tag:blogger.com,1999:blog-5333873895532589332.post6629544329482821531..comments2023-10-31T17:21:21.142+08:00Comments on Sandy Mama的飲食天地: 天酵BB..........點解唔聽話!!!Sandymamahttp://www.blogger.com/profile/02373135297110419676noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-5333873895532589332.post-69242944140447967342013-10-15T17:09:20.560+08:002013-10-15T17:09:20.560+08:00我都覺得天酵啲包無咁大陣味。
我都覺得天酵啲包無咁大陣味。<br />Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-42883627311551784522013-10-15T17:08:17.929+08:002013-10-15T17:08:17.929+08:00呢個我都明白,天氣濕度都有影響呢個我都明白,天氣濕度都有影響Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-70775674230896018012013-10-15T17:07:38.319+08:002013-10-15T17:07:38.319+08:00我都係星期六日才有時間搓包咋,reko做包好得,等我又學下你啲時間先我都係星期六日才有時間搓包咋,reko做包好得,等我又學下你啲時間先Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-28325832420332574752013-10-15T12:03:28.363+08:002013-10-15T12:03:28.363+08:00我一向都是用手搓包, 不論以前用instant dry yeast或而家用天酵. 我地係家庭式小量製...我一向都是用手搓包, 不論以前用instant dry yeast或而家用天酵. 我地係家庭式小量製作, 係會食得出個分別. 我so far意會到既分別係(一)天酵包在發酵時同出爐後係無咁大陣酸縮依士味. (二)如果用雙酵的話, 焗起的包, 細心聞會有一陣奶除或乳酪除, 做白吐司尤甚, 呢陣味唔係人人鍾意. (三) 唔知點解, 我覺得天酵包好難上色!多啦V夢的玩樂日誌https://www.blogger.com/profile/00667707131801093421noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-26913716701855318232013-10-15T11:40:26.676+08:002013-10-15T11:40:26.676+08:00你講得無錯, 天酵玩玩下你就會掌握到. 但就算你今次用左呢個比例呀, 份量呀, 好like好滿意咁啦...你講得無錯, 天酵玩玩下你就會掌握到. 但就算你今次用左呢個比例呀, 份量呀, 好like好滿意咁啦, 點之下次同等份量, 比例, 發酵時間以及烘烤時間做出黎既包都有分別架, 有時係難食左添, 真係抓晒頭架. 多啦V夢的玩樂日誌https://www.blogger.com/profile/00667707131801093421noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-49840452480819090782013-10-15T11:37:10.620+08:002013-10-15T11:37:10.620+08:00我由一開始玩天酵巳經是跟Reko的方法玩雙酵, 所以唔夠胆講係咪剩用水加粉無咁活躍. 雙酵因為加入...我由一開始玩天酵巳經是跟Reko的方法玩雙酵, 所以唔夠胆講係咪剩用水加粉無咁活躍. 雙酵因為加入乳酪, 而乳酪中的乳酸菌的確有助天酵"發育良好", 由A cup變D cup, 哈哈! 我其實一個星期先至整一次包. 通常星期六上午餵養, 下午搓包, 之後入雪櫃冷藏發酵約18小時. 隔天, 即是星期日就焗包囉.多啦V夢的玩樂日誌https://www.blogger.com/profile/00667707131801093421noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-51933805761214106222013-10-15T08:37:31.391+08:002013-10-15T08:37:31.391+08:00你覺得天酵做的包有咩唔同?有店鋪老細覺得天酵包同手搓包差不多味道!你覺得天酵做的包有咩唔同?有店鋪老細覺得天酵包同手搓包差不多味道!Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-49116220313763908402013-10-15T08:33:14.258+08:002013-10-15T08:33:14.258+08:00玩天酵唔太難,成功做到包先難。玩天酵唔太難,成功做到包先難。Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-51351468293991729902013-10-15T08:31:42.595+08:002013-10-15T08:31:42.595+08:00呢個我明白。呢個我明白。Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-84074972555282306262013-10-15T08:31:06.025+08:002013-10-15T08:31:06.025+08:00好鬼鍾意你架啫 :-* blog唔打,打咁大段嘢教我,我已經餵咗乳酪,但無你咁要打開抖一抖,係咪因為...好鬼鍾意你架啫 :-* blog唔打,打咁大段嘢教我,我已經餵咗乳酪,但無你咁要打開抖一抖,係咪因為咁?而且我係用水加粉餵無用乳酪液餵,又係咪咁所以唔活躍?<br />你有時間便可以餵咗再做包,好似我咁要返工,餵了要等3小時,做包又4、5個鐘,根本做唔到,我也明白一餵完是最活躍。<br />多謝你咁詳細,你快啲寫番你個blog喇,好想睇你寫嘢呀!<br />Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-8968789513118443372013-10-13T21:38:53.483+08:002013-10-13T21:38:53.483+08:00對唔住MOONmoon, 我attach錯link!
http://blog.yahoo.com/h...對唔住MOONmoon, 我attach錯link!<br />http://blog.yahoo.com/hkstyle/articles/1191602/category/%E5%A4%A9%E7%84%B6%E9%85%B5%E6%AF%8D%E8%A3%BD%E4%BD%9C%E7%89%B9%E8%BC%AF多啦V夢的玩樂日誌https://www.blogger.com/profile/00667707131801093421noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-74511377706602261872013-10-13T21:37:51.045+08:002013-10-13T21:37:51.045+08:00上個月我在YB都post過一篇"紅提子天然酵母製作方法", 有少少亂, 希望你睇...上個月我在YB都post過一篇"紅提子天然酵母製作方法", 有少少亂, 希望你睇得明. http://www.moonmoonkitchen.com/2013/10/bb.html?showComment=1381671105473#c4608401026182686959<br />我而家做第一階段唔會用咁大份量既水果, 次次都係80克水果+160克水+15克黃糖或白糖. 次次都好成功喎! 所以玩天酵玩法其實好隨意架, 你會撞手神都試到一種方法啱自己既.多啦V夢的玩樂日誌https://www.blogger.com/profile/00667707131801093421noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-46084010261826869592013-10-13T21:31:45.473+08:002013-10-13T21:31:45.473+08:00對唔住, 打錯字. 第三行"克水果酵液+90克原味乳酪+15克黃糖及白糖", 實...對唔住, 打錯字. 第三行"克水果酵液+90克原味乳酪+15克黃糖及白糖", 實為15克黃糖或白糖"多啦V夢的玩樂日誌https://www.blogger.com/profile/00667707131801093421noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-11718636120458544092013-10-13T21:29:04.881+08:002013-10-13T21:29:04.881+08:00舉個例說: 今晚你巳發覺第一階段的水果+糖+水的發酵巳差不多完成, 到了明天(星期一)早上便把水果酵...舉個例說: 今晚你巳發覺第一階段的水果+糖+水的發酵巳差不多完成, 到了明天(星期一)早上便把水果酵液濾出和原味乳酪及糖混合. 我既比例通常係90克水果酵液+90克原味乳酪+15克黃糖及白糖. 點解係90克? 因為我鍾意去二記買牛奶公司出果隻, 細細杯, 一杯大約87-90克重的原味乳酪. 有剩既水果酵液就用巳消毒玻璃瓶載好, 放入雪櫃儲存. 乳酪+酵液+糖混合好之後放室溫, 到左夜晚(一般相隔12小時)就搖樽, 然後開蓋, 俾佢抖下氣, 我通常打開蓋之後1, 2分鐘就會蓋回蓋子. 跟住後天(星期二)早上重複搖樽及抖氣步驟. 到左夜晚又做搖樽及抖氣步驟. 跟住放入雪櫃. 大後天(星期三)從雪櫃取出乳酪酵液, 取20克和高筋粉放入另一巳消毒玻璃瓶內混合. 放在室溫發約5小時至2倍大便放回雪櫃(通常第一天餵養放到6, 7小時都唔夠2倍大, 唔緊要, 照放入雪櫃. 大大後天(星期四), 雪櫃取出昨天巳餵養的種, 加入20克乳酪酵液及20克高筋粉, 攪勻, 室溫放至2倍大, 由於昨天巳發過一次, 所以你會見到今日會好快發到2倍大, 有時3個鐘頭就完成. 完成後又放入雪櫃. 跟住大大大後日(星期五)早上又從雪櫃取出巳餵養酵種, 加入20克乳酪及20克高筋粉攪勻, 室溫發至2倍大便可以馬上用來做包啦. 用剩既種, 好多人都話續餵養要餵返等量既乳酪酵液同高筋粉發至2倍大放入雪櫃儲存留待下次做包用. 其實唔駛架. 用剩既酵種就咁隊返入雪櫃, 到下次做包時就加適量乳酪酵液同高筋粉發至2倍大就馬上做包, 因為啱啱發好既種係最活躍.多啦V夢的玩樂日誌https://www.blogger.com/profile/00667707131801093421noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-6822761937309996982013-10-13T17:01:16.330+08:002013-10-13T17:01:16.330+08:00那加咗乳酵是放室溫嗎?要浸到那個程度先叫得?因為提子可以看到它升晒上去便知,乳酪真係唔知點先得那加咗乳酵是放室溫嗎?要浸到那個程度先叫得?因為提子可以看到它升晒上去便知,乳酪真係唔知點先得Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-62911589700624012822013-10-13T16:40:27.271+08:002013-10-13T16:40:27.271+08:00加左乳酪係無第一階段時咁多泡架. 我上星期因為家裡買了提子, 所以又身痕浸多樽提子雙酵. 做到加乳酪...加左乳酪係無第一階段時咁多泡架. 我上星期因為家裡買了提子, 所以又身痕浸多樽提子雙酵. 做到加乳酪時, 都覺得泡泡無之前幾次咁多, 吱吱聲又少. 我懷疑係天氣關係. 天酵反應最強烈係7月時整草莓同黑布冧.多啦V夢的玩樂日誌https://www.blogger.com/profile/00667707131801093421noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-22063785250709508002013-10-13T09:04:30.842+08:002013-10-13T09:04:30.842+08:00我啲真係有少少泡咋,邊有嘔泡咁勁呀!
我做過雙酵,但好似加咗乳酪無乜泡咁嘅?????我啲真係有少少泡咋,邊有嘔泡咁勁呀!<br />我做過雙酵,但好似加咗乳酪無乜泡咁嘅?????Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-38149593516679605552013-10-13T09:03:22.306+08:002013-10-13T09:03:22.306+08:00你日日係屋企好過我,我日日要返工根本無時間做包你日日係屋企好過我,我日日要返工根本無時間做包Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-38933475323819551402013-10-13T09:02:54.265+08:002013-10-13T09:02:54.265+08:00真係好唔得閒架,日日要照顧佢真係好唔得閒架,日日要照顧佢Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-32599156599562846982013-10-13T09:02:29.645+08:002013-10-13T09:02:29.645+08:00多謝,我會努力多謝,我會努力Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-10080087745817717122013-10-13T09:02:10.902+08:002013-10-13T09:02:10.902+08:00我會繼續努力我會繼續努力Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-51518081319198433412013-10-13T09:01:45.723+08:002013-10-13T09:01:45.723+08:00之前有啲包已經係用天酵做之前有啲包已經係用天酵做Sandymamahttps://www.blogger.com/profile/02373135297110419676noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-83376517584736620492013-10-12T16:37:43.161+08:002013-10-12T16:37:43.161+08:00原來係咁。。。。有成果未呀?原來係咁。。。。有成果未呀?Anonymoushttps://www.blogger.com/profile/11161353980115359878noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-6099831792421842952013-10-11T22:01:23.041+08:002013-10-11T22:01:23.041+08:00我第一次玩雙酵都是新鮮紅提子, 佢初頭反應都唔大架, 所以我打定輸數, 點之到做包時佢又好好烕力喎....我第一次玩雙酵都是新鮮紅提子, 佢初頭反應都唔大架, 所以我打定輸數, 點之到做包時佢又好好烕力喎. 另外, 草莓同藍莓既酵力都好驚人架, 養果陣時, 離遠都聽到個樽吱吱聲, 有時d泡仲嘔埋出黎要換樽添, 你可以試下. 多啦V夢的玩樂日誌https://www.blogger.com/profile/00667707131801093421noreply@blogger.comtag:blogger.com,1999:blog-5333873895532589332.post-3859378052635110042013-10-11T19:18:54.259+08:002013-10-11T19:18:54.259+08:00我就係怕會好似你咁樣,所以返咗嚟英國咁耐都心機去養天酵! :-O我就係怕會好似你咁樣,所以返咗嚟英國咁耐都心機去養天酵! :-OAnonymoushttps://www.blogger.com/profile/12396789670852760676noreply@blogger.com