第一次試佢既搓粉+發酵功能, 不過只係整左100g粉, 即係平時整手搓麵包既份量:p 原來真係咁少… 只係整倒2個貝果~
見佢好似好難搓得勻, 間中都有出手相助搓返幾下, 最後整滑佢就由佢發, 發到咁上下搵手指篤篤高粉再篤篤個包黎個發酵測試, 之後就排後分割滾圓, 依家再放返入去靜置十分鐘, 之後就可以拎出黎造形, 然後6佢幾十秒, 之後乾身少少就可以掃蛋水再入爐焗喇~
出爐冇耐就俾我KO左XD
左面皺Do個個係中間用手指篤窿整個圈, 右面係搓成長條形之後再圍圈~
左：難造型ｄ，發酵完變左形，再整一整形之後皺晒…焗出黎樣衰衰，我之前２次手搓都係用呢種造型法；
右：快靚正，不過就有褶口位，同埋始終都係有ｄ皺…
食評：煙煙unun好有咬口, 同我第一次手搓差唔多, 唔知點解第二次焗出黎脆既= =
第一次手搓貝果
第二次手搓貝果(脆架…)
i made some "man tou" tonight, but dunno why the dough didn't raise, and it tastes sour, with texture of stone >< i used the yeast (in a bottle) bought from supermarket, the recipe requires 110ml water, i used 30ml hot water + 80ml distilled water...anything wrong with this?
ReplyDeletesharon, 酸可能係發酵過度, 時間/酵母太多? 有冇酒味?硬可能係搓唔夠?酵母唔夠?有冇落糖?油?發粉? hot water? 點解用熱水? d酵母會唔會6死左...? 你跟個樽個譜呀? 我好似試過唔得, 冇糖酵母活性低, 冇油又比較硬
ReplyDeleteHi, Welcome visit my blog. 你部機100g粉都搓到,我要用150g以上，最好200g粉，全新材料要 250 g 終上 。 因為太少真係搓唔到,所以用機輔助，每次都做到差唔多2盤細麵包。
ReplyDeletei follow the following recipe: low gluten flour---200g milk---110ml (i change it to 30ml water from hot water bowl + 80ml 凍滾水) caster sugar---1tsp salt---1/3 tsp dry yeast---1/2 tsp (i used 一樽樽超市買o個D yeast...1/2 tsp) oil---2tsp for the yeast, i put 1/2 tsp in the above 110ml water for 10 mins before added to the misture, hiwever, i didn't see any bubbles in the "yeast water" during the 10 mins 搓得唔夠...我搓o左 about 10mins...其實點睇搓得夠唔夠? 冇酒味
ReplyDelete都幾好用喎...我就黎換喇..好心急呢
ReplyDeletesharon , 如果冇氣泡即係d酵母死左, 新買?d水凍定熱?
ReplyDeleteJacqueline 我o個部都唔係好搓倒, 所以我都有拎出黎手搓幾下:p 我一般都係整100g粉(手搓o個陣) 唔想整太多, 可以整多幾款嘛:p
嘉露 , 你就黎可以返屋企整野食添^^ 星期六黎唔黎bbq?
yea, just bought it yesterday...warm...not very hot
ReplyDeletesharon , 我次次用超市買O個D都唔得, 不過史力奇都係用呢隻又冇問題
ReplyDeletethen which yeast do you use?
ReplyDeletesharon, 我o個隻叫S.I.Lesaffre saf-instant即發酵母, 你開左要放雪櫃喎
ReplyDelete妳用 11 個程式嗎?我都諗太小粉未必攪得好.
ReplyDelete傻軒媽媽 , 係呀~你都買左喇? 尋日攪150g真係好好多~ d BBQ迷你腸仔包就係用佢搓~落左150g粉~^0^冇問題
ReplyDelete係咪用返自己平時既譜只用佢搓及發酵就得,因為佢11 係用750g,我平時都係用150-200g,所以未試呀.
ReplyDelete傻軒媽媽 , 我係呀~, 不過次序就跟返部機落油水先, 最後落酵母
ReplyDelete