每次看到你的工具和制成品, 都覺得你是開專業麵包店的!
好久不見了。還是妳也是我臉書朋友﹖ 我很少在這裡貼文﹐ 我是真愛買工具沒錯﹐噗~
您也會說粵語嗎?您和Yippee臉書朋友嗎?我可在臉書以加您嗎? 哈哈 您做很好看的麵包。您也做中式麵包? 比如燒餅,鍋盔,石子饃.
妳可以加我臉書呀﹐ https://www.facebook.com/maojn7488我做燒餅﹐鍋魁在我格子有 http://maobaocun.blogspot.com/
是年輕人的玩意, 我老了...
用line嗎
請恕我落伍, 沒?說過. 實在無暇跟進social media 的步伐.
不管您多大,您可以用臉書。 哈哈
歡迎加好友,請提一下是這裡遇到的。我有做燒餅蔥油餅包子饅頭這些,鍋盔也有,在我部落格有,最近少貼文,都只有做影片比較快。
這是我的格子:http://maobaocun.blogspot.com
今年我想做更多的中式麵包和油酥的餅。也打算做手抓餅。我覺得那個比蔥油餅好吃。Sorry if my Chinese is rusty. :) Hope I can ask you more about those breads and pastries which I really love.
Just watched your videos...you are talented!
I am curious as to why you do not hydrate the flour for at least a short time before adding the starter?
I didn't autolysis because there are several following fold and stretch fermentation which is already enough for the enzyme to work.
Maojn, I am blown away with your baguettes. Even though your videos are in a language unknown to me, I have watched both part 1 and 2 of your YouTube presentation. To bake 9 baguettes at once in a home oven and produce those results is outstanding.
We are presenting running a Community Bake featuring Baguettes. Many are eager to learn. Please drop in and share...http://www.thefreshloaf.com/node/64622/community-bake-baguettes-alfanso
Danny
Thank you for your kind words. I pretty much typed all the important words in my video already. Let me know if you have questions.
https://youtu.be/GkVKBLMkpJo
I subscribed immediately after viewing your videos this morning. I hope to learn a lot from you.
Thanks for sharing on the forum and YouTube!
Comments
每次看到你的工具和制成品, 都覺得你是開專業麵包店的!
好久不見了。還是妳也是我臉書朋友﹖ 我很少在這裡貼文﹐ 我是真愛買工具沒錯﹐噗~
您也會說粵語嗎?您和Yippee臉書朋友嗎?我可在臉書以加您嗎? 哈哈 您做很好看的麵包。您也做中式麵包? 比如燒餅,鍋盔,石子饃.
妳可以加我臉書呀﹐ https://www.facebook.com/maojn7488
我做燒餅﹐鍋魁在我格子有 http://maobaocun.blogspot.com/
是年輕人的玩意, 我老了...
用line嗎
請恕我落伍, 沒?說過. 實在無暇跟進social media 的步伐.
不管您多大,您可以用臉書。 哈哈
歡迎加好友,請提一下是這裡遇到的。我有做燒餅蔥油餅包子饅頭這些,鍋盔也有,在我部落格有,最近少貼文,都只有做影片比較快。
這是我的格子:http://maobaocun.blogspot.com
今年我想做更多的中式麵包和油酥的餅。也打算做手抓餅。我覺得那個比蔥油餅好吃。Sorry if my Chinese is rusty. :) Hope I can ask you more about those breads and pastries which I really love.
Just watched your videos...you are talented!
I am curious as to why you do not hydrate the flour for at least a short time before adding the starter?
I didn't autolysis because there are several following fold and stretch fermentation which is already enough for the enzyme to work.
Maojn, I am blown away with your baguettes. Even though your videos are in a language unknown to me, I have watched both part 1 and 2 of your YouTube presentation. To bake 9 baguettes at once in a home oven and produce those results is outstanding.
We are presenting running a Community Bake featuring Baguettes. Many are eager to learn. Please drop in and share...
http://www.thefreshloaf.com/node/64622/community-bake-baguettes-alfanso
Danny
Thank you for your kind words. I pretty much typed all the important words in my video already. Let me know if you have questions.
https://youtu.be/GkVKBLMkpJo
I subscribed immediately after viewing your videos this morning. I hope to learn a lot from you.
Thanks for sharing on the forum and YouTube!
Danny