maojn's BlogLog in or register to post comments 每次看到你的工具和制成品, 都覺得你是開專業麵包店的！ Log in or register to post comments 好久不見了。還是妳也是我臉書朋友﹖ 我很少在這裡貼文﹐ 我是真愛買工具沒錯﹐噗~ Log in or register to post comments 您也會說粵語嗎？您和Yippee臉書朋友嗎？我可在臉書以加您嗎? 哈哈 您做很好看的麵包。您也做中式麵包？ 比如燒餅,鍋盔,石子饃. Log in or register to post comments 妳可以加我臉書呀﹐ https://www.facebook.com/maojn7488我做燒餅﹐鍋魁在我格子有 http://maobaocun.blogspot.com/ Log in or register to post comments 是年輕人的玩意， 我老了... Log in or register to post comments 用line嗎 Log in or register to post comments 請恕我落伍， 沒?說過. 實在無暇跟進social media 的步伐. Log in or register to post comments 不管您多大,您可以用臉書。 哈哈 Log in or register to post comments 歡迎加好友，請提一下是這裡遇到的。我有做燒餅蔥油餅包子饅頭這些，鍋盔也有，在我部落格有，最近少貼文，都只有做影片比較快。這是我的格子：http://maobaocun.blogspot.com Log in or register to post comments 今年我想做更多的中式麵包和油酥的餅。也打算做手抓餅。我覺得那個比蔥油餅好吃。Sorry if my Chinese is rusty. :) Hope I can ask you more about those breads and pastries which I really love. Log in or register to post comments Just watched your videos...you are talented!I am curious as to why you do not hydrate the flour for at least a short time before adding the starter? Log in or register to post comments I didn't autolysis because there are several following fold and stretch fermentation which is already enough for the enzyme to work. Log in or register to post comments Maojn, I am blown away with your baguettes. Even though your videos are in a language unknown to me, I have watched both part 1 and 2 of your YouTube presentation. To bake 9 baguettes at once in a home oven and produce those results is outstanding.We are presenting running a Community Bake featuring Baguettes. Many are eager to learn. Please drop in and share...http://www.thefreshloaf.com/node/64622/community-bake-baguettes-alfansoDanny Log in or register to post comments Thank you for your kind words. I pretty much typed all the important words in my video already. Let me know if you have questions. Log in or register to post comments https://youtu.be/GkVKBLMkpJo Log in or register to post comments I subscribed immediately after viewing your videos this morning. I hope to learn a lot from you.Thanks for sharing on the forum and YouTube!Danny Log in or register to post comments
您也會說粵語嗎？您和Yippee臉書朋友嗎？我可在臉書以加您嗎? 哈哈 您做很好看的麵包。您也做中式麵包？ 比如燒餅,鍋盔,石子饃. Log in or register to post comments
妳可以加我臉書呀﹐ https://www.facebook.com/maojn7488我做燒餅﹐鍋魁在我格子有 http://maobaocun.blogspot.com/ Log in or register to post comments
歡迎加好友，請提一下是這裡遇到的。我有做燒餅蔥油餅包子饅頭這些，鍋盔也有，在我部落格有，最近少貼文，都只有做影片比較快。這是我的格子：http://maobaocun.blogspot.com Log in or register to post comments
今年我想做更多的中式麵包和油酥的餅。也打算做手抓餅。我覺得那個比蔥油餅好吃。Sorry if my Chinese is rusty. :) Hope I can ask you more about those breads and pastries which I really love. Log in or register to post comments
Just watched your videos...you are talented!I am curious as to why you do not hydrate the flour for at least a short time before adding the starter? Log in or register to post comments
I didn't autolysis because there are several following fold and stretch fermentation which is already enough for the enzyme to work. Log in or register to post comments
Maojn, I am blown away with your baguettes. Even though your videos are in a language unknown to me, I have watched both part 1 and 2 of your YouTube presentation. To bake 9 baguettes at once in a home oven and produce those results is outstanding.We are presenting running a Community Bake featuring Baguettes. Many are eager to learn. Please drop in and share...http://www.thefreshloaf.com/node/64622/community-bake-baguettes-alfansoDanny Log in or register to post comments
Thank you for your kind words. I pretty much typed all the important words in my video already. Let me know if you have questions. Log in or register to post comments
I subscribed immediately after viewing your videos this morning. I hope to learn a lot from you.Thanks for sharing on the forum and YouTube!Danny Log in or register to post comments
每次看到你的工具和制成品, 都覺得你是開專業麵包店的！
好久不見了。還是妳也是我臉書朋友﹖ 我很少在這裡貼文﹐ 我是真愛買工具沒錯﹐噗~
您也會說粵語嗎？您和Yippee臉書朋友嗎？我可在臉書以加您嗎? 哈哈 您做很好看的麵包。您也做中式麵包？ 比如燒餅,鍋盔,石子饃.
妳可以加我臉書呀﹐ https://www.facebook.com/maojn7488
我做燒餅﹐鍋魁在我格子有 http://maobaocun.blogspot.com/
是年輕人的玩意， 我老了...
用line嗎
請恕我落伍， 沒?說過. 實在無暇跟進social media 的步伐.
不管您多大,您可以用臉書。 哈哈
歡迎加好友，請提一下是這裡遇到的。我有做燒餅蔥油餅包子饅頭這些，鍋盔也有，在我部落格有，最近少貼文，都只有做影片比較快。
這是我的格子：http://maobaocun.blogspot.com
今年我想做更多的中式麵包和油酥的餅。也打算做手抓餅。我覺得那個比蔥油餅好吃。Sorry if my Chinese is rusty. :) Hope I can ask you more about those breads and pastries which I really love.
Just watched your videos...you are talented!
I am curious as to why you do not hydrate the flour for at least a short time before adding the starter?
I didn't autolysis because there are several following fold and stretch fermentation which is already enough for the enzyme to work.
Maojn, I am blown away with your baguettes. Even though your videos are in a language unknown to me, I have watched both part 1 and 2 of your YouTube presentation. To bake 9 baguettes at once in a home oven and produce those results is outstanding.
We are presenting running a Community Bake featuring Baguettes. Many are eager to learn. Please drop in and share...
http://www.thefreshloaf.com/node/64622/community-bake-baguettes-alfanso
Danny
Thank you for your kind words. I pretty much typed all the important words in my video already. Let me know if you have questions.
https://youtu.be/GkVKBLMkpJo
I subscribed immediately after viewing your videos this morning. I hope to learn a lot from you.
Thanks for sharing on the forum and YouTube!
Danny