tag:blogger.com,1999:blog-6421531370070396082.post6299835926421140875..comments2024-03-21T21:27:13.452+08:00Comments on Carol 自在生活 : 草莓吐司carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-6421531370070396082.post-26380264914550795202021-12-21T16:01:37.049+08:002021-12-21T16:01:37.049+08:00一次烤這麼多
預熱溫度要調高一些
烘烤時間也許要增加一次烤這麼多<br />預熱溫度要調高一些<br />烘烤時間也許要增加carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-50329748939887431122021-12-06T16:43:41.680+08:002021-12-06T16:43:41.680+08:00請問老師,若是我想要一次烤四條溫度與時間一樣嗎。謝謝
請問老師,若是我想要一次烤四條溫度與時間一樣嗎。謝謝<br />Yvonnehttps://www.blogger.com/profile/14539465731510002710noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-91094188714663075552019-09-19T21:54:30.636+08:002019-09-19T21:54:30.636+08:00使用桑葚醬可能不要超過60g
其他材料都不需要改變~使用桑葚醬可能不要超過60g<br />其他材料都不需要改變~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-85140561655018056922019-09-17T15:50:07.361+08:002019-09-17T15:50:07.361+08:00老師您好 那整個食譜配方建議怎麼調整才好呢??老師您好 那整個食譜配方建議怎麼調整才好呢??gugigugihttps://www.blogger.com/profile/17815468971674717713noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-76621452991046596772019-09-15T15:35:12.827+08:002019-09-15T15:35:12.827+08:00我的果醬也不是甜
但我只用30g而已我的果醬也不是甜<br />但我只用30g而已carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-11137598563242227842019-09-15T15:34:31.507+08:002019-09-15T15:34:31.507+08:00酵母遇到太甜的材料會發不起來
雖然妳覺得微甜
但200g很多
可能還是不適合
酵母遇到太甜的材料會發不起來<br />雖然妳覺得微甜<br />但200g很多<br />可能還是不適合<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-72113790956242995392019-09-15T12:20:35.388+08:002019-09-15T12:20:35.388+08:00桑葚醬微甜而已,用了200g ,麵包機行程三個半小時,完全發不起來桑葚醬微甜而已,用了200g ,麵包機行程三個半小時,完全發不起來gugigugihttps://www.blogger.com/profile/17815468971674717713noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-4654469330222375982019-09-10T21:23:01.175+08:002019-09-10T21:23:01.175+08:00桑葚醬是甜的嗎?
妳用了200g嗎?桑葚醬是甜的嗎?<br />妳用了200g嗎?carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-71696844946488500972019-09-10T21:19:43.617+08:002019-09-10T21:19:43.617+08:00老師 我用朋友送的200g的桑葚醬,其他照老師的食譜,但麵糰發不太起來,該如何調整較好。老師 我用朋友送的200g的桑葚醬,其他照老師的食譜,但麵糰發不太起來,該如何調整較好。gugigugihttps://www.blogger.com/profile/17815468971674717713noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-72885549877227084552018-03-25T18:28:49.545+08:002018-03-25T18:28:49.545+08:00材料:
中種
高筋麵粉200g,新鮮草莓150-160g,
速發酵母(instant yeast)1...材料:<br />中種<br />高筋麵粉200g,新鮮草莓150-160g,<br />速發酵母(instant yeast)1/2茶匙,<br /><br />主麵糰<br />高筋麵粉200g,鹽1/4茶匙(約1.3g),草莓果醬30g,新鮮草莓20-30g,<br />無鹽奶油15g,牛奶15-30g(調整麵糰乾濕度),carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-65912238817714536172018-03-21T01:20:14.841+08:002018-03-21T01:20:14.841+08:00老師請問如果要用中種法,草莓泥跟草莓果醬是加在主麵糰,中種麵糰只有加入牛奶嗎?謝謝老師老師請問如果要用中種法,草莓泥跟草莓果醬是加在主麵糰,中種麵糰只有加入牛奶嗎?謝謝老師Anonymoushttps://www.blogger.com/profile/13776421745854232947noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-2015206977968723322017-12-14T21:30:10.093+08:002017-12-14T21:30:10.093+08:00可以直接*2.2
烤溫不變
但烘烤時間增加3-5分鐘可以直接*2.2<br /><br />烤溫不變<br />但烘烤時間增加3-5分鐘carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-70997191329745160002017-11-29T14:27:12.408+08:002017-11-29T14:27:12.408+08:00老師您好,請問草莓吐司如果照書中配方,12兩要做成26兩的話,比例和烤溫該怎麼抓呢?謝謝老師您好,請問草莓吐司如果照書中配方,12兩要做成26兩的話,比例和烤溫該怎麼抓呢?謝謝Anonymoushttps://www.blogger.com/profile/11590667330901399481noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-24647353155183846902017-04-17T21:57:14.290+08:002017-04-17T21:57:14.290+08:00做的真好
很開心順利!做的真好<br />很開心順利!carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-77585381164262860032017-04-12T15:49:15.716+08:002017-04-12T15:49:15.716+08:00一直想做個方方正正的吐司,但是接連兩次都做得不好...
而今天這個草莓吐司成功囉!超開心!
謝謝老...一直想做個方方正正的吐司,但是接連兩次都做得不好... <br />而今天這個草莓吐司成功囉!超開心!<br />謝謝老師的食譜及分享!<br />完成後滿屋子瀰漫了草莓香~<br />好幸福的味道呢!<br /><br />與您分享作品的喜悅~<br />https://m.facebook.com/photo.php?fbid=1459408137412784&id=100000308342345&set=o.109452075749417Jhttps://www.blogger.com/profile/15441232630226275878noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-1893230269820866152017-03-13T21:14:10.281+08:002017-03-13T21:14:10.281+08:00謝謝 歡迎來訪~
任何麵團都適合用隔夜冰箱冷藏發酵沒問題~
關於冷藏發酵麵糰
請參考以下說明 :
...謝謝 歡迎來訪~<br />任何麵團都適合用隔夜冰箱冷藏發酵沒問題~<br />關於冷藏發酵麵糰<br />請參考以下說明 :<br /><br />http://caroleasylife.blogspot.com/2009/03/blog-post_7195.html<br /><br />http://caroleasylife.blogspot.com/2016/10/blog-post_93.htmlcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-25279885117503229892017-03-08T04:58:52.738+08:002017-03-08T04:58:52.738+08:00請問Carol老師,
草莓吐司的麵團是否適合用隔夜冰箱冷藏發酵? 我住北美,室溫較低,冷藏前是否要先...請問Carol老師,<br />草莓吐司的麵團是否適合用隔夜冰箱冷藏發酵? 我住北美,室溫較低,冷藏前是否要先室溫發酵?拿出冰箱後要先回溫? 謝謝Carol老師. 已經做了您很多樣的吐司配方,都很成功美味喔!Anonymoushttps://www.blogger.com/profile/15826228302652018874noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-43917679919691133562017-01-19T21:11:00.492+08:002017-01-19T21:11:00.492+08:00那添加的液體就只能55-65g左右~那添加的液體就只能55-65g左右~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-62587998251712856412017-01-16T13:40:15.263+08:002017-01-16T13:40:15.263+08:00高筋280g,野生酵母140g,這樣子呢?^^高筋280g,野生酵母140g,這樣子呢?^^Chicahttps://www.blogger.com/profile/06269579073339126386noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-39980649478200659702017-01-13T20:46:03.517+08:002017-01-13T20:46:03.517+08:00你野生酵母份量添加多少呢?
你野生酵母份量添加多少呢?<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-54725203929666867442017-01-13T10:13:02.778+08:002017-01-13T10:13:02.778+08:00Carol老師您好~
如果我的草莓只有150g,不使用果醬,想用野生酵母麵團製作,該如何調整水份(或...Carol老師您好~<br />如果我的草莓只有150g,不使用果醬,想用野生酵母麵團製作,該如何調整水份(或牛奶)呢?<br />我的野生酵母水粉比是100% hydration.<br />謝謝!Chicahttps://www.blogger.com/profile/06269579073339126386noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-15245408105029235392017-01-02T15:02:12.374+08:002017-01-02T15:02:12.374+08:00吐司模若不是防沾材質
必須先均勻塗抹一層無鹽奶油
再灑上一層麵粉~
才不會沾黏吐司模若不是防沾材質<br />必須先均勻塗抹一層無鹽奶油<br />再灑上一層麵粉~<br />才不會沾黏carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-53838213684532968082016-12-25T03:11:34.679+08:002016-12-25T03:11:34.679+08:00老師,我做的都照方法做了,但是脫模的時候,有一邊卻黏在底部,這是怎麼了呢?謝謝老師,我做的都照方法做了,但是脫模的時候,有一邊卻黏在底部,這是怎麼了呢?謝謝Anonymoushttps://www.blogger.com/profile/04313219656634807764noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-67839239061611770802016-10-19T15:50:13.477+08:002016-10-19T15:50:13.477+08:00不是不行
但做出來的成品會比較酸
若喜歡就沒問題~不是不行<br />但做出來的成品會比較酸<br />若喜歡就沒問題~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-54622271828381619492016-10-13T17:06:12.486+08:002016-10-13T17:06:12.486+08:00請問新鮮檸檬汁適合嗎? 謝謝請問新鮮檸檬汁適合嗎? 謝謝Anonymoushttps://www.blogger.com/profile/02755950622382756980noreply@blogger.com