tag:blogger.com,1999:blog-14199868.post7130548491455518730..comments2023-10-29T22:18:05.969+08:00Comments on Warm & Sweet Home: "思微的吐司" ~~ 連續失敗篇Evahttp://www.blogger.com/profile/07351884959099870938noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-14199868.post-82755353386572030002008-07-07T13:23:00.000+08:002008-07-07T13:23:00.000+08:00我開頭整試過用300g粉到去唔到頂,你可以試下加到330g粉到唔到頂我開頭整試過用300g粉到去唔到頂,你可以試下加到330g粉到唔到頂Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14199868.post-58133984861911170742008-04-25T11:03:00.000+08:002008-04-25T11:03:00.000+08:00~~mommy,thanks a lots!!~~shirley,我會繼續努力架喇!Thanks.~~mommy,<BR/>thanks a lots!!<BR/><BR/>~~shirley,<BR/>我會繼續努力架喇!Thanks.Evahttps://www.blogger.com/profile/07351884959099870938noreply@blogger.comtag:blogger.com,1999:blog-14199868.post-29109036951941840472008-04-24T12:19:00.000+08:002008-04-24T12:19:00.000+08:00EVA 你做得好好好有心思繼續努力一點也不失敗加油ShirleyEVA 你做得好好<BR/>好有心思<BR/>繼續努力<BR/>一點也不失敗<BR/>加油<BR/>ShirleyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-14199868.post-34094631723240104242008-04-23T17:22:00.000+08:002008-04-23T17:22:00.000+08:00for someone who doesn't make bread, it looks very ...for someone who doesn't make bread, it looks very yummy already! heee... sorry , cant help uMommy Dearesthttps://www.blogger.com/profile/15787608323000794880noreply@blogger.comtag:blogger.com,1999:blog-14199868.post-87022885746847010702008-04-23T09:07:00.000+08:002008-04-23T09:07:00.000+08:00~~思微,謝謝你詳細的解說,這個週未我會再來做過,會加倍留意每個步驟,繼續努力,希望可以做出一個滿意...~~思微,<BR/>謝謝你詳細的解說,這個週未我會再來做過,會加倍留意每個步驟,繼續努力,希望可以做出一個滿意的吐司!Evahttps://www.blogger.com/profile/07351884959099870938noreply@blogger.comtag:blogger.com,1999:blog-14199868.post-27258758261640754742008-04-22T17:48:00.000+08:002008-04-22T17:48:00.000+08:00我覺得你的麵糰筋度不太夠耶..感覺只有5-6分筋..好像很容易破打吐司時的筋度最好要打到9分筋以上....我覺得你的麵糰筋度不太夠耶..感覺只有5-6分筋..好像很容易破<BR/>打吐司時的筋度最好要打到9分筋以上..做出來的吐司組織才會綿細!!<BR/>如果怕麵糰溫度太高可以用冰水去攪麵糰..或是把材料都冰過也可以降些溫度的^^<BR/>另外感覺你的烤箱溫度蠻高的..你的吐司上色蠻深的但好像沒有烤夠所以放涼後有變形的情形..下回降個10-20度然後拉長烤焙時間試看看..<BR/>感覺你的吐司沒滿模是因為麵糰筋性不足造成的..不確定你放的麵糰重量..一般12兩吐司模都會放450g-500g左右..<BR/>小小分享希望對你有幫助^^Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14199868.post-20459376068907110442008-04-22T09:45:00.000+08:002008-04-22T09:45:00.000+08:00~~蛙蛙,其實我係用160g水呀,比原食譜用多少少,係唔會乾架,你點睇呀?~~蛙蛙,<BR/>其實我係用160g水呀,比原食譜用多少少,係唔會乾架,你點睇呀?Evahttps://www.blogger.com/profile/07351884959099870938noreply@blogger.comtag:blogger.com,1999:blog-14199868.post-31445486224435609942008-04-22T09:08:00.000+08:002008-04-22T09:08:00.000+08:00Eva,食譜用的水份比較少, 搓時會乾嗎?Eva,<BR/><BR/>食譜用的水份比較少, 搓時會乾嗎?井底蛙https://www.blogger.com/profile/09289020197796670762noreply@blogger.comtag:blogger.com,1999:blog-14199868.post-74993233869162946372008-04-21T15:49:00.000+08:002008-04-21T15:49:00.000+08:00~~jice,Hi,nice to meet you!!!謝謝你幫我找到其他的分享,我會去鑽研一下,...~~jice,<BR/>Hi,nice to meet you!!!<BR/>謝謝你幫我找到其他的分享,我會去鑽研一下,希望下次會有改進呀!<BR/>thanks again!!!Evahttps://www.blogger.com/profile/07351884959099870938noreply@blogger.comtag:blogger.com,1999:blog-14199868.post-70117141805583053212008-04-21T15:23:00.000+08:002008-04-21T15:23:00.000+08:00I have been a long time lurker and want to thank y...I have been a long time lurker and want to thank you for sharing all your recipes.<BR/>In regards to your problem, have you visited Michelle's blog? She posted her "homework" with lots of explanations and demonstrations. Here are the links.<BR/>http://www.wretch.cc/blog/michelle212&article_id=21399655<BR/>http://www.wretch.cc/blog/michelle212&article_id=21401184<BR/>王傳仁師父's comments on her "homework" are very helpful.<BR/>Hope that helps.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14199868.post-3596361503627185042008-04-21T14:43:00.000+08:002008-04-21T14:43:00.000+08:00~~wai wai,ai yau...我都唔知呀,我今朝食都鬆軟喎,等我有時間又再整過!~~wai wai,<BR/>ai yau...我都唔知呀,我今朝食都鬆軟喎,等我有時間又再整過!Evahttps://www.blogger.com/profile/07351884959099870938noreply@blogger.comtag:blogger.com,1999:blog-14199868.post-27257092626915087352008-04-21T14:39:00.000+08:002008-04-21T14:39:00.000+08:00組織看來是很鬆軟喎...會否份量加多一點才能至頂呢..組織看來是很鬆軟喎...<BR/><BR/>會否份量加多一點才能至頂呢..Anonymousnoreply@blogger.com