發酵左接近48小時, 今晚拎出黎解左幾個鐘頭凍之後分成兩份, 220'C焗左大約17分鐘(原本係500'F 焗14分鐘), 攤一個鐘之後切開~
有d大窿有d細窿…唔知好唔好味呢?聽日試食~
切開左喇~包唔夠追身, 窿窿唔夠大… 不過口感都煙煙unun, 唔錯啦
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星期三晚整左呢期大熱既大窿窿包包, 依家已經發酵左21鐘喇~不過打算聽晚先焗~不過可能發唔夠48小時, 應該會早幾個鐘拎出黎, 唔係焗得黎就太夜喇~
390g高粉+8g鹽+2g依士+315g水拌勻, 不過315g水唔夠整濕晒所有粉, 所以我加多左令到佢冇乾粉為止。用保鮮紙包住跟住放入雪櫃發酵。
尋晚拌勻後既外貌
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其他blog友作品－－
我係o係Natalie度見倒先既~原來發起人係phlee, 之後A Moon、阿紫、涼粉、貓姐同Cinderella Robot都整左~仲有冇其他人整左呀~^^
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