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作者 Waitingchen 在 PTT [ baking ] 看板的留言(推文), 共84則
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1F推:啊~原來果醬肉鬆麵包那篇是妳~有笑有推(我好壞XD)04/19 05:52
2F→:每天要餵飽令尊令堂,你的功力一定相當深厚啊~04/19 05:53
10F推:我跟台灣有時差,所以大家睡覺的時間我才出沒 XD04/19 09:22
2F推:quick rise是速發,要用哪種要看麵包機食譜,通常是04/19 03:59
3F→:active,材料加的順序也要注意,手冊應該有寫04/19 03:59
4F→:麵團沒發起來會變石頭(會變發糕就好了...T_T)04/19 04:00
5F→:↑↑↑曾經做出幾次石頭的苦主 (汗)04/19 04:01
3F推:有啊,mulberry,其實改成blackberry也很好吃喔04/17 13:48
5F→:對了,莓果類的買有機的比較好,或是買美國本地的,中04/17 13:54
6F→:南美產的農藥放很兇,春夏可以買raspberry,秋天才是04/17 13:55
7F→:blackberry的季節04/17 13:59
8F推:不過美國新鮮的mulberry的確較少見,多半是果醬 :b04/17 14:01
2F→:應該沒有耶,她是菲律賓人,是美國百老匯一線女主角04/18 01:28
4F→:哈哈,Nikira加油,幫妳集氣喔!!04/18 05:25
1F推:那個,麵包機有類似的食譜嗎?可能換成麵團模式,然後04/17 04:03
2F→:然後自己用烤箱烤,會比較容易控制。吃剩的麵包有裝04/17 04:04
3F→:進密封袋或盒子的話,也比較能保持濕潤04/17 04:04
1F推:是活動式的烤模嗎?下次可以在底部墊烤盤紙看看04/10 02:20
3F推:應該買第二種就可以了,第一種像是直接塗麵包用的04/08 01:16
6F推:水浴法溫度不用改喔,但是記得要加熱水04/03 02:00
7F→:而且烤模底部側面都要用鋁箔包好,防止進水04/03 02:01
8F→:烤完不要馬上拿出來,放在烤箱裡慢慢冷卻(幾小時)04/03 02:02
9F→:就比較不會裂(水浴的話最好從水裡移開,不然會滲水)04/03 02:03
10F→:對了,餅乾底如果加一匙可可粉,變巧克力口味更讚喔04/03 02:05
3F→:紅蘿蔔味不會很重,朋友吃過都覺得味道蠻平衡的03/31 10:06
5F→:原本英文食譜的icing就是用cream cheese做的^^||03/31 14:11