In a Testing Kitchen-廚房_中點麵食 http://blog.roodo.com/homebythelake/archives/cat_174317.html      We shall not cease from exploration      And the end of all our exploring      Will be to arrive where we started      And know the place for the first time              _T. S. Eliot (from “ Four Quartets”) zh-tw Roodo Blog System All Rights Reserved 麵粉記事_饅頭, 盒子

    羊角饅頭是嗆麵饅頭外,我家爸爸經常買的兩種饅頭,我一直以為這樣的饅頭,台灣南南北北的人都會看過或聽過,可等我google 搜尋時,卻發現它的資料有限,就只有台中有人介紹這款饅頭,難道它也跟 大麵庚,麻葉湯一樣,出了台中就變得無人知曉?

(繼續閱讀...); ]]> http://blog.roodo.com/homebythelake/archives/6043853.html http://blog.roodo.com/homebythelake/archives/6043853.html 廚房_中點麵食 Sun, 18 May 2008 13:22:13 +0800 麵包暫時休兵的週末




    (繼續閱讀...); ]]> http://blog.roodo.com/homebythelake/archives/5928749.html http://blog.roodo.com/homebythelake/archives/5928749.html 廚房_中點麵食 Sun, 27 Apr 2008 13:19:39 +0800 喜歡粗糧,雜榖,雜麥嗎?
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    Spelt flour , graham flour 是最近開始接觸兩種雜榖粉,一開始不敢就玩高比例的這類雜榖粉的麵食,一來是怕家人無法一下子接受這樣粗糧的口感,二來還在學習適應水份的拿捏跟麵團的手感,記得以前剛開始玩裸麥時的慘痛經驗,因為不做功課外加自以為是,結果粉水一下後,立刻被這裸麥教訓的當場立正站好.

           加了玉米面(polenta) 的嗆麵饅頭要比一般的白麵饅頭吃起來更多一份榖香跟淡淡的的微甜. 如果還能接受粗糧,那換換這樣的口味也不錯喔!

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]]> http://blog.roodo.com/homebythelake/archives/5626113.html http://blog.roodo.com/homebythelake/archives/5626113.html 廚房_中點麵食 Mon, 03 Mar 2008 13:06:42 +0800 酵寶寶勤作工_古法馬拉糕

鬆鬆 膨膨 ﹐好吃的馬拉糕﹐是酵寶寶勤作工的結果啦﹗﹗

 (繼續閱讀...); ]]> http://blog.roodo.com/homebythelake/archives/2884019.html http://blog.roodo.com/homebythelake/archives/2884019.html 廚房_中點麵食 Tue, 20 Mar 2007 10:24:16 +0800