tag:blogger.com,1999:blog-13229719393360855.post4856660648156027439..comments2024-03-02T11:54:32.195+08:00Comments on A moon's little world: Michaud's_包包班@L'atelier_du_GoutAnonymoushttp://www.blogger.com/profile/01326326352059001849noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-13229719393360855.post-29384244367432586742009-11-22T22:02:00.000+08:002009-11-22T22:02:00.000+08:00似乎唔錯, 係屋企整唔整得番?
[版主回覆11/23/2009 07:58:00]我都唔知呀, 但係...似乎唔錯, 係屋企整唔整得番?<br />[版主回覆11/23/2009 07:58:00]我都唔知呀, 但係最難的是, 買材料..........例如fine semolina flour.......新鮮oregano...........<br />小貓整餅noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-51134515608393037132009-11-22T22:16:00.000+08:002009-11-22T22:16:00.000+08:00Moon哥, 原來你影咗咁多相! 我只有同Chef Greg既合照咋.
[版主回覆11/23/200...Moon哥, 原來你影咗咁多相! 我只有同Chef Greg既合照咋.<br />[版主回覆11/23/2009 08:09:00]係呀, 我捐左出去好多次, 不過多數係踎低或在側面, 所以唔覺眼, 有冇興趣拿d去駛?.......<br />Catnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-16745702876679789772009-11-22T22:55:00.000+08:002009-11-22T22:55:00.000+08:00嘩 我冇去 tim 呢堂好似好正
[版主回覆11/23/2009 08:10:00]係呀, 好得意...嘩 我冇去 tim 呢堂好似好正<br />[版主回覆11/23/2009 08:10:00]係呀, 好得意好多嘢睇, 又可以問....又有得食.......我最鍾意麵包制作.<br />文妮noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-651125902898414432009-11-22T23:55:00.000+08:002009-11-22T23:55:00.000+08:00哇!你就好啦有得睇又有得食! 我下次都會留意下有機會去睇下!
[版主回覆11/23/2009 08:...哇!你就好啦有得睇又有得食! 我下次都會留意下有機會去睇下!<br />[版主回覆11/23/2009 08:11:00]facebook可以add左看消息 <br /> 也可以去網頁 <br /> http://www.atelierdugout.com.hk/index.php?page=events-classes&lang=zhLindanoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-85042332243859922782009-11-23T08:17:00.000+08:002009-11-23T08:17:00.000+08:00唉~你就好啦!我唔得閒去呀!如果唔係,我又可以學野啦!啲麵包係咪好好味道nei~
[版主回覆11/2...唉~你就好啦!我唔得閒去呀!如果唔係,我又可以學野啦!啲麵包係咪好好味道nei~<br />[版主回覆11/25/2009 17:47:00]係啦, 唉, 我都係偷回來的時間, ot跟住我........ <br /> <br /> 不過, 做人為乜, 當然係為了玩, 而不是為了工作啦!<br />CRnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-40360616205127324432009-11-23T09:50:00.000+08:002009-11-23T09:50:00.000+08:00好正啊!!
[版主回覆11/23/2009 12:10:00]見識吓大師級!
好正啊!!<br />[版主回覆11/23/2009 12:10:00]見識吓大師級!<br />Chennoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-73760316877729582772009-11-23T10:00:00.000+08:002009-11-23T10:00:00.000+08:00咁即係心甜賣果啲唔係T55啦?
[版主回覆11/23/2009 12:12:00]咦, 係喎, 我真...咁即係心甜賣果啲唔係T55啦?<br />[版主回覆11/23/2009 12:12:00]咦, 係喎, 我真係背, 我都冇睇見他大大隻字寫住T55法國製粉. <br /> 咁就好了. 我開始欣賞他們賣的東西了.<br />Sally Ho 莎莉豪noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-66833887441933648762009-11-23T11:44:00.000+08:002009-11-23T11:44:00.000+08:00嘩 ~~~~~
[版主回覆11/23/2009 12:27:00]yeah!
嘩 ~~~~~<br />[版主回覆11/23/2009 12:27:00]yeah!<br />Mee ...... MeeMoreMorenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-55516888779296472392009-11-23T11:59:00.000+08:002009-11-23T11:59:00.000+08:00必到你這裡看看note,因為知你個日好多問題...哈...
想唔到能與moon哥一見.....
...必到你這裡看看note,因為知你個日好多問題...哈... <br /> 想唔到能與moon哥一見.....<br />[版主回覆11/23/2009 12:29:00]hehe, 都係兩個問題啫.......幾大就幾大了, 雖然我都好怯場的. <br /> 哈哈, 真係, 有d出乎意料.<br />yvonne yycakenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-46790432888474213082009-11-23T12:58:00.000+08:002009-11-23T12:58:00.000+08:00無聽到用手測試o個part添!
請問, 點測試呀?
[版主回覆11/23/2009 21:44:...無聽到用手測試o個part添! <br /> 請問, 點測試呀?<br />[版主回覆11/23/2009 21:44:00]Gregoire教我地用手輕輕(要好輕), 捏吓proof好的麵團, 實一點或鬆身一點, 鬆到什麼程度.......好難說出來, 比我平日習慣的發得冇咁勁 <br /> <br /> 我估要捏一千幾百個啦, 他捏一捏就說 : This is OK......This needs 20 min more..........o________o<br />Maynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-80439538765503926192009-11-23T14:15:00.000+08:002009-11-23T14:15:00.000+08:00Moon哥, 你知我得把口寫唔到筆記,你呢篇野掂晒,我以後靠佢勒。(可否補充埋幾時落油鹽) T55在...Moon哥, 你知我得把口寫唔到筆記,你呢篇野掂晒,我以後靠佢勒。(可否補充埋幾時落油鹽) T55在橘子有賣。另我荃灣有間包大人門口都有法棍賣,有機會經過我問下班妹妹仔佢地用乜粉整嘅。 仲有講左幾年的發酵箱,我已叫人幫我買左個可控溫度與濕度的control switch,熱量我諗住用燈泡,濕度我家有隻幾年前買落的噴熱氣鴨(但驚爆膽),再唔係就擺條熱毛巾入去個箱度.....再諗諗...試試掂唔掂再報告你知先。 :) <br /><br />[版主回覆11/23/2009 21:53:00]哈哈, 我好冇記性, 唔出blog, 好快就忘了, 更可和blog友交流交流. <br /> <br /> 原來都有地方買到T55, Sweetie的最方便我呢. T65呢, 做田園包最好, 灰粉多點嘛! <br /> <br /> 哇, 你自己製作發酵機. 勁呀! 燈膽係可行的, 不過噴水真係會爆膽, 仲有電線的絕緣...........我依家都係用焗爐, 勁噴水, 不過Gregoire都係用室溫發, 末發酵都幾小時, 慢是好, 但係港式或有味包就未必得了. 等你發明.<br />newnew005noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-52099876615052031072009-11-23T14:22:00.000+08:002009-11-23T14:22:00.000+08:00moon哥, 岩岩問埋"風味烘焙"佢都有t55賣,地址同電話在note最後個頁。...moon哥, 岩岩問埋"風味烘焙"佢都有t55賣,地址同電話在note最後個頁。 原來南豐中心又開多間烘焙材料,仲要係orange隔幾間鋪。<br />[版主回覆11/23/2009 21:56:00]荃灣好多店喎, 沙田就冇乜好的烘焙店..... <br /> <br /> Gregoire說, 先下麵粉, 水, 酵母, 攪好才下鹽(鹽令麵團發硬), 油和蛋後下(它們會分隔麵團, 令起筋不良)........唔, 我想起Autolyse法, 試左先.newnew005noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-65875467492818195812009-11-23T15:37:00.000+08:002009-11-23T15:37:00.000+08:00好豐收啊. 學咁多整包包的技倆, 重有得食.
[版主回覆11/23/2009 21:58:00]香港...好豐收啊. 學咁多整包包的技倆, 重有得食.<br />[版主回覆11/23/2009 21:58:00]香港, 好在有專業烘焙學會! 係咪有d羨慕呢, haha<br />Jennynoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-72345824983669621332009-11-23T15:51:00.000+08:002009-11-23T15:51:00.000+08:00rachel報料,oregano又一城Taste 有得賣....
[版主回覆11/23/2009 2...rachel報料,oregano又一城Taste 有得賣....<br />[版主回覆11/23/2009 21:59:00]好嘢, 咁, Fougasse係我的新project了!!<br />yvonne yycakenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-27950726942323737172009-11-23T16:46:00.000+08:002009-11-23T16:46:00.000+08:00我係心甜買開T55嫁!
[版主回覆11/23/2009 22:00:00]icic, 以前我覺得心甜...我係心甜買開T55嫁!<br />[版主回覆11/23/2009 22:00:00]icic, 以前我覺得心甜好陌生, 現在越來越覺得他不錯.<br />cnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-52869803154998516972009-11-23T16:48:00.000+08:002009-11-23T16:48:00.000+08:00Moon 兄, 新手係邊到學西包好呢??
[版主回覆11/23/2009 22:07:00]我都係初...Moon 兄, 新手係邊到學西包好呢??<br />[版主回覆11/23/2009 22:07:00]我都係初玩時, 在旺角一間教室學過兩堂 <br /> http://www.cookery.com.hk/bread.htm <br /> 大部份係看書和自練, 雖然如此, 我在那裡都學到一些手法, 受用無窮, 不過好像現在他們不開單堂了, 你去看看. <br /> 我都想跟吓好師父呢, 好多心得係要人傳人, 書好難講得明.<br />Egglantnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-40209511743647940832009-11-23T19:35:00.000+08:002009-11-23T19:35:00.000+08:00Moon哥, 銅鑼灣心甜及旺角創意都有T55法包粉賣呀!
[版主回覆11/23/2009 22:11...Moon哥, 銅鑼灣心甜及旺角創意都有T55法包粉賣呀!<br />[版主回覆11/23/2009 22:11:00]icic, 謝呀, 心甜我都方便呢!<br />Catnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-350122966234092902009-11-23T20:26:00.000+08:002009-11-23T20:26:00.000+08:00其待試到你的大作呀!
[版主回覆11/23/2009 22:11:00]唉, 要等我冇ot呢! 哎,...其待試到你的大作呀!<br />[版主回覆11/23/2009 22:11:00]唉, 要等我冇ot呢! 哎, 手痕, 頭痕!!!<br />Donaldnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-51689424626900800562009-11-23T22:18:00.000+08:002009-11-23T22:18:00.000+08:00好 Professional 呀 !
[版主回覆11/24/2009 12:02:00]我都未親眼看...好 Professional 呀 !<br />[版主回覆11/24/2009 12:02:00]我都未親眼看過咁pro的麵包製作呀!<br />SkyBluenoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-24311661594903840212009-11-23T22:44:00.000+08:002009-11-23T22:44:00.000+08:00WOW,正阿,好羨慕! 佢果兩本書都好正! 有無小baguette的相?
[版主回覆11/24/2...WOW,正阿,好羨慕! 佢果兩本書都好正! 有無小baguette的相?<br />[版主回覆11/24/2009 12:05:00]我就未買他的麵包書, 太孤陋寡聞了. <br /> <br /> 那天我都冇機會見到baguette的縱影, 可能我太早走, 又可能一出爐已經........霎聲冇晒...... <br /> <br />Kelvinnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-74247184987869676402009-11-23T22:55:00.000+08:002009-11-23T22:55:00.000+08:00 早知你去就搭你幫我本書簽名啦! 睇 嚟果日你見到任何東西都流哂口水... 早知你去就搭你幫我本書簽名啦! 睇 嚟果日你見到任何東西都流哂口水喇! 我 喺荃灣 Orange 都有 T55 同 Semolina 賣呀!<br />[版主回覆11/24/2009 12:07:00]那天真係好忙, 又聽又睇又影又問, 反而冇乜機會吃, 回家後再吃, 好味呀! <br /> <br /> 原來orange咁正, 可惜我好日都唔入荃灣.......但心甜都方便.<br />Kestrelnoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-36083960525740250432009-11-24T02:06:00.000+08:002009-11-24T02:06:00.000+08:00很高興當日能與Moon哥你見面呢!匆忙間向你打招呼,希望無嚇親你呀?
其實我當日匆匆趕到,才發現...很高興當日能與Moon哥你見面呢!匆忙間向你打招呼,希望無嚇親你呀? <br /> 其實我當日匆匆趕到,才發現無帶相機……但我又無擔心喎,因為我知到你一定會詳盡報導,我過來呢度睇note咪得lor!!<br />[版主回覆11/24/2009 12:08:00]哎呀, 咁你要唔要我d相呀? <br /> <br /> 那天很高興見到好多空中之友, 不過實在太專心, 冇乜機會傾多兩句.<br />Jo Moknoreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-17530710368497009902009-11-24T13:32:00.000+08:002009-11-24T13:32:00.000+08:00hihi mr a moon:- i made a little bun. the more the...hihi mr a moon:- i made a little bun. the more the centre, the more 一絲一絲, the outer is a little dry?! why is it so? i baked too long? appreciate your tips & comments. then, hv a gd day!<br />[版主回覆11/24/2009 17:03:00]Let me see.......so good! sweet bun is a good beginning. Have a happy baking!siu sin 小仙noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-73339024248678459532009-11-24T16:21:00.000+08:002009-11-24T16:21:00.000+08:00請分類,以便日後來你家找資料,你diy及上堂都是"烘焙日記"點找呀!
[版主回覆...請分類,以便日後來你家找資料,你diy及上堂都是"烘焙日記"點找呀!<br />[版主回覆11/24/2009 17:12:00]其實9成都係麵包 ......... 用blog搜尋, 好快找到小三noreply@blogger.comtag:blogger.com,1999:blog-13229719393360855.post-86095651898687496802009-11-24T20:39:00.000+08:002009-11-24T20:39:00.000+08:00你真厲害,可以拍到倒poolish張相,我手慢影唔到。你D相影得真好,幫我們做埋記錄。我都同意你的感...你真厲害,可以拍到倒poolish張相,我手慢影唔到。你D相影得真好,幫我們做埋記錄。我都同意你的感覺,平日習慣發好的麵團沒有Gregoire的鬆身,在家以為發過龍。<br />[版主回覆11/24/2009 22:24:00]我都手忙腳亂, 拿出相機, 已經差不多倒光了 :p <br /> <br /> 我的感覺係........Gregoire的鬆身冇我平時的咁勁呢, 我通常會發到用手輕拍, 它會"浪"一"浪"的..........不過那天只係摸了一兩摸, 未摸清Phyllisnoreply@blogger.com