Hokkaido Milk Toast is basically the lightest, softest and fluffiest pillowy white bread you can imagine, as opposed to the chewy baguettes of France or the sturdier, coarser grain […]
港式菠蘿包【湯種 x 無添加】Pineapple Buns
喜歡吃菠蘿包的請舉手﹗相信你會是其中一個,新鮮出爐的菠蘿包夾鮮牛油,港式美味盡在不言中。美味歸美味,當肥丁知道如何泡製酥脆包皮三大「妙招」時倒不太妙,
英式鬆餅【回憶的味道】English muffin
Authentic English Muffins made in the comfort of your own home. Look at these! You’ll never turn to the store-bought kind again. Ingredient A ( Makes 10 ) […]
Tangzhong Bread
An Asian baking technique called the tangzhong method refers to adding a roux of flour and water (or milk) to your yeast bread mixture, which helps make it […]
白吐司【用Kitchen Aid試做中種麵包】White Toast
剛投資了馬力 325 watt,5 L 的 Kitchen Aid 攪拌器,急不及待用來試打麵糰,有博客說325 watt 打出來的麵糰强差人意,心裏一沉,唉~~無論怎樣已不能回頭了。去吧﹗ Kitchen Aid ﹗
軟式提子核桃全麥麵包【鬆軟、麥香】Wheat Bread
有報導說過麵包店售賣的麥包,成份只有很少的全麥粉,如果麥包顏色很深,可能添加了黑糖或焦糖,怪不得有些麥包那麼甜﹗有朋友說台灣的麵包店將提子改為桂圓肉(龍眼肉)賣個滿堂紅,