Friday, October 2, 2015
老面种之豆沙包/叉烧包
将做月饼剩下的豆沙拿 来做包子,
加了老面的包子,真的不一样,第3天
包子没蒸也不会硬硬的,还是很软又好吃。
如果不想加老面种,跟着豆沙包做法
就可以了,不过水要注意些,没加
老面团水要多些哦!
老麵是過渡發酵的麵種,少量添加在麵包配方中,
可以增加
成品的彈性及麵香。
(资料来自Carol 老师)
包子好软,可是叉烧切太大块了,叉烧馅料可以参考下面的链接
http://conniellsim.blogspot.my/2015/10/blog-post_7.html
2 comments:
Teresa
October 2, 2015 at 10:38 PM
Pls translate English version for it
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CoNnie
October 4, 2015 at 9:07 AM
Sorry my english is no good ,only have chinese version
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Pls translate English version for it
ReplyDeleteSorry my english is no good ,only have chinese version
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