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Tian Ran Xiao Mu Mian Rou Mian Bao : 6 Tian Yang Chu Zhuan Ye Ji [ Suan Zhong ], Xin Shou Ye Neng Hong Pei Chu Jian Kang Mai Xiang Hao Wei Dao

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Tian Ran Xiao Mu Mian Rou Mian Bao : 6 Tian Yang Chu Zhuan Ye Ji [ Suan Zhong ], Xin Shou Ye Neng Hong Pei Chu Jian Kang Mai Xiang Hao Wei Dao
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Product Title: Tian Ran Xiao Mu Mian Rou Mian Bao : 6 Tian Yang Chu Zhuan Ye Ji [ Suan Zhong ], Xin Shou Ye Neng Hong Pei Chu Jian Kang Mai Xiang Hao Wei Dao 天然酵母免揉麵包 : 6天養出專業級「酸種」,新手也能烘培出健康麥香好味道 天然酵母免揉面包 : 6天养出专业级「酸种」,新手也能烘培出健康麦香好味道 Tian Ran Xiao Mu Mian Rou Mian Bao : 6 Tian Yang Chu Zhuan Ye Ji [ Suan Zhong ], Xin Shou Ye Neng Hong Pei Chu Jian Kang Mai Xiang Hao Wei Dao Tian Ran Xiao Mu Mian Rou Mian Bao : 6 Tian Yang Chu Zhuan Ye Ji [ Suan Zhong ], Xin Shou Ye Neng Hong Pei Chu Jian Kang Mai Xiang Hao Wei Dao
Author Name(s): Lai Hui Ling | Zhen Teng Wu Yi Zi (Author) 賴惠鈴 | 真藤舞衣子 (Author) 赖惠铃 | 真藤舞衣子 (Author) Lai Hui Ling | Zhen Teng Wu Yi Zi (Author) Lai Hui Ling | Zhen Teng Wu Yi Zi (Author)
ISBN: 9786267087473
Release Date: 2022-08-04
Language: Traditional Chinese
Pages: 104 Pages
Publisher: Jing Hao Chu Ban
Package Weight: 400 (g)
Shipment Unit: 2 What is it?
YesAsia Catalog No.: 1115470065

Product Information

只有天然酵母才能做出原味烘焙美味
麵粉與水就能開始,看著酵母一天天長大超有趣,
烘培新手輕鬆學,免揉麵糰找到烘焙的樂趣

【酸種麵包的五大特徵】
1.只用麵粉與水製作酵母─酸種酵母的材料只有麵粉和水。製作出沒有多餘雜質的純粹麵包。
2.享受培養酵母的樂趣─酸種每天都有肉眼可見的變化。(感覺就像在觀察、培養植物。)
3.可口的酸味─乳酸菌會隨酸種的發酵過程增加,變成酸味恰到好處的麵包。
4.風味會隨季節及環境而異─氣溫及濕度、浮遊於空氣中的微生物。這些差異或許都會顯現在麵包的風味裡。
5.不用揉麵─只要耐心地花時間讓麵糰發酵以代替揉麵,所以能讓麵粉的美味發揮到淋漓盡致。

【開始養酸種麵糰】
●裸麥酸種:紋理細密,風味厚重。酸味很強,但是也充滿了穀物的美味,因此愈嚼愈有韻味,讓人一吃上癮。

●全麥酸種:Q軟&彈牙的口感。相較於裸麥酸種,更能感受到明顯的酸味。風味樸實但香氣十足。

●高筋麵粉酸種:口感富有嚼勁又濕潤紮實。酸味清淡爽口,很容易入口。沒什麼怪味,所以適合做成各種麵包。

【開始做酸種麵包】
●裸麥酸種的鄉村麵包+全麥酸種的鄉村麵包+高筋麵粉酸種的鄉村麵包
●簡單的麵包─巧巴達、龐多米、佛卡夏、貝果、比薩
●進階的麵包─核桃麵包、紅酒葡萄麵包、起司麵包、橄欖佛卡夏麵包、咖哩麵包
●豪華的麵包─布里歐、肉桂捲、史多倫、潘娜朵妮
Additional Information may be provided by the manufacturer, supplier, or a third party, and may be in its original language
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