Cafe Afficionados ~
Something about home brew stuffs!
Sunday, June 16, 2013
巧克力和橙皮的絶配
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用野上智寛的維也納麵糰配方,切割成每個 80g 的小麵糰,滾圓中傷休息後,揉成長條狀,再劃上一條條的麵包紋。
210 度的高溫爐,放入最後發酵完成的麵包,噴上水氣,19 mins 完成。
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