tag:blogger.com,1999:blog-6421531370070396082.post3077868651338461561..comments2024-03-29T11:57:35.256+08:00Comments on Carol 自在生活 : 湯種肉桂奶油捲。Cinnamon roll ( 附實作影片 )carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-6421531370070396082.post-62156911571715781442020-08-03T22:25:24.913+08:002020-08-03T22:25:24.913+08:00是否糖灑太多?
捲的時候也不能太鬆
現在天氣比較熱
最後發酵時間可以縮短
是否糖灑太多?<br />捲的時候也不能太鬆<br />現在天氣比較熱<br />最後發酵時間可以縮短<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-88329560714618616832020-07-29T15:49:35.064+08:002020-07-29T15:49:35.064+08:00老師好,請問為什麼烤好後捲的縫隙會變很大(烤前發酵後還很正常)?謝謝您老師好,請問為什麼烤好後捲的縫隙會變很大(烤前發酵後還很正常)?謝謝您Anonymoushttps://www.blogger.com/profile/11302978960774352961noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-9869550030988189682018-05-19T20:57:39.038+08:002018-05-19T20:57:39.038+08:00大約是1/2茶匙
也就是2g大約是1/2茶匙<br />也就是2gcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-89032419945413008312018-05-13T21:07:17.136+08:002018-05-13T21:07:17.136+08:00老師您好,請問如果改用速發酵母的話要用多少公克呢?謝謝喔!老師您好,請問如果改用速發酵母的話要用多少公克呢?謝謝喔!chienchunfanghttps://www.blogger.com/profile/00806547127669755704noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-68839361855703043762017-10-01T14:26:35.497+08:002017-10-01T14:26:35.497+08:00Refer to the following article
https://caroleasyli...Refer to the following article<br />https://caroleasylife.blogspot.com/2014/08/cinnamon-roll.htmlcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-16225587297772434932017-09-27T23:44:29.764+08:002017-09-27T23:44:29.764+08:00Recipe in English pls. Thank youRecipe in English pls. Thank youMAEhttps://www.blogger.com/profile/05177573171341278117noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-40903359896868799072016-09-03T22:24:16.536+08:002016-09-03T22:24:16.536+08:00肉桂用可可粉替換變成巧克力捲沒問題
份量可以增加一些 1大匙左右~肉桂用可可粉替換變成巧克力捲沒問題<br />份量可以增加一些 1大匙左右~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-73480863899867111792016-08-25T23:41:07.919+08:002016-08-25T23:41:07.919+08:00請問老師,可以把肉桂用可可粉替換變成巧克力捲嗎?分量該如何作調整呢?請問老師,可以把肉桂用可可粉替換變成巧克力捲嗎?分量該如何作調整呢?Anonymoushttps://www.blogger.com/profile/07631534028072177373noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-77866309629318939332016-06-30T21:34:16.623+08:002016-06-30T21:34:16.623+08:00成品很乾原因:
1.麵糰中的液體添加不足
請依照實際狀況再多加
直到麵糰與自己耳垂般柔軟
2.甩打不...成品很乾原因:<br />1.麵糰中的液體添加不足<br />請依照實際狀況再多加<br />直到麵糰與自己耳垂般柔軟<br />2.甩打不足 所以吸水不足<br />3.烘烤溫度過高或烘烤時間太久<br /><br />份量減少 烘烤時間是一樣的<br />吃不完可以放冷凍<br />參考這一篇說明<br />http://caroleasylife.blogspot.com/2015/04/blog-post_10.htmlcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-72199656644624855032016-06-30T06:31:33.806+08:002016-06-30T06:31:33.806+08:00Carol老師您好,請問會因為麵糰沒有出薄膜而烤出的成品很乾嗎?(可是有好好的發酵) 如果份量減半烤...Carol老師您好,請問會因為麵糰沒有出薄膜而烤出的成品很乾嗎?(可是有好好的發酵) 如果份量減半烤的溫度跟時間也要減半嗎?烤好了吃不完可以怎麼保存?謝謝Anonymoushttps://www.blogger.com/profile/17276360700545442156noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-59286229930492527272016-03-31T10:27:07.339+08:002016-03-31T10:27:07.339+08:00煮完湯種只有大約50g
那你應該是煮太久
若煮太乾可以自行在配方中添加適量的水~煮完湯種只有大約50g<br />那你應該是煮太久<br />若煮太乾可以自行在配方中添加適量的水~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-31437291546485024562016-03-25T21:11:57.202+08:002016-03-25T21:11:57.202+08:00我煮完個湯種只有大約50g,點好呢?是否要煮多些定都可以呢?我煮完個湯種只有大約50g,點好呢?是否要煮多些定都可以呢?Anonymoushttps://www.blogger.com/profile/08998584245357435916noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-29163647730048740112016-01-03T17:08:44.602+08:002016-01-03T17:08:44.602+08:00原來是這樣!謝謝老師^^原來是這樣!謝謝老師^^花花https://www.blogger.com/profile/01461986846106524138noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-22943756914533654442015-12-30T20:04:28.177+08:002015-12-30T20:04:28.177+08:00肉桂粉是肉桂樹的枝幹模成粉
不是葉子磨粉做的
葉子是做西式料理調味添加~
二者使用是不一樣的~
肉桂粉是肉桂樹的枝幹模成粉<br />不是葉子磨粉做的<br />葉子是做西式料理調味添加~<br />二者使用是不一樣的~<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-61204438487684646302015-12-27T19:38:14.111+08:002015-12-27T19:38:14.111+08:00老師,家裡剛好有媽媽朋友送的肉桂葉,不知道老師知道怎麼把它變成肉桂粉嗎?
謝謝老師,家裡剛好有媽媽朋友送的肉桂葉,不知道老師知道怎麼把它變成肉桂粉嗎?<br />謝謝花花https://www.blogger.com/profile/01461986846106524138noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-19304127150027145502015-12-11T14:16:19.901+08:002015-12-11T14:16:19.901+08:00將所有材料*0.75就可以~將所有材料*0.75就可以~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-29671444633069803832015-12-09T16:27:14.619+08:002015-12-09T16:27:14.619+08:00carol老師:
請問如果我的烤箱不大只能烤六個,要如何調麵糊的比例呢?carol老師:<br />請問如果我的烤箱不大只能烤六個,要如何調麵糊的比例呢?Anonymoushttps://www.blogger.com/profile/14465338674491356579noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-27897562944073677202015-11-28T10:51:46.502+08:002015-11-28T10:51:46.502+08:00我都是習慣放中間層~
不過還是要依照烤箱本身設計及溫度調整~我都是習慣放中間層~<br />不過還是要依照烤箱本身設計及溫度調整~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-79211193671801296112015-11-25T06:43:17.236+08:002015-11-25T06:43:17.236+08:00carol老師^^
請問放烤箱烤時是要放中層還下層烤?carol老師^^<br />請問放烤箱烤時是要放中層還下層烤?Anonymoushttps://www.blogger.com/profile/15017759665417898818noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-83330175216831741742015-11-24T17:34:06.667+08:002015-11-24T17:34:06.667+08:00謝謝carol老師^^謝謝carol老師^^Anonymoushttps://www.blogger.com/profile/12937501386093713250noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-76450995644028967122015-11-23T15:32:25.949+08:002015-11-23T15:32:25.949+08:00很開心喜歡~
謝謝~
不過沒有辦法看到聯結~很開心喜歡~<br />謝謝~<br />不過沒有辦法看到聯結~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-32793077656395306482015-11-23T15:31:48.899+08:002015-11-23T15:31:48.899+08:00沒有錯~
不過你也可以依照成品做調整~
如果6倍做出來的成品酵母味道太重或是發太大
下一次就減少成5...沒有錯~<br />不過你也可以依照成品做調整~<br />如果6倍做出來的成品酵母味道太重或是發太大<br />下一次就減少成5倍試試carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-45844866557550353552015-11-22T19:31:00.617+08:002015-11-22T19:31:00.617+08:00謝謝Carol老師的分享,我也做了肉桂及花生口味的湯種麵包呢!!好好吃~~~
https://www...謝謝Carol老師的分享,我也做了肉桂及花生口味的湯種麵包呢!!好好吃~~~<br />https://www.facebook.com/asuka.chang/posts/1122370571114012?pnref=storyAnonymoushttps://www.blogger.com/profile/00027631217786913264noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-84236415428176553762015-11-22T08:14:21.724+08:002015-11-22T08:14:21.724+08:00Carol老師妳好:在烘焙麵包新手篇你寫,新鮮酵母是速發酵母的6倍是只,速發酵母的分量乘與六,就是新...Carol老師妳好:在烘焙麵包新手篇你寫,新鮮酵母是速發酵母的6倍是只,速發酵母的分量乘與六,就是新鮮酵母的份量嗎?Anonymoushttps://www.blogger.com/profile/12937501386093713250noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-64205761603888771492015-11-21T11:41:49.590+08:002015-11-21T11:41:49.590+08:00成品若不夠酥
表示烘考時間不夠
只要延長時間或關火多悶一段時間就會酥脆
而且一旦冷卻就必須密封收起
...成品若不夠酥<br />表示烘考時間不夠<br />只要延長時間或關火多悶一段時間就會酥脆<br />而且一旦冷卻就必須密封收起<br />不酥脆的可以再低溫烘烤一段時間會改善<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.com