tag:blogger.com,1999:blog-1108474514456720089.post8758144472607467204..comments2023-10-31T20:19:32.186+08:00Comments on Allie's private paradise: 魚鬆包Alliehttp://www.blogger.com/profile/14990535412925213196noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-1108474514456720089.post-95693817943694842017-03-19T18:44:11.901+08:002017-03-19T18:44:11.901+08:00好多謝您的回覆,我試試看。謝謝!好多謝您的回覆,我試試看。謝謝!Anonymoushttps://www.blogger.com/profile/03197829388088707793noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-86888766059454490812017-03-19T16:52:18.742+08:002017-03-19T16:52:18.742+08:00做貝果時我會比較刻意搓條時大小平均,頭尾也會包裹得平均點,讓貝果烤出來圈圈比較平均,做這個我就只會隨...做貝果時我會比較刻意搓條時大小平均,頭尾也會包裹得平均點,讓貝果烤出來圈圈比較平均,做這個我就只會隨意頭尾連接捏緊便可了。^^"Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-38711415338707328662017-03-18T23:41:43.598+08:002017-03-18T23:41:43.598+08:00您好,請問上面的魚鬆包收口,係咪同貝果收口一樣?謝謝!您好,請問上面的魚鬆包收口,係咪同貝果收口一樣?謝謝!Anonymoushttps://www.blogger.com/profile/03197829388088707793noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-91718950666657306212014-11-07T11:08:28.430+08:002014-11-07T11:08:28.430+08:00我也知你會咁話我,呵呵我也知你會咁話我,呵呵Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-33951228699946408862014-11-06T16:21:50.983+08:002014-11-06T16:21:50.983+08:00那個叫驗證碼不是密碼呀傻佬...:D那個叫驗證碼不是密碼呀傻佬...:DAlliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-64054278166686894102014-11-06T10:07:13.788+08:002014-11-06T10:07:13.788+08:00不是打我的登入密碼
係好似以前阿虎咁,當按匿名發佈時
會彈一張朦朦朧朧的圖片出來,內有數字
我要打出...不是打我的登入密碼<br />係好似以前阿虎咁,當按匿名發佈時<br />會彈一張朦朦朧朧的圖片出來,內有數字<br />我要打出數字才可成功發佈.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-21646011744999214602014-11-05T23:59:17.053+08:002014-11-05T23:59:17.053+08:00明白哂!
原來酵母過多會有咁樣情況,真係唔講唔知哦!
好多謝 Allie 咩細指導呀!! ^^明白哂!<br /><br />原來酵母過多會有咁樣情況,真係唔講唔知哦!<br /><br />好多謝 Allie 咩細指導呀!! ^^Kestrelhttps://www.blogger.com/profile/06392582378288019732noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-47496998621845091582014-11-05T23:10:17.490+08:002014-11-05T23:10:17.490+08:00咁奇怪?咁既然要打密碼,即是你已登入了,咁仲乜仲要用匿名??咁奇怪?咁既然要打密碼,即是你已登入了,咁仲乜仲要用匿名??Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-16119320342329312412014-11-05T23:09:12.881+08:002014-11-05T23:09:12.881+08:00謝謝^^
我家的食家也投訴餡太少...XD謝謝^^<br />我家的食家也投訴餡太少...XDAlliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-78150243651415564012014-11-05T23:07:45.560+08:002014-11-05T23:07:45.560+08:00所以我說要看你想慢發多少小時囉,平常250g麵粉用2g即發酵母,在室溫發酵需時約1.5小時左右,
如...所以我說要看你想慢發多少小時囉,平常250g麵粉用2g即發酵母,在室溫發酵需時約1.5小時左右,<br />如果放雪櫃冷藏發酵通常約12小時內就可完成了,不過你最好自己先看看你家雪櫃的狀況,因各家環境不同嘛,再自行調節時間。<br /><br />酵母用量也不宜太多,好多人以為用多一點發得快一點會好,其實酵母量多老化速度也會變快,麵包烤出來就不好吃的了。Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-32360628965932834632014-11-05T20:04:02.794+08:002014-11-05T20:04:02.794+08:002 克即發酵母就夠嗎?但之後回室溫後作最後發酵時,會唔會因為酵母用量少而拖長發酵時間呢?
Than...2 克即發酵母就夠嗎?但之後回室溫後作最後發酵時,會唔會因為酵母用量少而拖長發酵時間呢?<br /><br />Thank you very much!Kestrelhttps://www.blogger.com/profile/06392582378288019732noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-10590281455256948202014-11-05T16:58:14.299+08:002014-11-05T16:58:14.299+08:00午安.^O^.
現在做匿名要打密碼啊!午安.^O^.<br />現在做匿名要打密碼啊!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-53969300271458001712014-11-05T13:08:12.318+08:002014-11-05T13:08:12.318+08:00好漂亮^^ 不過我會加多D魚鬆XD好漂亮^^ 不過我會加多D魚鬆XD艾華斯https://www.blogger.com/profile/13736545995569379045noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-23168992863301443022014-11-05T12:35:00.180+08:002014-11-05T12:35:00.180+08:00Kestrel不用客氣。
我會先發一倍大再入雪櫃是因為自家培養的酵母發酵力不像商用酵母快啊,
所以可...Kestrel不用客氣。<br />我會先發一倍大再入雪櫃是因為自家培養的酵母發酵力不像商用酵母快啊,<br />所以可以先發酵一下再入雪櫃慢發的。<br /><br />如果你用速發酵母(Instant yeast),直接入雪櫃即可,另外注意一下酵母的用量,<br />低溫慢發酵母用量可減些,若你慢發的時間長,比方說發12小時,酵母用量只需2g就行了,<br />看你慢發時間多久吧。如果發到有酒味已經是過發了,此時麵糰不會長大的,反而會失去彈性的。<br /><br />加入果仁乾果的話,我自己的做法是搓好麵糰後直接加入,一齊入雪櫃的。Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-79302546503126662332014-11-05T02:00:02.811+08:002014-11-05T02:00:02.811+08:00真係好,我剛好有關於低溫發酵問題哦!
我試過幾次低溫發酵,放入雪櫃幾個鐘之後已經發到好犀利,起碼兩...真係好,我剛好有關於低溫發酵問題哦!<br /><br />我試過幾次低溫發酵,放入雪櫃幾個鐘之後已經發到好犀利,起碼兩倍有多,點解溫度咁低都發得咁勁?如果好似妳話發咗一倍大先放入雪櫃的話,我估會爆哂出嚟都似!<br /><br />反而回室溫後,個發酵速度變得好慢,好多時發一粒鐘後都無乜大改變,發得太耐又驚發酵過度,因為有時會聞到少少酒味呢!<br /><br />若果想加果仁、乾果入麵糰的話,咁應該係一早加入麵糰一齊入雪櫃,定係回溫後先加入麵糰內呢!<br /><br />麻煩哂 Allie,thank you!Kestrelhttps://www.blogger.com/profile/06392582378288019732noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-56479770569255922062014-11-04T23:25:32.089+08:002014-11-04T23:25:32.089+08:00靚婆婆,在AEON有的,放在麥片那一類的貨架上的^^靚婆婆,在AEON有的,放在麥片那一類的貨架上的^^Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-1581733087206073902014-11-04T23:19:25.401+08:002014-11-04T23:19:25.401+08:00請問小麥胚芽那裡有得賣呢?請問小麥胚芽那裡有得賣呢?靚婆婆https://www.blogger.com/profile/13600983252503140232noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-42879162860858234682014-11-04T17:13:09.647+08:002014-11-04T17:13:09.647+08:00嗯,是天生的歌者,那麼年輕卻可以唱出歌的意境,讓人聽得很舒服。嗯,是天生的歌者,那麼年輕卻可以唱出歌的意境,讓人聽得很舒服。Alliehttps://www.blogger.com/profile/14990535412925213196noreply@blogger.comtag:blogger.com,1999:blog-1108474514456720089.post-66558702283246569332014-11-04T15:41:57.639+08:002014-11-04T15:41:57.639+08:00我都有留意鄭心慈呢個小妹妹,16歲嘅心願竟然係"趕快長大",可以減少媽媽的負擔....我都有留意鄭心慈呢個小妹妹,16歲嘅心願竟然係"趕快長大",可以減少媽媽的負擔... 好乖巧的一個女生,讚!<br />唱歌又自然,不造作 :)阿肥https://www.blogger.com/profile/10186893403448951738noreply@blogger.com