tag:blogger.com,1999:blog-1354284296991366619.post2073796592127927475..comments2023-05-06T23:36:16.274+08:00Comments on Joanne Tasty Diary: 牛奶吐司 Milk LoafUnknownnoreply@blogger.comBlogger42125tag:blogger.com,1999:blog-1354284296991366619.post-72909520139163766232016-05-13T21:17:17.841+08:002016-05-13T21:17:17.841+08:00面粉会不会有影响? 真苦恼��面粉会不会有影响? 真苦恼��Anonymoushttps://www.blogger.com/profile/01278165433200005659noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-22284103414662947282016-05-13T17:42:48.393+08:002016-05-13T17:42:48.393+08:00酵母是新买的mauri一pan,剛开。糖,盐各放一角落,酵母在中间蓋着。酵母是新买的mauri一pan,剛开。糖,盐各放一角落,酵母在中间蓋着。Anonymoushttps://www.blogger.com/profile/01278165433200005659noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-42622706143240861312016-05-13T12:22:55.426+08:002016-05-13T12:22:55.426+08:001)你的酵母还有效力吗?
2)放入材料的时候,糖、盐、酵母,最好不要碰到,它们太早相遇,会影响酵母的...1)你的酵母还有效力吗?<br />2)放入材料的时候,糖、盐、酵母,最好不要碰到,它们太早相遇,会影响酵母的效力。Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-48279229662495434932016-05-13T01:12:38.308+08:002016-05-13T01:12:38.308+08:00我跟你的方法,在1。55时取出排气,包鮮纸10分钟后才用杆及卷。1。44左右放回。可是面包没发得很高...我跟你的方法,在1。55时取出排气,包鮮纸10分钟后才用杆及卷。1。44左右放回。可是面包没发得很高。只发到三份一的高度。请问那里出问题了?Anonymoushttps://www.blogger.com/profile/01278165433200005659noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-71533700777583211772016-04-08T16:01:58.090+08:002016-04-08T16:01:58.090+08:00不客气,分享快乐,快乐分享。不客气,分享快乐,快乐分享。Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-19280778114604537352016-04-06T22:39:15.619+08:002016-04-06T22:39:15.619+08:00更要感谢您无私的分享,用心的整理,我们这些新手才能更容易的掌握与使用,真的很感激。☺更要感谢您无私的分享,用心的整理,我们这些新手才能更容易的掌握与使用,真的很感激。☺雨宁https://www.blogger.com/profile/07722992153155478812noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-26191999823143946912016-04-06T22:38:59.367+08:002016-04-06T22:38:59.367+08:00更要感谢您无私的分享,用心的整理,我们这些新手才能更容易的掌握与使用,真的很感激。☺更要感谢您无私的分享,用心的整理,我们这些新手才能更容易的掌握与使用,真的很感激。☺雨宁https://www.blogger.com/profile/07722992153155478812noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-51608610851121519932016-04-06T21:46:40.865+08:002016-04-06T21:46:40.865+08:00开始捉到窍门了哦!有进步,继续加油^__^开始捉到窍门了哦!有进步,继续加油^__^Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-16807310690713706232016-04-04T23:42:08.937+08:002016-04-04T23:42:08.937+08:00昨天我再做多一次,只是我在材料上加了30g的巧克力粉及20g的牛奶,然后在时间显示2.00时拿出搅拌...昨天我再做多一次,只是我在材料上加了30g的巧克力粉及20g的牛奶,然后在时间显示2.00时拿出搅拌刀和面团做团圆、休面、杆及卷,再放回面包桶,可能因为面团没有上次粘手,所以蛮快的,结果非常满意,希望您不会介意我调整了您分享的材料分量,谢谢您。雨宁https://www.blogger.com/profile/07722992153155478812noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-38725308340906649502016-04-04T23:41:45.232+08:002016-04-04T23:41:45.232+08:00昨天我再做多一次,只是我在材料上加了30g的巧克力粉及20g的牛奶,然后在时间显示2.00时拿出搅拌...昨天我再做多一次,只是我在材料上加了30g的巧克力粉及20g的牛奶,然后在时间显示2.00时拿出搅拌刀和面团做团圆、休面、杆及卷,再放回面包桶,可能因为面团没有上次粘手,所以蛮快的,结果非常满意,希望您不会介意我调整了您分享的材料分量,谢谢您。雨宁https://www.blogger.com/profile/07722992153155478812noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-42484192060301456292016-04-04T20:42:48.010+08:002016-04-04T20:42:48.010+08:00如果是新手,建议可以不必取出面团整形,等面包机停止搅拌后(2:00-1:50之间)取出搅拌刀即可。
...如果是新手,建议可以不必取出面团整形,等面包机停止搅拌后(2:00-1:50之间)取出搅拌刀即可。<br />将面团取出整形/擀卷,是为了外形好看及面包组织比较细致而已。Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-88952253968928295782016-04-02T00:30:53.240+08:002016-04-02T00:30:53.240+08:00谢谢妳,妳已经很用心的做整理和分享了,只因我是新手,经验少,手脚慢😅谢谢妳。谢谢妳,妳已经很用心的做整理和分享了,只因我是新手,经验少,手脚慢😅谢谢妳。雨宁https://www.blogger.com/profile/07722992153155478812noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-56771004346744702662016-04-02T00:30:40.618+08:002016-04-02T00:30:40.618+08:00谢谢妳,妳已经很用心的做整理和分享了,只因我是新手,经验少,手脚慢😅谢谢妳。谢谢妳,妳已经很用心的做整理和分享了,只因我是新手,经验少,手脚慢😅谢谢妳。雨宁https://www.blogger.com/profile/07722992153155478812noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-21033226517096187362016-04-01T15:20:48.405+08:002016-04-01T15:20:48.405+08:001)如果觉得面团会沾手,可以在双手及擀面棍上擦少许高粉防沾。
2)是的,这样会导致发酵时间太短,因为...1)如果觉得面团会沾手,可以在双手及擀面棍上擦少许高粉防沾。<br />2)是的,这样会导致发酵时间太短,因为时间在1:00左右会开始进行烘烤。<br />3)不好意思,真的很抱歉,也许我制作习惯了,动作也比较快速,忽略了很多因素。<br /> 后记已经补上,请再前往阅读,谢谢!<br />Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-57633786428403794242016-03-31T22:43:38.834+08:002016-03-31T22:43:38.834+08:00刚刚我试了这个食谱,也是黏到满手滿杆,放回面包桶时,时间显示 1.04,请问时间会太短吗?刚刚我试了这个食谱,也是黏到满手滿杆,放回面包桶时,时间显示 1.04,请问时间会太短吗?雨宁https://www.blogger.com/profile/07722992153155478812noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-42729691660038277662016-03-31T22:43:03.362+08:002016-03-31T22:43:03.362+08:00刚刚我试了这个食谱,也是黏到满手滿杆,放回面包桶时,时间显示 1.04,请问时间会太短吗?刚刚我试了这个食谱,也是黏到满手滿杆,放回面包桶时,时间显示 1.04,请问时间会太短吗?雨宁https://www.blogger.com/profile/07722992153155478812noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-20610271675957987642016-02-18T00:09:47.397+08:002016-02-18T00:09:47.397+08:00谢谢你。我会再试试看。谢谢你。我会再试试看。罗莉https://www.blogger.com/profile/13675353890505380086noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-18557526252177111092016-02-18T00:09:23.365+08:002016-02-18T00:09:23.365+08:00谢谢你。我会再试试看。谢谢你。我会再试试看。罗莉https://www.blogger.com/profile/13675353890505380086noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-7189664678297600562016-02-17T20:26:48.479+08:002016-02-17T20:26:48.479+08:00不同牌子的面粉,吸水量也会不同,你可以依食谱来准备材料份量,但是水分不要一次性倒入全部,可以先倒入约...不同牌子的面粉,吸水量也会不同,你可以依食谱来准备材料份量,但是水分不要一次性倒入全部,可以先倒入约三分之二,留三分之一,待搅拌3~5分钟左右,再来检查面团的干湿度。<br />如果还是未能成团,就可以边搅拌边加入水分。<br />如果跟食谱的水分份量加完了,还是觉得干/不够,可以自行添加适量的水分进去,<br />直到面团手摸起来是像我们耳垂般柔软,而又不沾手的程度就可以了。Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-53397797508701171142016-02-16T22:34:10.903+08:002016-02-16T22:34:10.903+08:00Hi Joanne, 我在1:30取出面团排气时,面团粘得我整手都是,连面杆都是。请问是水分太多还是...Hi Joanne, 我在1:30取出面团排气时,面团粘得我整手都是,连面杆都是。请问是水分太多还是怎么了?罗莉https://www.blogger.com/profile/13675353890505380086noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-45876006196755527332015-06-04T16:20:21.225+08:002015-06-04T16:20:21.225+08:00谢谢!谢谢!bananahttps://www.blogger.com/profile/04607302907158731030noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-55223505990949192642015-05-28T10:58:50.968+08:002015-05-28T10:58:50.968+08:00以上食谱的份量,糖最少可以用30g,太少糖会影响发酵。以上食谱的份量,糖最少可以用30g,太少糖会影响发酵。Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-68190571454002099972015-05-25T09:22:51.755+08:002015-05-25T09:22:51.755+08:00你好,如果把糖的份量减半会影响酵母发酵吗?你好,如果把糖的份量减半会影响酵母发酵吗?bananahttps://www.blogger.com/profile/04607302907158731030noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-36505951340652838012015-04-08T00:40:40.587+08:002015-04-08T00:40:40.587+08:00我们的 homemade 面包,尤其是直接法的面包,因为没有进入面包改良剂、软化剂。。。所以第二天就...我们的 homemade 面包,尤其是直接法的面包,因为没有进入面包改良剂、软化剂。。。所以第二天就会开始老化,慢慢变干、变硬。<br />另外一点是,面包烤好出炉不要吹到风,让它在室温自然冷却,不然会变硬。放凉切片后要放入塑胶袋或盒子里存储。Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-65771548433950910182015-04-08T00:33:50.608+08:002015-04-08T00:33:50.608+08:00不同牌子的面粉,吸水量也会不同,每次倒入牛奶或水时,不要全部倒完进去,留着20~30g左右,当搅拌了...不同牌子的面粉,吸水量也会不同,每次倒入牛奶或水时,不要全部倒完进去,留着20~30g左右,当搅拌了5分钟左右可以检查面团的干湿度,太干就加水/牛奶,太濕就加高筋粉,加到手摸起来是柔软而又不沾手的程度就可以了。<br />不同的面粉、蛋、牛油都会影响/决定面包组织的颜色。Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.com