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作者 EFPTT 在 PTT [ baking ] 看板的留言(推文), 共307則
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4F推: 發酵溫度過高~過發,還有有加牛奶的麵團~~麵團打好的溫度03/01 21:20
5F→: 要是過高..又是一鍵到底的烘烤模式很容易酸03/01 21:21
4F推: 沒上限就當然直上中部呀02/26 01:45
30F推: 我記得我新手玩烘焙的第一樣是....免揉麵包XD02/15 18:55
2F推: 可以等烘焙展? 三月份今年好像烘王跟好先生都有參展?02/08 19:10
1F推: 70過去80過去90,90-120 中間有100-110 這樣以此類推02/06 18:47
2F→: 我不是在開玩笑..這種的就是要自己抓溫數值間溫度02/06 18:47
3F→: 買個烤箱溫度計參考也可以02/06 18:48
4F→: 每台烤箱溫度就算是你轉150..也不一定就是15002/06 18:49
5F→: 自己試一下吧02/06 18:49
1F推: 價格?02/06 13:37
18F推: 我想問costco是只有這個牌子適合做起士蛋糕嗎??還是有別02/04 14:27
19F→: 的??在costco可以買到02/04 14:27
1F推: 把上均勻板抽掉..烤烤看,不知道最近一年多買好先生很多人02/02 15:28
2F→: 有反應溫度很不均? 我在FB上看的..當然不代表每一台02/02 15:29
3F→: 上勻板抽掉溫度要抓一下免的太焦,還有看到有上色掉個頭續考02/02 15:29
12F推: 不知道就延用大家說的~我是覺得好先生比好博士親切XD02/03 15:42
11F推: 對不起....但是我覺得你真的好可愛XD01/31 22:58
3F推: 酵母測試活性...有些速酵有分高低糖..先看看有沒有拿錯01/30 21:54
6F推: 糖量佔總粉量8%以上用高糖,以下用低糖..還有鹽巴請不要直接01/30 22:44
7F→: 碰到酵母...會死翹翹01/30 22:44
24F推: 滿點一般外面賣的都是算基本土司麵包都可用的那種..這牌好01/31 13:53
25F→: 像也沒有分,應該算高糖包裝..(不過一般低糖大部份都是用01/31 13:54
27F→: 在歐包..基本上我看過一盒小包裝的那種應該是不會有過期01/31 13:56
29F→: 我目前用燕子..我是買低糖,我自己會降糖量01/31 13:57
30F→: 酵母我都是分裝放密封袋2層(袋內空氣盡量擠乾淨),放冷藏01/31 13:59
31F→: 使用到現在一年多沒壞過01/31 14:00