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[馬鈴薯麵包。皮薄脆，心太軟]
馬鈴薯麵包 Potato bread ，不是裡面夾馬鈴薯泥的麵包，是馬鈴薯和麵粉互相融合澱粉的麵包。 做出來的口感特別有嚼勁卻又柔軟，外皮又薄又脆，好適合配濃湯或是燉肉，吸滿湯汁，滿口美味～ 馬鈴薯去皮蒸熟後 300g 高筋麵粉 300g 溫水 75ml 酵母 1茶匙...
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[私廚貳｜配菜。法國長棍與橄欖黑醬]
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[軟軟卷。核桃肉桂牛奶 還有蔓越莓]
想要吃肉桂捲，但又覺得太甜；想要吃吐司，又那麼有點無聊，想要健康吃五穀雜糧麵包，也無法矯情的覺得那超好吃。 所以發明了純牛奶做的肉桂核桃蔓越莓軟軟卷。 因為用牛奶吐司的方法製作麵糰，揉至有薄膜出現，第一次發酵一個多小時後將核桃和蔓越莓混著肉桂鋪在桿好的麵團上，慢慢地包裹捲...
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