免揉,免發酵 ,免唧袋的韓式麻糬麵包,口感QQ又有輕微軟糯最好味,內有大量氣孔才算成功喔!成分比例及做法非常重要!
***每個焗爐的温度大小有差別,所以烘焙時間可能會差幾分鐘,大家要注意喔!
***麻糬麵包最好味是即焗即食,12小時內食完最好。
由於好多綱友回圖給我看她們的成品,大部分成功整到美美的麻糬波波。但也有一些網友問點解做得不夠脹。
综合了大家的問題,我發現失敗的原因大多數是,大家沒有預熱個焗爐到合適的温度。
💡 小貼士
1)一定要按照我的食譜預熱個焗爐。(影片內已經詳細說明温度)
2)煮熱牛奶同牛油等等,只需要熱即可,不是要煮到滚(沸)。(看到煲邊有少少氣泡,已經夠熱,可以關火。)
This delicious Korean bread is soft and chewy on the inside, yet crispy on the outside. It tastes and smells amazing, and is a perfect snack to enjoy with family and friends! It's super easy to make since you don't have to knead or ferment it.
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#麻糬波波 #免揉免發酵麵包 #Koreanmochibread
RELATED VIDEOS |相關的影片:
Mung Bean Cake With Date Filling [ENG/中文] 冰心綠豆南棗糕 (素食和無麩質) [ Ссылка ]
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