves when washing dishes for the soap has strong cleaning power.

皂化過程溫度很高，硬化時間快，所以要儘早脫模，切皂。
這次在1小時內完成。即使是使用單模，也要儘早脫模。

刨絲

刨下的皂絲裝入瓶中，方便使用！

天然檸檬酵母小圓法

初次餵養的檸檬酵母超級有力！一定要用它來做原味小圓法！

【今日材料 / Today's Ingredients】

1. 小麥粉／Wheat flour
2. 法國麵包粉／Baguette flour
3. 檸檬種／Lime starter
4. 檸檬酵母液／Lime yeast water starter（欲知如何培養請連結：【檸檬酵母液之培養】
   T
   If you are interested in creating fruit yeast water starter, you can check the link: 【Creating Fruit Water Starter】
5. 水／Water
   
   

   

   這是剛培養好的檸檬酵母液，
   完全用它取代水量。

   
   
6. 糖／Sugar
7. 鹽 / Salt

【烤程／Oven Settings：Miele 6260 / Moisture Plus / 2 / 230℃】

1. 加濕功能／Moisture plus：2.
2. 預熱至 230 度 / Preheat to 230℃.
3. 麵糰放入烤箱，前10分鐘，先放層架3／For first 10 mins, put the dough on shelf 3.
4. 烤 10 分鐘後，移至層架 2，今天有降溫至 210℃，續烤 5 分鐘左右。After baking for 10 mins, move to shelf 2, and turn down the temperature to 210℃. Continue baking for another 5 mins or so.

巧克力小圓法

1. 完全以檸檬酵種發酵，與麵粉比例為 1:1。水量慢慢加。
2. 麵糰打法參照 Bruno 扁麵包作法。2mins+2mins ---> 休息1小時 ---> 加入餡料，攪拌 20 秒 ---> 休 2 小時或至兩倍大 ---> 切割、鬆弛、整形 ---> 最終發酵約 1 小時。

【烤箱設定】Miele 6260 

1. 加濕功能
2. 加濕 2 次
3. 230℃
4. 層三，烤 10 分鐘
5. 層二，降至 210℃，約烤 3 分鐘

檸檬酵母液の培養 Growing Lime Yeast Water

【水果酵母液材料比例 Ratio】
水果丁/Fruit：水/Water：糖/Suger＝１：２：１/４

【作法】

1. 混合所有材料，攪拌均勻，可蓋上保鮮膜，放置於溫暖處。Mix well all the ingredients in a sterilized glass bottle. Cover with lid or plastic wrap. And place the bottle in a warm place.
2. 接下來的每一天早晚或想到時，就可以搖晃瓶子，讓材料混合。Shake the bottle every morning and evening. 
3. 慢慢的會有許多的泡泡產生，約 5~7 天泡泡會非常多，此時的酵母液已完成，可濾掉水果，把酵母液冷藏，或開始餵養水果種（所謂的天然酵母）。冷藏的酵母液可替代配方中的液體及酵母，比例和發酵時間需多嘗試。水果酵母液或剛開始以麵粉餵養的水果酵種帶有原水果香氣，很特別，餵養久後味道會消失（只剩發酵味），個人對長時間餵養的酵母沒有偏好，也不覺得它很厲害，反倒喜歡新鮮的水果風味。Gradually, there will be bubbles rising up, more and more. Around 5~7 days, you can strain the fruit and keep the yeast  water in fridge.

這次的酵母液火力十足，幾小時後，膨脹三倍以上！餵養比例＝１：１
【Lime Starter】Flour：Lime yeast water＝1:1

可參考之前文章：

1. 【檸檬酵母液の培養】
2. 【檸檬酵母液の培養day 2 & after】

No-bake Cheesecake

只是記錄一下免考乳酪蛋糕。使用我較喜愛的北海道乳酪。

Ingredients 

1. 餅底／For the crust（6吋活動圓模）

• 胡桃／Pecan：1/2 cup
• 杏仁粉／Almond powder：1/2 cup
• 肉桂粉／Cinnamon powder：Some
• 糖／Sugar：As you like
• 鹽／Salt：As you like
• 椰子油／Coconut oil：2~3T 至可以把餅底混合物凝結

2. 主餡料／For the cheesecake

• Cream cheese：1 包
• 蜂蜜／Honey：As you like
• 鮮奶油／Whipping cream：150g
• 檸檬汁／Fresh lemon juice：2T

Directions

1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside. （6 吋活動圓模底部鋪上烤盤紙，周圍可放透明圍邊）
2. Put the crackers into a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough. Press the cracker dough evenly along the bottom of the prepared pan.（把餅底餡料放入食物調理機，斷斷續續打至粗粒狀，加入椰子油，用手抓均勻，取出餅底餡放入模具，壓緊實，放入冰箱冷凍）
3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the freeze dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.（使用 Vitamix 以高速攪拌所有餡料，約需 2 分鐘，呈現非常綿密細緻的狀態）
4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness/spice levels, if desired.（調整口味）
5. In another mixing bowl, add 100g~150g whipping cream and whip till slightly stiff. (用另一個攪拌缸打發約100~150g鮮奶油）
6. Pour #5 whipped cream into #4, and mix them together till totally incorporated. (把#5倒入#4中攪拌均勻）
7.  Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Sprinkle chocolate chips on the top of the filling. Place in the freezer.（取出模具，倒入餡料，輕敲出氣泡，撒上巧克力豆放入冷凍）
8. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.（最少冷凍 3 小時）
9. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.（回溫 10~15 分鐘再享用）

Gentle Soap 溫和皂

溫和皂 Gentle Soap

厚度 3 cm

1. Sodium lactate: 6g added to lye water when the temperature of the lye water decreases below 50℃.
2. 5% shea butter (18g) added when the batter nearly gets to trace. This is for the purpose of extra moisturizing, acting as super fat.
3. Pencil line: 玫瑰粉
4. Finish with 75% alcohol spray to prevent soda ash.
5.  Place the mold into a box and cover the lid. 

多肉植物 Succulents

Useful link:
{How to Plant Succulents}