Chocolate Bread！深邃迷人的脆皮巧克力欧包｜发酵的状态｜Yoko面包日常

hi～～我是Yoko
分享家庭烘焙、日常和慢时尚穿搭
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[@SiukeungYip-bv5do]

很喜欢❤

[@yokovinci]

谢谢🥰

[@arivlog_]

This bread looks so good!! Can I just only use bread flour instead of T65? It’s hard to get T65 where I live..😢

[@yokovinci]

I think it's okay, please pay attention to whether the water volume needs to be adjusted, and the taste will be slightly different.🙂

[@user-mj3xg8um3p]

請問如果用商酵也可以做嗎?還是酵母量要減少呢?謝謝唷

[@yokovinci]

如果您说的商业酵母是即发干酵母，使用量是鲜酵母的1/3🙂

[@user-mj3xg8um3p]

@@yokovinci但是您的配方沒有放任何酵母，只靠波蘭種嗎 謝謝

[@yokovinci]

@@user-mj3xg8um3p 鲁邦种配方商酵配方制作方法不同，不建议互换哦

[@SiukeungYip-bv5do]

朱古力豆是几p的

[@yokovinci]

啊几p？

[@user-fi4vu2ey2p]

@@yokovinci應該是要知道配方中是百分之幾的巧克力

[@yokovinci]

你好，视频里有写使用58%黑巧克力60g呦，约占面粉量18%