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Baby Kingdom - 親子王國香港討論區 › 首頁 › 烹飪搵食› 免搓揉不失敗麵包簡單做

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樓主: funpucca

免搓揉不失敗麵包簡單做 [複製鏈接]

ALAL

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21^#

發表於 11-11-16 18:50 |只看該作者

回覆 21520826 的帖子

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evak

大宅

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22^#

發表於 11-11-16 22:52 |只看該作者

本帖最後由 evak 於 11-11-17 16:44 編輯

我都成功左呀~

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evak

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23^#

發表於 11-11-16 22:54 |只看該作者

唔曉加相

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y.ng

男爵府

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好媽媽勳章畀面勳章

24^#

發表於 11-11-17 01:29 |只看該作者

無鹽奶油112克????

即是牛油嗎?

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funpucca

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大廚勳章

25^#

發表於 11-11-17 09:27 |只看該作者

回覆 y.ng 的帖子

yes , 無鹽牛油

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raid0101hk

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好媽媽勳章

26^#

發表於 11-11-17 10:08 |只看該作者

我失敗咗呀...........唔知點解放室溫1.5鐘頭都發唔到2倍....得好少咋..........焗完有d實...個面仲脆脆地

..定係我諗住整迷你飽, 焗咗15分鐘太耐呢???
唔該教吓我啦.!!!

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fionsung

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睛靈勳章

27^#

發表於 11-11-17 11:11 |只看該作者

raid0101hk 發表於 11-11-17 10:08
我失敗咗呀...........唔知點解放室溫1.5鐘頭都發唔到2倍....得好少咋..........焗完有d實...個面 ...

which recipt you used?

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raid0101hk

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發表於 11-11-17 11:41 |只看該作者

fionsung 發表於 11-11-17 11:11
which recipt you used?

The first one

麵團基本做法

材料：溫水420ml、乾酵母1大匙 / 10 克 (active dry yeast) 、鹽1大匙、雞蛋4顆、蜂蜜120ml、無鹽奶油112克、中筋麵粉980克
器材：有蓋塑膠桶，約5公升容量
準備：雞蛋打成蛋汁、奶油加熱融化後放涼。
Tips：麵團放在冰箱冷藏可存放5天。若分塊包好放冷凍庫則可保存4周，使用前只需先放入冷藏室一夜，使其自然解凍即可。

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fionsung

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29^#

發表於 11-11-17 15:10 |只看該作者

raid0101hk 發表於 11-11-17 11:41
The first one
麵團基本做法材料：溫水420ml、乾酵母1大匙 / 10 克 (active dry yeast) 、鹽1大匙、雞 ...

Did you put in room termperature for 2 hours before putting in the fridge (4 degree C)?
How long did you store in the fridge?
Did you see the increase of the dough volume after putting in room temperature (2 to 3 times bigger) or after stored in the fridge?

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raid0101hk

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發表於 11-11-17 15:14 |只看該作者

fionsung 發表於 11-11-17 15:10
Did you put in room termperature for 2 hours before putting in the fridge (4 degree C)?
How long did ...

Yes, I did put in room temperature 2 hours before puttin gin fridge, but the dough volume didn't increase 2 to 3 times bigger, just approx 1 time bigger only.. then I keep in the fridge for two days, then leave in room temperature for 1.5 hours before baking....
Do you think it's the yeast problem?

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fionsung

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發表於 11-11-17 15:35 |只看該作者

raid0101hk 發表於 11-11-17 15:14
Yes, I did put in room temperature 2 hours before puttin gin fridge, but the dough volume didn't inc ...

maybe, did you see a lot of bubbles/holes in the dough? I can see a lot of holes from the bottom side (my container is a transparent plastic box) after 2 hours in room temperature and also after stored in the fridge. The dough became 3 times bigger after stored 1 night in the fridge. What is your yeast? instant dry yeast or active dry yeast? Maybe next time you put a cup of hot water in the oven or wok, and then put in the dough and cover the oven or wok and see whether the dough can become bigger. the hot water can not be too close to the dough, otherwise the yeast will die if over ~40 degree C.