tag:blogger.com,1999:blog-6421531370070396082.post5011578080409932756..comments2024-03-18T22:06:55.058+08:00Comments on Carol 自在生活 : 簡易千層派皮carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger167125tag:blogger.com,1999:blog-6421531370070396082.post-35978336175593808072020-10-05T09:56:55.321+08:002020-10-05T09:56:55.321+08:00抱歉
100g的中粉=70g的低粉+30g的高粉
這才是正確的
這裡筆誤
謝謝細心~抱歉<br />100g的中粉=70g的低粉+30g的高粉<br />這才是正確的<br />這裡筆誤<br />謝謝細心~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-699968757540168202020-09-30T17:31:58.485+08:002020-09-30T17:31:58.485+08:00Carol好:
在您的---烘焙烤模材料換算--- 這篇文章中提到: 100g的中粉=70g的低粉...Carol好: <br />在您的---烘焙烤模材料換算--- 這篇文章中提到: 100g的中粉=70g的低粉+30g的高粉,<br />與這邊提到的: 30%低筋麵粉加70%高筋麵粉=100g中筋麵粉,<br />請問哪個訊息是正確的呢? 謝謝您撥冗解答。<br />祝 安好~ <br />忠實讀者 敬上Aeon Wuhttps://www.blogger.com/profile/17876407409966221906noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-47700604669097666952020-03-10T16:04:39.352+08:002020-03-10T16:04:39.352+08:00連內餡一起烘焙連內餡一起烘焙carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-84050638606461031562020-03-10T16:04:23.147+08:002020-03-10T16:04:23.147+08:00可以
但要當天吃完
不然放久餅皮會潮濕~可以<br />但要當天吃完<br />不然放久餅皮會潮濕~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-5830356030277093812020-03-06T14:15:25.041+08:002020-03-06T14:15:25.041+08:00老師您好:請問使用該千層派皮可否做成鹹派? 如果可以是連內餡一起烘焙嗎? 謝謝您老師您好:請問使用該千層派皮可否做成鹹派? 如果可以是連內餡一起烘焙嗎? 謝謝您Anonymoushttps://www.blogger.com/profile/09232614188330118156noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-41673812936025124482019-06-22T19:06:08.641+08:002019-06-22T19:06:08.641+08:00好的,謝謝老師撥空回覆及指導好的,謝謝老師撥空回覆及指導Anonymoushttps://www.blogger.com/profile/14780974539386290086noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-65399479121154698232019-06-22T12:06:54.910+08:002019-06-22T12:06:54.910+08:00可以做其他顏色
自行在麵皮中添加食用色素幾滴即可
或是用可可粉 抹茶粉 紅麴粉也可以
將中粉的3...可以做其他顏色<br />自行在麵皮中添加食用色素幾滴即可<br /><br />或是用可可粉 抹茶粉 紅麴粉也可以<br />將中粉的3-5g用喜歡的粉代替carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-35193127887324655882019-06-21T17:28:58.426+08:002019-06-21T17:28:58.426+08:00Carol老師您好,請問此配方能做成其他顏色嗎?不知應該選用添加色粉或色膏或哪一種較為合適呢?Carol老師您好,請問此配方能做成其他顏色嗎?不知應該選用添加色粉或色膏或哪一種較為合適呢?Anonymoushttps://www.blogger.com/profile/14780974539386290086noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-22413940481137549812019-01-13T08:50:44.199+08:002019-01-13T08:50:44.199+08:00大約要擀成0.3cm 厚~大約要擀成0.3cm 厚~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-58529850197475239452019-01-02T16:42:19.998+08:002019-01-02T16:42:19.998+08:00老師您好:今天用你的配方試做千層派皮,請問製作好的千層冷藏1小時候,要製作杏仁千層酥,派皮要桿成多大...老師您好:今天用你的配方試做千層派皮,請問製作好的千層冷藏1小時候,要製作杏仁千層酥,派皮要桿成多大?多厚...才能製作杏仁千層酥呢?Anonymoushttps://www.blogger.com/profile/05009768908964220598noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-71674350110596816992018-10-15T20:56:31.160+08:002018-10-15T20:56:31.160+08:00可以的
大約添加1茶匙即可~可以的<br />大約添加1茶匙即可~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-6210074454648719622018-10-09T23:16:48.404+08:002018-10-09T23:16:48.404+08:00老師,請問你在千層酥皮麵糰中有加醋使麵糰更酥脆,請問簡易麵糰中也可以加白醋嗎?比例應該是多少老師,請問你在千層酥皮麵糰中有加醋使麵糰更酥脆,請問簡易麵糰中也可以加白醋嗎?比例應該是多少Anonymoushttps://www.blogger.com/profile/00360690813222207802noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-75851295477579272542018-06-12T09:14:59.537+08:002018-06-12T09:14:59.537+08:00很開心順利~很開心順利~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-76670487745161727902018-06-06T12:24:00.921+08:002018-06-06T12:24:00.921+08:00試了幾次類似的配方,還是Carol老師的最穩定、明顯烤出層次,謝謝妳的分享。試了幾次類似的配方,還是Carol老師的最穩定、明顯烤出層次,謝謝妳的分享。Anonymoushttps://www.blogger.com/profile/03850463577018447894noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-89828231435439188902018-02-24T11:31:31.549+08:002018-02-24T11:31:31.549+08:00可以做1個8吋沒問題~可以做1個8吋沒問題~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-57726117303630387202018-02-21T23:36:39.028+08:002018-02-21T23:36:39.028+08:00請問老師,這個配方的派皮是否只能做一個6吋的蘋果派呢?謝謝請問老師,這個配方的派皮是否只能做一個6吋的蘋果派呢?謝謝Anonymoushttps://www.blogger.com/profile/18269806354394038588noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-28424545048501380952017-10-20T21:27:04.440+08:002017-10-20T21:27:04.440+08:00稍微差一點~稍微差一點~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-77917815546626290192017-10-05T21:13:22.904+08:002017-10-05T21:13:22.904+08:00請問簡易酥皮跟傳統的酥皮口感跟澎起程度會有差別嗎?請問簡易酥皮跟傳統的酥皮口感跟澎起程度會有差別嗎?Anonymoushttps://www.blogger.com/profile/17400001093725950032noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-26369025094695058482017-08-10T21:10:57.535+08:002017-08-10T21:10:57.535+08:00只要有放冷凍就沒問題~
很開心順利~只要有放冷凍就沒問題~<br />很開心順利~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-90621984723334229612017-08-07T18:17:48.074+08:002017-08-07T18:17:48.074+08:00carol老師妳好,我之前成功做了這個千層酥皮,用它來做蝴蝶酥,可能食弄得太厚,烤得時候都爆開了,不...carol老師妳好,我之前成功做了這個千層酥皮,用它來做蝴蝶酥,可能食弄得太厚,烤得時候都爆開了,不像蝴蝶酥,但味道還是很棒!我那次一次做了幾塊,但一直都沒有用,到最近想再做蝴蝶酥才想起它們,那些酥皮我是二月下旬做的,一直放冷凍,不知現在還能不能用呢?謝謝carol老師那麼棒的分享!Sandyhttps://www.blogger.com/profile/12624292133582974282noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-77178483430863139762017-03-08T20:48:36.314+08:002017-03-08T20:48:36.314+08:00擀折過程要非常均勻
自己手工做無法與機器擀壓相比
奶油要控制好軟硬程度
若破皮就容易使得層次不明顯
...擀折過程要非常均勻<br />自己手工做無法與機器擀壓相比<br />奶油要控制好軟硬程度<br />若破皮就容易使得層次不明顯<br />烤箱溫度也必須足夠<br />酥皮才會膨脹<br /><br />要多多練習~<br />若已經完成的就沒有辦法改善~<br /><br />可以烘烤成餅乾<br />http://caroleasylife.blogspot.com/2015/03/palmiers-elephant-ears.html<br /><br />抹上蛋液<br />然後沾上糖<br />190度c烘烤15-20分鐘至酥脆carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-53415046379879725022017-02-25T21:13:25.545+08:002017-02-25T21:13:25.545+08:00老師您好~
今天試做了這款簡易千層~
因為天氣冷的關係,所以直接完成擀開3折*6次步驟
擀完後放進冷...老師您好~<br />今天試做了這款簡易千層~<br />因為天氣冷的關係,所以直接完成擀開3折*6次步驟<br />擀完後放進冷藏休息一下,就直接烤了<br />可是今天成品出來都沒有膨起來<br />請問老師是我沒有中間沒有休息就直接烤的關係嗎?<br />我手上還剩下一半的麵團要怎麼挽救它們呢? <br /><br />謝謝老師Anonymoushttps://www.blogger.com/profile/15504290041482908201noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-1101454233851456302017-02-16T15:55:35.939+08:002017-02-16T15:55:35.939+08:00是的
謝謝細心~是的<br />謝謝細心~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-51069960490962546842017-02-10T12:48:32.862+08:002017-02-10T12:48:32.862+08:00Carol老師~ 請問步驟18 中的"再重覆12-13的步驟2次"
應該是指步驟...Carol老師~ 請問步驟18 中的"再重覆12-13的步驟2次"<br />應該是指步驟12-17 ??<br />謝謝!!!LULUhttps://www.blogger.com/profile/10963884844014038583noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-74810087496756339562017-01-28T13:05:17.328+08:002017-01-28T13:05:17.328+08:0030%低筋麵粉加70%高筋麵粉=100g中筋麵粉
希望順利~30%低筋麵粉加70%高筋麵粉=100g中筋麵粉<br /><br />希望順利~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.com