麵包的製作(15點哦~!!!) - 整形
By Ophelia
at 2006-03-29T00:00
at 2006-03-29T00:00
Table of Contents
1.什麼材料先攪拌?2.成糰後用幾速打?3.什麼時候可加油?(例如:酥油...)4.用幾速打?5.如何知道完成(打好)?6.為何基本發酵前要將麵糰弄光滑?7.基本發酵要多久?到什麼程度?幾度C?溼度多少?8.整形(滾圓)時有氣泡應如何處理?9.水在什麼情況下可多加?多加水有什麼功用?10.中間發酵要多久?到什麼程度?11.各種麵包��
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整形
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By Jake
at 2006-04-01T00:21
at 2006-04-01T00:21
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