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作者 cobal 在 PTT [ baking ] 看板的留言(推文), 共1808則
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1F→: 粉類水活性很低的,沒受潮結塊發黴就繼續用118.166.48.119 01/27 01:40
2F→: 要看你完整個食譜、麵團溫度與發酵溫度114.24.21.119 01/15 11:42
11F→: 從不會有人因為發酵不好就改加無碘鹽114.24.21.119 01/15 17:35
12F→: 因為含量少到可以忽略不計114.24.21.119 01/15 17:36
25F→: 會覺得太酸就是酵種的問題,重養比較快114.24.21.119 01/16 15:58
3F→: 12小時2倍大活力算很差118.166.48.219 01/08 19:35
4F→: 18度的環境至少4小時要兩倍大118.166.48.219 01/08 19:37
7F→: 你用全粒粉最後可能會變酸喔,酵母活力太差118.166.48.219 01/08 21:37
20F→: 大空洞看到出筋的薄膜了118.166.22.219 12/08 17:29
8F→: 氣炸鍋就是容易烤乾,設計的特性就是如此118.166.22.219 12/08 09:26
10F→: 美亞 "KitchenAid KHM7210"118.166.30.127 12/02 11:14
4F→: 蛋白量太少,只要打到表層的118.166.11.11 11/16 17:25
21F→: 攪拌頭至少要泡到蛋白高度的1/3118.166.11.11 11/16 20:10
29F→: 原PO的這台攪拌機無法抬缸或盆下墊東西118.166.11.11 11/17 11:18
1F→: 奶油、蛋黃還有麵粉本身的顏色114.24.19.197 11/10 21:21
3F→: 分裝成小包用封口機封起來,然後不要照到陽118.166.12.138 11/08 19:51
4F→: 光可以延長有效期限118.166.12.138 11/08 19:51
26F→: 酥餅算餅乾?太陽餅、奶油酥餅也是餅乾囉118.166.23.221 10/31 22:28