<P> <P><A href="http://baimom.pixnet.net/album/photo/101072402"><IMG "" src="https://pimg.1px.tw/baimom/48d13357aecd2.jpg" border=0></A><BR><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium">配方中沒有加任何的油脂和糖，口感與法國麵包相當類似<BR>，因攪拌的筋度要到８分筋，故咬勁略遜法國麵包只保留<BR></SPAN></SPAN><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium">彈性、脆皮和麥香的特點，是牙齒不好的人的福音，搭配<BR>高溶點芝士相當＂嘛吉＂。I like it.<BR>基本發酵６０分，翻面３０分，要有點耐心</SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><BR></SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><A href="http://baimom.pixnet.net/album/photo/101072407"><IMG "" src="https://pimg.1px.tw/baimom/48d13376d0f87.jpg" border=0></A><BR>麵糰筋度要打足夠，攪拌到有光澤也是注意事項之ㄧ</SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><A href="http://baimom.pixnet.net/album/photo/101072410"><IMG "" src="https://pimg.1px.tw/baimom/48d1338a1f410.jpg" border=0></A><BR>墨魚粉要適量否則腥味會過濃</SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><BR></SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><A href="http://baimom.pixnet.net/album/photo/101072416"><IMG "" src="https://pimg.1px.tw/baimom/48d13394ae1ac.jpg" border=0></A><BR>整形成橄欖型</SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><BR></SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><A href="http://baimom.pixnet.net/album/photo/101072421"><IMG "" src="https://pimg.1px.tw/baimom/48d133ab9c479.jpg" border=0></A><BR>發酵完成塗上橄欖油烘培，代替蒸氣，效果不差</SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><BR></SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><A href="http://baimom.pixnet.net/album/photo/101072428"><IMG "" src="https://pimg.1px.tw/baimom/48d133b9df16b.jpg" border=0></A><BR>中間畫上一刀讓芝士露出來</SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><A href="http://baimom.pixnet.net/album/photo/101072431"><IMG "" src="https://pimg.1px.tw/baimom/48d133cc6e2c8.jpg" border=0></A><BR>外皮脆有麥香，我喜歡保持霧黑的顏色不再刷蛋液或油來<BR></SPAN></SPAN><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium">美化，有樸質的美感</SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><A href="http://baimom.pixnet.net/album/photo/101072477"><IMG "" src="https://pimg.1px.tw/baimom/48d133e8b985d.jpg" border=0></A><BR>出爐時也會唱歌只是屬於小調</SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><A href="http://baimom.pixnet.net/album/photo/101072492"></A><A href="http://baimom.pixnet.net/album/photo/101072500"><IMG "" src="https://pimg.1px.tw/baimom/48d134070e397.jpg" border=0></A><BR>有點溶有點濃的起士，＂黑又濃＂真是讓人＂凍賣條＂</SPAN></SPAN></P> <P><SPAN style="FONT-FAMILY: 標楷體"><SPAN style="FONT-SIZE: medium"><BR></SPAN></SPAN></P>
麵包 (3)
^^" 一開始好像在玩巧克力團
ㄧ經提醒，越看越像