爸爸面包我作文

2024-05-05

爸爸面包我作文（精选6篇）

篇1：爸爸面包我作文

爸爸面包我作文

如果觉得很不错，欢迎点评和分享～感谢你的阅读与支持！

又是一个双休日，爸爸带着我去买我最爱吃的面包……

记得我上幼儿园的时候，我妈妈不在家时都是爸爸来帮我做饭、洗衣。爸爸是一位在银行工作的副科长，尽管他工作到很晚，但是他总是在7点钟之前回来。

可是，当我上小学，能学会自理一些事了，爸爸很忙就不再提前回来了，只是在我进入梦乡时才回来的.。我跟爸爸的感情似乎变淡了。

直到有一次我生病发烧。妈妈给我煮了些燕麦粥，我只喝了几口就不想喝了，这时爸爸回来了，看到我生病了，二话不说，背起我就往医院走去。那时已经是深夜了，打不到车，爸爸便一口气把我背到医院。医生说我已经烧到39度了，必须马上挂水，爸爸听后心里一阵酸痛。在我挂水睡着了时，爸爸发现我没吃饭，便想起我最爱吃面包，于是，爸爸到马路上跑了好长时间，终于给我买回了面包，我醒来后，发现椅子上有一个大大的面包，我拿起来就吃，发现爸爸睡着了。后来妈妈告诉我，中午爸爸都没休息，非常累。我听后，我的眼睛湿润了。

其实我和爸爸的感情一直都没变。

篇2：爸爸面包我作文

假如我是一块面包，我有许多的心愿。现在就让我给你们讲讲吧。

假如我是一块面包，我会帮助一些吃不上饭的人。让他们吃个饱。我还会变出各种口味的面包来，让那些喜欢吃面包的人吃个够、我还会到工人工作的地方，因为有的工人工作很认真，有时连饭也顾不上吃。所以我会让那些工人吃饭，有时间吃一口面包。对了，面包上刷上果酱，再配上牛奶吃，那真是营养十足啊。这样的面包会让一些身体得不到营养的人变得有营养。

假如我是一块面包，我会让人们过上好的生活。让人们吃饱，不再受到一点饥饿。对了，我还会让人们懂得怎样珍惜食物的.，不会再让人浪费一点食物了。

假如我是一块面包，我想：能够自己飞翔，带着梦想的翅膀，飞到全国各地，帮助那些需要帮助的人。假如我是一块面包，我想:长出脚和手来，跑遍大街小巷，去看看那些名人的海报。假如我是一块面包，我想：有自己的一条船，游到一些著名的海峡，去观赏那里的风景。假如我是一块面包，我想：有自己的一个保镖，这样我就可以去冒险了。假如我是一块面包······总而言之，我有许多的心愿。还帮助别人实现他们的心愿，人们的心愿如天上的星星一样，数也数不尽。

假如我是一块面包，我会去实现我那美妙的心愿。让那些旧心愿都慢慢消失吧。让那些新的心愿，再涌到我那里去吧。

一块面包多好啊，没有烦恼，只有心愿，为人们服务的心愿，为自己的心愿······唉，当一块面包真好啊。

篇3：爸爸关心我成长

有一次我做数学题,被一道“拦路虎”难住了。爸爸见我焦急的样子,又在草稿纸上画了一大堆,就知道我遇到不懂的题目了。他走过来,轻轻地问道:“小霞,怎么啦?”“爸爸,这道题我不懂得做。”我用手指了指那道数学题,爸爸看了看题目,拿起草稿纸,细致地讲解这道题应该怎么做。讲完了,我还是听不大明白,爸爸又完完整整、不厌其烦地给我讲了一遍。那道题我会了,从此以后就没有再错过。

还有一次暑假,我去学游泳。爸爸在岸上看着,发现我游泳的姿势错了,所以游得很慢,他怎么讲我也不明白。于是,爸爸就买了一条游泳裤,亲自下水教我游泳,他认认真真地讲着,还把动作比划给我看。我试了几次以后,学会了正确的动作,果然游得快多了。现在,我都能游五百米呢!

这就是我的爸爸,一个耐心、认真,让我学会游泳,关心我成长的爸爸,我觉得他是世界上最好的爸爸!

篇4：面包烘焙：让我不再抓狂

It took me a long time to get around to1） baking a loaf of bread， and when I finally did， I stayed home all day to do it. It seemed such a mysterious and intimidating process. What was “kneading2）” and how did you do it？ What happened if the bread didn’t rise3）？ If it rose too much？ Suppose it got in the way of a draft4）？ The recipes I read assumed a familiarity I did not possess， but I figured it couldn’t be all that difficult since people had been baking bread since man began. But to put me at my ease， I called in a more experienced friend to help me.

One gloomy winter day， we set about to bake. My friend insisted we do something called “setting the sponge”—that is， mixing up a little sugar and some of the flour with the yeast and water to get the yeast started. Then we sat around drinking coffee till the sponge got frothy5）. When the rest of the flour was added， my friend showed me how to knead by putting the dough on a floured surface， pushing it away from her， folding it over and pushing it away again， each time giving it a quarter turn. Very soon the dough had the springy， soft texture of a baby’s bottom. I was very impressed.

We rolled the dough in soft butter and put it in a warm bowl， wrapped in a warm towel， in a warm place to rise， and while we waited we had elevenses6）.

About an hour or so later， we peeked under the towel and I learned what the term “doubled in bulk” means. The dough had grown to twice its size. The next thing to do was to “punch it down.” I found it very satisfying to give that puffy， balloon-like dough a good smack， which flattened it down at once. Then， as instructed， I kneaded it again. This time it was springier and seemed to come back at me. Again the dough was rolled in butter and put in a warm place， all dressed up in its protective snowsuit.

“Let’s go out，” I said.

“Oh， no，” my friend said. “It isn’t worth it. We’d have to turn around and come right back anyway.”

By this time I began to feel fidgety7）.

“How much longer will this take？” I said.

“About another forty minutes to rise， and about an hour to bake，” she said. “Let’s have lunch.”

We had lunch and then we played a desultory8） game of Scrabble9）， punctuated10） by punching the dough down again， forming it into loaves and slipping it into buttered loaf pans. We sat around a little while it rose a bit more， and then we baked it.

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The result was a perfectly nice loaf of bread， but after spending an entire day in its service， I expected something a little more heroic.

Then I read a book that changed my life： English Bread and Yeast Cookery by Elizabeth David. I read it as if it were a novel： I took it to bed with me and stayed up late to finish it. I did read it as a house-bound person reads a travel book since I was now the mother of an eighteen-month-old daughter and I did not see how I could meet the demands of a loaf of bread and pay attention to a child at the same time.

But as I read I came across the interesting fact that bread dough will rise slowly and well at room temperature， which， considering the temperatures of most American houses， means a lukewarm11） place. If left to rise for a long time， only a small quantity of yeast is necessary. The process is rather like marination12）， and develops the taste of wheat （rather than the taste of yeast）.

And then I read this liberating sentence：

It’s really a question of arranging matters so that the dough suits your time table rather than the other way around.

Why， you could have knocked me over with a pastry brush13）！ This meant that I could mix up the bread in the home， leave it to rise and actually go away！ I could come home when I wanted， punch the dough down， give it a short second rise and bake it during naptime. The idea that bread baking was something that would accommodate itself to me was downright thrilling.

The next morning I embarked on a Bloomer loaf—a whole-wheat baguette-shaped bread.

Unlike many recipes this one had no setting of the sponge and no proofing14） of the yeast with sugar. The ingredients were flour， water， yeast， salt and a little milk.

Most recipes tell you to coat the dough with butter or oil （to keep it from sticking to the bowl）. This recipe asked you to roll it in flour， which in my opinion gives a better crust15）. It is baked on a floured rather than a greased baking sheet16）.

And of course most recipes state that bread dough is fussy17） and must be treated with extreme care， put in a warm place and wrapped up tight. This recipe called for a warm bowl， a towel and a cool place.

I did as I was instructed， put the bowl on my dining room table， and then my daughter and I went about our business.

Three hours later we returned. I punched the dough down and gave it a second kneading， gave my daughter her lunch and put her in for her nap. An hour before she woke up， I formed the loaf， slashed the top with four diagonal18） cuts， brushed it with water and set it in the oven.

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The result was absolutely breathtaking. I could not believe I had baked such a perfect loaf of bread： a dark brown crust， a beautiful smell. I let it cool down and when I cut it， it had air holes just like a loaf from a French bakery. Furthermore， it was delicious. Everyone loved it， and I assumed it was beginner’s luck.

It was not， for I have now made this bread over and over， with varying proportions of white to whole-wheat flour. I have added wheat germ or corn germ， made it with all water and no milk， let it rise all day， half a day， with a short first rise or a short second one. One afternoon I was about to leave the house when I realized that the second rising was probably over and I had forgotten about baking， so I punched the dough down again and let it rise a third time， and the resulting loaf was one dinner guests tore apart with their hands. The second best thing about this bread （the first is its taste） is that， unlike most things in life， it adjusts to you.

过了好久我才抽出时间来自己烤面包，当我终于腾出空儿来烤的时候，我为此在家耗了一整天。面包的制作过程看上去如此神秘而令人生畏。什么叫“揉面”？怎么揉？要是面包没发起来会怎样？发过头了又该如何是好？假如它被过堂风吹了怎么办？我看的那些配方都假定读者是精通厨艺之人，我却不是。但是我想，既然人类自古以来就会烤面包，那应该也不会太难。不过，为了让自己安心，我还是叫了一位更有经验的朋友来帮忙。

一个阴沉的冬日，我们开始烤面包。朋友坚持要先发一个“海绵酵头”—也就是将少许糖、部分面粉与水和酵母和匀，让酵母开始发酵。之后，我们就闲坐着喝咖啡，直到酵头里起了很多泡沫。朋友将余下的面粉加入酵头，然后向我演示如何揉面：将面团放在撒了散粉的面板上，向外推揉，再卷回来，然后再向外推揉，每揉一次都将面团转1/4周。很快，面团的质地就变得像婴儿的屁屁一样柔软且富有弹性。这令我大为惊叹。

我们把面团裹上软化的黄油，然后将其放入一个温热的碗中，用一块温热的毛巾盖上，再把碗放到一处温暖的地方让面团发起来。等待期间，我们享用了午前茶点。

大约过了一个钟头，我们朝毛巾下面偷偷看了一眼，这下我可知道“体积增加一倍”是什么意思了。面团大小涨至原先的两倍。接下来要做的是“把它拍扁”。我发现给这个胀鼓鼓的像个气球似的面团来一记猛拳让人很有满足感，拍打后面团立刻瘪了下来。接着，我按朋友的指示又揉了一遍。这一次，面团更有弹性，似乎能反弹回来。揉好之后，面团被再次裹上黄油，披上御寒的毛巾，然后被放到一个暖和的地方。

“咱们出去吧。”我说。

“哦，不，”朋友说，“那样划不来。反正就算出去了，咱们也得马上掉头回来。”

这时，我开始感到不耐烦了。

“这还要花多长时间？”我问。

“还得再发40分钟左右，之后大约要烤一个小时，”她说，“咱们吃午饭吧。”

我们吃过午饭，又漫不经心地玩了会儿拼字游戏，其间几次起身，去把面团再次拍扁，整形成条，然后把它放在涂过黄油的面包烤盘上。我们又百无聊赖地坐了一会儿，等面团发得更大一些，之后就开始烤了。

最终“出炉”的面包堪称完美。然而，在为此忙活了一整天之后，我期待的是更加了不起的成果。

后来，我读到了一本书，它改变了我的生活。这本书叫《英式面包和酵母烹饪法》，作者是伊丽莎白·戴维。我读这本书就像读小说：我带着它上床，熬夜把它看完。我读这本书，的确像是一个被困在家里的人读旅游书籍，因为我现在是一个18个月大的小女孩的妈妈，我不知道自己怎样才能同时兼顾烤面包和照看孩子。

但读着读着，我发现了一个有趣的事实：烤面包的面团在室温下也能慢慢发好。考虑到大多数美国家庭的室内温度，这意味着把面团放在一个稍微温暖的地方就行。如果发酵时间长的话，只需放少量酵母即可。这个过程有点像腌渍，将小麦的味道（而不是酵母的味道）发挥出来。

接下来，我就读到了这句令我如释重负的话：

这其实是一个如何安排的问题，要让面团符合你的时间安排，而不是反过来。

哇哦，这可真是令我大吃一惊！这意味着我可以在家把面和好，放在那儿让它自己发酵，然后真的就可以走人！我可以在自己想回家的时候回家，把面团拍扁，让它在短时间内二次发酵，然后趁午睡时把它烤好。烤面包是一件可以随我而变的事，这个想法可真是太令人兴奋了。

第二天早上，我开始做布鲁姆面包—一种长棍形全麦面包。

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和许多配方不同，这份配方不要求做海绵酵头，也没说要放糖好让酵母发泡起效。用料是面粉、水、酵母、盐和少量牛奶。

大多数配方都会叫你在面团表面裹上黄油或其他食用油（以免面团粘在碗上）。这个配方则让你在面团上裹一层面粉，我认为这样烤出来的面包外皮更脆。烤盘上也是撒面粉而不是刷油。

当然，大多数配方都宣称做面包的面团很难伺候，必须特别小心对待，得把它裹得严严实实的，放置在一个温暖的地方。而这份配方要求的则是一个温热的碗、一块毛巾和一个凉爽的地方。

我按照要求操作，把碗放在饭厅的桌上，然后就跟女儿去忙我们自己的事去了。

三个小时后，我们回来了。我把面团拍扁，又揉了一次，然后喂女儿吃午饭，哄她午睡。在她睡醒前一个小时，我给面团整形，在顶部交叉划了四刀，刷了层水，然后就把它放进烤箱了。

结果令人兴奋无比。我不敢相信自己居然烤出了如此完美的面包：它有着深褐色的外皮，香气扑鼻。待它稍微冷却之后，我把它切开，里面的气孔就跟从法式面包房买回来的面包一样。而且，它很美味。大家都爱吃，而我以为这是初学者运气好。

不过并非如此，因为如今我已经做过很多次这个面包，白面粉和全麦面粉的各种配比都用过。我往里面加过麦芽或玉米胚芽，完全用水和面，不加牛奶，让面团发过一整天，也发过半天，有时让一次发酵的时间短点，有时让二次发酵的时间短点。一天下午，我正要出门，忽然意识到二次发酵大概已经完成了，而我早忘了烤面包这件事，于是我把面团再次拍扁，让它三次发酵，结果烤出来的面包让前来用餐的客人们用手掰着就能吃（译注：布鲁姆面包的质地与法棍类似，较硬，通常要用刀切着吃）。这种面包的第二大好处是（第一大好处是味道好），和生活中的大多数事情不同，它会迁就你的时间安排。

1.get around to：抽出时间来做（或考虑）

2.knead [ni?d] vt. 揉，捏（面团或其他食物）

3.rise [ra?z] vi. （面团、面包等）发酵

4.draft [drɑ?ft] n.〈美〉（房间、烟囱等处的）通风气流（= draught）

5.frothy [?fr?θi] adj. 起泡沫的；表面多泡沫的

6.elevenses [??lev（?）nz?z] n. （上午11点左右的）午前茶点

7.fidgety [?f?d??ti] adj. 坐立不安的；烦躁的

8.desultory [?des（?）lt（?）ri] adj. 漫不经心的

9.Scrabble：纵横拼字，一种用字母牌在方格盘上拼字的游戏，可供2～4人玩。

10.punctuate [?p??kt?ue?t] vt. 不时打断

11.lukewarm [?lu?k?w??（r）m] adj. 微温的，微热的，不冷不热的

12.marination [?m?r?ne??（?）n] n. 用腌汁浸泡；腌泡

13.此处套用了习语“knock sb. over with a feather”，意为“使某人十分惊诧”。这里将feather改成pastry brush （生面团）是为了符合语境。

14.proof [pru?f] vt. （面团、面糊等）发酵，起泡

15.crust [kr?st] n. 面包皮；（馅饼的）酥皮

16.baking sheet：（烤箱的）托盘

17.fussy [?f?si] adj. 难以取悦的

18.diagonal [da???ɡ?n（?）l] adj. 斜的；对角的

篇5：我学会了蒸面包作文400字

夕阳西下，我背着沉重的书包，饥肠辘辘的回到了家。家里寂静无声，只有我一个人，我翻箱倒柜地寻找食物，找了半天都一无所有。突然我想到冰箱里还有些面包，可是我不会蒸，怎么办呢？我想了一会儿，自言自语地说：“我已经是十一岁的少先队员了，应该学会自己蒸面包了。”

于是，我迫不及待地跑进厨房，从冰箱里拿出面包，学着爸爸的.样子在锅里加些水，锅上放上架子，上面放几个面包，盖上锅盖，打开火炉，开始蒸面包。我立刻跑到时钟面前，想起爸爸以前蒸面包大约是五分钟，我的眼睛盯着钟，看着时间一分一秒的过去，锅盖一直在“NN”的响着，上面的水蒸气也一直的冒个不停，五分钟终于到了！我欢快的跑到厨房，关掉火炉，打开锅盖，哇！面包那香甜的气味立刻钻进了我的鼻孔，馋的我口水直流。我顾不得面包烫手，从锅里拿出一个面包，迫不及待的咬了一口，心里像有只欢快的小鹿，在蹦跳。因为我吃到了香甜的面包，更可贵的是这是我自己第一次蒸面包。