作者查詢 / bearq258
作者 bearq258 在 PTT [ baking ] 看板的留言(推文), 共556則
限定看板:baking
看板排序:
全部Gossiping22527Tainan1965Military1754Coffee1448HatePolitics1205car836baking556MobileComm504LAW457PttLifeLaw334Japan_Travel171nCoV2019163piano157sex137Storage_Zone130CFantasy113cookclub106WomenTalk79Headphone68Stock67Tech_Job30FuMouDiscuss29C_Chat26joke26nb-shopping24PublicIssue22NTU21Tea21Salary18motor_detail17L_TalkandCha16Boy-Girl14Kaohsiung14specialman14marriage12Lifeismoney10MenTalk9peianyang9travel9EAseries8Lawyer8Violation8LawsuitSug7AntiVirus6Civil6historia6movie6DirectSales5home-sale5hypermall5NCYU_Fst_985Printer3D4rent-exp4AfterPhD3Aves3e-shopping3EarthQuake263EarthQuake433FoodDelivery3HK-movie3IA3Jacky_Woo3MRT3PC_Shopping3PingTung3Teacher3vitalitydiet3YOLO3Audiophile2BabyMother2biker2DSLR2JapanHistory2Militarylife2Notebook2PhD2PttLaw2T-I-R2TAKESHI2Therapist2TKU_EE_92C2TW-history2WorkinChina2AllTogether1Anti-Cancer1BeautySalon1cat1CFAiafeFSA1Chiayi1China1CVS1DigiCurrency1Food1HsinTien1HSNU_8201I-Lan1Insurance1Keelung1LinKou1Miaoli1mobilesales1Olympics_ISG1Paradox1RC_Sport1Snacks1studyabroad1StupidClown1Test1<< 收起看板(108)
4F→: 配方有問題122.121.124.251 08/07 02:01
5F→: 一個六吋鮮奶300與奶油100全蛋100-120g122.121.124.251 08/07 02:02
6F→: 烤箱功率也要考慮進去122.121.124.251 08/07 02:04
7F→: 6吋用4公分計算體積約729 蛋的比例122.121.124.251 08/07 02:06
8F→: 還有模具導熱速度有差靠率122.121.124.251 08/07 02:06
9F→: 你這量用四個全蛋比較能凝固122.121.124.251 08/07 02:08
10F→: 布丁如沒放凝膠要放相對多的蛋白才可122.121.124.251 08/07 02:10
13F→: 發酵co2產出率也有差異,新鮮最好36.239.28.125 12/27 17:28
14F→: 老麵主要還帶有其他乳酸菌種醋酸菌36.239.28.125 12/27 17:29
32F→: 如果你低溫150烤30-40分就沒問題118.171.169.121 11/25 17:18
20F→: 有工具可以看發酵的酸度111.255.121.89 09/25 21:19
3F→: 氣孔不行,刀子切開麵包渣渣掉一堆,免揉只是利用水合方04/18 13:01
4F→: 式產生麵筋,最好還是能搭配後面幹捲才能改善口感04/18 13:01
26F→: 小林12公升搭配壓麵機器04/18 13:03
1F→: 要放20~30分鐘才能入冰箱04/11 10:47
26F→: 小林是台中生產,有出小台的專門做甜點03/05 03:27
5F→: 這個問題就是最後發酵前的桿捲兩次沒做好。02/28 04:45
5F→: 巧克力會不會融化關鍵油脂與糖種類的比例01/10 07:38