The second experiment of baking faked miniature breads with flour clay and super light weight clay~仿真袖珍麵包烘焙實驗(小麥土&超輕土) Part II

This is the second experiment of baking faked miniature breads with flour clay and super light weight clay. With the same brands and ratio of flour clay and super light weight clay(please see the last article), however, I change the baking time and add a foil lid on the breads when baking.

這是仿真袖珍麵包烘焙實驗(小麥土&超輕土) Part II。用的是一樣的土與比例(請見上一篇文章) ，但這次我改變了烘焙時間並加蓋了鋁箔紙在麵包上烘烤。 

As you see, the foil lid really works. It makes the breads not to be over baked. And I bake the breads with no more than 5 mins without pre-heating.

如你所見，鋁箔紙真的能有效防止麵包烤焦和變硬，而我烘烤了時間控制在不超過五分鐘(在不預熱烤箱的情況下)。

Those breads puffed pretty well after baked. 

這些烤過的麵包看起來很蓬鬆。

 

And I use acrylic colors(Yellow Ocher and Burnt Umber) to make the crust effect of breads.

我用了壓克力顏料(土黃色與焦茶色)來營造麵包表面烤過顏色的效果。

Yellow Ocher for the first layer, then try to mix both colors for the second and more layers. Try to make the color as natural as possible. 

第一層用土黃色壓克力顏料上色，然後試著用土黃色和焦茶色混合後漸層上色，越自然越好。

Then all of breads are colored. And the inside of breads become cooler. 

所有麵包都上色完成了，麵包也比較冷卻了。

It's time to take a look the puffy effect of the breads made of flour clay and super light weight clay. 

來驗收麵包裡面蓬鬆的效果了~

First let's see the soft roll~

先來看看排餐包。

When I tear it, it seems like I am tearing the real roll. Yum yum....

當我撕開黏土排餐包時，感覺就像在撕真的排餐包一樣，嗯嗯.....

Then came to the white bread. I cut it and the puffy effect is also not too bad. But I will try to cut it after it dried next time in case the crumb of bread is squeezed. 

接著是白吐司，切開後蓬鬆的效果也不賴，但下次我會等乾點再切開，以免麵包中心的氣孔被擠壓掉了。

  

Here is the French bread. I think the ratio of clay can be adjusted to make it more solid.

接著是法國麵包，我覺得下次可以調整黏土比例讓它看起來更紮實。

The last one is  English toast. This is one of my favorites~

英式吐司(又稱山形麵包)，這是我的最愛之一~

I will try more types of bread next time with more materials. ^_^

下次我會用更多材料試更多種的麵包。^_^

Experiment of faked miniature bread with flour clay and super light weight clay~仿真袖珍麵包烘焙實驗(小麥土&超輕土)

Hello~
This is an experiment to use flour clay and super light weight clay to make faked miniature breads.
I choose "Farinetta" flour clay and "Angel" super light weight made in Japan as materials for this experiment. Please see the following photo.

哈囉~這是一個用小麥黏土和超輕土烤仿真袖珍麵包的小實驗。這次選用的小麥黏土是【Farinetta】，超輕土則是選用【天使超輕土】，都是日本製造的黏土，請看以下圖。

I also use the clay plastic scale from Padico (A Japan clay craft brand) to make the ratio much easily.
The silicon bread mold I bought from the auction website in Taiwan. Since the focus this time is to test clay rather than how to make miniature bread, I use the mold to save time.

我也選用了Padico 出品的黏土調色卡量尺當作計量黏土比例的工具，矽膠袖珍麵包模則是在台灣的網拍網站上購買的，因為這次實驗的重點在於測量黏土的特性而不是麵包的製作方法，所以用現成的麵包模以節省製作時間。

As you see, "Angel" super light weight is very soft and light. Just like marshmallow(Maybe I can use it to make faked marshmallow next time.)

如你所見，【天使超輕土】非常的輕柔，就像棉花糖的質感(或許下次我可以用它來做仿真棉花糖)

    And "Farinetta" flour clay looks just like resin clay. But the color is more like dough. I think because it is made of flour.

【Farinetta】則比較像樹脂黏土的質感，但是顏色則較深，像麵團的顏色，或許因為它是小麥黏土的關係。

 I use the scale card to get the specific quantity I want. 3:2(Farinetta:Angel Clay)

我用的比例是【Farinetta】: 【天使超輕土】= 【3:2】

Make them all together.

把它們揉成一個大團

I use the mold to make a lot of breads in case some of them might be over baked.....

我用麵包模做了很多袖珍黏土麵包，以防有些會烤焦....

And just like what I expect.......most of them over baked.....since this is the first time experiment....don't be too frustrated....

果不期然....大部分都烤焦了，不過既然是第一次實驗，也不要太灰心.....

I choose one which looks not too bad and cut it. See the texture....it really looks like real bread....and I even smell the baking.....

我選了一個烤得不那麼焦的把它切開，看起來很像真的麵包切面，我甚至感覺聞到了麵包香....

See....looks yummy but you cannot eat it....keep in mind ^0^

看~~看起來很美味吧！但是記住這是假的不能吃喔！


P.S. I will try different ratio of clays next time. And try not to bake too long. Most of all, remember to lid a foil on your breads and keep the windows opened. Much safe. : )

備註：下次我會試著用不同的黏土比例再做實驗，然後試著不要烤過久，最重要的是，記得麵包上覆蓋一層鋁箔紙，並把窗戶打開保持通風，也比較安全^_^