Wednesday, February 18, 2015

Happy New Year!!! 新年快樂!!! || Strawberry Cake Rolls 草莓鮮奶油蛋糕捲


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 2015

祝大家羊年新年快樂!!! 今早特地畫了一隻肥滋滋的綿羊應景一下...
這是K寶的生日蛋糕,我問她想吃什麼樣的蛋糕,K寶竟然想吃蛋糕捲,又指定要草莓鮮奶油的...
附食譜做法(recipe included)...

Sunday, February 1, 2015

Tangzhong 9% Whole Wheat Bread || 湯種9%全麥麵包


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 01/28/2015

Tangzhong method is used in bread making for a longer shelf life.
In order to test it truthfully, I used a relatively lean dough recipe.
Rich dough bread is usually soft and has a good shelf life so it would be hard to see the difference.
如果要忠實測試湯種,就不能用rich dough配方,
rich dough不用湯種,就相當柔軟,也不易老化,所以用來測試湯種沒有意義...
我是使用我常用的直接法麵包食譜配方,改成湯種,
比較我一直使用的直接法,看看是否真有湯種柔軟及延緩老化麵包的神奇功效...
附食譜做法(recipe included)updated 02/04/2015...