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作者 aptx4869n 在 PTT [ baking ] 看板的留言(推文), 共190則
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1F推:如果有放改良劑可能有改善?假如是不加添加物的做法,似02/12 00:05
2F→:乎"湯種"也會讓麵包保持較軟的口感,但好像因為麵糰濕黏02/12 00:05
3F→:較難操作,所以湯種麵包是比較少見的(個人印象)02/12 00:06
4F推:配方可能也是原因啦,但我用麵包機做的也是很容易變乾硬02/12 00:13
5F→:我都和別人說吃不完趕快冷凍,之後加熱又是好漢一條02/12 00:13
15F推:湯種做法應該算是不加改良劑的做法吧@@02/12 18:03
3F推:算一片真的不準~我營養學考跑台時助教買吐司考我們02/07 21:16
4F→:我們都用背的一片多少卡來算,最後助教打完分數說:02/07 21:17
5F→:你們都沒有發現我買的土司有比較大片嗎~~~~~~(囧)02/07 21:18
38F推:好厲害啊XD12/01 23:17
10F推:樓上說的兩樣紙不是同樣的嗎?還是我搞錯了XD?以前大學上11/16 23:40
11F→:烘焙學,老師都叫我們買白報紙做蛋糕捲(最後也連紙捲)11/16 23:41
12F→:說實在剛開始會想說去文具店買的白報紙直接接觸食物11/16 23:41
13F→:似乎不太好,但老師說高溫會殺死不少細菌,沒關係~~~11/16 23:41
3F推:哇哈哈 眼球真的好有喜感XD10/30 13:39
1F推:所以意思是不用中途拿出來翻攪再回冰也OK囉?10/20 12:47
1F推:來不及放涼的意思?若放涼在常溫下放一兩天沒問題10/12 21:09
2F→:麵包店也都這樣賣的10/12 21:09
3F→:就是放涼到不會有蒸氣,分切用盒子桌or整個用塑膠袋包10/12 21:10
6F推:就用保鮮盒放or用塑膠袋包,麵包店也都是用塑膠袋,10/12 22:55
7F→:晚上我會封緊袋口。除非是有鹹麵包,像是有沙拉或油的10/12 22:55
8F→:我才放冰箱,一般的吐司、紅豆麵包可常溫放一~三天吧10/12 22:56
9F→:如果沒有水蒸氣,封緊塑膠袋口不會很快壞~如果你是怕10/12 22:57
10F→:塑膠沾到食物,用廚房紙巾隔開麵包再包囉10/12 22:57
13F推:此外書上是說,如果要保存久一點就單片麵包用保鮮膜包10/13 22:46
14F→:拿去冷凍(冷藏會變乾),要吃時將烤箱預熱幾分,放進去烤10/13 22:47
15F→:幾分鐘就能吃到類似剛出爐的口感^^10/13 22:47
2F推:果然在家玩和考試是不同的QQ而且我當初去上的課還是摸10/02 21:31
3F→:不太到東西的(人多且器材少~考試整個亂,就失敗了QQ10/02 21:32
4F→:現在都會勸人若是要上考照課,師資和設備都要先看好~10/02 21:33
1F推:熱心推~09/12 15:23
1F推:麵包機的說明書裡面應該有對照圖@@? 而且印象中發酵時09/12 14:08
2F→:好像打開來看容易影響麵包品質?(我也剛買麵包機)09/12 14:09