식빵만들기

<TABLE id=printPost1 class=post-body cellSpacing=0 cellPadding=0> <TBODY> <TR> <TD class=bcl noWrap></TD> <TD class=bcc> <TABLE class=post-top> <TBODY> <TR> <TD class=p12 vAlign=bottom> <DIV id=title_1 class=htitle>[본문스크랩] 이스트냄새없는 고소하고 쫄깃한 식빵만들기 ★ 식빵 / 식빵만들기 / 코코넛밀크식빵 / 우유식빵 / 우유식빵만들기 / 노버터 / 노오일 / 오븐으로식빵만들기 <IMG class="pcol2b fil3" alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fblogimgs.naver.net%2Fimgs%2Fnblog%2Fspc.gif" width=1 height=11> <A class="btn_vierw_v btn_atype _open_magazineviewer _param(150171089420|20|0|)" href="http://blog.naver.com/PostView.nhn?blogId=noey0927&logNo=150171089420&redirect=Dlog&widgetTypeCall=true#"> </A></DIV> <DIV class="clear blank5"></DIV> <DIV style="DISPLAY: none" id=sendPost_from_service_150171089420 class="post-sub ptr"> </DIV></TD></TR></TBODY></TABLE> <DIV class="blank clear"></DIV> <DIV class="post-sub ptl"><IMG alt=출처 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fblogimgs.naver.net%2Fblog20%2Fblog%2Fico_origin.gif" width=32 height=17> <A class=link1 href="xxxxjavascript:goBlog('','skjchyk','log','blog','_top')">♡뽕뽕이의 맛있는 이야기^ㅅ^♡</A> | <A class=link1 href="xxxxjavascript:goBlog('','skjchyk','log','blog','_top')">뽕뽕이</A> <IMG alt=원문 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fblogimgs.naver.net%2Fblog20%2Fblog%2Fico_source.gif" width=32 height=17> <A class=link1 href="xxxxjavascript:goPermalink('','skjchyk','permalink','blog','_top','90136685014')">http://cooks.or.kr/90136685014</A></DIV> <DIV id=post-view150171089420 class="post-view pcol2 _param(1)" _cssquery_UID="53"> <DIV style="FONT-FAMILY: '994268_10'; FONT-SIZE: 10pt" class=view> <DIV style="FONT-FAMILY: '994268_10'; FONT-SIZE: 10pt" class=view> <DIV style="FONT-FAMILY: '994268_10'; FONT-SIZE: 10pt" class=view> <DIV style="FONT-FAMILY: '994268_10'; FONT-SIZE: 10pt" class=view> <DIV style="FONT-FAMILY: '994268_10'; FONT-SIZE: 10pt" class=view> <DIV style="FONT-FAMILY: '994268_10'; FONT-SIZE: 10pt" class=view _cssquery_UID="54"> <DIV style="FONT-FAMILY: '994268_10'; FONT-SIZE: 10pt" class=view> <IMG style="CURSOR: pointer; rwidth: 650px; rheight: 862px" id=20120220_163/skjchyk_1329700883748DzOWG_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles4.naver.net%2F20120220_163%2Fskjchyk_1329700883748DzOWG_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7.jpg%3Ftype%3Dw3" width=550 height=729>       이스트냄새없는고소하고쫄깃한 식빵만들기 ♥ 식빵만들기 / 코코넛밀크식빵 / 우유식빵 / 우유식빵만들기 / 노버터 /노오일     우유식빵... 베이킹에서 가장 기본이지만  저에겐  100% 만족감을 주지 못한 메뉴가 바로 우유식빵이었어요    식빵에 천연재료나 야채등을 첨가하면 괜찮지만 이상하게 기본 식빵은 이스트 냄새가 거슬리더라구요 그리고 기본식빵으로 만들었을때 쉽게 빵결이 푸석해진다는 점도 저에게 고민이었구요   그래서 집에서 식빵을 만들면 식빵에 조금씩 천연재료들을 첨가해서 만들어 먹는데 이번에 정말 우연하게 제가 원하는 식빵을 만들었어요^^   시간이 지나도 빵결의 쫄깃함을 그대로 유지하면서 촉촉하고 고소한 식빵~~   남편에게도 인정받은 식빵이랍니다^^   너무너무 만족스러운 식빵이라 식빵 레시피를 저 혼자 간직하려다가 저와 같은 고민을 하고 계시는 이웃님들께 조금이나마 도움이 되었으면 하는 마음에서 레시피 공개해드릴께요     그럼 지금부터 이스트냄새없는 고소하고 쫄깃한 식빵만들기~ 식빵 / 식빵만들기 / 코코넛밀크식빵 / 우유식빵 / 우유식빵만들기 / 노버터 / 노오일 / 오븐으로식빵만들기시작합니다     계량스푼 기준이에요 <DIV class=autosourcing-stub-saved align=center> </DIV> <DIV class=autosourcing-stub-saved align=center> </DIV> <DIV style="FONT-SIZE: 10pt" class=view align=center> <TABLE class="se2_editarea __se_tbl_review" border=0 cellSpacing=0 cellPadding=0> <TBODY> <TR> <TD style="WIDTH: 69px; FONT-FAMILY: 994268_10; HEIGHT: 56px; FONT-SIZE: 10pt" class=se2_editarea_r><IMG style="CURSOR: pointer; rwidth: 50px; rheight: 56px" id=20120220_123/skjchyk_1329704747147g4zv8_JPEG/2.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles12.naver.net%2F20120220_123%2Fskjchyk_1329704747147g4zv8_JPEG%2F2.jpg%3Ftype%3Dw3" width=50 height=56></TD> <TD style="WIDTH: 440px; FONT-FAMILY: 994268_10; HEIGHT: 56px; FONT-SIZE: 10pt" class="pcol2 m-tcol-c">                                            </TD></TR></TBODY></TABLE></DIV> <DIV align=center> <TABLE style="WIDTH: 519px; HEIGHT: 100px" border=0 cellSpacing=3 cellPadding=0 width=519 bgColor=#ff6c00 height=100> <TBODY> <TR bgColor=#ffffff> <TD style="FONT-FAMILY: 994268_10; FONT-SIZE: 10pt" width=718>       강력분 300g, 코코넛밀크 150g, 우유 80g, 탈지분유 1T, 설탕 2T, 소금 1t, 이스트 1t    </TD></TR></TBODY></TABLE></DIV> <DIV class=autosourcing-stub-saved align=center>  </DIV>  * 가루류는 미리 체쳐줍니다 *탈지분유 생략가능합니다     <IMG style="BORDER-BOTTOM-COLOR: rgb(0,0,0); BORDER-TOP-COLOR: rgb(0,0,0); BORDER-RIGHT-COLOR: rgb(0,0,0); BORDER-LEFT-COLOR: rgb(0,0,0); CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_216/skjchyk_1329700884486VwfkY_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_1.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles9.naver.net%2F20120220_216%2Fskjchyk_1329700884486VwfkY_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_1.jpg%3Ftype%3Dw3" width=550 height=364>       이스트 냄새없이 고소하고 쫄깃한 우유식빵 만들기의 핵심재료~~ 코코넛밀크입니다   코코넛밀크와 우유는 전자렌지에 30초가량 돌려 따뜻하게 데워줍니다     * 코코넛 밀크는 흔히 카레를 만들때 많이 사용하는 재료로 단맛이 없고 고소한맛이 특징입니다   코코넛밀크는 대형 마트에서 통조림으로 포장되어 판매하고 있어 쉽게 구할수 있을거에요   코코넛밀크는 보관상태에 따라 층이 분리될수 있으니 코코넛밀크 개봉전 충분히 흔들어 분리된 층을 섞어줍니다     <IMG style="BORDER-BOTTOM-COLOR: rgb(0,0,0); BORDER-TOP-COLOR: rgb(0,0,0); BORDER-RIGHT-COLOR: rgb(0,0,0); BORDER-LEFT-COLOR: rgb(0,0,0); CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_294/skjchyk_1329700885002VGh0j_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_2.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles7.naver.net%2F20120220_294%2Fskjchyk_1329700885002VGh0j_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_2.jpg%3Ftype%3Dw3" width=550 height=364>       저는 식빵반죽을 제빵기로 했습니다   제빵기에 따뜻하게 데운 코코넛밀크와 우유를 담고 설탕, 소금을 넣은뒤 체친 밀가루, 이스트 순서로 넣어 반죽을 합니다     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_72/skjchyk_1329700885638dVojp_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_3.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles9.naver.net%2F20120220_72%2Fskjchyk_1329700885638dVojp_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_3.jpg%3Ftype%3Dw3" width=550 height=364>       반죽 코스를 마친 식빵반죽은 1차 발효를 해줍니다 (약 30~50분)   랩이나 물에 적신 면보등을 덮어 따뜻한 곳에서 반죽이 2.5배 가량 부풀때까지 1차 발효합니다     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_277/skjchyk_1329700886644iNsLm_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_4.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles6.naver.net%2F20120220_277%2Fskjchyk_1329700886644iNsLm_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_4.jpg%3Ftype%3Dw3" width=550 height=364>       1차발효과정을 마친 식빵 반죽입니다     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_38/skjchyk_1329700887252VbK8Q_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_5.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles7.naver.net%2F20120220_38%2Fskjchyk_1329700887252VbK8Q_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_5.jpg%3Ftype%3Dw3" width=550 height=364>       발효가 잘 됐는지 확인해 봐야죠??   배꼽테스트와 : 손가락에 밀가루를 바른뒤 반죽 중간을 찔렀을때 찌른곳의 반죽이 천천히 올라오는것     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_235/skjchyk_1329700887948ASbNO_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_6.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles12.naver.net%2F20120220_235%2Fskjchyk_1329700887948ASbNO_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_6.jpg%3Ftype%3Dw3" width=550 height=364>       거미줄 테스트 모두 합격~~ : 사진처럼 식빵반죽 아랫부분이 거미줄처럼 늘어나는것     <IMG style="BORDER-BOTTOM-COLOR: rgb(0,0,0); BORDER-TOP-COLOR: rgb(0,0,0); BORDER-RIGHT-COLOR: rgb(0,0,0); BORDER-LEFT-COLOR: rgb(0,0,0); CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_1/skjchyk_1329700888595kQD1I_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_7.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles2.naver.net%2F20120220_1%2Fskjchyk_1329700888595kQD1I_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_7.jpg%3Ftype%3Dw3" width=550 height=364>       발효를 마친 식빵반죽은 손으로 눌러 가스를 빼주고 3덩이로 나눠 동그랗게 모양을 잡아줍니다 (둥글리기)   둥글리기한 식빵반죽 위에 면보나 비닐등을 덮어 반죽이 안정되도록 실온에서 15~20분가량 중간발효를 합니다   * 모양이 이쁜 식빵을 만들려면 중간의 식빵반죽을 나머지 식빵 반죽 2덩이보다 약 10~15g가량 많게 분할하면 완성시 식빵 중간부분이 더 도톰하게 부풀어 올라 이뻐요     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_278/skjchyk_13297008891847KLXh_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_8.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles7.naver.net%2F20120220_278%2Fskjchyk_13297008891847KLXh_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_8.jpg%3Ftype%3Dw3" width=550 height=364>       식빵반죽을 중간발효할동안 식빵을 틀에서 잘 떨어지게 하기 위해 식빵틀 구석구석 오일이나 버터를 꼼꼼하게 발라주고     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_46/skjchyk_1329700889905C1HwD_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_9.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles15.naver.net%2F20120220_46%2Fskjchyk_1329700889905C1HwD_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_9.jpg%3Ftype%3Dw3" width=550 height=364>       밀가루를 뿌려 식빵틀에 밀가루 코팅을 합니다   * 밀가루는 굳이 식빵틀에 굳이 뿌려주지 않아도 됩니다 식빵틀 코팅 상태가 좋지 않으신분들은 뿌려주시면 좀 더 깔끔하게 식빵을 분리할 수 있습니다 다만, 식빵 옆면과 아랫면이 밀가루 때문에 깔끔한 맛은 적어요     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_160/skjchyk_1329700890741T9xSe_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_10.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles1.naver.net%2F20120220_160%2Fskjchyk_1329700890741T9xSe_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_10.jpg%3Ftype%3Dw3" width=550 height=364>       중간발효한 식빵반죽은 밀대로 길게 밀어     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_233/skjchyk_1329700891368bAw9B_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_11.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles10.naver.net%2F20120220_233%2Fskjchyk_1329700891368bAw9B_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_11.jpg%3Ftype%3Dw3" width=550 height=364>       1/3씩 접은뒤 식빵반죽 끝에서부터 돌돌 말아올려줍니다     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_165/skjchyk_1329700892240j0ybT_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_12.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles6.naver.net%2F20120220_165%2Fskjchyk_1329700892240j0ybT_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_12.jpg%3Ftype%3Dw3" width=550 height=364>       식빵반죽 끝부분이 풀어지지 않도록 꼼꼼하게 꼬집어 준 뒤     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_126/skjchyk_1329700892985uMsyw_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_13.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles15.naver.net%2F20120220_126%2Fskjchyk_1329700892985uMsyw_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_13.jpg%3Ftype%3Dw3" width=550 height=364>       오일칠을 한 식빵틀에 채워넣고 손등으로 살짝 눌러 준뒤 식빵반죽 2차 발효합니다     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_268/skjchyk_1329700893747EK2sh_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_14.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles13.naver.net%2F20120220_268%2Fskjchyk_1329700893747EK2sh_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_14.jpg%3Ftype%3Dw3" width=550 height=364>       반죽위에 젖은 면보나 비닐등을 덮어 식빵틀 높이 만큼 식빵반죽이 부풀어 오를때까지 2차 발효합니다 (30~50분)   이렇게 2차발효까지 마친 식빵반죽은 예열된 오븐에서 190℃ 30분가량 구워줍니다 (오븐 성능에따라 조절)   * 식빵 윗면에 색이 많이 난다 싶으면 호일이나 팬등으로 윗면을 덮어줍니다     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_37/skjchyk_1329700894555X6oSs_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_15.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles6.naver.net%2F20120220_37%2Fskjchyk_1329700894555X6oSs_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_15.jpg%3Ftype%3Dw3" width=550 height=364>       다 구워진 식빵은 굽자마자 틀에서 꺼내 식빵 윗면에 녹인버터를 발라 윤기를 내줍니다  ( 생략가능 )     <IMG style="CURSOR: pointer; rwidth: 650px; rheight: 862px" id=20120220_178/skjchyk_1329700896944dGLeh_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_18.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles3.naver.net%2F20120220_178%2Fskjchyk_1329700896944dGLeh_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_18.jpg%3Ftype%3Dw3" width=550 height=729>       이스트냄새없는고소하고쫄깃한 식빵만들기 ♥ 식빵만들기 / 코코넛밀크식빵 / 우유식빵 / 우유식빵만들기 / 노버터 /노오일 완성입니다     <IMG style="CURSOR: pointer; rwidth: 650px; rheight: 862px" id=20120220_223/skjchyk_1329700897884xmzah_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_19.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles16.naver.net%2F20120220_223%2Fskjchyk_1329700897884xmzah_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_19.jpg%3Ftype%3Dw3" width=550 height=729>   이스트 냄새없이 고소하고 쫄깃하면서 촉촉한 식빵이에요     <IMG style="CURSOR: pointer; rwidth: 740px; rheight: 490px" id=20120220_100/skjchyk_1329700896129kCEbF_JPEG/%BD%C4%BB%A7%B8%B8%B5%E9%B1%E2__%C4%DA%C4%DA%B3%D3%B9%D0%C5%A9%BD%C4%BB%A7_17.jpg class=_photoImage alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles5.naver.net%2F20120220_100%2Fskjchyk_1329700896129kCEbF_JPEG%2F%25BD%25C4%25BB%25A7%25B8%25B8%25B5%25E9%25B1%25E2__%25C4%25DA%25C4%25DA%25B3%25D3%25B9%25D0%25C5%25A9%25BD%25C4%25BB%25A7_17.jpg%3Ftype%3Dw3" width=550 height=364>       식빵을 굽고나서 다음날 식빵을 뜯었는데도 사진처럼 식빵결이 쫄깃하면서 탄력이 있어요   제가 지금까지 만들었던 식빵중에서 빵결, 이스트냄새, 촉촉함,  탄력등 모두 만족하는 식빵이랍니다 ㅎㅎ   그동안 이스트 냄새를 가리기 위해 식빵반죽에 다양한 천연재료들을 첨가했었는데 이젠 그럴필요 없다는거죠^^   이웃님들도 혹시 저처럼 식빵 만들때마다 만족감을 느끼지 못하셨다면~ 저 혼자 간직하려고 했던 식빵 레시피 참고하셔서  코코넛밀크 넣은 식빵만들어보세요   원하시던 식빵 만들 수 있을거에요^^   </DIV></DIV></DIV></DIV></DIV></DIV></DIV></DIV></TD></TR></TBODY></TABLE>