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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→: 這做法是從那裡看來的呀?1.169.29.179 10/28 17:17
9F→: 先找師傅出身的yt按部就班的來吧1.169.29.179 10/28 20:06
10F→: 吳克己、呂昇達都是1.169.29.179 10/28 20:06
7F→: 白吐司375公克的麵團都可以發到12兩滿模了118.166.46.109 10/16 13:20
8F→: 所以總重的因素可以先拿掉118.166.46.109 10/16 13:20
7F→: 選A+,可兩個8吋114.36.113.31 10/05 12:27
7F→: 妳原本的食譜應該是單純水份太少的關係114.36.113.31 10/03 08:58
8F→: 這篇的食譜水份49%,算是正常114.36.113.31 10/03 08:59
24F→: 可能是水份太少,保久乳至少要223~247g114.36.113.31 10/03 08:58
1F→: 烤箱的發酵可以拿掉了,很雞肋!!114.36.115.123 10/01 12:02
1F→: 理論上是如此1.169.31.126 09/28 08:16
1F→: 剛出爐就偏韌還是4個小時後偏韌?1.169.31.126 09/26 15:30
5F→: 台灣氣候潮濕,無解,只能要吃之前回烤1.169.31.126 09/26 18:32
8F→: 回烤偏韌可能是烤不夠1.169.31.126 09/26 22:48
23F→: 請依麵團狀態判斷,不要太依賴時間1.164.142.208 09/17 09:33
1F→: 攪拌機可以挑選烤箱最大烤量的2倍1.164.142.208 09/16 00:26