作者查詢 / luismars
作者 luismars 在 PTT [ baking ] 看板的留言(推文), 共609則
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3F推: 二砂顆粒蠻硬的吧,且覺得摩擦熱會融化211.73.162.53 05/03 09:09
5F→: 替代品黑糖、紅糖、進口蔗糖粉...?211.73.162.53 05/03 09:44
38F→: 改良劑、添加物211.73.162.53 03/09 17:14
10F推: 看用量也可以分辨:鮮酵 > 乾酵 > 速酵123.205.21.59 08/30 23:28
11F→: 不過鬆餅是屬於速成麵食,這個量用速酵123.205.21.59 08/30 23:32
12F→: 算合理,先加水是為了讓酵母分布更均勻123.205.21.59 08/30 23:33
6F推: 其實家用烤箱都有"脾氣",換機不是辦法123.205.21.59 05/15 14:30
7F→: 從規格看這兩台基本沒有差別123.205.21.59 05/15 14:32
8F→: 110V家用的極限就是短暫能上250度123.205.21.59 05/15 14:33
18F推: 上色跟麵團的"糖化"程度也有關係123.205.21.59 05/16 06:38
19F→: 我也曾烤出過又白又硬的麵包...如何讓麵123.205.21.59 05/16 06:42
20F→: 粉能釋出更多糖對改善風味影響最顯著123.205.21.59 05/16 06:43
5F→: 過發也不行,山東大娘說不能有"蜂窩組織"123.205.21.59 04/09 20:14
1F推: 比較好的現象是先成團再上鉤,看圖好像36.235.1.157 01/27 15:08
2F→: 都沒成團,或許製程改變一下會不一樣36.235.1.157 01/27 15:08
3F→: 水合法(麵粉+水,放30分),再陸續加其他36.235.1.157 01/27 15:10
5F→: 好像還好36.235.1.157 01/27 15:04
9F推: 不然鹽用海鹽(無加碘的),碘會抑制微生物36.235.17.227 01/15 16:30
13F推: 那各種獨變相排除後...還是重起一個吧36.235.17.227 01/16 00:06
14F→: 怕浪費就把之前的用平底鍋煎一煎吧36.235.17.227 01/16 00:08
2F推: 那就把鈉含量換算成鹽應該也行36.235.13.206 12/30 18:21
3F→: 400mg鈉=1g鹽,我用來消耗過期的含鹽奶油36.235.13.206 12/30 18:24
4F→: 把所需味噌溶水後加入麵粉打成團較省事36.235.13.206 12/30 18:25
1F推: 洽發的好像是整顆連胚芽一起磨的36.235.9.6 11/08 18:53
2F→: 傳統的粉是分開磨再依比例混合36.235.9.6 11/08 18:55
7F推: 過去的烘焙展洽發的產品比較表:36.235.9.6 11/09 01:18
8F→: https://imgur.com/a/R9O7Fwa36.235.9.6 11/09 01:18
9F→: 3代的保質期印象比較短,我是習慣放冰箱36.235.9.6 11/09 01:21