楊桃美食網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
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@ 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！！！
感恩你們的指點
2008/12/31
新年快樂！！！
感恩你們的指點
2.名稱：little stupid egg
2009/1/1
I love it and appreciate your teaching.
Happy New Year in 2009.
2009/1/1
I love it and appreciate your teaching.
Happy New Year in 2009.
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!!
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;謝謝您教的易学易做.太妙了.今天又學一招.
2009/1/1
陳老師;謝謝您教的易学易做.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 ^_^
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！！！
陳老師學生有事請教。
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。
謝謝！
2009/1/1
陳老師：新年快樂！！！
陳老師學生有事請教。
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。
謝謝！
7.名稱：kk
2009/1/2
請問, 玉米粉多少克?
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.
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.
u may use table salt instead of the cooking salt so that might help u with getting lighter taste.
Besides, recipe is only putting there for referencing purposes; plus tastes varies among individuals. All the ingredients are adjustable.
2009/1/2
Dude, I reckon 47g is rite cos i tried that recipe too n it went pretty good.
u may use table salt instead of the cooking salt so that might help u with getting lighter taste.
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
2009/1/2
玉米粉灑桌上防沾粘，適量就好
11.名稱：胖
2009/1/2
可以用高筋麵粉取待遇米粉嗎?
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! :)
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.
But many thank you for this website.
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.
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 : )
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 :)
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:
1.家中烤箱有上.下火之分時,此口袋餅該調各多少度?
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
2009/1/15
陳老師:您好請教事項如下:
1.家中烤箱有上.下火之分時,此口袋餅該調各多少度?
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
17.名稱：溫哥華太太
2009/1/21
請問一下
口袋餅為何會烤完以後會中空
是不是 皮需要捲一次 再烤 才會中空
2009/1/21
請問一下
口袋餅為何會烤完以後會中空
是不是 皮需要捲一次 再烤 才會中空
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 麵團要擀開的時候輕輕擀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
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 麵團要擀開的時候輕輕擀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
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
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
害我鹹到一個不行
編輯小姐要注意一下!!!
2009/3/4
原來是因為糖鹽比例反了
害我鹹到一個不行
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 ??
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
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:
說不定是編輯"先生"出的錯
2009/3/11
to 小力:
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
2009/4/28
揉好麵團可放置多久
26.名稱：Gysxftfsaggtff
2012/11/28
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2012/11/28
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