tag:blogger.com,1999:blog-52999828768069350582024-10-09T13:07:39.148+08:00麵包Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-5299982876806935058.post-12932569295353898872013-11-20T09:28:00.002+08:002013-11-20T09:28:33.490+08:00<div style="text-align: center;"> <span style="font-size: large;">因之前不太懂 blogger 設定</span></div> <div style="text-align: center;"> <span style="font-size: large;"><br /></span></div> <div style="text-align: center;"> <span style="font-size: large;">所以開了幾個不同做分類</span></div> <div style="text-align: center;"> <span style="font-size: large;"><br /></span></div> <div style="text-align: center;"> <span style="font-size: large;">現已整合好</span></div> <div style="text-align: center;"> <span style="font-size: large;"><br /></span></div> <div style="text-align: center;"> <span style="font-size: large;">大家請到統一後的新網址瀏覽</span></div> <div style="text-align: center;"> <span style="font-size: large;"><br /></span></div> <div style="text-align: center;"> <span style="font-size: large;">謝謝~~</span></div> <div style="text-align: center;"> <span style="font-size: large;"><br /></span></div> <div style="text-align: center;"> <span style="font-size: large;"><a href="http://catjeffcat.blogspot.hk/">http://catjeffcat.blogspot.hk/</a></span></div> Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-51187143444193825772012-08-21T22:00:00.000+08:002012-08-30T08:47:20.440+08:00<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMK1wg-qgc6T3JE0Jx49wNLo7BmqrC_yfvdY5OadjakJkJ7-kq6lRsQmi3YqPU-X0g8xfwLFN8u_RFNHy064mKlFDK2fN_pXLn7h4h0WSkz8B-WCpbW-fE9_x1lI-5qD4FXJMSO1dPyrG/s1600/20120821_222810%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMK1wg-qgc6T3JE0Jx49wNLo7BmqrC_yfvdY5OadjakJkJ7-kq6lRsQmi3YqPU-X0g8xfwLFN8u_RFNHy064mKlFDK2fN_pXLn7h4h0WSkz8B-WCpbW-fE9_x1lI-5qD4FXJMSO1dPyrG/s400/20120821_222810%5B1%5D.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 上次網友 Cynthia Chui 提供了片段看了多遍後要做實戰, 好像<br /> 有點壓力, 今次再做有小小感覺到點先界得好一點, 雖然距離<br /> 成功還差很多, 但是開始有一點點明白是怎樣界, 要再練習多<br /> 一點希望可以有一日成功!<br /> <br /> <a href="http://catjeffcat-baking.blogspot.hk/2012/08/blog-post_21.html">食譜在這裡</a>Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-12636047411618588252012-08-19T09:09:00.000+08:002012-08-30T08:32:30.055+08:00<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUtuH9M2RFGLDs45oU41hje4Vv0wlZtlj3gVkAyiaG8ZDJTDs3Wvs0D3mGEVpq4qfamFoKgpeItHzes_UOd_oDyLnRdTpdeFHi98BDu9B7H-5BeJf0_qL1lICrm7JbkruZRPqU6oDUuwi/s1600/20120819_100726%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUtuH9M2RFGLDs45oU41hje4Vv0wlZtlj3gVkAyiaG8ZDJTDs3Wvs0D3mGEVpq4qfamFoKgpeItHzes_UOd_oDyLnRdTpdeFHi98BDu9B7H-5BeJf0_qL1lICrm7JbkruZRPqU6oDUuwi/s400/20120819_100726%5B1%5D.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 近期都是在學習做法包, 喜歡它外脆內軟及散發著麥香味實<br /> 在回味無窮. 偶然沒有做包包, 都會在外買個法包三文治, 不<br /> 知何故一直都無想過要做.<br /> <br /> 食譜是跟 "專業都包製作" 做的, 雖然大部份是直接法不過味<br /> 道好好而且有平常我地會在舊式麵包舖買到的款式, 直得一<br /> 買, 因為書入面有齊做法及相片簡單易明.&nbsp;其實食譜真係來來<br /> 都係個幾個, 只要大家喜歡那食譜做出味道, 鹹鹹甜甜只要多<br /> 加變化已經可以.<br /> <br /> 食譜來源 : 專業麵包製作<br /> 材料 :<br /> 溫水 110G<br /> <a href="http://catjeffcat-baking.blogspot.hk/2012/06/blog-post_07.html">老麵</a>&nbsp;100G<br /> 高筋麵粉 160G<br /> 麵粉 40G<br /> 鮮酵母 9G (原食譜為酵母 3G)<br /> 鹽 4G<br /> 牛油 10G<br /> <br /> <br /> 將所有材料 (牛油除外) 放入面麵包機內搓成粗糙麵團後加入<br /> 牛油搓勻及發酵, 完成發酵後取出排氣.<br /> 做長法包取 200-300 麵團, 做細法包 60G<br /> 分好後拉開摺兩摺, 蓋上保鮮紙鬆弛 20 分鐘, 拉長麵團向上摺<br /> 一次再向下摺一次, 重複向下摺兩次收尾, 大小包做法差不多.<br /> <br /> <div class="separator" style="clear: both; text-align: left;"> <iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/wfoDBqnZjo8?feature=player_embedded' frameborder='0'></iframe></div> <br /> <br /> <br /> 正常法包要放在灑滿麵粉的布袋上發酵, 沒有布袋只在焗爐紙<br /> 上灑上麵粉放上麵團用保鮮紙蓋好, 發酵 30 分鐘或至兩倍大.<br /> 長叉包在表面上界三刀, 細的界一刀.<br /> 預熱焗爐 200 度放入麵包後在焗爐噴水, 焗 20-25 分鐘<br /> <br /> 特別鳴謝 : 網友 Cynthia Chui 提供界法包面教學片段<br /> <br /> <div class="separator" style="clear: both; text-align: left;"> <iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/-APuZ5SHHoU?feature=player_embedded' frameborder='0'></iframe></div> <br /> <div class="separator" style="clear: both; text-align: left;"> <iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/3QdzHuhJ-ls?feature=player_embedded' frameborder='0'></iframe></div> <br /> <br />Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com1tag:blogger.com,1999:blog-5299982876806935058.post-2778380920377691042012-08-13T23:36:00.000+08:002012-08-14T08:52:52.206+08:00<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQ_wDMi1EfKcb8PgxnDhH2aOUz5SAwq1IW7XRdlFenriDv_MzgjayizCRBnLt90L_6kcrgXDk9HFehbgX0UgKuU2ptZkLugTLZO3lbIbTzwIJERHSFDQAWjGy-PR8OCmxHQJXoRt37RGO/s1600/20120810_070008%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQ_wDMi1EfKcb8PgxnDhH2aOUz5SAwq1IW7XRdlFenriDv_MzgjayizCRBnLt90L_6kcrgXDk9HFehbgX0UgKuU2ptZkLugTLZO3lbIbTzwIJERHSFDQAWjGy-PR8OCmxHQJXoRt37RGO/s400/20120810_070008%5B1%5D.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 只用水跟麵粉混合好即可, 用保解紙包好放室溫 1 小時發酵<br /> 這個是星期日做好, 因為沒有時間做包包, 所以放室溫約半小<br /> 時間後放入雪櫃慢慢發酵.<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> </div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzVHhEC5L1JOH9nbIS-_8KYll5d_f1xz1k24bxZYIvJ7MrjeMB5H-ToA0w8mOvt1wiIbtSotONfCXS_CCr3UTt1VGDsjhq4AG60jbnqjJ_sCib-qp8gcix5QOudqPIJBRxELQeNoLpvPX/s1600/20120813_204944%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzVHhEC5L1JOH9nbIS-_8KYll5d_f1xz1k24bxZYIvJ7MrjeMB5H-ToA0w8mOvt1wiIbtSotONfCXS_CCr3UTt1VGDsjhq4AG60jbnqjJ_sCib-qp8gcix5QOudqPIJBRxELQeNoLpvPX/s400/20120813_204944%5B1%5D.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 今晚攞出黎一拉睇下個膜幾靚, 真係唔需要搓都可以有薄膜~~<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1KaTv8_SE361VUnvWzYa8XglMkCoAKnSCXLMOlJO8h6UxuQUPUtWbdApNvgNQqhqEpmyhBdUqX55Vr4DbUEAT6QxjSQSvDsxaI0gQ5phfl8d3DT591WBEEwMyhhxU_82nmfXTeHhyQ6f/s1600/20120813_230810%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1KaTv8_SE361VUnvWzYa8XglMkCoAKnSCXLMOlJO8h6UxuQUPUtWbdApNvgNQqhqEpmyhBdUqX55Vr4DbUEAT6QxjSQSvDsxaI0gQ5phfl8d3DT591WBEEwMyhhxU_82nmfXTeHhyQ6f/s400/20120813_230810%5B1%5D.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 出爐已經感覺到包包好軟熟~~~<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih56VuA6p2_Nv8PzzDD7lc10_q98-f_T8HOe-PpwS1sg3vGYEFeBrYBKMPmUAWSmhGoNABAaMidQ2n3CTinJeT3taighz1y0JA4NwNGkUTp_8ExD9Nk_oBjS-PmEK-_PdMET5Trt2HsafC/s1600/20120814_060946%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih56VuA6p2_Nv8PzzDD7lc10_q98-f_T8HOe-PpwS1sg3vGYEFeBrYBKMPmUAWSmhGoNABAaMidQ2n3CTinJeT3taighz1y0JA4NwNGkUTp_8ExD9Nk_oBjS-PmEK-_PdMET5Trt2HsafC/s400/20120814_060946%5B1%5D.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 今次用鮮酵母所以用 quick mode 內部組織跟平時比較好像<br /> 比較細緻.<br /> <br /> 食譜跟平時一樣用沒有蛋沒有奶的配方做~~<br /> 做法只是先將水跟麵粉混合發酵 1 小時 (今次因為趕住出街<br /> 所以發了半小時後放入雪櫃, 做包時預先取出回室溫才用),<br /> 跟住按平常的情序放入麵包機, 因為今次用鮮酵母所以用<br /> quickmode 做二小時後出爐~~~<br /> <br /> 包包效果滿意好軟熟~~~<br /> <br /> <br />Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-30195924799578175312012-08-08T21:05:00.000+08:002012-08-14T08:44:59.326+08:00<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VS8qowWPKlgyv1rZ5Ms1yKc6VCy9bzyYK58G8dYOgDrDN-woDw6wN2lcbdD6majqbwPIiHRj-shcyGJLaZO7iqv1FuMIOywjAKw3eyzQFIXfbkPjz0TMbGvqryNfLvqpwh7SDTLHfsJi/s1600/20120808_224622%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VS8qowWPKlgyv1rZ5Ms1yKc6VCy9bzyYK58G8dYOgDrDN-woDw6wN2lcbdD6majqbwPIiHRj-shcyGJLaZO7iqv1FuMIOywjAKw3eyzQFIXfbkPjz0TMbGvqryNfLvqpwh7SDTLHfsJi/s400/20120808_224622%5B1%5D.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 上星期已試做了一次法包,&nbsp;今次是第二次做法包, 剛好在網友<br /> 的 blog 發現特別的法包的方法, 心口有個勇字的我又要試下,<br /> 因為這個方法真係好神奇.<br /> <br /> 好特別叫&nbsp;<span style="background-color: white; color: #545454; font-family: arial, helvetica, clean, sans-serif; font-size: 15.555556297302246px; line-height: 20px;">Autolyse (</span><span style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 15.555556297302246px; line-height: 20px;">自解法 / 浸泡法 / 分解法) 反正好神奇地只</span><br /> <span style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 15.555556297302246px; line-height: 20px;">係水跟麵粉混合不用搓揉放室溫發酵一小時已經有薄膜出現.</span><br /> <span style="font-family: arial, helvetica, clean, sans-serif;"><span style="line-height: 20px;">沒有影薄膜的相可以到網友 blog 內見一下真身</span></span><br /> <a href="http://blog.yahoo.com/_IJVWYXEDAR3YBRVNETZPAHOWRI/articles/768171/index">http://blog.yahoo.com/_IJVWYXEDAR3YBRVNETZPAHOWRI/articles/768171/index</a> <br /> <a href="http://dalicafe.pixnet.net/blog/post/12609565-%E3%80%8A%E8%87%AA%E8%A7%A3%E6%B3%95%28autolyse%29%E3%80%8B">http://dalicafe.pixnet.net/blog/post/12609565-%E3%80%8A%E8%87%AA%E8%A7%A3%E6%B3%95%28autolyse%29%E3%80%8B</a> <br /> 真的好神奇~~~~ 有興趣可以試下做我想沒有機器幫助手搓的<br /> 話應該會好易成功, 因為麵團已出薄膜對於手搓及改善麵包機<br /> 搓揉不足應該好有幫助~~~~ 下次試下普通的包包看一下效果<br /> 如何~~~Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-24694909673933956852012-07-26T21:00:00.000+08:002012-08-07T13:10:53.214+08:00<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYo_DNCelAooDgtcxn4rSU9Y2OSlUGfXBymL84X9bcKS5KvwMZY-o9O2DieuMjfR4yoDx-ZDoR0sdvXJ8yNbBn-aQ9VcEhaiyvMT7lChCtMHLL8I4lxe-5Nw9nVFdt9O3ZyBIMFk-sayK/s1600/20120726_224842%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYo_DNCelAooDgtcxn4rSU9Y2OSlUGfXBymL84X9bcKS5KvwMZY-o9O2DieuMjfR4yoDx-ZDoR0sdvXJ8yNbBn-aQ9VcEhaiyvMT7lChCtMHLL8I4lxe-5Nw9nVFdt9O3ZyBIMFk-sayK/s400/20120726_224842%5B1%5D.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 自從真正領悟到湯種的做法, 想要軟熟又好食的湯種包, 一定<br /> 跟足食譜入面, 牛奶, 蛋, 淡忌簾不能用水代, 代了就做不出驚<br /> 人既效果, 食味當然都會有不同,&nbsp;牛奶, 蛋, 淡忌簾這些材料是<br /> 會在無化學劑幫助下令到包包做出來又軟又能保存包包入面<br /> 濕度. 食譜跟舊的, 只是今次沒有搽任何東西入爐.<br /> <br /> <a href="http://catjeffcat-baking.blogspot.hk/2012/04/blog-post_8395.html">http://catjeffcat-baking.blogspot.hk/2012/04/blog-post_8395.html</a>Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-59509922895346364802012-06-27T22:00:00.000+08:002012-08-07T13:08:42.119+08:00<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QGGXOLbjbjrdZ1uge2E3W_HT7E29_WfOJMxZF6HHpjAV17WGOzLw46rgaQhJhAZhGp6TqGCxgVYc7Yf1cCYYBV16cdKKBDIoMlxyD5jRBcFg6RWaq1xqn2CYTuzvE2-xsuAxYiW2x-2K/s1600/20120627_220949%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QGGXOLbjbjrdZ1uge2E3W_HT7E29_WfOJMxZF6HHpjAV17WGOzLw46rgaQhJhAZhGp6TqGCxgVYc7Yf1cCYYBV16cdKKBDIoMlxyD5jRBcFg6RWaq1xqn2CYTuzvE2-xsuAxYiW2x-2K/s400/20120627_220949%5B1%5D.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 近來都是用鮮酵母做包包, 時間真的比乾酵母/快速酵母,&nbsp;<span style="background-color: white;">而</span><br /> <span style="background-color: white;">且麵包機全機做包包的皮亦變得沒有那麼厚及軟身一點, 對</span><br /> 於忙碌的我來說是非常重要, 因為想盡快完成令自己可以早<br /> 一點休息<span style="background-color: white;">。</span><br /> <br /> 不過<span style="background-color: white;">有一點要注意就是如果用麵包機的話我覺得選用快速做</span><br /> <span style="background-color: white;">包</span><span style="background-color: white;">程式會比較配合, 因為鮮酵母發酵時間比較快, 好似不太適</span><br /> 合正常做包程式或者將鮮酵母分量再調節一下。<br /> <br /> 食譜還是用這個<br /> <a href="http://catjeffcat-baking.blogspot.hk/2012/04/blog-post_8395.html">http://catjeffcat-baking.blogspot.hk/2012/04/blog-post_8395.html</a> <br /> 發酵好後分數份, 每個麵團為 50G 醒麵團 10 分鐘再包入<br /> 芝士, 第二次發酵 30 分鐘或至 2 倍大, 預熱焗爐 180 度<br /> 15-20 分配即可.Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-44735173130892374962012-06-13T20:30:00.000+08:002012-06-21T15:28:46.450+08:00<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzrSoYkL0Qd16DgyWyCpVsYrh0S7pok97SsT86-dWnZR39i45yoOJbnaXQg7Q6GTHJrFTM0NtsqMMhOkkDStVpOtDFlBQVowxu_yIKrr56WDUot8ChpugLodn6UJqsEUxR1arV6iNe0e6/s1600/20120613_221043.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzrSoYkL0Qd16DgyWyCpVsYrh0S7pok97SsT86-dWnZR39i45yoOJbnaXQg7Q6GTHJrFTM0NtsqMMhOkkDStVpOtDFlBQVowxu_yIKrr56WDUot8ChpugLodn6UJqsEUxR1arV6iNe0e6/s400/20120613_221043.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">我頂……我頂……我頂頂頂……頂角真係好難做得好, 今次真係靚</span><br /> <span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">仔頂部剛好頂到又唔會多左條邊, 用老麵種再加鮮酵母包包出來</span><br /> <span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">唔錯~~~&nbsp;</span><br /> <span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px; text-align: left;"><br /></span><br /> <span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">食譜跟之前個個一樣</span><br /> <span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px; text-align: left;"><br /></span><br /> <span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px; text-align: left;"><a href="http://catjeffcat-baking.blogspot.hk/2012/06/blog-post_07.html">http://catjeffcat-baking.blogspot.hk/2012/06/blog-post_07.html</a></span>Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-91368926583448020332012-06-06T09:07:00.000+08:002012-06-13T17:03:23.412+08:00<div class="mobile-photo"> </div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQZnXVqbpXGg60DnjT204p7gwKt-YscBVDO7BfPeRp6KUJ80AoizAWaZOcxaSvYWyW0ql0WfPS3BM2MH-1Yae9Dv5VRbvyYVih0t1_tzjn_cqkAigO-sCHMNOk7u6XpVel4Yniffmp_QC/s1600/20120606_220322.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQZnXVqbpXGg60DnjT204p7gwKt-YscBVDO7BfPeRp6KUJ80AoizAWaZOcxaSvYWyW0ql0WfPS3BM2MH-1Yae9Dv5VRbvyYVih0t1_tzjn_cqkAigO-sCHMNOk7u6XpVel4Yniffmp_QC/s400/20120606_220322.jpg" width="400" /></a></div> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;"><br /></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px;">上次做了老麵冰箱還有存貨, 繼續再用老麵做, 今次調一調</span><br /> <div> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 20px;">個食譜, 因為上次麵團唔夠多, 所以不能發到可以做頂角方包,</span></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 20px;">所以老麵再添加一點, 今次好一點, 不過差小小才可以頂角.</span></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 20px;">麵團好像還是小了一點要再作微調.</span></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 20px;"><br /></span></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 20px;">用了幾次鮮酵母做包包, 覺得包包比較以前做的, 來得軟熟加</span></span><br /> <span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 20px;">上老麵保水這配搭真係唔錯. 有機會大家都要試下用鮮酵母.</span></span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">老麵種 (食譜來源是跟專業麵包制作做)</span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">高筋麵粉 200g</span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">溫水 120g</span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">酵母 3g</span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">鹽 3g</span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">糖 3g</span><br /> <br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">做跟平常做法一樣將麵團搓成成不痴手麵團及發酵 (當然可</span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">以放麵包機搓麵團及發酵).</span><br /> <div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> <br /> 完成後排氣及分成 50g 一份, 用保鮮紙包好, 可放冰格保存<br /> 約一個月 (造些都是之前在網上找到的保存方法).<br /> <br /> 主麵團<br /> <br /> 高筋麵粉 270g<br /> 蛋一隻 + 水 總重量為 165g<br /> 鮮酵母 6g<br /> 鹽 5g<br /> 糖 30g<br /> 牛油 30g<br /> <br /> 老麵種 100g (可撕成數份加入主麵團)<br /> <br /> 將材料放入麵包機搓及發酵, 完成後再將麵團取出排氣分成二<br /> 份滾圓鬆弛10 分鐘, 將麵團擀成長條卷起放入方包模內發 9 份</div> <div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> 滿再加蓋, 200 度入爐 30 分鐘即成.</div> </div>Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-80218321010717329352012-06-04T08:48:00.000+08:002012-06-13T13:30:26.766+08:00<div class="mobile-photo"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7RD1UNv2hNlmWKumP0elWuxFCMGa3x_SY3KFq6IWTDgKtZUQ0YSdbBwPwyHYV7jdatX3T5JrIqk_lvROGfbKHKbTFQ3K17Gx5zuVBGBE27QH6mJSDHih57nnW3Xcy-GZpvY22KPAWEXe1/s1600/20120604_214634.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7RD1UNv2hNlmWKumP0elWuxFCMGa3x_SY3KFq6IWTDgKtZUQ0YSdbBwPwyHYV7jdatX3T5JrIqk_lvROGfbKHKbTFQ3K17Gx5zuVBGBE27QH6mJSDHih57nnW3Xcy-GZpvY22KPAWEXe1/s400/20120604_214634.jpg" width="400" /></a></div> <br /></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 最近都在用鮮酵母做包包, 感覺得特別軟熟, 而且發酵比平<br /> 時快一點, 如果用直接法感覺切包包時會比時多麵包碎有<br /> 點怪怪既感覺, 還是做個添加麵種既包包看看出來效果如何<br /> 今次試加老麵, 很耐沒有做老麵, 差點忘記是什麼質感, 今次<br /> 這個做出來感覺好好, 又軟熟又有質感, 而且材料簡單做法<br /> 又相當之簡單, 非常合我趕時間做包包的需要.<br /> <br /> 材料 :<br /> <br /> 老麵種 (食譜來源是跟專業麵包制作做)<br /> 高筋麵粉 200g<br /> 溫水 120g<br /> 酵母 3g<br /> 鹽 3g<br /> 糖 3g<br /> <br /> 做跟平常做法一樣將麵團搓成成不痴手麵團及發酵 (當然可<br /> 以放麵包機搓麵團及發酵).<br /> <div> <br /> 完成後排氣及分成 50g 一份, 用保鮮紙包好, 可放冰格保存<br /> 約一個月 (造些都是之前在網上找到的保存方法).<br /> <br /> 主麵團<br /> <br /> 高筋麵粉 270g<br /> 蛋一隻 + 水 總重量為 165g<br /> 鮮酵母 6g<br /> 鹽 5g<br /> 糖 30g<br /> 牛油 30g<br /> <br /> 老麵種 50g (可撕成數份加入主麵團)<br /> <br /> 將材料放入麵包機搓及發酵, 完成後再將麵團取出排氣分成二<br /> 份滾圓鬆弛10 分鐘, 將麵團擀成長條卷起放入方包模內發至二<br /> 倍大, 180 度入爐 20 分鐘即成.<br /> <br /> <br /> <br /></div>Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com3tag:blogger.com,1999:blog-5299982876806935058.post-34139751470861240322012-05-19T20:27:00.001+08:002012-06-13T13:27:36.695+08:00<div class="mobile-photo"> </div> <div class="mobile-photo"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlto-Ofc2wGWHoQHbnVkl9meBTqTGf4bE6U3jh3Bv9KVf8ak1PvEP1BpgYdkHTb_Rzfxz5g6fy65bdodOnC2Qncic3gmluzZqaEmjLvBxsN7xQfuomvR0eIzTGLYsu5EyoWG8Z8Lo6lH4/s1600/20120519_123006.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlto-Ofc2wGWHoQHbnVkl9meBTqTGf4bE6U3jh3Bv9KVf8ak1PvEP1BpgYdkHTb_Rzfxz5g6fy65bdodOnC2Qncic3gmluzZqaEmjLvBxsN7xQfuomvR0eIzTGLYsu5EyoWG8Z8Lo6lH4/s400/20120519_123006.jpg" width="400" /></a></div> <br /> <br /></div> <div class="mobile-photo"> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 出爐啦~~~ 今次睇住搓比較易調節水份</div> <div class="mobile-photo"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEuMtqcmDXQFEoEq-PeP4y08N4-0Fwi9c6z6GnKoiHUMNJm-FD3Coc2BMTFF6gc1Ff5OvRKiiCk_WNxKkmUqL5fa1-9fsqSdbl3r5h2OKH0sDEkx2nJSsRc4WzFoTWBdCVEmXCe1OcI9c/s1600/20120519_123148.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEuMtqcmDXQFEoEq-PeP4y08N4-0Fwi9c6z6GnKoiHUMNJm-FD3Coc2BMTFF6gc1Ff5OvRKiiCk_WNxKkmUqL5fa1-9fsqSdbl3r5h2OKH0sDEkx2nJSsRc4WzFoTWBdCVEmXCe1OcI9c/s1600/20120519_123148.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEuMtqcmDXQFEoEq-PeP4y08N4-0Fwi9c6z6GnKoiHUMNJm-FD3Coc2BMTFF6gc1Ff5OvRKiiCk_WNxKkmUqL5fa1-9fsqSdbl3r5h2OKH0sDEkx2nJSsRc4WzFoTWBdCVEmXCe1OcI9c/s400/20120519_123148.jpg" width="400" /></a></div> <div class="mobile-photo"> </div> <div class="mobile-photo"> <br /></div> <div class="mobile-photo"> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 內部組織好似棉花一樣咁軟熟</div> <div class="mobile-photo"> <br /></div> <div class="mobile-photo"> 經過兩次試用鮮酵母後有了小小心得, 開始有點得心應手的<br /> 感覺. 包包成變易操控, 再次調節水份及鮮酵母份量, 今次雖<br /> 然全機做沒做型不過感覺麵團發酵都不錯沒有發過龍.</div> <div class="mobile-photo"> <br /></div> <div class="mobile-photo"> 暫時摸到用鮮酵母好像水份不用那麼多, 鮮酵母份量需要自<br /> 己就一就.</div> <div class="mobile-photo"> <br /></div> <div class="mobile-photo"> <br /></div> <div class="mobile-photo"> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">材料 :</span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">高筋麵粉 250G+2湯匙</span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">水 160G</span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">糖 3 湯匙</span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">鹽 3/4 小匙</span><br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">牛油 25G</span> <br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">鮮酵母 5G</span> </div> <div class="mobile-photo"> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span></div> <div class="mobile-photo"> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">麵包機揀 regular 皮 light 等食~~~~</span></div>Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-8053320854198611992012-05-15T20:25:00.000+08:002012-06-13T13:31:22.056+08:00<div class="mobile-photo"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZlqol82ay8JGqEYVSIgO42BwIcWkzlB1VoGZ1aCqb3Cw9moFgtX3her6v-TOqShdxdVVL09J3lGyWmLrcxl0PP-u-bq-W80Jj4KOlBiJXxiK4tp7aQjq60bugo0So5QtJUMF6ScVZZD8/s1600/20120515_213509.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZlqol82ay8JGqEYVSIgO42BwIcWkzlB1VoGZ1aCqb3Cw9moFgtX3her6v-TOqShdxdVVL09J3lGyWmLrcxl0PP-u-bq-W80Jj4KOlBiJXxiK4tp7aQjq60bugo0So5QtJUMF6ScVZZD8/s400/20120515_213509.jpg" width="400" /></a></div> <br /></div> <div class="mobile-photo"> <br /></div> <div class="mobile-photo"> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 前兩日試用了鮮酵母發覺麵團比較平常做的為濕, 整型時<br /> 痴手, 今日試下減水份量看看會否好一點. 簡單的做腸仔包、<br /> 芝士包及方包.&nbsp;</div> <div class="mobile-photo"> <br /></div> <div class="mobile-photo"> 出來是濕了一點感覺酵母份量好像多了一點, 發酵時間比<br /> 平常快, 如果用麵包機全機做可能會過度發酵, 下次還是減<br /> 一點點鮮酵母份量.</div> <div class="mobile-photo"> <br /></div> <div class="mobile-photo"> </div> 材料 :<br /> 高筋麵粉 250G<br /> 水 165G<br /> 糖 3 湯匙<br /> 鹽 3/4 小匙<br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">牛油 25G</span> <br /> 鮮酵母 6G<br /> <br /> 包麵材料 : 腸仔及芝士切成片狀<br /> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <br /> 除包材料外將材料放入麵包機搓及發酵 (或手搓),&nbsp;取出壓扁<br /> 排氣分成 300g 麵團作方包用, 其餘份 4 份滾圓, 鬆弛 10&nbsp;分<br /> 鐘後將麵團整型.<br /> <br /> 腸仔包及芝士包表面搽上蛋汁 180 度焗 15-20 分鐘.<br /> <br /> 方包卷起放入方包模發到 9 分滿, 200 度焗 30 分鐘.Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-31362479386943667372012-05-13T07:51:00.001+08:002012-06-13T13:35:05.767+08:00<div class="mobile-photo"> </div> <div class="mobile-photo"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQhbDSMoJasQ424QMHJEwuZAin_OEOIQHrkkYlFFtI1ATyoPJoWvBYXu_e53OKDqqSENZ-lpPZmZP5YN_pKvADeVQSYesmivd_AcW11RW-LJ-kPWAmePy1nb0MuV1oBxFO2Bj5Byg7qNn/s1600/20120513_070412.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQhbDSMoJasQ424QMHJEwuZAin_OEOIQHrkkYlFFtI1ATyoPJoWvBYXu_e53OKDqqSENZ-lpPZmZP5YN_pKvADeVQSYesmivd_AcW11RW-LJ-kPWAmePy1nb0MuV1oBxFO2Bj5Byg7qNn/s400/20120513_070412.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 入爐啦~~~ 第一之用鮮酵母有點緊張<br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84hYylCSI7VCee3BZnuDD3-2whkGrwEZVhdJr91gN0jQ75KbqBLZSdwuN5w4ne_EbJzMv_gr9XbdBhZ2qE3PnPsY72G5863qbZPG9a7pGhCk0uZ0VlgZvATd4u-ZYvly2dsnxuy8K3Q46/s1600/20120513_072206.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84hYylCSI7VCee3BZnuDD3-2whkGrwEZVhdJr91gN0jQ75KbqBLZSdwuN5w4ne_EbJzMv_gr9XbdBhZ2qE3PnPsY72G5863qbZPG9a7pGhCk0uZ0VlgZvATd4u-ZYvly2dsnxuy8K3Q46/s1600/20120513_072206.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84hYylCSI7VCee3BZnuDD3-2whkGrwEZVhdJr91gN0jQ75KbqBLZSdwuN5w4ne_EbJzMv_gr9XbdBhZ2qE3PnPsY72G5863qbZPG9a7pGhCk0uZ0VlgZvATd4u-ZYvly2dsnxuy8K3Q46/s400/20120513_072206.jpg" width="400" /></a></div> <br /></div> <div class="mobile-photo"> <br /></div> <div class="mobile-photo"> <br /></div> <div class="mobile-photo"> </div> <div class="mobile-photo"> <br /></div> <div class="mobile-photo"> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 出爐啦~~~~ 睇見到想食~~~</div> <div class="mobile-photo"> <br /></div> 昨日有時間去到烘培店走一轉，見到有鮮酵母買了試用，<br /> 聽說做包包特別軟熟又保水，不是每一家烘培店都在賣，<br /> 還有機會決貨，既然遇上了買來試。<br /> <div> <br /></div> <div> 包包搓完出來特別柔軟，跟平時的好不同，不過水份要微<br /> 調一下好像比較濕做型有點痴手，只好多加一點手粉。</div> <div> <br /></div> <div> 包包真係特別軟軟而且發酵得好好， 讚 !<br /> <br /> 材料 :<br /> 高筋麵粉 250G<br /> 水 170G<br /> 糖 3 湯匙<br /> 鹽 3/4 小匙<br /> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">牛油 25G</span> <br /> 鮮酵母 6G<br /> <br /> 包麵材料 :煙肉 2-3 條 (去除肥肉部份, 再切碎)<br /> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 芝士適量 (刨碎)<br /> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <br /> 除包材料外將材料放入麵包機搓及發酵 (或手搓),&nbsp;取出壓扁<br /> 排氣分成 8 等份及滾圓, 鬆弛 10&nbsp;分鐘後將麵團整型, 發 30 分<br /> 鐘或至兩倍大, 再在麵包面界開小許將煙肉放上坑面再加芝<br /> 士碎.&nbsp;170 度焗 15-17 分鐘即成.<br /> <br /></div>Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-44559083196630943372012-04-29T18:03:00.000+08:002012-06-13T14:40:01.969+08:00<div class="mobile-photo"> <br /></div> <div class="mobile-photo"> </div> <div class="mobile-photo"> </div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBwQ3fIze5zTv41XdezXfX6VM2CNTvZlU0O4cWAPyc9YOvJQxqhcY8v6ATCqSR_0DBDYQR0qzxOQHjCrMGNg2x0UU_5oa1wEuMM_UdIUls-tQdSV2DBjbkmyjfdQgwwohs9zd19C0lb-x/s1600/20120429_112947.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBwQ3fIze5zTv41XdezXfX6VM2CNTvZlU0O4cWAPyc9YOvJQxqhcY8v6ATCqSR_0DBDYQR0qzxOQHjCrMGNg2x0UU_5oa1wEuMM_UdIUls-tQdSV2DBjbkmyjfdQgwwohs9zd19C0lb-x/s400/20120429_112947.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 一次過滿足我三個願望，三種口味解決晒一<br /> <div> 一家既願要，雖然食譜唔係跟足正常版本，</div> <div> 但都好食。</div> <div> <br /></div>Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-12880363433321672932012-04-24T22:00:00.000+08:002012-06-13T14:34:38.404+08:00<div class="separator" style="clear: both; text-align: center;"> </div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmbtAmpEThz7BYf1Lw_A1-ne91WIVWTspAaa0CB0LnDCkv7vmYb7oK7avz3x2y_Rv511op4tgbgTXbDrE3H6uynZq-8wHRisTSgY8VriuUaqg554mn9H7WR7CbrMICLZ5fbNaXik9k6fC/s1600/20120424_230858.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmbtAmpEThz7BYf1Lw_A1-ne91WIVWTspAaa0CB0LnDCkv7vmYb7oK7avz3x2y_Rv511op4tgbgTXbDrE3H6uynZq-8wHRisTSgY8VriuUaqg554mn9H7WR7CbrMICLZ5fbNaXik9k6fC/s400/20120424_230858.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 好耐無做腸仔包, 所以只做了三個, 餘下的<br /> 麵團放入方包模做方包.<br /> <br /> 做液種部份 :<br /> 高筋麵粉 81G + 水 81G + 酵母 0.5G混合後<br /> 放室温2小時後再放雪櫃發 12-14小時或見<br /> 有很多大細泡泡己可以使用 最長可以在雪<br /> 櫃保留 24 小時才都可以只要沒有酒味就OK<br /> <br /> 主麵團 :<br /> 高筋粉 189g<br /> 水&nbsp;81g<br /> 糖 3 大匙<br /> 鹽 3/4 小匙<br /> 酵母 1 茶匙<br /> 牛油 30G<br /> <br /> 搓好麵團及發酵後, 方包除 300G 麵團, 另外<br /> 腸仔每個取 50G 麵包滾圓鬆弛 10 分鐘, 鬆<br /> 弛完整型, 方包轆成長條光起放入方包模,<br /> 腸仔包麵團揉成長條再轆成長條後再捲成<br /> 長條狀捲在腸仔上, 捲時留意尾部要收緊.<br /> 進行第二發酵至 2 倍大.<br /> <br /> 腸仔包放入已預熱焗爐 180 度焗 15-20分鐘<br /> <br /> 方包發至模接近頂部加蓋 200 度 30 分鐘Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-5763901330193268602012-04-16T08:27:00.001+08:002012-06-13T15:06:52.120+08:00<div class="mobile-photo"> </div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU-CaIuDiQoYfi4awmS4YgrpeW6p8Q5_UNDRcX8sIsnlRZBcGDiLwSx_8ZuznkU6WblriKawTet9Niudds7gZT6VZ7pSJ_ewPiuZuy0C7of7c094qSbz7dirrHgbRYKziZFphrlZrv48u/s1600/20120415_212811.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU-CaIuDiQoYfi4awmS4YgrpeW6p8Q5_UNDRcX8sIsnlRZBcGDiLwSx_8ZuznkU6WblriKawTet9Niudds7gZT6VZ7pSJ_ewPiuZuy0C7of7c094qSbz7dirrHgbRYKziZFphrlZrv48u/s400/20120415_212811.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 今次將全麥麵粉份量增加份量到 65g，原來<br /> <div> 我只能接受到加 50g 既全麥麵粉。掛住用新</div> <div> 歡完全忘記做包包，五點多才發種，用暖水</div> <div> 開液種、坐暖水祈望可以快一點完成發酵，</div> <div> 兩小時過去只發了一點點，在沒有選擇的情</div> <div> 況下只好用它吧！</div> <div> <br /></div> <div> 時間緊迫只好用 quick mode, &nbsp;本想等發好後</div> <div> 停機做手工包的，大頭蝦完全忘記了時間發</div> <div> 現時已經太遲了麵包機已經進入烘焙楷段。</div> <div> <br /></div> <div> <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">做液種部份 :</span></div> <div> <div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> <div> 高筋麵粉 81G + 水 81G + 酵母 0.5G混合後</div> <div> 放室温2小時後再放雪櫃發 12-14小時或見有很多大細泡泡己可以使用</div> <div> 最長可以在雪櫃保留 24 小時才都可以只要沒有酒味就OK</div> <div> <br /></div> <div> 主麵團 :&nbsp;</div> <div> 高筋粉 109g<br /> 全麥麵粉 65g</div> <div> 小麥胚芽 15g</div> <div> 鮮奶 81g</div> <div> 糖 3 大匙</div> <div> 鹽 3/4 小匙</div> <div> 酵母 1 茶匙</div> <div> 牛油 30G</div> <div> <br /></div> <div> 今次用麵包機 quick mode 做 2 小時完成</div> <div> <br /></div> </div> </div>Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-90359489075238924462012-04-13T08:30:00.000+08:002012-06-13T15:28:49.428+08:00<div class="mobile-photo"> </div> <div class="mobile-photo"> </div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0meFvrOiixVRHiB6wJEVDD98dhQ2TM_RbylFtWR2ars8eOAzvUWsRVpV1ADM4MpnbFcBh_211URxtV4c6AniG4NjU_HbKbbTUQSRLEXeJUV8S3O9qX_kWKoLi-xljO8kwMKWk2VB_O6xy/s1600/20120412_221823.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0meFvrOiixVRHiB6wJEVDD98dhQ2TM_RbylFtWR2ars8eOAzvUWsRVpV1ADM4MpnbFcBh_211URxtV4c6AniG4NjU_HbKbbTUQSRLEXeJUV8S3O9qX_kWKoLi-xljO8kwMKWk2VB_O6xy/s400/20120412_221823.jpg" width="400" /></a></div> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKhlCd7y4buyIOsZ_uTmr2xW3yfEIiCRvIBMmAXmYadO3Qk9rleqvcOOB-cg0GAkCkjiBQsIgLmTj16tU0DTnTAkbvYOoov-0WsajHLHij6uk4F3uCYiztvRCxMHfd7hviaRsMfkK1Y66/s1600/20120413_062923.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKhlCd7y4buyIOsZ_uTmr2xW3yfEIiCRvIBMmAXmYadO3Qk9rleqvcOOB-cg0GAkCkjiBQsIgLmTj16tU0DTnTAkbvYOoov-0WsajHLHij6uk4F3uCYiztvRCxMHfd7hviaRsMfkK1Y66/s400/20120413_062923.jpg" width="400" /></a></div> <br /> <div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 昨晚攪攪新意思，家裡還有淡忌廉想盡快用</div> <div> <div> 完，參照之前做湯種既材料，預先準備好用</div> <div> 液種試做一下，看看效果如何。</div> <div> <br /></div> <div> 看來不錯鬆軟又有質感，昨晚做起後來不及</div> <div> 完全放涼只放在廚房裡過一晚，今早食之前</div> <div> 放入剛煲完飯的飯煲內，利用飯煲的餘温暖</div> <div> 一暖包包讓包包內的芝士可以變回軟軟的。</div> <div> <br /></div> <div> 今次發現 quick mode 在搓麵團及發酵時温度</div> <div> 好像比平時高，不知道是天氣回暖還是真的</div> <div> 用 quicky mode 的温度高一點令我有點迷。</div> <div> <br /></div> <div> <br /></div> <div> 食譜 : 用麵機幫手搓麵團<br /> <div> <br /></div> <div> 做液種部份 :<br /> 高筋麵粉 81G + 水 81G + 酵母 0.5G混合後</div> <div> 放室温2小時後再放雪櫃發 12-14小時或見有很多大細泡泡己可以使用</div> <div> 最長可以在雪櫃保留 24 小時才都可以只要沒有酒味就OK</div> <div> <br /></div> <div> 主麵團 :&nbsp;</div> <div> 高筋粉 189g</div> <div> 雞蛋 20g</div> <div> 淡忌廉 30g</div> <div> 鮮奶 31g</div> <div> 糖 3 大匙</div> <div> 鹽 3/4 小匙</div> <div> 酵母 1 茶匙</div> <div> 牛油 25G</div> <div> <br /></div> <div> 今次用 quick 做搓麵團及發酵大約一小時十</div> <div> 分鐘停機，因為很快會進入焗麵包部份，因</div> <div> 為麵團好像未發夠所以任由它開麵包機多發</div> <div> 十五分鐘。</div> <div> <br /></div> <div> 完成後取出麵團壓平排氣再分成八份麵團鬆</div> <div> 馳 10-15 分鐘預熱焗爐 180 度</div> <div> <br /></div> <div> 完成鬆弛後搟成長條放入火腿及芝士再卷起放入焗模發30分鐘或至兩倍大，搽上蛋汁入</div> <div> 爐焗 15-20 分鐘即成</div> </div> </div> <br /> <br />Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-48104957399837748132012-04-07T23:59:00.000+08:002012-06-19T14:13:21.840+08:00<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLploEPO8tGgOA6WGTrF86R0qtQYAOLC9k446hGlI7_VG_iCCOF1PqO4uUwFkoI15EVlDGU9htTDSns7gFyDCtZB_kgNEXTtHKI1m9DgWQEVHfFsJTwLlztRuOt5jxvFAjHBnZ0b352K91/s1600/20120407_224118.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLploEPO8tGgOA6WGTrF86R0qtQYAOLC9k446hGlI7_VG_iCCOF1PqO4uUwFkoI15EVlDGU9htTDSns7gFyDCtZB_kgNEXTtHKI1m9DgWQEVHfFsJTwLlztRuOt5jxvFAjHBnZ0b352K91/s400/20120407_224118.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 今次用埋餘下的湯種做包包，囡囡落 order 要<br /> 芝士包，馬上動手做，做法一樣用麵包機搓好<br /> 麵團及發酵再做型完成後再發酵半小時搽上蛋<br /> 液再灑上芝士。<br /> 放入已預熱焗爐 180 度焗 15-20 分鐘即成。<br /> <br /> 材料:<br /> 高筋粉 270g<br /> 糖 43g<br /> 鹽 4g<br /> 酵母 5g<br /> <br /> 全蛋 43g<br /> 淡忌廉 30g<br /> 鮮奶 27g<br /> 湯種 92g<br /> 牛油 25g<br /> <br /> 湯種做法 50g高粉+250ML 水煮至傑身<br /> 用保鮮紙封好<br /> 保鮮紙要貼住湯種以免表面封乾<br /> 放涼後才可以使用<br /> 這個份量分跟面的譜兩次用完<br /> <br /> <br /> <div style="text-align: left;"> </div> <br /> <br />Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-54668439188119069692012-04-04T21:30:00.000+08:002012-06-27T19:20:00.756+08:00<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRH9oCpZtHS34aggLKKjCMvTMQBZsQL6KuV32Hldxzy2xnlioIDeY5_sMxwL0VrN2Q1ve3NFUWTiBSb3MkpA5itKSZek9vjwBc1BprPBVb3IMOLNjzhWREFQEOz4WvUbOYle-fSsmNPRb/s1600/20120404_221852.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRH9oCpZtHS34aggLKKjCMvTMQBZsQL6KuV32Hldxzy2xnlioIDeY5_sMxwL0VrN2Q1ve3NFUWTiBSb3MkpA5itKSZek9vjwBc1BprPBVb3IMOLNjzhWREFQEOz4WvUbOYle-fSsmNPRb/s400/20120404_221852.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> 上次試完全機做, 今次再試半機半人手做,<br /> 湯種試完又試, 之前試過湯種部份唔用奶,<br /> 唔跟足材料做又試過湯種有用牛奶主麵團<br /> 部份只用牛奶沒有用淡忌廉, 因為質感唔<br /> 同麵團出來效痴手, 真的要跟十足才做出<br /> 完美效果.這個湯種效果及味道都好好, 跟<br /> 足材料自然成本上升, 要食到好的味道同質<br /> 感就不要吝惜成本了.<br /> <br /> <br /> <br /> 材料:<br /> 高筋粉 270g<br /> 糖 43g<br /> 鹽 4g<br /> 酵母 5g<br /> <br /> 全蛋 43g<br /> 淡忌廉 30g<br /> 鮮奶 27g<br /> 湯種 92g<br /> 牛油 25g<br /> <br /> 湯種做法 50g高粉+250ML 牛奶煮至傑身<br /> 用保鮮紙封好<br /> 保鮮紙要貼住湯種以免表面封乾<br /> 放涼後才可以使用<br /> 這個份量分跟面的譜兩次用完<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> </div> <br /> <br /> <br /> <br />Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com2tag:blogger.com,1999:blog-5299982876806935058.post-76253413898655973282012-03-28T22:05:00.000+08:002012-06-27T19:20:19.999+08:00前兩天做過湯種出來不錯, 還有餘下的湯種, 想想再試用麵包機全機做看看效果.記得上次做的出來有點痴牙, 今次沒有了這個問題效果都唔錯~~~食譜仍然係個個<br /> <br /> <br /> <br /> 材料:<br /> 高筋粉 270g<br /> 糖 43g<br /> 鹽 4g<br /> 酵母 5g<br /> <br /> 全蛋 43g<br /> 淡忌廉 30g<br /> 鮮奶 27g<br /> 湯種 92g<br /> 牛油 25g<br /> <br /> 湯種做法 50g高粉+250ML 牛奶煮至傑身<br /> 用保鮮紙封好<br /> 保鮮紙要貼住湯種以免表面封乾<br /> 放涼後才可以使用<br /> 這個份量分跟面的譜兩次用完<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> </div> <br /> <div style="text-align: left;"> </div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwVBV-23S5suyNyb500MaIYBgC9P6l35FWZBKXzqmnseqA4YbF9FDYTSyX058M-hnegwnBecYy8oRx-ozZByEN2r3CLwdKYqZnM9Ktdl-QTPbmXXJY5oRKFaZ7zA3A4hxiAZ0Yph6GScy/s1600/20120328_055915.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwVBV-23S5suyNyb500MaIYBgC9P6l35FWZBKXzqmnseqA4YbF9FDYTSyX058M-hnegwnBecYy8oRx-ozZByEN2r3CLwdKYqZnM9Ktdl-QTPbmXXJY5oRKFaZ7zA3A4hxiAZ0Yph6GScy/s400/20120328_055915.jpg" width="400" /></a></div> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyp3GUV7WAeIirlE3QAk9NolVfwvGxy2DAsUZuS9bEUxMGrSAKvjcHyygbu4vwZdSNXofDT8U5IUCzok7sxRJKCqiUxUaDFosfMidsjsLHmo8eePSILepWuc5MXRyE9fE7Q20hmAhghv6/s1600/20120328_060840.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyp3GUV7WAeIirlE3QAk9NolVfwvGxy2DAsUZuS9bEUxMGrSAKvjcHyygbu4vwZdSNXofDT8U5IUCzok7sxRJKCqiUxUaDFosfMidsjsLHmo8eePSILepWuc5MXRyE9fE7Q20hmAhghv6/s400/20120328_060840.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br />Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-6770922343512493462012-03-25T23:19:00.000+08:002012-06-27T19:20:55.323+08:00湯種做過了幾次都做得不太好~~之前有試過用清水做湯種, 用係超市/便利店買的牛奶, 效果都不太好, 係我技術太差還是真的要貴價牛奶才可做出效果來?今次用了日本牛奶做出效果來, 確實有點疑惑及迷茫, 下次再試一次用超市/便利店隨手可買得到的奶來做湯種.&nbsp;食譜跟之前做開的, 不過今次跟足原食譜做~~~<br /> <br /> <br /> 材料:<br /> 高筋粉 270g<br /> 糖 43g<br /> 鹽 4g<br /> 酵母 5g<br /> <br /> <br /> 全蛋 43g<br /> 淡忌廉 30g<br /> 鮮奶 27g<br /> 湯種 92g<br /> <br /> <br /> 牛油 25g<br /> <br /> 湯種做法 50g高粉+250ML 牛奶煮至傑身<br /> <br /> 用保鮮紙封好<br /> 保鮮紙要貼住湯種以免表面封乾<br /> 放涼後才可以使用<br /> 這個份量分跟面的譜兩次用完<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> </div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GxZsgokeNEaIXwRdAMHVgwegFM-HAqrIwKZz7RfFeMHeZ1KNufJBGg4bR_Vwod28d6HAKM-ZbthXThO93rzRqcYA3Unz2c5H5Jt0Xl0VdUVj_PPD3r2OddHXBS-r-wc_oNjag2Uy6Gj5/s1600/20120325_220104.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GxZsgokeNEaIXwRdAMHVgwegFM-HAqrIwKZz7RfFeMHeZ1KNufJBGg4bR_Vwod28d6HAKM-ZbthXThO93rzRqcYA3Unz2c5H5Jt0Xl0VdUVj_PPD3r2OddHXBS-r-wc_oNjag2Uy6Gj5/s400/20120325_220104.jpg" width="400" /></a></div> <br />Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-91179697320319074332012-03-21T23:31:00.000+08:002012-06-19T14:23:49.146+08:00今次大頭蝦無嗱嗱落錯左低筋麵粉做包包之前有見書介紹低筋麵粉做麵包從來沒有想過要跟住做今次錯有錯著當試一次做可以成到型不過口感麻麻而且切包包時好多碎碎走出黎<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> </div> <br /> <div class="separator" style="clear: both; text-align: center;"> </div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ziJD_PR-b_Cs-SNnKq2EbirrumeH09JYpSjHkN3ZqNLePx1T-l8T3ynTExL6FWi-K3Yjofl0Bf4Tb5AxzR87au4ViyaFfreTHsgi3nEVMY5IqT8j8Yjp_mCHvcyIbvq4usuJ44tSVgJ0/s1600/20120320_222952.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ziJD_PR-b_Cs-SNnKq2EbirrumeH09JYpSjHkN3ZqNLePx1T-l8T3ynTExL6FWi-K3Yjofl0Bf4Tb5AxzR87au4ViyaFfreTHsgi3nEVMY5IqT8j8Yjp_mCHvcyIbvq4usuJ44tSVgJ0/s400/20120320_222952.jpg" width="400" /></a></div> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1bG4gXc6gC6a6GmQbT1-IfITqv0loosILJLTbN9OvFwm4Q-B8oywhkuXXvlqFnQG9D-5I2I7_wY33BHmiPxhjET5pCUss1kY2407FN5in4sE8m0225PlVODX7Jjv4zowYi8SLjC-ibZz/s1600/20120321_062909.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1bG4gXc6gC6a6GmQbT1-IfITqv0loosILJLTbN9OvFwm4Q-B8oywhkuXXvlqFnQG9D-5I2I7_wY33BHmiPxhjET5pCUss1kY2407FN5in4sE8m0225PlVODX7Jjv4zowYi8SLjC-ibZz/s400/20120321_062909.jpg" width="400" /></a></div> <br />Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-85024249768405716302012-03-04T21:00:00.000+08:002012-06-19T14:26:03.475+08:00<br /> 這個不是正宗椰賓包底, 我用了牛奶包底<br /> <br /> 適用於象仔麵包機<br /> <br /> 高筋麵粉 250g<br /> 鮮奶 175g (室溫或用熱水座暖) 之後有再加水 1湯匙+1茶匙<br /> 糖 3 湯匙<br /> 鹽 1 小匙<br /> 酵母 3/4 匙<br /> 牛油 30g (後下)<br /> <br /> 做法 : 除牛油外將所有材料放入象仔桶, 揀搓 cookies 程式,<br /> 搓到麵團成粗糙波波目測一下乾濕度再作微調, 之後加牛油搓至完成.<br /> 重新啟動麵包機揀 dough setting 程式搓麵團, 完成後取出麵團排氣<br /> 分割成 50g 一個份, 滾圓成小麵團, 鬆弛 10 分鐘.<br /> <br /> 椰賓一個主體要用 2 份麵團, 將 2 個麵團碌成長條型之後將2個麵團頭<br /> 尾壓在一好長既長條型, 麵皮搽上蛋液再平均地加上椰賓餡料後, 卷起<br /> 在中間切一刀, 小心唔可以完全切斷, 之後將麵團從內扭向上, 再用手壓<br /> 一壓放入模中. 終極發酵 30 分鐘左右,<br /> <br /> 搽上蛋液, 預熱焗爐 180 度, 焗 20 分鐘<br /> <br /> 椰檳餡 : 牛油 15G, 糖 35, 椰絲 50G, 蛋 15G (這個剛好做相中的椰賓)<br /> <br /> 餘下的麵團做了 4 個腸仔包<br /> 為何要搓麵團 2 次, 是因為這方式搓 2 次麵團特別鬆軟, 包包更加好食~~~<br /> <br /> <div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhm7nGNhZsvYYyP5GLd9TyGnVVRctaAmQRxetGphbRXNxpN1cCzyvL9bctlju7M2GxDeDS6pcdSf01ESvgxu4R8MfrroKtn-6wfLLEhjsY3mDMH_OvjNHBDjCjltGqa1UV6pflcxvLBZ5/s1600/20120304_174546.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhm7nGNhZsvYYyP5GLd9TyGnVVRctaAmQRxetGphbRXNxpN1cCzyvL9bctlju7M2GxDeDS6pcdSf01ESvgxu4R8MfrroKtn-6wfLLEhjsY3mDMH_OvjNHBDjCjltGqa1UV6pflcxvLBZ5/s400/20120304_174546.jpg" width="400" /></a></div> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62yOX5IZntOdDjx9toj8F6lap9Fpy-UjZEEvlT3oiNCICrU9H9LXtR7C4btbwqKG2nG-hMC35BMM6ctULAp-LJx4b62LUM8P7BLV10mGc3j55HHhuXmE24mCtOH26GuhDhxgk6NoMy6Hf/s1600/20120304_180838.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62yOX5IZntOdDjx9toj8F6lap9Fpy-UjZEEvlT3oiNCICrU9H9LXtR7C4btbwqKG2nG-hMC35BMM6ctULAp-LJx4b62LUM8P7BLV10mGc3j55HHhuXmE24mCtOH26GuhDhxgk6NoMy6Hf/s400/20120304_180838.jpg" width="400" /></a></div> <br /></div> <div> <br /></div> <div class="separator" style="clear: both; text-align: center;"> </div> <br /> <div class="separator" style="clear: both; text-align: center;"> </div> <div> <br /></div>Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-49576395088284085432012-02-26T22:30:00.000+08:002012-06-19T14:27:08.039+08:00<br /> 上次見何師奶係電視教流心包<br /> <br /> 等我又試下先包片裝芝士<br /> <br /> 焗起即食最好<br /> <br /> 都是用開平時既包包底<br /> <br /> 中間包入片裝芝士<br /> <br /> 180 度焗 15-20 分鐘<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> </div> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-pekNGdFewzmljusiSc7ugSroW1Uuya81iBnfJmiSVMExjaxjiBgo55ZKAXzsaxSLpjkIF4XTK6Ha2DCtADvK4GJgwgmViYnSa-LzcTspRQhV1p19cbrBUtLFZx1H8AMinFRtNRzGp31u/s1600/20120226_215214.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-pekNGdFewzmljusiSc7ugSroW1Uuya81iBnfJmiSVMExjaxjiBgo55ZKAXzsaxSLpjkIF4XTK6Ha2DCtADvK4GJgwgmViYnSa-LzcTspRQhV1p19cbrBUtLFZx1H8AMinFRtNRzGp31u/s400/20120226_215214.jpg" width="400" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br />Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0tag:blogger.com,1999:blog-5299982876806935058.post-7063245865058995312012-02-06T22:00:00.000+08:002012-06-19T14:33:59.026+08:00<div style="text-align: left;"> <span style="font-family: arial, helvetica, clean, sans-serif;"><span style="line-height: 33px;"></span></span></div> <span style="font-family: arial, helvetica, clean, sans-serif;">繼續同焗爐磨合</span><br /> <span style="font-family: arial, helvetica, clean, sans-serif;">換了焗爐已經好一段時日子</span><br /> <span style="font-family: arial, helvetica, clean, sans-serif;">天氣凍多數用麵包機全機做包</span><br /> <span style="font-family: arial, helvetica, clean, sans-serif;">用焗爐既時間相對小了</span><br /> <span style="font-family: arial, helvetica, clean, sans-serif;">雖然有焗爐溫度計</span><br /> <span style="font-family: arial, helvetica, clean, sans-serif;">仍然要估估下去焗</span><br /> <span style="font-family: arial, helvetica, clean, sans-serif;">食譜都是用近期喜愛既液種做</span><br /> <span style="font-family: arial, helvetica, clean, sans-serif;">只是表面做一下型</span><br /> <span style="font-family: arial, helvetica, clean, sans-serif;">部份加牛油或加芝士</span><br /> <span style="font-family: arial, helvetica, clean, sans-serif;">食譜都係跟舊做開的</span><br /> <span style="font-family: arial, helvetica, clean, sans-serif;">180 度焗 15 分鐘</span><br /> <span style="font-family: arial, helvetica, clean, sans-serif;"><br /></span><br /> <div class="separator" style="clear: both; text-align: center;"> </div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEobHtRWB864c_xN-pj4y5gSHoGHM1TNEVxfyXe6V3jxPamhhFIwxISuIpC2JHa80JJmsfi02wArfuhf_OywrZar4MOl-5PQ1djIMe9I_AWXH1nDBu_k5Xd28e8-ZU-kj5IYV0bpz-dK72/s1600/oabRsdkDemwXdgs48pJaiw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEobHtRWB864c_xN-pj4y5gSHoGHM1TNEVxfyXe6V3jxPamhhFIwxISuIpC2JHa80JJmsfi02wArfuhf_OywrZar4MOl-5PQ1djIMe9I_AWXH1nDBu_k5Xd28e8-ZU-kj5IYV0bpz-dK72/s400/oabRsdkDemwXdgs48pJaiw.jpg" width="400" /></a></div> <span style="font-family: arial, helvetica, clean, sans-serif;"><br /></span>Catjeffhttp://www.blogger.com/profile/07386962659821124620noreply@blogger.com0