影片名稱:蔬菜雞肉口袋餅
示範老師:陳明裡
觀看次數:93194

【更多精采影片】【烘焙 類影片】
網站中所有影片皆為重播,影片中提及之課程招生與優惠活動已全面停止。
材料:高筋麵粉581g、速溶酵母粉12g、鹽12g、水349g、糖47g、玉米粉

做法:
1.麵粉築粉牆,酵母均勻灑在麵粉上,鹽、糖加入水中溶解。
2.將水慢慢加入麵粉中,拌勻成糰。
3.麵糰揉製到表面光滑,分割成每份100G的大小。
4.麵糰滾圓,蓋上保鮮膜鬆弛10分鐘。
5.桌上灑上玉米粉,將麵糰桿開,用250度烘烤10分鐘即可。
6.口袋餅對半切開,填入喜歡的材料即可享用。
上線時間:2008/12/31
@ 楊桃文化著作權所有,請勿轉載版權規範說明
▇討論列表
1.名稱:molly
2008/12/31
新年快樂!!!&nbsp;<br>感恩你們的指點
2.名稱:little stupid egg
2009/1/1
I love it and appreciate your teaching.&nbsp;<br>Happy New Year in 2009.&nbsp;<br>
3.名稱:Yen
2009/1/1
I always love pita bread. Wow...I can have this for our new year's eve dinner :) Thanks!!! Happy New Year!!
4.名稱:chu
2009/1/1
陳老師;謝謝您教的易&#23398;易做.太妙了.今天又學一招.
5.名稱:阿珍與阿達
2009/1/1
祝大家新年合家大歡樂 ^_^
6.名稱:Dede
2009/1/1
陳老師:新年快樂!!!&nbsp;<br>陳老師學生有事請教。 &nbsp;<br>學生想知道幹酵母、泡打粉、梳打粉,的分別在那裡,它們的發酵作用一樣嗎?希望 老師指點。&nbsp;<br>謝謝!
7.名稱:kk
2009/1/2
請問, 玉米粉多少克?
8.名稱:Yen
2009/1/2
I tried it last night. It looks great! The only big problem was that the bread turned out very very salty. I started to wonder if "salt" for "47g" right? Please double check the recipe. Maybe it's 4 or 7 g??? Thanks!! I'll make it again for sure :) just add a little salt.
9.名稱:sean
2009/1/2
Dude, I reckon 47g is rite cos i tried that recipe too n it went pretty good.&nbsp;<br>u may use table salt instead of the cooking salt so that might help u with getting lighter taste. &nbsp;<br>Besides, recipe is only putting there for referencing purposes; plus tastes varies among individuals. All the ingredients are adjustable.
10.名稱:路人
2009/1/2
玉米粉灑桌上防沾粘,適量就好
11.名稱:
2009/1/2
可以用高筋麵粉取待遇米粉嗎?
12.名稱:Yen
2009/1/3
Thanks Sean, your suggestion is very helpful! :)
13.名稱:Betty
2009/1/4
could you just tell me the spoon measure? I don't have any scale for food in my home. it's a little annoy for everytime when I try to cook.&nbsp;<br>But many thank you for this website.
14.名稱:Al
2009/1/7
This IS a quick and easy recipe. The bread came out great, even thought I used all-purpose flour instead of bread flour, which I don't have. However, I agree with Yen (thanks for sharing your experience) that the amount of salt in the recipe seems to be a little more. I reduced salt by 1/3, and the bread is still a bit too salty for me. I'd cut down the amount of salt even more next time : )
15.名稱:Yen
2009/1/9
Thanks Al for sharing your experience also. Depending on what you want in the pita bread, if it's something salty already, a few pinches of salt to bring out the taste of bread will be enough I think, and you have the option of eating the bread by itself. Good luck with your baking :)
16.名稱:小雅
2009/1/15
陳老師:您好請教事項如下:&nbsp;<br>1.家中烤箱有上.下火之分時,此口袋餅該調各多少度?&nbsp;<br>2.如晚上做好烤過後,可否放冰箱冷藏隔天早上燒烤後再裝蔬菜內餡當早餐食用呢&nbsp;<br>
17.名稱:溫哥華太太
2009/1/21
請問一下&nbsp;<br>口袋餅為何會烤完以後會中空&nbsp;<br>是不是 皮需要捲一次 再烤 才會中空&nbsp;<br>
18.名稱:sylph999
2009/2/20
食譜裡面的鹽跟糖的份量倒反了 口袋餅膨脹的原理是利用瞬間高熱讓外皮變硬 裡面的空氣跑不掉受熱膨脹 麵團要&#25792;開的時候輕輕&#25792;就行了別把裡面的空氣擠出 如果分批烤要注意開箱門取出跟放入速度要快 剛放入的溫度一定要夠高 要翻面也要等完全膨起來之後才能開箱門翻面
19.名稱:joyce
2009/2/24
鹽糖原來比例不對,我做了兩次都失敗耶,我覺得發粉好像太多了,而且我做的都膨脹不起來,所以想問為什麼,麻煩指導一下吧,謝謝老師
20.名稱:sylph999
2009/2/24
膨脹不起來有可能送進去的時候烤箱不夠熱 可以試試烤箱跟烤盤都先預熱10分鐘 烤盤要用容易導熱的 先烤到很熱再用鏟子把餅送進去烤 送進去的速度要快 箱門不能開太久以免降溫
21.名稱:小力
2009/3/4
原來是因為糖鹽比例反了&nbsp;<br>害我鹹到一個不行&nbsp;<br>編輯小姐要注意一下!!!
22.名稱:GRACE
2009/3/7
請問玉米粉的分量是多少 ??
23.名稱:sylph999
2009/3/7
玉米粉是防粘的少量就好 灑太多烤出來表面會有一層白白的
24.名稱:小姐
2009/3/11
to 小力:&nbsp;<br>說不定是編輯"先生"出的錯
25.名稱:純純
2009/4/28
揉好麵團可放置多久
26.名稱:Gysxftfsaggtff
2012/11/28
Bahfxwdftqfgvsva
▇我要留言
暱 稱:
檢查碼:
回 覆: