This looks like a version of a Brazilian cheese-bread, which is a traditional recipe from my state (Minas Gerais). They've developed it 'cos in here we didn't had flour back on the colony times, but we did have cassava! So they used it to create a flour and a bread.
@@yummyyummy2549 我剛細心看完你的解答了,非常感謝你,令我學識咗很多,thank you so much 。 我想再請教你一下,4:我以前跟隨過幾個食譜,麻糬波波都會用到高筋麵粉,但因為我這新手到現在還未完全了解“筋性”具體是什麼回事,“筋性”在製作包點上有著什麼的影響?製作麵包時筋性是如何展現出來?口感上跟其他中低筋有什麼不同呢?以前我只是麻木地認為整麵包用高筋,蛋糕用低筋,葱油餅用中筋。。。麻糬波波又叫韓國麵包,我還以為加入高筋麵粉跟麻糬波波的煙煙靭靭是有關聯的呢~😅 那個電動打蛋器配備的螺旋勾,一直我都仍未見過有食譜是會用到它的,我自己試過一次用作打麵團,總是每按一下就會將麵團纏住,然後要用人手再扯出來,以為那就是叫作“拉出麵包的筋性”呢🤣…結果就是撳了幾下後,從此就再沒有用過了。直至見到你用這螺旋勾,令我心思思想再試下用它來整麻糬波波,加上聽完你的解答,又重燃起我整麻糬波波那團火了。謝謝你,新年快樂,願你和家人都身體健康,平安快樂😊
@nour-eddineouhidan6174 Жыл бұрын
❤
@yummyyummy2549 Жыл бұрын
❤️🥰🌹
@judyting42242 ай бұрын
I have trouble with the mochi balls rising. Mines come out hard like rocks and no holes on the inside. I use the standard convection oven that comes attached to a stove. Do you have any solution?