tag:blogger.com,1999:blog-4573211441940066640.post5352296431973085573..comments2024-03-16T17:15:45.557+10:00Comments on 簡易食譜 - 基絲汀: 中西各式家常菜譜: 湯種的煮法,使用和保存法【麵包秘訣】 Tips on Cooking TangzhongChristine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-4573211441940066640.post-56762212722410924772013-03-12T11:29:11.568+10:002013-03-12T11:29:11.568+10:00個人認為,湯種適合做亞洲軟綿的麵包。
個人認為,湯種適合做亞洲軟綿的麵包。<br />Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-89019965144385373302013-03-12T11:28:14.895+10:002013-03-12T11:28:14.895+10:00其實,中筋粉也可以做麵包的。做出來的質感不同而已。
湯種,麵粉和水, 以 1 比 5 來做。其實,中筋粉也可以做麵包的。做出來的質感不同而已。<br /><br />湯種,麵粉和水, 以 1 比 5 來做。Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-56492153299728423512013-03-11T14:03:00.096+10:002013-03-11T14:03:00.096+10:00請問湯種是否適用於所有種類面包?請問湯種是否適用於所有種類面包?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-2424056040899477512012-11-30T13:40:09.357+10:002012-11-30T13:40:09.357+10:00我看到有些麵包不是用高筋粉, 而是用普通麵粉做的; 請問 Christine 湯種可否用麵粉和水, ...我看到有些麵包不是用高筋粉, 而是用普通麵粉做的; 請問 Christine 湯種可否用麵粉和水, 以 1 比 5 來做, 然後加入那麵粉做的包嗎?kitty chanhttps://www.blogger.com/profile/07833824467892662854noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-52516109639534581612012-10-02T10:27:57.354+10:002012-10-02T10:27:57.354+10:00煮湯種很快,大約十多分鐘。只要煮至 65C 就可以。
但我很懶,很多時不用溫度計,見到線紋狀出現,就...煮湯種很快,大約十多分鐘。只要煮至 65C 就可以。<br />但我很懶,很多時不用溫度計,見到線紋狀出現,就行。<br />Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-87053838241740213202012-10-02T09:45:22.619+10:002012-10-02T09:45:22.619+10:00請問煮一份你所教的湯種約多少時間才算完成呢? 半小時左右夠嗎?請問煮一份你所教的湯種約多少時間才算完成呢? 半小時左右夠嗎?kitty chanhttps://www.blogger.com/profile/07833824467892662854noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-11184158143975074482012-09-07T14:40:10.932+10:002012-09-07T14:40:10.932+10:00用50克麵粉和250毫升煮成的湯種,約 240多克。
用50克麵粉和250毫升煮成的湯種,約 240多克。<br />Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-31400368585701945742012-09-04T14:02:02.540+10:002012-09-04T14:02:02.540+10:00請問以這個份量《50克粉》完成湯種後有幾多克?因見另外湯種吐司需要用160克!請問以這個份量《50克粉》完成湯種後有幾多克?因見另外湯種吐司需要用160克!Venusnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-14545082668285264082012-06-20T21:37:09.305+10:002012-06-20T21:37:09.305+10:00你好!我是新手學整包的,試左2次湯種包都好成功,多謝你!你好!我是新手學整包的,試左2次湯種包都好成功,多謝你!callyhttps://www.blogger.com/profile/09279588552040506549noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-20305446556415040262012-06-20T21:34:44.355+10:002012-06-20T21:34:44.355+10:00你好!我是新手學整包的,試左2次湯種包都好成功,多謝你!你好!我是新手學整包的,試左2次湯種包都好成功,多謝你!callyhttps://www.blogger.com/profile/09279588552040506549noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-42446781707936737922012-06-18T20:31:14.164+10:002012-06-18T20:31:14.164+10:00@fern:
可以的。@<a href="#c8906398527036161488" rel="nofollow">fern</a>:<br />可以的。Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-89063985270361614882012-06-17T03:24:44.021+10:002012-06-17T03:24:44.021+10:00可以用all purpose flour來代替bread flour做湯種嗎?可以用all purpose flour來代替bread flour做湯種嗎?fernhttp://www.facebook.com/sieowfernnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-92044721996220002592012-06-11T21:06:24.742+10:002012-06-11T21:06:24.742+10:00@kylee:
If it's not because of the temperature...@<a href="#c7887876843586992711" rel="nofollow">kylee</a>:<br />If it's not because of the temperature of your oven, it could be the surface was dried somehow.<br />You might try spraying some water on the surface of the buns before putting in your oven. See how it goes.<br />Btw, remember to cover with a wet cloth when doing the 2nd round of proofing. It helps retain moist of the buns.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-78878768435869927112012-06-11T08:39:41.417+10:002012-06-11T08:39:41.417+10:00Hi Christine,
I tried using this method to make ...Hi Christine, <br /><br />I tried using this method to make the HK style sausage buns recipe from your site, but some how the bun turns out too hard on the outside but it doesn't look burnt. Can you help me please?<br /><br />Alicekyleehttps://www.blogger.com/profile/14401942087928877237noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-45924007185750604732012-05-06T12:36:56.465+10:002012-05-06T12:36:56.465+10:00Hi Christine, I haven't been visiting your blo...Hi Christine, I haven't been visiting your blog for such a long time. By the way, I tried your method of wrapping the Tangzhong starter once they were cooked. Thanks!Jessie-CookingMomentshttps://www.blogger.com/profile/13466425348988179361noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-32100599962385430352012-04-12T11:56:56.153+10:002012-04-12T11:56:56.153+10:00@IRENE:
所有在簡易食譜 blog上 post的湯種麵包食譜,照跟材料份量做就可以了。不用計算...@<a href="#c40782123791493896" rel="nofollow">IRENE</a>:<br />所有在簡易食譜 blog上 post的湯種麵包食譜,照跟材料份量做就可以了。不用計算。<br /><br />那『扣除』的說法(即指在“又如果你想用某個麵包食譜,可以怎樣加入湯種呢?”以下一段),是適用於把其他不是湯種麵包的食譜,轉成湯種法而寫的解釋。你可不用理會。Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-61246849743646390442012-04-12T02:42:50.789+10:002012-04-12T02:42:50.789+10:00Sorry, I just forgot leave down my E-mail add. Ask...Sorry, I just forgot leave down my E-mail add. Ask U about the Pai bao question tks a lot :)<br />mokirene65@yahoo.com.hkIRENEnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-407821237914938962012-04-12T02:37:02.817+10:002012-04-12T02:37:02.817+10:00請問是否如做 PAI BAO, 跟妳所教直接下調好的湯種120g 便可以, 因之前提及要扣除材料成份...請問是否如做 PAI BAO, 跟妳所教直接下調好的湯種120g 便可以, 因之前提及要扣除材料成份, 故有點不明? IRENEIRENEnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-64406055401204192822012-03-06T11:35:46.198+10:002012-03-06T11:35:46.198+10:00@Maggie:
我的麵包機是 Sunbeam, 最基本的型號。@<a href="#c7228630915029764568" rel="nofollow">Maggie</a>:<br />我的麵包機是 Sunbeam, 最基本的型號。Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-72286309150297645682012-03-05T02:21:44.741+10:002012-03-05T02:21:44.741+10:00Hi !妳好
很多謝妳的寶貴資料呵 :)
請問妳是用那個牌子的麵包機?
本人很想買返部!
謝謝
Ma...Hi !妳好<br />很多謝妳的寶貴資料呵 :)<br />請問妳是用那個牌子的麵包機?<br />本人很想買返部!<br />謝謝<br />MaggieMaggienoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-43071243667082834522012-02-23T10:10:27.210+10:002012-02-23T10:10:27.210+10:00@Shirley Leung:
湯種放涼至室溫就可以用。用剩的,存放在雪櫃中,到用的時,置室溫回暖就...@<a href="#c1812178933371367122" rel="nofollow">Shirley Leung</a>:<br />湯種放涼至室溫就可以用。用剩的,存放在雪櫃中,到用的時,置室溫回暖就可以。不用熱水坐。<br />有關麵包如何做得鬆軟,請參考此<a href="http://www.christinesrecipes.com/2010/04/tips-on-making-soft-bread.html" rel="nofollow">網誌</a>。Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-18121789333713671222012-02-18T03:17:18.041+10:002012-02-18T03:17:18.041+10:00Christine,
你好, 好高興你可以分享你的湯種法
不知道是我做的程序那裡出現問題, 我是用...Christine,<br /><br />你好, 好高興你可以分享你的湯種法<br />不知道是我做的程序那裡出現問題, 我是用麵包機做的, 但做了2次<br />也失敗(是包包未能保持多幾天, 我是放了濕料, 跟著放湯種, 最後放麵粉及粉及酵母<br /><br />今次用了雪過一晚才拿出來用的還令包包比平時的硬(是出爐時), 在雪柜取出後我用熱水坐暖湯種 (但形狀較為水了一點)<br />請賜教Shirley Leunghttps://www.blogger.com/profile/13661433381646835247noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-44533936792655077112011-11-03T08:50:27.831+10:002011-11-03T08:50:27.831+10:00@Eli:
你是用麵包機還是焗爐焗麵包呢?
如果是用焗爐,就可以控制溫度和時間,外皮也不會乾吧。@<a href="#c8815155181811744144" rel="nofollow">Eli</a>:<br />你是用麵包機還是焗爐焗麵包呢?<br />如果是用焗爐,就可以控制溫度和時間,外皮也不會乾吧。Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-88151551818117441442011-11-03T05:31:20.978+10:002011-11-03T05:31:20.978+10:00Hi Christine,
跟你的湯種做法﹐烘出来的面包﹐非常軟綿﹐放幾天都毫無問題﹐除外皮有一點...Hi Christine,<br /><br />跟你的湯種做法﹐烘出来的面包﹐非常軟綿﹐放幾天都毫無問題﹐除外皮有一點乾﹐謝謝你的分享﹗我已愛上了﹗<br /><br />EliAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-76672672320228364002011-10-13T16:22:56.399+10:002011-10-13T16:22:56.399+10:00@匿名:
用過很多方法塗麵包面,包括全蛋液。
每個方法都沒怎樣影響麵包的質感,只是顏色有分別而已。
...@<a href="#c444164929630243092" rel="nofollow">匿名</a>:<br />用過很多方法塗麵包面,包括全蛋液。<br />每個方法都沒怎樣影響麵包的質感,只是顏色有分別而已。<br /><br />會否因為焗爐溫度太高或焗得太久,所以你的麵包變硬?Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.com