中午開始整,晚上十點先焗好.
做型後再發酵
焗時出好多油
新鮮出焗
好好味!
大廚建議 : 發酵時間要長啲,油比例可以少啲.
Package Size
|
Package Cost
(HK$)
|
Unit
|
(HK$)
|
Calories
|
Ingredient
Used
|
Cost (HK$)
|
Calories
|
|
Bread Flour
|
1000 g
|
25.9
|
per 100 g
|
2.59
|
364
|
250 g
|
6.48
|
910
|
Raw Sugar
|
800 g
|
30
|
per 12 g
|
0.45
|
48
|
40 g
|
1.50
|
160
|
Sea Salt
|
300 g
|
53.5
|
per 1 g
|
0.18
|
0
|
5 g
|
0.89
|
-
|
Butter
|
250 g
|
20
|
per 15 g
|
1.20
|
114
|
150 g
|
12.00
|
1,140
|
Yeast
|
125 g
|
26
|
per 1 g
|
0.21
|
0
|
5 g
|
1.04
|
-
|
Water
|
150 ml
|
-
|
-
|
|||||
Egg
|
14 g
|
17
|
1 piece
|
1.21
|
63
|
1 piece
|
1.21
|
63
|
Total
|
6 pieces
|
23.12
|
2,273
|
|||||
Average
|
3.85
|
379
|
