Monday, May 28, 2007

雙倍彈彈


我說過希望多些人可以嚐到這個吐司,並非戲言~

多買了一個吐司模,一次過做多些給家人和同事.媽媽也說好新鮮,好有麵粉香味,跟外面的不同呢.


11 comments:

Doreme Sorfu said...

喂喂!!  你彈咗好多日喇... 哈哈... 不過,我老公話你見到啲包包好彈時,個樣都好攪笑!!

堯堯媽媽 said...

一定好好味, 唔係你都唔會連續幾日都整, 整咗咁多分d來試吓

Vanlily said...

似乎你上癮了~

阿莉 said...

綠萼:你真勤力~  見你每天的推銷,真係有很大的動力叫我都要快 d 試整呢款包包呢~

Isabella said...

今次真係忍唔住留言比你啦 (平日只係睇 )- 你好叻呀

Helen said...

你的彈彈吐司真係好吸引呀,係唔係因為太濕一定要用機搓,唔可以用手搓?我又想做,但我無KA幫我呢!

綠萼 said...

大家過獎啦~我不是勤力,是貪吃:P 平是粉,水的比例是100:60, 這個包的粉水比例是100:80...用手,我想有點違反物理定律... 所以還是買KA吧!我對自己的搓包技術很有信心(不面紅V___V),當初買KA是為了搓這類像CIABATTA般濕的麵團.

廚房男 said...

好想試,不過可唔可以用 instant yeast 呢?因新鮮 yeast 很難 store 得長!
[版主回覆01/01/2008 21:38:00]請看 此

jessie said...

Hi, 你好,昨天用了你的食譜做此包包, 十分成功, 全家大大小小讚不絕口, 多謝你的分享, Happy New Year,小狐狸快高長大, 身體健康

siu sin 小仙 said...

hihi:- i saw 2 different bread moulds here. what material is the best? grateful if you could share:) thx thx

siu sin 小仙 said...

dear teacher:- i bought in japan a 12cm X 12cm square bread mould ( 12cm正角型 1斤), then should i cut 50% ingredients as stated in your recipe? if i want to bake MOUNTAIN type bread, should i just not close the top? thank you so much if you can help me with these. then, have a good day!