作者查詢 / bearq258
作者 bearq258 在 PTT [ baking ] 看板的留言(推文), 共556則
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2F→: 塑化劑?09/12 07:13
6F推: 放油或澱粉改良劑06/05 22:29
16F→: 用鹽太少沒有出筋、麵粉品質差水太多。糖又太多麵團變軟05/31 15:34
17F→: 只要使用非飽和植物油、導致麵體組織烘烤產生很多小細孔05/31 15:36
18F→: 換用到奶油這種飽和脂肪或豬油就沒問題05/31 15:36
19F→: 基本油是導致出這次問題的主因、你放太多了05/31 15:37
15F→: 直接把espresso 咖啡粉放一點進去即可。05/18 22:45
7F→: 應該是中筋麵粉才能成團,不然就需要用擠花袋02/13 20:37
24F→: 便宜的麵粉都放改良劑與酵素02/01 21:29
5F→: 210度 是哪個等級 沒聽 初榨橄欖油溫度如此高01/24 00:54
28F推: 台灣廠商會辦理進修課程去海外研習。中國可能比較難。進01/24 00:57
29F→: 口商品又超貴01/24 00:57
61F→: 印度也用牛奶做奶油是煮過發酵過。12/16 02:39
62F→: 人造奶油基本上都是加香料,氫化油,缺點會有代謝症候群12/16 02:41
2F→: 你下次改放海藻糖甜度就會降低了11/30 13:34