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作者 rd 在 PTT [ baking ] 看板的留言(推文), 共7則
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28F推: 裂不開沒長,是烘焙張力不足,攪拌的問題111.71.212.194 01/05 11:25
29F→: 水分70%不一定匹配你的麵粉,這要實驗和調整111.71.212.194 01/05 11:31
30F→: 因為內部含水太多,又沒烤熟透,組織太水111.71.212.194 01/05 11:32
31F→: 隔天老化之後,水分就讓表皮過軟,容易發霉111.71.212.194 01/05 11:34
32F→: 將水份調整到66%應該會驚為天人的好操作111.71.212.194 01/05 11:50
7F推: 不考慮齒輪壽命的話打麵團完全可以111.71.213.185 12/27 21:06
6F推: 乾酵母/速發乾酵母都是天然酵母喔 ^_<101.9.255.74 09/10 15:21
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