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Yu-Tings Blog

Tuesday, May 25, 2010. 自從買了麵包機以後我三天兩頭就會做個麵包玩玩我一直都希望能做出鬆軟綿密的麵包麵包機的全自動行程做出來的都偏硬雖然剛烤好時很好吃但是放了一兩天後就便得沒有彈性了試了好多次都做不出像以前在台灣吃到的那種麵包 前一陣子試了一個手工麵包食譜製作過程繁複前兩天就要先揉麵團放進冰箱冷藏四十八小時之後再加入新的麵粉和材料混合發酵前還要又桿又捲的沒想到烤出來後就跟我心中完美的土司一模一樣把土司撥一片下來時還可以看到邊緣一絲一絲的紋路因為發酵後的孔隙很細緻之後再烤箱重新加熱時很容易就可以把表面烤得酥脆同時內層還保持著鬆軟的組織只吃白土司就覺得超美味從此這個食譜就變成我的最愛每個禮拜至少都會做個一次 在烤麵包的當天大約要空出三個多小時的時間中間的桿捲階段需要親自操作其他時候就放者讓機器揉麵團或是發酵如果是周間的晚上下班回家準備好晚餐就得開始揉麵團到睡前差不多就可以出爐啦 Wednesday, February 24, 2010. Monday, February 01, 2010. 揉麵糰是個很神奇的過程.

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Yu-Ting Tseng

I am a software developer in Cambridge MA. I graduated from Computer Science Dept. of Columbia University in December 2008. S in Computer Science and Information Engineering from National Taiwan University in 2005. BS in Computer Science and Information Engineering. An Analysis of the In-Out BRDF Factorization for View-Dependent Relighting. Dhruv Mahajan, Yu-Ting Tseng, Ravi Ramamoorthi,.

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Tuesday, May 25, 2010. 自從買了麵包機以後我三天兩頭就會做個麵包玩玩我一直都希望能做出鬆軟綿密的麵包麵包機的全自動行程做出來的都偏硬雖然剛烤好時很好吃但是放了一兩天後就便得沒有彈性了試了好多次都做不出像以前在台灣吃到的那種麵包 前一陣子試了一個手工麵包食譜製作過程繁複前兩天就要先揉麵團放進冰箱冷藏四十八小時之後再加入新的麵粉和材料混合發酵前還要又桿又捲的沒想到烤出來後就跟我心中完美的土司一模一樣把土司撥一片下來時還可以看到邊緣一絲一絲的紋路因為發酵後的孔隙很細緻之後再烤箱重新加熱時很容易就可以把表面烤得酥脆同時內層還保持著鬆軟的組織只吃白土司就覺得超美味從此這個食譜就變成我的最愛每個禮拜至少都會做個一次 在烤麵包的當天大約要空出三個多小時的時間中間的桿捲階段需要親自操作其他時候就放者讓機器揉麵團或是發酵如果是周間的晚上下班回家準備好晚餐就得開始揉麵團到睡前差不多就可以出爐啦 Wednesday, February 24, 2010. Monday, February 01, 2010. 揉麵糰是個很神奇的過程.

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This web page yttseng.blogspot.com states the following, "Tuesday, May 25, 2010." We saw that the webpage said " 自從買了麵包機以後我三天兩頭就會做個麵包玩玩我一直都希望能做出鬆軟綿密的麵包麵包機的全自動行程做出來的都偏硬雖然剛烤好時很好吃但是放了一兩天後就便得沒有彈性了試了好多次都做不出像以前在台灣吃到的那種麵包 前一陣子試了一個手工麵包食譜製作過程繁複前兩天就要先揉麵團放進冰箱冷藏四十八小時之後再加入新的麵粉和材料混合發酵前還要又桿又捲的沒想到烤出來後就跟我心中完美的土司一模一樣把土司撥一片下來時還可以看到邊緣一絲一絲的紋路因為發酵後的孔隙很細緻之後再烤箱重新加熱時很容易就可以把表面烤得酥脆同時內層還保持著鬆軟的組織只吃白土司就覺得超美味從此這個食譜就變成我的最愛每個禮拜至少都會做個一次 在烤麵包的當天大約要空出三個多小時的時間中間的桿捲階段需要親自操作其他時候就放者讓機器揉麵團或是發酵如果是周間的晚上下班回家準備好晚餐就得開始揉麵團到睡前差不多就可以出爐啦 Wednesday, February 24, 2010." It also said " Monday, February 01, 2010."

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