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。^_^