tag:blogger.com,1999:blog-6421531370070396082.post6061341091112238645..comments2024-03-21T21:27:13.452+08:00Comments on Carol 自在生活 : 英式吐司(義峰高筋麵粉試水量) carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-6421531370070396082.post-5076282294416281072020-04-07T13:48:17.495+08:002020-04-07T13:48:17.495+08:00湯種100g
高筋麵粉300g 雞蛋1顆(淨重約50g) 鮮奶100g 鹽3g
細砂糖30g ...湯種100g<br />高筋麵粉300g 雞蛋1顆(淨重約50g) 鮮奶100g 鹽3g<br />細砂糖30g 速發乾酵母2g(約1/2茶匙) 無鹽奶油15g<br /><br />其實如果黏手<br />表示甩打不足<br />麵筋尚未形成<br />甩打搓揉過程要快速<br />如果只是在桌面慢慢搓揉<br />麵筋是很難形成<br />麵糰就會越來越黏carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-16232394948095852192020-03-29T00:21:59.007+08:002020-03-29T00:21:59.007+08:00請問老師:如果是湯種吐司,材料如何調整呢?我使用此牌子高粉,放不到120的牛奶,麵團才勉強不會黏手呢...請問老師:如果是湯種吐司,材料如何調整呢?我使用此牌子高粉,放不到120的牛奶,麵團才勉強不會黏手呢!Anonymoushttps://www.blogger.com/profile/00015509868544616303noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-91118592667630854372017-03-08T21:00:14.571+08:002017-03-08T21:00:14.571+08:00170度c 烘烤38分鐘左右~170度c 烘烤38分鐘左右~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-84124519612111286572017-02-28T12:12:33.014+08:002017-02-28T12:12:33.014+08:00https://youtu.be/PCzyeyJ6ApQ 您好 請問我用這個食譜作土司 沒有蓋子的...https://youtu.be/PCzyeyJ6ApQ 您好 請問我用這個食譜作土司 沒有蓋子的烤具,溫度時間如何調整,謝謝。Anonymoushttps://www.blogger.com/profile/02166111620855978075noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-41372232925558957172017-01-03T12:55:36.633+08:002017-01-03T12:55:36.633+08:00謝謝老師謝謝老師Anonymoushttps://www.blogger.com/profile/15646602841707747118noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-81550011106502531032017-01-02T16:20:29.821+08:002017-01-02T16:20:29.821+08:00一次放12兩吐司三條
烘烤溫度必須提高
不然溫度沒有辦法保持
一定會縮腰
一次放12兩吐司三條<br />烘烤溫度必須提高<br />不然溫度沒有辦法保持<br />一定會縮腰<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-42449649895818301132016-12-29T10:30:33.219+08:002016-12-29T10:30:33.219+08:00其實我自己覺得只要水份加足
搓揉甩打出筋
成品都會好吃的
至於麵粉都可以自行選擇~其實我自己覺得只要水份加足<br />搓揉甩打出筋<br />成品都會好吃的<br />至於麵粉都可以自行選擇~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-36327999140221773452016-12-28T23:35:16.951+08:002016-12-28T23:35:16.951+08:00麵包用這做風味跟口感怎麼樣呢麵包用這做風味跟口感怎麼樣呢helenhttps://www.blogger.com/profile/05795393482261917732noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-80975067489263091652016-12-27T18:50:42.460+08:002016-12-27T18:50:42.460+08:00老師您好,我是使用Dr.goods第二代烤箱,按老師配方,烤了12兩吐司三條(中間有夾乳酪丁),上火...老師您好,我是使用Dr.goods第二代烤箱,按老師配方,烤了12兩吐司三條(中間有夾乳酪丁),上火170度,下火220度,烘培時間53分(烘烤10分鐘吐司頂端上色後有加蓋鋁箔紙),烤完還又悶了5分鐘才出爐,出爐後吐司有縮腰,其中中間那條嚴重縮腰,想請教老師我應該要增加烤培溫度還是烤培時間呢<br />註:之前烘焙含水量比較低的吐司,幾乎都要48分鐘以上才勉強不縮腰。Anonymoushttps://www.blogger.com/profile/15646602841707747118noreply@blogger.com