Рет қаралды 560
#烘焙教程 #美食教程 #恰巴塔 #Ciabatta
日式百合花:1000克
麦芽精:2.5克
燕子低糖干酵母:4克
化酵母水:20克
盐:20克
水:650克
黑胡椒碎:适量
藤椒油:50克
后冰水:130克
烘烤温度 上火 230度 下火 210度 最底层 30分钟
如果有蒸汽,最好入炉的时候打3秒蒸汽,3分钟后打第二次蒸汽,也是3秒
这是下集 上集在视频列表里
apanese Lily: 1000 grams
Malt extract: 2.5g
Swallow low sugar dry yeast: 4 grams
Yeast water: 20 grams
Salt: 20 grams
Water: 650 grams
Black pepper shreds: appropriate amount
Vine pepper oil: 50g
Afterward ice water: 130 grams
Bake at a temperature of 230 degrees Celsius above and 210 degrees Celsius below for 30 minutes at the bottom
If there is steam, it is best to steam for 3 seconds when entering the furnace, and then steam for a second time after 3 minutes, which is also 3 seconds
This is the next episode. The previous episode is in the video list