作者查詢 / bearq258
作者 bearq258 在 PTT [ baking ] 看板的留言(推文), 共564則
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20F→: 烘焙用白油不要用奶油114.27.2.35 11/29 14:45
21F→: 奶油有分草飼與玉米與發酵奶油 顏色有差114.27.2.35 11/29 14:48
22F→: 有些麵粉還加維他命C114.27.2.35 11/29 14:49
3F→: 我買小林11KG用10年了114.27.36.36 05/23 16:25
4F→: 當年約1.8W114.27.36.36 05/23 16:25
7F→: 抬頭款打麵團不合適只能打一些蛋糕類114.27.36.36 05/23 23:35
67F→: 基礎發酵失敗或鹽巴太多抑制發酵。114.27.22.240 05/16 08:11
85F→: 基礎發酵27度以下是一個標準114.27.22.155 05/18 19:57
86F→: 麵團最終溫度,會影響一發所需時間114.27.22.155 05/18 19:58
8F→: 買小台攪拌機要看齒輪是否會塑鋼114.27.36.36 05/23 23:49
9F→: 最先壞是齒輪崩牙。打麵團會晃不要了114.27.36.36 05/23 23:50
3F→: 烤箱多大,攪拌機才買多大114.27.22.155 05/18 19:55
4F→: 一兩條吐司烤箱 我建議小紅就好114.27.22.155 05/18 19:55
12F→: 這是烤箱問題。45分低溫慢烤前提是有噴114.27.22.240 05/16 08:14
13F→: 水。外面食譜很多細節是不會寫114.27.22.240 05/16 08:14
14F→: 旋風烤箱20分-25分就可外皮脆內部保濕114.27.22.240 05/16 08:16
24F→: 營業用要拉220的電,比較省電114.27.22.240 05/16 10:59
25F→: 一般房子都可拉220v2單相114.27.22.240 05/16 11:01
22F→: http://i.imgur.com/TvSh0y2.jpg114.27.22.240 05/16 11:06
3F→: 保存不好導致這酵母已經死36.239.19.122 04/18 12:14
4F→: 建議自己搞成老麵酵種 不然這東西不好用36.239.19.122 04/18 12:15
5F→: 買台灣產新鮮酵母就超好用36.239.19.122 04/18 12:16
6F→: 不知酵力先用溫水+麵粉測試 5-10分鐘36.239.19.122 04/18 12:48
7F→: 沒起泡大概就是活性低 要先餵養36.239.19.122 04/18 12:48
15F→: 這種抬頭重點是看齒輪,如果是塑鋼不行118.171.166.216 04/13 09:33
16F→: KA與一般款都是塑膠,打麵團磨損很大118.171.166.216 04/13 09:34
17F→: 打蛋糕類就沒問題118.171.166.216 04/13 09:35
82F→: 配方沒問題,問題出在作法順序42.75.196.91 03/21 13:34