大家可能睇到有d悶... 日日都係包包!
真係唔好意思... 為左個包鮮酵母 + 團火仍在, 我不得不每日keep住有包包作品出爐~
今次呢款係咖啡麵包, 食譜一樣係參照獨角仙既新書
發酵其間已經聞到好濃既咖啡香.. 咖啡粉o係係sweetie買, 超出味, 好啱用黎做蛋糕/甜點!
包包一如以往, 軟熟非常!!!!! 即使唔返熱, 第二日就咁食都好好味.
daddy今次有投訴啦, 佢嫌咖啡味太濃, 有少少苦喎!!! 我自己都覺得係濃左少少, 或許對一d喜愛咖啡既朋友黎講, 應該會好鐘意~
做完包又攪第二樣野 ---- 木糠布甸(兩款味 - 可可粉 & 綠茶)
白痴既我未做過木糠布甸, 亦無食過,,, 完成後我只係放係雪櫃下層!! 第二日品嚐後感覺怪怪的, 後來先知原來要放係冰格
希望收到既朋友唔會覺得難食... 
111111111111111111111111 一點都唔悶呀!!!!!我鍾意睇你整包呀!!!!我好想開工,但係而家呢度又好凍!!成日手腳冰冷,睇完仙姐本書,我都想快快手開工啊!!!!!咖啡,我鍾意呀~~~~~~~~
回覆刪除[版主回覆01/22/2009 03:37:00]哈... 我係呢到做得仲開心過杜拜, 你都知hk幾多食材買, 又方便又齊全...所以我要趁呢段時間勁整啊~
嘩~~~開咗麵包店呀~~~~
回覆刪除[版主回覆01/22/2009 03:37:00]十蚊三件!
嘩..你最近勁整wor
回覆刪除[版主回覆01/22/2009 03:37:00]我唔可以辜負你地對我既好意...heee (多謝你!)
我都唔會睇悶呢..包包我都幾鍾意食嫁..咖啡味既吐司真係未試過呢
回覆刪除[版主回覆01/22/2009 03:36:00]今次個咖啡味重左d, 唔係個個受到... 所以都唔敢送俾人食!
點會悶呀~睇到你d包包就開心喇，我諗你款咖啡包好啱我，因為我係咖啡怪。
回覆刪除[版主回覆01/22/2009 03:35:00]多謝你既支持啊!
我要可可味呀...唔該!!
回覆刪除你呢排真係狂整包包...但唔緊要, 你而家有焗爐後就可以俾你老豆知道你功力有幾強, HAHA
[版主回覆01/22/2009 03:34:00]你聽日黎搵我咪俾杯你囉!
你整得好靚呀 ...................... 木糠布甸 想問下你有兩層, 一層係綠茶, 一層係可可粉嗎??????? 想問下呢兩層點整, 可以整到蛋糕咁, 唔係咁creamy?
回覆刪除[版主回覆01/22/2009 03:34:00]係啊, 我有一杯整左兩層!
我咪落一層餅碎, 一層cream, 一層餅碎, 一層cream , 如此類推!
我都想買仙姐本書呀, 挑戰包包
回覆刪除唔駛雪冰格架喎, 係軟綿綿既感覺
[版主回覆01/22/2009 03:33:00]佢本書好正, 一定要買!
我個時都係咁, 買左新鮮依士就忍唔住係咁搓 (但其實最終點都係用唔哂啊!)
回覆刪除同埋搓包會上癮, 唔食都好, 都要搓啊! hahaah
[版主回覆01/22/2009 03:33:00]其實無可能用得晒... 太大舊啦!
嘩..真係好得喎!!!你的包包好出色呀!!要你教返我轉頭啦!!!!
回覆刪除[版主回覆01/22/2009 03:32:00]嘩, 講笑咩!!!!!! 我仲係小學階段咋~
你爸爸估唔到你實力係咁強!!
回覆刪除[版主回覆01/22/2009 03:32:00]佢都無理我, 只係不停叫我唔好做咁甜
好鍾意見到你d包包.. 因為我超鍾意聞出爐麵包味. haha....
回覆刪除嘩! 妳d包包越整越出色呀, 咪講笑!
回覆刪除嘩你團火真係唔小野啊
回覆刪除你整左啦!!!! 唔洗放係冰格GA WOO!!!
回覆刪除[版主回覆01/22/2009 03:31:00]我問左幾個人都話要放入冰格, 我初初都以為唔洗!
Dear Diana: Hi! Not sure if you remember me, but i once ask you for a recipe of toast bread. I am still struggle with kneading toast. For some reason, my bread does not rise very well, and after baking, the bread comes out really hard and tough. May I ask how you can get such soft toast bread like yours? thanks! anna
回覆刪除[版主回覆01/22/2009 15:07:00]hihi anne
其實以我自己既經驗, 主要麵粉要買成份表寫明蛋白質至少13%.. 加上搓到有薄膜, 唔好斷筋 (斷筋即指輕力扯開麵團即裂開) , 然後發酵方法用焗爐開一分鐘後熄火, 放麵團入去用餘溫焗1.5hr (其間大約45分鐘留意下有冇發大少少, 如果有再開爐一分鐘熄再發酵45分鐘至兩倍大就ok)
如薄膜同發酵都理想, 包包應該都唔會失敗! 重有, 發酵後既包唔好再大力move佢/掂佢... 否則會漏氣!
希望幫到你解答!
I love the smell of fresh bread from oven! Your baking looks really professional!
回覆刪除[版主回覆01/22/2009 15:07:00]多謝你既讚賞!
睇到流晒口水~
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