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0 Views· 19 August 2022

【夢幻廚房在我家】Ｑ彈有嚼勁的歐式麵包，竟然是使用低溫發酵冷藏法！ 烤箱版（旁白）

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Cooking & Foodie

【夢幻廚房在我家】Ｑ彈有嚼勁的歐式麵包，竟然是使用低溫發酵冷藏法！ 烤箱版（旁白）
我的書在以下可購得～
博客來：http://www.books.com.tw/products/0010...
如果喜歡從今天開始訂閱吧：https://www.youtube.com/channel/UCUz5...
別忘了給個 like喔～
歡迎加入粉絲專頁「夢幻廚房在我家Dream Chef Home」~https://www.facebook.com/pig61106
ICOOK~ http://icook.tw/recipes/82313

詳細文字食譜：
http://dreamchefhome.com/blog-post_25-2/

小提醒：
『手粉』.在製作糕點或派皮, 麵包時因為材料可能會有沾黏的情況, 為避免被黏住時, 將麵粉灑在手上、麵皮上或容器上、桌面上防粘的粉。
一般都是用高筋麵粉，原則上筋度不低於點心製作所使用的麵粉或是相同的粉類就行了。

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