Monday, December 23, 2013

新鮮油炸鬼 (附食譜)

得到師父啲詳細教導同提點後...
我终於成功咗啦
師父仲比我85分



好好好開心
好感動...
真係好多謝你
等我係依個異鄉
搵返啲家鄉風味
"那些年"沒有新鮮油炸鬼啲日子





嗚謝周師父食譜
you are the best!!!
=)

高筋粉150克(/鹽4克/明礬+蘇打粉+臭粉 各2.5克)用水 95克 溶化所有料 後加入粉搓好入 袋 封口 室溫發酵 夏天 8小時 冬天 12小時 !

Posted by at
Labels: ,

2 comments:

  1. connie-sweet-homeDecember 29, 2013 at 10:49 PM

    明礬是甚麼??一定要用嗎??

    ReplyDelete
    Replies
    1. UnknownDecember 31, 2013 at 3:17 PM

      sorry遲咗回妳..
      因為睇唔到啲comments???
      明礬已經禁用(我無用)
      脆啲!

      Delete

Subscribe to: Post Comments (Atom)