手工揉麪直接法椰汁吐司(450g模具) 吐司 高筋麪粉(麪包粉)/Bread Flour,低筋麪粉(蛋糕粉)/Cake Flour,椰汁/Coconut milk,白砂糖/White Sugar,酵母/Insant Dry Yeast,鹽/Table &Cooking Salt,土雞蛋/A Farm egg,打蛋盆/Mixing Bowl,碗/Bowl,量勺/Measuring Spoons,筷子/Chopsticks,廚房秤/Kitchen Scale,保鮮膜/Fresh Keeping Film,保鮮袋/Food Preservation Bag,擀麪杖/Rolling Pin,土司模/Non-Stick Toast Box,刷子/Brush,烤箱/Oven,烤盤/Baking Sheet,烘焙手套/Baking gloves,晾架/Non-stick Bread Drying Rack,麪包刀/Bread knife,吐司袋Toast Bag 綜合評分 8.5
【麪包食驗】天然酵母小麥胚芽土司-附揉麪技巧 Sourdough Wheat Germ Sandwich bread 麪包 100%水粉比例全麥天然酵母,高筋麪粉(王后),椰子油(精煉)或自制黃油,海鹽,自制豆漿,椰子糖槳或任何甜味劑,小麥胚芽 綜合評分 7.0
老麪包 (普通麪粉/中筋麪粉+植物油/玉米油/黃油 各種規格版) 麪包 300g版↓,酵頭,耐高糖酵母,中筋麪粉(即普通麪粉),糖,牛奶,主麪糰,中筋麪粉,奶粉,糖,雞蛋液+牛奶,油,鹽,250g版(推薦花式整形,不推薦做吐司)↓,酵頭,耐高糖酵母,中筋麪粉(即普通麪粉),糖,牛奶,主麪糰,中筋麪粉,奶粉,糖,雞蛋液+牛奶,油,鹽,400g版↓,酵頭,耐高糖酵母,中筋麪粉,糖,牛奶,主麪糰,中筋麪粉,奶粉,糖,雞蛋液+牛奶,油,鹽 綜合評分 9.4
天然酵母全麥核桃麪包(中種法) 麪包 中種麪糰:,天然酵母,高筋麪粉,水,主麪糰:,中種麪糰全部,高筋麪粉,全麥麪粉,細砂糖,鹽,水,核桃,表面裝飾:,蛋白,即食燕麥片,橄欖油(其他油或不用也可) 綜合評分 8.7