tag:blogger.com,1999:blog-13229719393360855.post3601459531156056802..comments2024-03-02T11:54:32.195+08:00Comments on A moon's little world: 中種山形包Anonymoushttp://www.blogger.com/profile/01326326352059001849noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-13229719393360855.post-32510456783428429442012-02-29T15:45:52.000+08:002012-02-29T15:45:52.000+08:00呢個係高級課程, 我要遲d我學啦, 我成日要留級.
[版主回覆02/29/2012 22:33:19...呢個係高級課程, 我要遲d我學啦, 我成日要留級.<br />[版主回覆02/29/2012 22:33:19]其實都係多左一d步驟......如果冇stand mixer就難d了.<br />rity - ycnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-54422421778599233822012-02-29T20:45:54.000+08:002012-02-29T20:45:54.000+08:00冬天真係好難發酵呀
[版主回覆02/29/2012 22:34:45]我用一大窩熱水咖..........冬天真係好難發酵呀<br />[版主回覆02/29/2012 22:34:45]我用一大窩熱水咖.......呢個天氣, 或者做慢酵包好d.<br />菲仔noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-79707200835683189892012-03-02T09:29:09.000+08:002012-03-02T09:29:09.000+08:00等你再試, 參考參考
[版主回覆03/02/2012 19:48:03]好的, 我會試咖!!
等你再試, 參考參考<br />[版主回覆03/02/2012 19:48:03]好的, 我會試咖!!<br />辣劉伶noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-9943641870581412392012-03-02T12:10:36.000+08:002012-03-02T12:10:36.000+08:00So pretty! And looks very soft. I'm making pre...So pretty! And looks very soft. I'm making pretzel right now... hope it's successful! <br />[版主回覆03/02/2012 19:49:28]where did you go ar? :) Pretzel, the German twisted bread.......I once had it at Frankfurt......so......traditional!!Fatgarfield 肥加菲noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-38101630819341195722012-03-02T17:45:53.000+08:002012-03-02T17:45:53.000+08:00您真的好用心研究麵包的做法. 佩服, 佩服.
[版主回覆03/02/2012 19:50:28]我...您真的好用心研究麵包的做法. 佩服, 佩服.<br />[版主回覆03/02/2012 19:50:28]我好奇, 又生手, 冇乜經驗人士指導, 只好自己試試試啦!<br />Hohonoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-68298375214024521552012-03-04T00:41:19.000+08:002012-03-04T00:41:19.000+08:00嘩,Moon哥,你真係好有心呀,做到咁仔細研究!
你就好,有KM,整仙姐嘅17小時中種包唔駛扣水,我...嘩,Moon哥,你真係好有心呀,做到咁仔細研究!<br />你就好,有KM,整仙姐嘅17小時中種包唔駛扣水,我就一定要扣起差唔多三成嘅水。<br />原來整多士唔用中種係咁嘅原因!但係用直接法整嘅多士真係好快老化,第二日食已經係 "乾哽",好難食!<br />[Kestrel回覆03/07/2012 01:08:11]但係直接法整方包真係唔放得耐,迫住你要即日食哂,或者可以烘脆嚟食嘅,不過已經係完全兩樣嘢喇!<br />[版主回覆03/04/2012 01:24:21]我只係好奇, 和真的冇乜經驗人士指點, 所以唯有自己試吓...........中種麵包係保濕耐d, 但食樂又唔夠直接法敢鬆爽........不過, 可能亦係我功夫未夠, 等我再做多幾次先.Kestrelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-88948819690480193982012-03-07T11:32:52.000+08:002012-03-07T11:32:52.000+08:00食開麵包機製的方包, 懶了 !
[版主回覆04/20/2012 16:00:56]我呢, 喜歡做...食開麵包機製的方包, 懶了 ! <br />[版主回覆04/20/2012 16:00:56]我呢, 喜歡做麵包多過吃麵包呢.....:p<br />芹菜noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-40719789882310391742012-04-20T13:39:39.000+08:002012-04-20T13:39:39.000+08:00A moon,
我又有野想請教你, 請問17小時的中種法同比較短時間的中種法用的材料份量是否都一樣...A moon,<br /><br />我又有野想請教你, 請問17小時的中種法同比較短時間的中種法用的材料份量是否都一樣?我的麵包書中種法只係幾個小時,因我睇唔明獨角仙的食譜, 如果100%的話,有d野加埋多過100%,所以我唔明怎樣計d份量?<br />[二二回覆04/20/2012 17:52:41]Thank You!<br />[版主回覆04/20/2012 16:03:31]中種, 其實好自由的, 多少隨意, 發多久也隨意, 只是味道和質感有不同吧, <br /><br />仙姐食譜, 100%是指麵粉, 其他東西都以麵粉作比例吧. 例如麵粉100%, 水60%, 即是說如果妳用200g麵粉, 就要用120g水.<br />二二noreply@blogger.com