[{"@context":"https://schema.org","@type":"Article","headline":"麵包篇｜牛角酥(可頌) 它的失敗原因你了解嗎 (附影片 Eng Sub) Croissant Do u know why its failure?","image":["https://cloudapp01.ulifestyle.com.hk/post/800-960-540-CR-1-RB-1/post_1700371372314.jpeg"],"datePublished":"2023-11-19 13:22:41+08:00","url":"/community/detailpost/ea3b5e94-687f-432f-8632-17f482ac0c5a/食譜/smallhousecooking/486130","author":{"@type":"Person","name":"smallhousecooking","url":"https://www.ulifestyle.com.hk/community/user_profile/486130"},"text":".\n成品: 10 個 (35cm高 X 10cm)\nFor 10pcs (35cm tall x 10 cm)\n難度: 高中級\nDifficulty: Intermediate to Advance\n.\n所需時間: 2天\nCooking Time: 2-3 Days\n.\n材料 Ingredients\n187g 高筋麵粉Bread Flour\n187g低筋麵粉 Cake flour\n7.5g 快速酵母instant yeast\n7.5g鹽salt\n33g 糖sugar\n150g 牛奶 Whole Milk\n68g清水water\n25g奶油/牛油 (室溫) soft butter\n.\n200g 84%(脂肪)奶油/牛油 Extra dry butter\n.\n做法 – Methods:\n.\n1. 制作外皮: (目標溫度: 48'C)\n所有乾性材料混合，加入水和牛奶。慢速3分鍾, 直到材料完全混合。\n轉: 中速 8-15分鍾, 直到看到 \"窗口\"。\n蓋上保鮮紙, 室內發酵，直至1倍大。\n或室內發酵15-30分鍾。麵團開始膨漲後, 放入冰箱(雪櫃)低溫發酵24小時。\nFor Dough: (Target Temperature: 48'C)\nMix all the dry ingredients together. Add the milk and water.\nLow speed for 3mins, until all the ingredients together\nTurn Med speed for 8-15mins, until Full gluten development in the \"Windowpane\" test.\nCover with the cling wrap, at room temperature until double size\nOr room temperature for 15-30mins, until it starts to grow up. Store in the fridge for 1ays\n.\n第二天 Day 2:\n2. 酥皮奶油/牛油為18X16cm。\nRoll the Extra dry butter into 18x16cm.\n.\n3. 外皮壓成長方形 (大約為38x16cm)。把酥皮奶油/牛油包起。推為76X16cm。\n兩邊摺向中間。然后再對摺。完成第一次雙摺疊。\n放入雪櫃(冰箱)，休息30分鐘。\nRoll the dough into 38x16cm. Put the butter in and cover.\nRoll it into 76x16cm. Do the first Double Fold.\nRest in Fridge for 30min.\n.\n4. 麵團由雪櫃(冰箱)取出，把推為57X16cm。\n進行第二次單向摺疊。\n放入雪櫃(冰箱)，休息30分鍾。\nTake the dough from the fridge. Roll into 57*16cm.\nDo the Second Single Fold.\nRest in Fridge for 30 mins\n.\n5. 壓為38cm(高)，0.3-0.5cm厚度。放入雪櫃(冰箱)，休息1-2小時。\nRoll into 38cm (tall) 0.3-0.5cm Thick. Rest in Fridge for 1-2 hours.\n.\n6. 切為38(高) X 10cm (底)，去除多餘手粉。緊緊卷起。\n發酵大約3-6小時。(溫度為25-26’C和80-85%濕度)\nCut it into 35cm (High) and 10cm (Base) Triangle. Remove any extra hand flour.\nRoll it tightly.\nFermentation about 3-6 hours. (25-26’C and 80-85% Humidity)。\n.\n7. 搽上蛋液。焗爐 180-190’C 15-20分鐘。\nEgg wash and bake 180-190'C 15-20min.\n.\n完成\nFinished\n.\n參考影片Related Video:\n1. 甜品篇｜烘焙必學課經典酥皮全人手 (Eng Sub) - Classic Puff Handmade\nhttps://youtu.be/CdmvWOZdTgg\n---------------------------------------------\n\n\n.\r\n #食譜 #牛角包 #牛角酥 #可頌 #菜譜 #甜點教學 #蝸煮 #recipes #Croissant #small house cooking #牛角酥失敗原因 #可頌失敗原因 #可頌麵包 #完美可頌 #為何可頌失敗 #牛角酥食譜 #how to make perfect croissant #perfect croissnat #Croissant_failure #Croissant_receipe #Small_House_Cooking \r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"麵包篇｜牛角酥(可頌) 它的失敗原因你了解嗎 (附影片 Eng Sub) Croissant Do u know why its failure?","image":["https://cloudapp01.ulifestyle.com.hk/post/800-960-540-CR-1-RB-1/post_1700371372314.jpeg"],"datePublished":"2023-11-19 13:22:41+08:00","url":"/community/detailpost/ea3b5e94-687f-432f-8632-17f482ac0c5a/食譜/smallhousecooking/486130","author":{"@type":"Person","name":"smallhousecooking","url":"https://www.ulifestyle.com.hk/community/user_profile/486130"},"text":".\n成品: 10 個 (35cm高 X 10cm)\nFor 10pcs (35cm tall x 10 cm)\n難度: 高中級\nDifficulty: Intermediate to Advance\n.\n所需時間: 2天\nCooking Time: 2-3 Days\n.\n材料 Ingredients\n187g 高筋麵粉Bread Flour\n187g低筋麵粉 Cake flour\n7.5g 快速酵母instant yeast\n7.5g鹽salt\n33g 糖sugar\n150g 牛奶 Whole Milk\n68g清水water\n25g奶油/牛油 (室溫) soft butter\n.\n200g 84%(脂肪)奶油/牛油 Extra dry butter\n.\n做法 – Methods:\n.\n1. 制作外皮: (目標溫度: 48'C)\n所有乾性材料混合，加入水和牛奶。慢速3分鍾, 直到材料完全混合。\n轉: 中速 8-15分鍾, 直到看到 \"窗口\"。\n蓋上保鮮紙, 室內發酵，直至1倍大。\n或室內發酵15-30分鍾。麵團開始膨漲後, 放入冰箱(雪櫃)低溫發酵24小時。\nFor Dough: (Target Temperature: 48'C)\nMix all the dry ingredients together. Add the milk and water.\nLow speed for 3mins, until all the ingredients together\nTurn Med speed for 8-15mins, until Full gluten development in the \"Windowpane\" test.\nCover with the cling wrap, at room temperature until double size\nOr room temperature for 15-30mins, until it starts to grow up. Store in the fridge for 1ays\n.\n第二天 Day 2:\n2. 酥皮奶油/牛油為18X16cm。\nRoll the Extra dry butter into 18x16cm.\n.\n3. 外皮壓成長方形 (大約為38x16cm)。把酥皮奶油/牛油包起。推為76X16cm。\n兩邊摺向中間。然后再對摺。完成第一次雙摺疊。\n放入雪櫃(冰箱)，休息30分鐘。\nRoll the dough into 38x16cm. Put the butter in and cover.\nRoll it into 76x16cm. Do the first Double Fold.\nRest in Fridge for 30min.\n.\n4. 麵團由雪櫃(冰箱)取出，把推為57X16cm。\n進行第二次單向摺疊。\n放入雪櫃(冰箱)，休息30分鍾。\nTake the dough from the fridge. Roll into 57*16cm.\nDo the Second Single Fold.\nRest in Fridge for 30 mins\n.\n5. 壓為38cm(高)，0.3-0.5cm厚度。放入雪櫃(冰箱)，休息1-2小時。\nRoll into 38cm (tall) 0.3-0.5cm Thick. Rest in Fridge for 1-2 hours.\n.\n6. 切為38(高) X 10cm (底)，去除多餘手粉。緊緊卷起。\n發酵大約3-6小時。(溫度為25-26’C和80-85%濕度)\nCut it into 35cm (High) and 10cm (Base) Triangle. Remove any extra hand flour.\nRoll it tightly.\nFermentation about 3-6 hours. (25-26’C and 80-85% Humidity)。\n.\n7. 搽上蛋液。焗爐 180-190’C 15-20分鐘。\nEgg wash and bake 180-190'C 15-20min.\n.\n完成\nFinished\n.\n參考影片Related Video:\n1. 甜品篇｜烘焙必學課經典酥皮全人手 (Eng Sub) - Classic Puff Handmade\nhttps://youtu.be/CdmvWOZdTgg\n---------------------------------------------\n\n\n.\r\n #食譜 #牛角包 #牛角酥 #可頌 #菜譜 #甜點教學 #蝸煮 #recipes #Croissant #small house cooking #牛角酥失敗原因 #可頌失敗原因 #可頌麵包 #完美可頌 #為何可頌失敗 #牛角酥食譜 #how to make perfect croissant #perfect croissnat #Croissant_failure #Croissant_receipe #Small_House_Cooking \r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/800-960-540-CR-1-RB-1/post_1700371372314.jpeg","creator":{"@type":"Person","name":"smallhousecooking"}}]

麵包篇｜牛角酥(可頌) 它的失敗原因 你了解嗎 (附影片 Eng Sub) Croissant Do u know why its failure?

麵包篇｜牛角酥(可頌) 它的失敗原因你了解嗎 (附影片 Eng Sub) Croissant Do u know why its failure?