tag:blogger.com,1999:blog-6421531370070396082.post9169414549361352648..comments2024-03-29T21:51:11.992+08:00Comments on Carol 自在生活 : 黑糖酵母發糕carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger166125tag:blogger.com,1999:blog-6421531370070396082.post-23261155849682146792021-03-08T20:43:55.443+08:002021-03-08T20:43:55.443+08:00裝模動作快一點
全部趕快裝完
然後一起蒸裝模動作快一點<br />全部趕快裝完<br />然後一起蒸carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-69672543085989093832021-03-06T08:13:01.307+08:002021-03-06T08:13:01.307+08:00老師 您是一個裝模之後就放下去蒸嗎?
這樣放在大盆子的麵糊不會繼續發酵嗎?老師 您是一個裝模之後就放下去蒸嗎?<br />這樣放在大盆子的麵糊不會繼續發酵嗎?馨https://www.blogger.com/profile/13349952240011063340noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-35995965194457792692021-02-27T02:40:46.541+08:002021-02-27T02:40:46.541+08:00客家古早味傳統發糕、純米做的、就是有點微酸酒香、黏黏軟軟又溼潤、才好吃客家古早味傳統發糕、純米做的、就是有點微酸酒香、黏黏軟軟又溼潤、才好吃拉普拉斯https://www.blogger.com/profile/07219060355384013610noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-6996324778448999612021-02-10T08:44:54.245+08:002021-02-10T08:44:54.245+08:00可以的
但也許多蒸1分鐘可以的<br />但也許多蒸1分鐘carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-83723310830182446602021-02-10T01:23:29.426+08:002021-02-10T01:23:29.426+08:00請問老師,可以不用紙杯,直接用陶瓷布丁杯裝拿去蒸嗎?請問老師,可以不用紙杯,直接用陶瓷布丁杯裝拿去蒸嗎?Anonymoushttps://www.blogger.com/profile/05839133579408833483noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-51261311256129848952019-02-02T08:38:44.457+08:002019-02-02T08:38:44.457+08:00蒸製的時間及溫度是否足夠?
也許將火加大 蒸的時間延長~蒸製的時間及溫度是否足夠?<br />也許將火加大 蒸的時間延長~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-38388880385997902722019-02-01T10:52:05.064+08:002019-02-01T10:52:05.064+08:00老師好, 我用 80%中筋麵粉+ 20%糯米粉做發粿+4%泡打粉, 蒸好後表面裂紋非常漂亮, 但發粿...老師好, 我用 80%中筋麵粉+ 20%糯米粉做發粿+4%泡打粉, 蒸好後表面裂紋非常漂亮, 但發粿中央不論是手感或吃起來都超粘的, 不知道是什麼問題? 希望老師可以解惑...感謝.Anonymoushttps://www.blogger.com/profile/13001867668494899369noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-20335971320948059972019-01-27T20:03:38.405+08:002019-01-27T20:03:38.405+08:00很開心做的順利!很開心做的順利!carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-48192257631756366012019-01-27T19:56:16.545+08:002019-01-27T19:56:16.545+08:00老師好,今日第一次試作您的這款酵母發糕,成品超級成功哦~有大發,對於一個新手來說已經很滿足了,只是在...老師好,今日第一次試作您的這款酵母發糕,成品超級成功哦~有大發,對於一個新手來說已經很滿足了,只是在攪麵團時覺得太乾了,有多加了一些水,可能是粉類的吸水性與老師的不同,謝謝老師提供的食譜與作法,雖然我還沒有公婆,但也不怕發糕發不來被白眼了^^lucyhttps://www.blogger.com/profile/07591940734577723740noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-46893903286422128412017-01-31T09:03:14.949+08:002017-01-31T09:03:14.949+08:00建議添加120g現成的黑糖蜜~建議添加120g現成的黑糖蜜~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-85986672281526295552017-01-28T07:36:41.428+08:002017-01-28T07:36:41.428+08:00請問:如果直接用現成的黑糖蜜份量要如何計算? 謝謝
請問:如果直接用現成的黑糖蜜份量要如何計算? 謝謝<br />Anonymoushttps://www.blogger.com/profile/04343237757018099016noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-76338858913240634562017-01-13T19:25:24.017+08:002017-01-13T19:25:24.017+08:00綉蓮
使用烤箱與蒸的份量會不同
我沒有試過
所以沒有辦法正確回覆~
綉蓮<br />使用烤箱與蒸的份量會不同<br />我沒有試過<br />所以沒有辦法正確回覆~<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-79558219610252781092017-01-08T09:10:15.667+08:002017-01-08T09:10:15.667+08:00老師請問發糕可以用烤箱烤?
請問烤溫老師請問發糕可以用烤箱烤?<br />請問烤溫Anonymoushttps://www.blogger.com/profile/17760957064543009696noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-34604944638975630062016-08-08T15:52:35.273+08:002016-08-08T15:52:35.273+08:00了解,謝謝
了解,謝謝<br />Anonymoushttps://www.blogger.com/profile/04783959006496825849noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-26180252259338214502016-08-08T15:49:35.305+08:002016-08-08T15:49:35.305+08:00黑糖改為細砂糖~黑糖改為細砂糖~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-66887156268756045222016-08-05T09:32:51.573+08:002016-08-05T09:32:51.573+08:00老師,請問如果要做純白的發糕要怎麼做呢? 謝謝老師,請問如果要做純白的發糕要怎麼做呢? 謝謝Anonymoushttps://www.blogger.com/profile/04783959006496825849noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-8516898009456032582016-02-07T10:49:28.377+08:002016-02-07T10:49:28.377+08:00我誤會你的意思了
我沒有這樣試過
也許可以
要自行試試~我誤會你的意思了<br />我沒有這樣試過<br />也許可以<br />要自行試試~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-83891755308965919232016-02-07T10:48:41.256+08:002016-02-07T10:48:41.256+08:00是可以的
但比較蒸不出漂亮裂口~
文章後方有特別說明是可以的<br />但比較蒸不出漂亮裂口~<br />文章後方有特別說明carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-83438718030424109332016-02-06T22:02:53.291+08:002016-02-06T22:02:53.291+08:00請問老師:
我可以先裝模等待發酵膨脹後再蒸嗎?請問老師:<br />我可以先裝模等待發酵膨脹後再蒸嗎?Anonymoushttps://www.blogger.com/profile/08016346705798329170noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-13975854833559149012015-02-09T15:55:34.418+08:002015-02-09T15:55:34.418+08:00發酵過久或是發酵過程溫度太高
都會造成成品有酒味
調整一下
建議第2次發酵時間不要超過3小時
可以放...發酵過久或是發酵過程溫度太高<br />都會造成成品有酒味<br />調整一下<br />建議第2次發酵時間不要超過3小時<br />可以放比較溫暖的地方幫助發酵 時間就可以縮短<br /><br />多做就要將份量乘希望的倍數<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-51478096968020600582015-02-09T10:40:47.186+08:002015-02-09T10:40:47.186+08:00老師,
請問您,為什麼我的發糕吃起來有酒味?是不是發酵太久? 我第2次發酵時因為久久不能漲到3倍大,...老師,<br />請問您,為什麼我的發糕吃起來有酒味?是不是發酵太久? 我第2次發酵時因為久久不能漲到3倍大,所以有讓他發較久一點,是這個原因嗎?另外,如果我想一次多做您配方一倍的份量,是否是所有材料直接X2呢?麻煩您!!這週就要做給家人過年吃了,謝謝你!<br />Anonymoushttps://www.blogger.com/profile/05714576934251626457noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-56411118085344129612015-01-12T15:56:52.713+08:002015-01-12T15:56:52.713+08:00酵種
材料:
中筋麵粉50g,天然酵母50g,冷水20g酵種<br />材料:<br />中筋麵粉50g,天然酵母50g,冷水20gcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-64660868861329222342015-01-07T22:35:33.649+08:002015-01-07T22:35:33.649+08:00carol好,我想用自己的做的天然酵母來做發糕,想請教您天然酵母麵種應該加多少?謝謝您,辛苦了carol好,我想用自己的做的天然酵母來做發糕,想請教您天然酵母麵種應該加多少?謝謝您,辛苦了吳鐵板noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-12860315684542616792014-09-11T16:16:19.984+08:002014-09-11T16:16:19.984+08:00在來米粉=rice flour
希望順利~~
歡迎來訪在來米粉=rice flour<br /><br />希望順利~~<br />歡迎來訪carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-49772853636972299422014-09-08T15:00:49.791+08:002014-09-08T15:00:49.791+08:00Hi Coral,
What is 在來米粉? is it rice flour? Don'...Hi Coral,<br />What is 在來米粉? is it rice flour? Don't have can supersede what flour? I am from Singapore. My daughter love this.<br />Thank you for sharing!sohhttps://www.blogger.com/profile/07454455814073118637noreply@blogger.com