tag:blogger.com,1999:blog-13229719393360855.post4157278399961122669..comments2024-03-02T11:54:32.195+08:00Comments on A moon's little world: 又是第一次, 大窿窿免搓包Anonymoushttp://www.blogger.com/profile/01326326352059001849noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-13229719393360855.post-83393892689320537842007-12-02T17:30:00.000+08:002007-12-02T17:30:00.000+08:00個樣唔差喎﹗快d send d過黎我度﹗
[版主回覆12/03/2007 07:58:00]好好好,...個樣唔差喎﹗快d send d過黎我度﹗<br />[版主回覆12/03/2007 07:58:00]好好好, 哎呀, 可是妳幾時跑到我樓下<br />李小六noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-49282456472226753272007-12-02T18:39:00.000+08:002007-12-02T18:39:00.000+08:00會不會很快老化﹖
[版主回覆12/03/2007 08:04:00]今朝再吃, 肉還是軟, 但皮就韌...會不會很快老化﹖<br />[版主回覆12/03/2007 08:04:00]今朝再吃, 肉還是軟, 但皮就韌到丫. 冇法子啦, 出面d法包都係一兩日就老化晒的<br />Tastebugnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-26237838358213286382007-12-02T20:44:00.000+08:002007-12-02T20:44:00.000+08:00你真係快手......呀!不錯呀....洞洞很大哦.我之前看到phlee的時候, 覺得此包包好像&q...你真係快手......呀!不錯呀....洞洞很大哦.我之前看到phlee的時候, 覺得此包包好像"白糖糕", 你的也似...可能兩樣東西都是長時間發酵, 所以質感很相似.<br />[版主回覆12/03/2007 14:11:00]係呀, 白糖糕的效果, 是因這包水份很多, 水和麵粉一起加熱的"糊化現象", 不過我的包肉和phlee的分別很大......' <br /> <br /> 糊化了的麵包肉, 是很爽口煙韌彈牙的, 有點韌韌, 很多法包就是這樣. 不同一般麵包的鬆軟.阿紫noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-4273614673005030772007-12-03T00:24:00.000+08:002007-12-03T00:24:00.000+08:00見到就覺得好味呢~~~
[版主回覆12/03/2007 14:15:00]個包太有咬口呀, 如果有假...見到就覺得好味呢~~~<br />[版主回覆12/03/2007 14:15:00]個包太有咬口呀, 如果有假牙真的會扯甩. <br /> <br /> 不過用來浸湯就一流, 昨晚用來蘸湯, 好像海綿似的索滿湯水, 皮變得冇咁韌, 包用點浸都唔爛, 正!<br />Karrienoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-58588687263398549872007-12-03T07:41:00.000+08:002007-12-03T07:41:00.000+08:00真係好大個窿呀!之前,我都想整呢個架!不過,又驚驚地,驚整唔成會浪費,以家見到妳成功,咁我又整!等星...真係好大個窿呀!之前,我都想整呢個架!不過,又驚驚地,驚整唔成會浪費,以家見到妳成功,咁我又整!等星期日,我會整,到時請妳到來比些意見我呀!好嗎?<br />[版主回覆12/03/2007 14:18:00]好呀好呀, 試完來分享吓啦 <br /> <br /> 不過pat麵團真的好le heh呀! 一patpat的, 下次我可能減少少水.<br />CRnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-84182314151494729992007-12-03T11:37:00.000+08:002007-12-03T11:37:00.000+08:00咦咦, 得咗喇, 好野 ! 係咪好好好好好難 "撥" 型呢, 我都撥到"...咦咦, 得咗喇, 好野 ! 係咪好好好好好難 "撥" 型呢, 我都撥到"呢咁hare", 用個膠挖 "掃" 埋一邊, 就送入爐. 你第二日食時, 有冇返焗??下次同太太一人一條, 一次食晒佢! 你覺吾覺得乜都吾塗是最好食???個種包味真係好正! 我這兒好乾燥, 外面買D 法包第二日就吾食得!<br />[版主回覆12/03/2007 14:30:00]ok呀, 好le he但好好玩, 最好的是不用搓但筋性爆棚. 等我今晚翻焗一下先, 我之前焗得太勁, d皮好脆硬呀! 放到夜晚d皮就變韌了, 相信是包肉的水份走出來. <br /> <br /> 我們這裏也是呀, 法包在冬天或夏天冷氣下放一晚, 第二日就變麵包乾了.......PHLeenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-59518777944587342922007-12-03T16:16:00.000+08:002007-12-03T16:16:00.000+08:00好掂呀! 第一次都咁靚仔! 努力!
[版主回覆12/04/2007 19:57:00]hehe, 我...好掂呀! 第一次都咁靚仔! 努力!<br />[版主回覆12/04/2007 19:57:00]hehe, 我會再試的, 看看可不可以做好d, 那時便可以試法包了<br />喪enoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-33750687031402744902007-12-03T20:13:00.000+08:002007-12-03T20:13:00.000+08:00你好快手呀!我擒日都整左呀!不過都無Phlee 咁大窿窿呀!你等我貼呀~~~~
[版主回覆12/04...你好快手呀!我擒日都整左呀!不過都無Phlee 咁大窿窿呀!你等我貼呀~~~~<br />[版主回覆12/04/2007 20:18:00]好的好的, 看了喇!!! <br /> <br /> 大家一起做同一款包, 研究吓, 真的很好玩, 好像回到一起玩家家酒的日子.<br />Natnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-49411655456371797952007-12-03T20:15:00.000+08:002007-12-03T20:15:00.000+08:00你一團過是很聰明的做法呀,我分開兩條,要撥好麻煩,焗盤又唔夠大……
[版主回覆12/04/2007 ...你一團過是很聰明的做法呀,我分開兩條,要撥好麻煩,焗盤又唔夠大……<br />[版主回覆12/04/2007 20:19:00]我是分成兩團呀, 不過預計每團都發到很大, 我分了兩盤, 每盤焗一個!<br />Natnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-49162507399735202612007-12-04T09:21:00.000+08:002007-12-04T09:21:00.000+08:00一個食譜出自吾同人的手有吾同的效果, 真係好好玩啊, 我們再看看其他包痴的作品先, 好期待........一個食譜出自吾同人的手有吾同的效果, 真係好好玩啊, 我們再看看其他包痴的作品先, 好期待........<br />[版主回覆12/04/2007 20:20:00]有誰玩這包包, 快通知一聲呀!<br />PHLeenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-40880989729197833092007-12-04T23:52:00.000+08:002007-12-04T23:52:00.000+08:00我做了....可是.....HUM>........唉.......
[版主回覆12/07/2...我做了....可是.....HUM>........唉.......<br />[版主回覆12/07/2007 10:16:00]看了啦, 好好丫, 我的好像不及妳呀, 做的時候好呢heh的呀!阿紫noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-75347973098536290972007-12-07T13:30:00.000+08:002007-12-07T13:30:00.000+08:00好野呀! 你整得好好呀!
[版主回覆12/30/2007 00:15:00]涼粉, 你的stol...好野呀! 你整得好好呀! <br />[版主回覆12/30/2007 00:15:00]涼粉, 你的stollen也很正呀!<br />Jubilee Leungnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-29023282596908698262007-12-08T19:23:00.000+08:002007-12-08T19:23:00.000+08:00你做好靚 ! 我要試做做
[版主回覆12/30/2007 00:09:00]好呀, 等我睇吓先
你做好靚 ! 我要試做做<br />[版主回覆12/30/2007 00:09:00]好呀, 等我睇吓先<br />Irenenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-3936860038731097092007-12-09T00:34:00.000+08:002007-12-09T00:34:00.000+08:00Moon哥,我今日都整咗啦,我都覺得質感好似Ciabatta~
呢個dough真係好濕同...Moon哥,我今日都整咗啦,我都覺得質感好似Ciabatta~ <br /> <br /> 呢個dough真係好濕同sticky,好辛苦才可將佢哋分成兩份...<br />[版主回覆12/30/2007 00:21:00]係呀係呀, 個麵團很濕很軟, 下次做就會好d了<br />Catnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-17251587359621378142007-12-29T22:23:00.000+08:002007-12-29T22:23:00.000+08:00好吸引... 等我搵個時間加入你地先... :)
[版主回覆12/30/2007 00:23:00]...好吸引... 等我搵個時間加入你地先... :)<br />[版主回覆12/30/2007 00:23:00]快試試呀, 好好玩的包!<br />豬小姐noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-57485661442032372302008-01-10T00:37:00.000+08:002008-01-10T00:37:00.000+08:00我終於都整左了, 入緊雪櫃等發酵啊!! 好緊張啊!!
[版主回覆01/10/2008 07:56:0...我終於都整左了, 入緊雪櫃等發酵啊!! 好緊張啊!!<br />[版主回覆01/10/2008 07:56:00]好的好的, 等妳的好消息<br />豬小姐noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-75292738881871534702008-05-12T10:47:00.000+08:002008-05-12T10:47:00.000+08:00You might want to refer to the followings: h ttp:/...You might want to refer to the followings: h ttp://video.on.nytimes.com/index.jsp?fr_story=35eac03d9 or watch the video from http://www.williams-sonoma.com/products/c311/index.cfm?pkey=clcrred&ckey=lcrred the other pot you can use to bake is called "Emile Henry" Hope this is useful for you. DebbieDebbie Foonoreply@blogger.com