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作者 Darius 在 PTT [ baking ] 看板的留言(推文), 共538則

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[公告] Baking板主改選公告

[ baking ]16 留言, 推噓總分: +3

作者: fujifilm - 發表於 2016/07/23 23:19(7年前)

16^F噓Darius: 所以你有沒有要管板喇? 不打算管就等新人上任打包走人好嗎08/01 13:32

[問題] 兩款麵包問題請教大家

[ baking ]20 留言, 推噓總分: +8

作者: zeone - 發表於 2016/07/03 13:07(8年前)

12^F→Darius: 麥粉高筋分開，高筋獨自作種，全麥提高水量浸水。07/03 18:56

Re: [問題] 台南烘培學徒

[ baking ]6 留言, 推噓總分: +3

作者: incoming - 發表於 2016/06/29 11:13(8年前)

1^F→Darius: 建議將來沒打算開業就別做比較好。06/29 15:47

Re: [問題] 請問甜筒料理

[ baking ]4 留言, 推噓總分: 0

作者: achair - 發表於 2016/06/27 19:31(8年前)

1^F→Darius: 食品材料行有賣乾燥劑，大創應該也有。06/27 19:32

3^F→Darius: http://tinyurl.com/gvuqumo 給樓上，不客氣。06/29 15:48

[問題] 過期四個月的馬士卡彭起士

[ baking ]8 留言, 推噓總分: +3

作者: thankqfish - 發表於 2016/06/27 19:31(8年前)

1^F推Darius: 拿回去ㄊㄨ...(X 乳製品還是不要嘗試比較好，丟了吧06/27 19:40

[問題] 焦糖液

[ baking ]19 留言, 推噓總分: +10

作者: dugu93 - 發表於 2016/06/08 09:00(8年前)

6^F推Darius: ...冷凝布丁倒熱焦糖本來就可能融喇，囧>"06/08 15:48

[贈送] 冷凍蛋白臺北捷運港墘站

[ baking ]5 留言, 推噓總分: +4

作者: shinjyeh - 發表於 2016/04/11 17:07(8年前)

4^F推Darius: 鹹蛋黃? 人真好!!04/12 12:20

[問題] 法式塔模跟慕絲圈作塔皮的差別在哪裡?

[ baking ]23 留言, 推噓總分: +8

作者: cloudstr - 發表於 2016/04/09 13:03(8年前)

2^F→Darius: 差別在慕斯圈你拿去烤的話，可能焊合處就有機會炸開這樣。04/09 15:32

[問題] 請問焦糖堅果的保存方式？

[ baking ]2 留言, 推噓總分: +1

作者: krej - 發表於 2016/04/06 21:37(8年前)

1^F推Darius: 陰涼乾燥處常溫一周；要炒的話把生味烤掉就好。04/09 15:35

Re: [洽特] 關於開一間甜點店的夢想

[ baking ]54 留言, 推噓總分: +38

作者: Cory5566 - 發表於 2016/04/05 02:58(8年前)

36^F推Darius: 很有意思的心得，希望能跟原PO交流!!04/06 22:04

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