tag:blogger.com,1999:blog-6421531370070396082.post1957207143793888789..comments2024-03-21T21:27:13.452+08:00Comments on Carol 自在生活 : 胚芽玉米麵包carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-6421531370070396082.post-34653862478512681212017-07-24T08:54:04.588+08:002017-07-24T08:54:04.588+08:00造型其實都可以依照自己喜歡變化~
多做就會越來越順利~
做的很好!造型其實都可以依照自己喜歡變化~<br />多做就會越來越順利~<br />做的很好!carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-18448469726266395372017-07-10T15:31:46.185+08:002017-07-10T15:31:46.185+08:00玉米鮪魚配自製美乃滋麵包
https://drive.google.com/file/d/0BxFQ...玉米鮪魚配自製美乃滋麵包<br />https://drive.google.com/file/d/0BxFQ0B1yCS43YXJWSmZiYm0zZzA/view?usp=drivesdk<br /><br />加了一百克左右的老麵,用乳清代替牛奶。<br /><br />冰箱剛好有油漬鮪魚罐頭,所以與玉米混合在一起了,也將自製美乃滋加多五克。<br /><br />揉麵時想用橄欖油來防止黏手,但是不小心下了許多油。<br /><br />原本是想學食譜一樣做成船型的,但是造型的盛餡口總是很小,所以改成包餡再剪出十字來露出餡料了。Chohttps://www.blogger.com/profile/14691405953751886243noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-12296393900937437472016-11-30T22:57:21.910+08:002016-11-30T22:57:21.910+08:00謝謝老師啊!^_^謝謝老師啊!^_^Anonymoushttps://www.blogger.com/profile/12358971857947663368noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-25872917813622278142016-11-30T19:13:23.741+08:002016-11-30T19:13:23.741+08:00建議先煮熟或蒸熟再使用~建議先煮熟或蒸熟再使用~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-35567151064109601412016-11-28T17:53:27.389+08:002016-11-28T17:53:27.389+08:00老師請問若是用新鮮玉米,要先煮熟或蒸熟嗎?謝謝老師喔!老師請問若是用新鮮玉米,要先煮熟或蒸熟嗎?謝謝老師喔!Anonymoushttps://www.blogger.com/profile/12358971857947663368noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-7225647793301960482016-09-04T11:51:18.585+08:002016-09-04T11:51:18.585+08:00小麥胚芽直接省略
液體植物油用無鹽奶油代替小麥胚芽直接省略<br />液體植物油用無鹽奶油代替carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-64829663872507590432016-08-28T08:59:30.547+08:002016-08-28T08:59:30.547+08:00老師,如果沒有小麥胚芽和液體植物油,可以用什麼代替?老師,如果沒有小麥胚芽和液體植物油,可以用什麼代替?christinahttps://www.blogger.com/profile/05354569542733658094noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-83465988977407066002015-09-15T10:37:47.183+08:002015-09-15T10:37:47.183+08:00Carol老師~請問此類鹹麵包可以今天做好放密封盒不冷蔵,明天直接打開吃嗎?Carol老師~請問此類鹹麵包可以今天做好放密封盒不冷蔵,明天直接打開吃嗎?Unknownhttps://www.blogger.com/profile/10080539880098738871noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-51270304101978021922015-07-10T14:54:41.010+08:002015-07-10T14:54:41.010+08:00這個麵包不是牛角的口感
這是一般軟質麵包的口感~這個麵包不是牛角的口感<br />這是一般軟質麵包的口感~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-54506206159730293512015-07-08T09:07:41.530+08:002015-07-08T09:07:41.530+08:00老師你好,請問這個配方麵包口感是否是牛角麵包,是因為我沒有加胚芽的關係嗎老師你好,請問這個配方麵包口感是否是牛角麵包,是因為我沒有加胚芽的關係嗎Chloehttps://www.blogger.com/profile/03258094003674480591noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-58229365023211637422015-05-31T12:30:19.092+08:002015-05-31T12:30:19.092+08:00口感渣渣又有點黏牙
有可能是溫度沒有確實預熱好
溫度不足 沒有烤透就容易黏牙
麵糰太濕黏 發酵不好
...口感渣渣又有點黏牙<br />有可能是溫度沒有確實預熱好<br />溫度不足 沒有烤透就容易黏牙<br />麵糰太濕黏 發酵不好<br />烘烤太久會造成表面乾硬<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-28826646922109779422015-05-31T12:28:22.946+08:002015-05-31T12:28:22.946+08:00也許你的烤箱溫度偏高
溫度調低 時間延長一點會改善~也許你的烤箱溫度偏高<br />溫度調低 時間延長一點會改善~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-32032574060408855762015-05-29T15:33:16.080+08:002015-05-29T15:33:16.080+08:00老師不好意思,我想補充一下,我今天做得跟前天做的不同的地方,是整型的時候我用的是低筋麵粉,其餘的都是...老師不好意思,我想補充一下,我今天做得跟前天做的不同的地方,是整型的時候我用的是低筋麵粉,其餘的都是用麵包機揉麵,不知道為什麼會有這種口感上的差異?我想問題可能是出在發酵上,但具體是如何我又說不上來。這讓我想到我做饅頭時也是有時候會做出這種口感渣渣又有點黏牙的饅頭,不知道問題出在哪裡?謝謝你的回答!Deborahhttps://www.blogger.com/profile/08577763995897006050noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-9778916915635880332014-10-17T07:36:35.670+08:002014-10-17T07:36:35.670+08:00老師你好,
我做的台式麵包每次烤出來之後上半部分等待金黃色 但底部
麵包底部有點焦,不知道原因如何?...老師你好,<br />我做的台式麵包每次烤出來之後上半部分等待金黃色 但底部<br />麵包底部有點焦,不知道原因如何?<br />我烘烤380度F的烤箱中烘烤13-15分鐘到表面呈現金黃色,但底部<br />麵包底部有點焦,不知道原因如何?<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-62233791667746499992014-05-22T19:07:14.307+08:002014-05-22T19:07:14.307+08:00但是如果太溼會讓麵糰浸潤影響口感
不然就是玉米粒等麵包烤到2/3時間再取出放上
但是動作要快一點~
...但是如果太溼會讓麵糰浸潤影響口感<br />不然就是玉米粒等麵包烤到2/3時間再取出放上<br />但是動作要快一點~<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-75880953518368743512014-05-22T12:56:16.030+08:002014-05-22T12:56:16.030+08:00老師:考出來上面的玉米會乾乾的,有方法可以解決嗎?
老師:考出來上面的玉米會乾乾的,有方法可以解決嗎?<br />Anonymoushttps://www.blogger.com/profile/12185224277007037145noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-15501201171565825792014-05-21T20:39:39.434+08:002014-05-21T20:39:39.434+08:00加低筋麵粉可以降低筋性
整型過程更好操作~加低筋麵粉可以降低筋性<br />整型過程更好操作~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-57879233060129717822014-05-21T08:34:32.141+08:002014-05-21T08:34:32.141+08:00老師你好,食譜中麵包主要以高筋麵粉,為何要加低筋麵粉,是否要令麵包軟綿綿些?老師你好,食譜中麵包主要以高筋麵粉,為何要加低筋麵粉,是否要令麵包軟綿綿些?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-81136266095535155922014-05-12T16:45:03.757+08:002014-05-12T16:45:03.757+08:00作者已經移除這則留言。Anonymoushttps://www.blogger.com/profile/18097419781094588012noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-39199985608791713352014-05-12T16:26:01.342+08:002014-05-12T16:26:01.342+08:00沒錯
不過還是要視麵糰濕潤度斟酌一下~沒錯<br />不過還是要視麵糰濕潤度斟酌一下~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-69263008439326088772014-05-12T16:14:16.663+08:002014-05-12T16:14:16.663+08:00老師不好意思,這份食譜的牛奶是150cc
那是要變成70cc的意思嗎?老師不好意思,這份食譜的牛奶是150cc<br />那是要變成70cc的意思嗎?Anonymoushttps://www.blogger.com/profile/18097419781094588012noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-28816632390178735662014-05-12T16:01:00.301+08:002014-05-12T16:01:00.301+08:00如果要加湯種100G
液體要減少約80g左右如果要加湯種100G<br />液體要減少約80g左右carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-2073174858220421672014-05-12T15:29:38.693+08:002014-05-12T15:29:38.693+08:00請問如果要加湯種100G 高粉要減量嗎?請問如果要加湯種100G 高粉要減量嗎?Anonymoushttps://www.blogger.com/profile/18097419781094588012noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-69174414015413331032014-04-11T20:47:16.742+08:002014-04-11T20:47:16.742+08:00沒問題
奶油等揉成團後再加入搓揉甩打~沒問題<br />奶油等揉成團後再加入搓揉甩打~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-42273449130030345282014-04-11T20:46:47.050+08:002014-04-11T20:46:47.050+08:00整型完的麵糰可以放置冰箱冷藏沒問題
請參考
http://caroleasylife.blogspo...整型完的麵糰可以放置冰箱冷藏沒問題<br />請參考<br />http://caroleasylife.blogspot.com/2012/02/blog-post_14.htmlcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.com