tag:blogger.com,1999:blog-6421531370070396082.post6318625504816725920..comments2024-03-29T11:57:35.256+08:00Comments on Carol 自在生活 : 巧克力大理石吐司carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger407125tag:blogger.com,1999:blog-6421531370070396082.post-2543324782164196322018-10-30T08:37:52.584+08:002018-10-30T08:37:52.584+08:00老師請問除了巧克力跟抹茶還有什麼可做成大理石片呢?可用水果或果醬嗎?謝謝!老師請問除了巧克力跟抹茶還有什麼可做成大理石片呢?可用水果或果醬嗎?謝謝!Anonymoushttps://www.blogger.com/profile/05972565592041772862noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-11249040323276130632017-11-02T18:02:56.836+08:002017-11-02T18:02:56.836+08:00可以的
換算方式參考
https://caroleasylife.blogspot.com/2016...可以的<br />換算方式參考<br />https://caroleasylife.blogspot.com/2016/10/blog-post_10.htmlcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-38256777416128832302017-10-26T14:11:17.648+08:002017-10-26T14:11:17.648+08:00老師您好 請問這個食譜改成湯種法適合嗎:)老師您好 請問這個食譜改成湯種法適合嗎:)Anonymoushttps://www.blogger.com/profile/09580008697901057236noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-80579385377695497722017-01-02T09:14:30.009+08:002017-01-02T09:14:30.009+08:00水份太高要添加一些玉米粉幫助黏稠~水份太高要添加一些玉米粉幫助黏稠~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-51862475216729028262016-12-18T22:01:27.076+08:002016-12-18T22:01:27.076+08:00Dear carol 今天試做了芒果果醬吐司,但發現,果醬不像巧克力那般黏稠,結果,做不出千層的感覺...Dear carol 今天試做了芒果果醬吐司,但發現,果醬不像巧克力那般黏稠,結果,做不出千層的感覺啊!可以在果醬加太白粉嗎?Anonymoushttps://www.blogger.com/profile/16247452911339143110noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-20086300090962784562016-11-22T20:17:33.210+08:002016-11-22T20:17:33.210+08:00很開心順利~
如果要做果醬版
材料如下
果醬100g,無鹽奶油20g,
高筋麵粉25g,玉米粉10...很開心順利~<br /><br />如果要做果醬版<br />材料如下<br />果醬100g,無鹽奶油20g,<br />高筋麵粉25g,玉米粉10g,<br />牛奶30g,細砂糖20g,雞蛋白1個<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-81981598776873158002016-11-20T00:36:37.244+08:002016-11-20T00:36:37.244+08:00Hello,carol老師,請問若想把巧克力內餡改成果醬可以嗎?今天做了巧克力大理石吐司,好成功阿,...Hello,carol老師,請問若想把巧克力內餡改成果醬可以嗎?今天做了巧克力大理石吐司,好成功阿,超喜歡您的教學方式,很清楚!Anonymoushttps://www.blogger.com/profile/16247452911339143110noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-68093638278197041502016-08-08T10:35:38.490+08:002016-08-08T10:35:38.490+08:00天氣如果太熱
巧克力餡會變比較軟是正常的
我操作的過程也有一些餡料流出
不過還是在比較涼快的天氣操作...天氣如果太熱<br />巧克力餡會變比較軟是正常的<br />我操作的過程也有一些餡料流出<br />不過還是在比較涼快的天氣操作比較順利~<br />巧克力要冰夠<br />操作過程要快~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-45786873368663248012016-08-02T15:33:41.535+08:002016-08-02T15:33:41.535+08:00Hi,
我试了俩次, 可是杆面团时, 面团会破裂,巧克力会被挤出来,使得面团粘粘的,没办法杆。
...Hi,<br /><br />我试了俩次, 可是杆面团时, 面团会破裂,巧克力会被挤出来,使得面团粘粘的,没办法杆。<br /><br />请问怎么样才能使面团不破裂? 我已经很温柔了。<br />IreneMummyhttps://www.blogger.com/profile/07156597788470988178noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-62456537529087267192016-06-11T09:30:54.642+08:002016-06-11T09:30:54.642+08:00大約160g左右大約160g左右carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-60953746054698944002016-06-05T15:40:43.859+08:002016-06-05T15:40:43.859+08:00CAROL老師:請問如果買現成的大理石片,用您上面的份量需要用幾克的大理石片呢CAROL老師:請問如果買現成的大理石片,用您上面的份量需要用幾克的大理石片呢cindyhttps://www.blogger.com/profile/16516320446771711738noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-36891028277765918332016-04-11T10:47:48.934+08:002016-04-11T10:47:48.934+08:00一樣要加熱煮至濃稠狀~一樣要加熱煮至濃稠狀~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-8693199795877367702016-04-11T10:47:06.868+08:002016-04-11T10:47:06.868+08:00是的~是的~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-24725813992708427422016-04-05T13:36:47.899+08:002016-04-05T13:36:47.899+08:00老師您好,請問如果只用可可粉夾餡,是不是步驟只要省略巧克力塊的步驟~其他都一樣呢?老師您好,請問如果只用可可粉夾餡,是不是步驟只要省略巧克力塊的步驟~其他都一樣呢?Anonymoushttps://www.blogger.com/profile/01732637758537679702noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-43207795292377925652016-04-05T13:32:47.134+08:002016-04-05T13:32:47.134+08:00老師您好,請問如果只用可可粉夾餡,該怎麼操作呢?全部攪拌均勻還需要加熱嗎?老師您好,請問如果只用可可粉夾餡,該怎麼操作呢?全部攪拌均勻還需要加熱嗎?Anonymoushttps://www.blogger.com/profile/01732637758537679702noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-38720364736200819562016-03-23T20:38:44.261+08:002016-03-23T20:38:44.261+08:00發酵過程是否溫度太高
有時候發酵溫度太高或過久會導致酵母活力太旺
養份都吃光了
進爐麵包就不脹反縮
...發酵過程是否溫度太高<br />有時候發酵溫度太高或過久會導致酵母活力太旺<br />養份都吃光了<br />進爐麵包就不脹反縮<br />若成品有酒味<br />表示過度發酵了~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-64488945147056695992016-03-21T15:05:27.301+08:002016-03-21T15:05:27.301+08:00老師,請教一下,我做過很多次您的食譜都很成功,不過昨天做了這款吐司,發到接近滿模時時間有點久,大概快...老師,請教一下,我做過很多次您的食譜都很成功,不過昨天做了這款吐司,發到接近滿模時時間有點久,大概快1小時半才滿模,進爐有上吐司上蓋,但最後出爐卻高度減少了快兩公分之多(變超矮,但明明發酵時很高了),麵包有種悶到的饅頭味道,側腰並沒內縮,覺得很奇妙@@,不知是哪裡出錯,麻煩請老師指點一下,謝謝moninhttps://www.blogger.com/profile/06867717741213872697noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-57275850376636160502016-02-13T20:26:01.487+08:002016-02-13T20:26:01.487+08:00可以參考這一款做法
http://caroleasylife.blogspot.com/2014/0...可以參考這一款做法<br />http://caroleasylife.blogspot.com/2014/04/blog-post_22.htmlcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-9784589053109021272016-02-10T22:18:19.417+08:002016-02-10T22:18:19.417+08:00請問老師如果餡料換成南瓜餡可以直接用南瓜餡套入裡面的步驟嗎~還是也得將南瓜餡加玉米粉高粉蛋白等等弄成...請問老師如果餡料換成南瓜餡可以直接用南瓜餡套入裡面的步驟嗎~還是也得將南瓜餡加玉米粉高粉蛋白等等弄成一塊方型冷凍後才能套入步驟內呢??Anonymoushttps://www.blogger.com/profile/12133648457094261358noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-58525320706585680312016-01-12T20:58:02.383+08:002016-01-12T20:58:02.383+08:00這個餡可以包在麵包中沒問題
不需要冷凍可以直接包
包鹹奶油參考
http://caroleasyl...這個餡可以包在麵包中沒問題<br />不需要冷凍可以直接包<br /><br />包鹹奶油參考<br />http://caroleasylife.blogspot.com/2015/09/blog-post_23.htmlcarolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-9471996918981030982016-01-08T21:40:38.683+08:002016-01-08T21:40:38.683+08:00請問如果我想改做一般麵包,裡面有巧克力餡,可以直接使用這配方的巧克力餡嗎?一個麵包要幾克餡?這樣是不...請問如果我想改做一般麵包,裡面有巧克力餡,可以直接使用這配方的巧克力餡嗎?一個麵包要幾克餡?這樣是不是就不用先把餡拿去凍了?<br /><br />還有一個問題是如果我想要在裡面包一塊鹹奶油,應該幾克好呢?之前在麵包店買過菠蘿麵包,裡面包鹹奶油,口感好特別,很好吃。謝謝Carol老師耐心回答。Anonymoushttps://www.blogger.com/profile/01577335315962468726noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-47828920956883620412016-01-08T14:15:37.491+08:002016-01-08T14:15:37.491+08:00我試過
但不是很順利~
所以還沒有找到好方式~我試過<br />但不是很順利~<br />所以還沒有找到好方式~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-4760752652534191252016-01-03T22:47:42.078+08:002016-01-03T22:47:42.078+08:00老師你好,請問如果不要吐司要做成一個一個麵包的樣子,內餡要夾榛果巧克力醬,也想要這樣一層一層的口感要...老師你好,請問如果不要吐司要做成一個一個麵包的樣子,內餡要夾榛果巧克力醬,也想要這樣一層一層的口感要如何整形呢?麻煩老師了,謝謝李https://www.blogger.com/profile/16385315786019147348noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-65055369767518153872015-12-17T18:02:18.929+08:002015-12-17T18:02:18.929+08:00材料:
高筋麵粉260g,低筋麵粉20g,雞蛋1顆(約50g),細砂糖25g,
天然酵母200g,鹽...材料:<br />高筋麵粉260g,低筋麵粉20g,雞蛋1顆(約50g),細砂糖25g,<br />天然酵母200g,鹽1/4茶匙,<br />牛奶30-50g,無鹽奶油20g, carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-28884336186539495002015-12-13T16:07:34.438+08:002015-12-13T16:07:34.438+08:00老師
如果用天然酵母製作
比例該如何拿捏較好呢? 謝謝...老師<br />如果用天然酵母製作 <br />比例該如何拿捏較好呢? 謝謝...Anonymoushttps://www.blogger.com/profile/08230222515175410170noreply@blogger.com