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the fresh loaf的八卦，PINTEREST、YOUTUBE和Yahoo名人娛樂都在討論

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在the fresh loaf這個產品中，有35篇Facebook貼文，粉絲數超過16萬的網紅Miss Tam Chiak，也在其Facebook貼文中提到， Everyday, without fail, Jie Bakery in Tai Seng rolls out batches of freshly baked bread. Jimmy Ma, the owner of Jie Bakery, started as an employee wi...
　同時也有16部Youtube影片，追蹤數超過0的網紅cook kafemaru，也在其Youtube影片中提到，板チョコで絶品濃厚!!ガトーショコラ バレンタインにも! Chocolate Cake (Gateau au Chocolat Recipe） Moist and thick chocolate cake. The important point is not to bake too much! I...

the fresh loaf 在 Miss Tam Chiak Facebook 八卦

Miss Tam Chiak By Miss Tam Chiak

2019-11-12 19:50:11 有 336 人按讚
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Everyday, without fail, Jie Bakery in Tai Seng rolls out batches of freshly baked bread.

Jimmy Ma, the owner of Jie Bakery, started as an employee with no experience in this industry. He decided to take over the bakery when the owner wanted to shut it.

Watching the workers spread the egg wash onto the sausage buns, and seeing the rolls emerge from the oven were exceptionally pleasing. Another hot-seller is the white loaf. The charred exterior is removed and the loaves are placed onto shelves. After slicing the bread, it is then ready to be spread with kaya, butter, or peanut butter.

Having fresh bakes at the start of the day brings us so much joy. We absolutely love the simple traditional bread that Jie Bakery offers!

Continue reading at Miss Tam Chiak: https://www.misstamchiak.com/jie-bakery-tai-seng/

Address: 123 Upper Paya Lebar Rd, Singapore 534837
Opening Hours: 7am to 11pm daily. 10am to 11pm on Sundays.

✅ Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak!

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Miss Tam Chiak

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MissTamChiak.com brings a true sense of the delicious cuisine and incredible local culture of Singapore and all around the world. From street vendors and hawkers to cafes and fine restaurants, you will be able to discover some of the most palate-pleasing dishes in the world, and there’s always a new foodie adventure waiting just around the corner. The website is considered one of the top blogs in Singapore with more than a million page views per month.
www.misstamchiak.com brings a true sense of the delicious cuisine and incredible local culture all around the world to readers.
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the fresh loaf 在 AMC 空中美語 Facebook 八卦

AMC 空中美語 By AMC 空中美語

2016-07-19 05:34:35 有 192 人按讚
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剛出爐麵包店裡的俚語:bread, dough, bun, muffins
你喜歡吃麵包嗎? 麵包(bread)可=錢(money)
dough(麵團)也可=錢(money)
Hey, you got the dough? 你有帶錢嗎
heel:吐司麵包兩端帶皮的=壞人 a bad person
He's a heel. 他是壞人.
pinch a loaf=上大號
"Hey, guys, I got to pinch a loaf. 我去上大號.
bun=臀部, bun in the oven=懷孕
muffin top=腹部一圈贅肉

English Slang: fresh from the bakery!
https://www.youtube.com/watch?v=kIMHyaagJWw

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AMC 空中美語

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AMC空中美語擁有40年的教學出版經驗，從每月出版三本耳熟能詳的「空中美語雜誌」、學英文必備的「空中美語APP」到「空中美語空中家教」線上學習服務，皆是學習英文的推薦首選！
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the fresh loaf 在 食物鏈 Facebook 八卦

食物鏈 By 食物鏈

2017-09-20 16:53:50 有 137 人按讚
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#非討拍文請勿安慰
#乙級烘焙帶蓋吐司容積比
#充分擴展麵筋的軟式麵包又叫吐司是一定的嗎?
#面對問題解決問題
#簡單的帶蓋吐司食譜
這是昨天做的帶蓋吐司. 食譜是來自一個美國烘焙社團. 因為有個太太一直用這個食譜很久了. 但是之前做的都是一般圓麵包.她想做成帶蓋吐司. 已經發問兩次要如何改善麵團狀態. 我看起來確實是過發的. 在知道她已經將1080 g的麵團塞進3400 ml 的帶蓋吐司中( 容積比3.15) 我覺得我想插手.
#容積比數字越大用的麵團量越少
於是這是我的成績. 我將容積比算為3.7 也把所有的過程po上( 用英文寫那一長串做法真的很累. 尤其是很多專有或慣用名詞我不知道)
一般來說. 目前很多人的吐司容積比都算成是4 .
丙級烘焙是不考帶蓋吐司的乙級才會考.
我查了很久. 沒有很多人談論到容積比的問題. 但實際上這樣美麗的容積比" 4" 是可以從食材去看出來的. 有了奶粉的添加可以增加5-10% 的膨脹率. 烘焙證照都是給要執業的人去考的. 所以一直以來都沒有被禁止也是應該99%麵包店都有使用的改良劑也列於食材. 乙級帶蓋白吐司容積比4.2( !)的配方是:
1. 麵粉 100%
2. 改良劑 1%
3. 奶粉 4%
4. 糖 2%
5. 鹽 2%
6. 水 63%
7. 酵母 1.2%
8. 白油 2%
這位太太的配方是:
1. 麵粉 100%
2. 水 65%
3. 鹽 2%
4. 糖 4%
5. 油 5%
6. 速酵 1.8 %
我覺得速酵太多. 所以我用我慣用的鮮酵. 使用 2%
在我的日式一斤吐司模( 1840ml) 中 1840/3.7= 497 g ... 這是我的麵團量.
麵筋擴展牽涉到很多問題. 你的麵筋是不是夠強壯. .
麵團終溫和麵筋擴展程度的取捨.
麵筋不夠擴展可以嗎? 口感比較不細緻啊~ 但你利用良好的翻麵及整型方式也可以改善這個問題.
反正就是這樣~ 我在一個2萬多美國社員的麵包團中分享我的心得及做法. 最後我得到個位數的讚@@
我開始對人性感到厭煩. 因為這些日子以來我一直想打破這種自己做麵包不難的觀念. 我真的非常不藏私地把我的經驗都分享. 但是得到這樣的回饋是值得的嗎? 這裡有牽扯到我之前帶蓋吐司整形實驗的點閱率與實際按讚的人數成反比的事實.
可能高手都是默默閱讀不予置評但有可能有記在心裡的跳過吧?
所以我該覺得我應該就是高手懼怕的高手嗎? 把自己的心得分享有那麼困難嗎?
至少當事人是很開心地回我. 我覺得那有80%以上的安慰~
而在原po上社團求救時. 社團裡所謂的高手們給的方法竟然是可以加奶粉可以加蛋.... 我沒有去反駁. 但這並不是解決問題啊~乾脆把乙級帶蓋的配方給她就好@@~ 如果有人對這兩種東西就是不能吃. 那怎麼可以如此做?
我想我可能因此得罪不少人XD
但我會不會繼續? 相信我~
大嬸不是一天變成這樣的
以下是我po的全文: ( 英文不是我的強項加減看)
#SimplePullmanLoaf
#ExpensionRatioForTinBread
#recipe from 太太的名字
After today's conversation here in this group I decide to try 太太的名字 recipe for my tomorrow bread.
From my experience the less ingredients the more critical procedure one need to notice. And Temperature is the most important thing to be aware of. For example baguette needs 22-24 degree to work with. So I think for her recipe needs 25-26 degree for the dough temperature.
For pullman loaf. the expension ratio normally is around 3.7-4.2 so I decide to make it 3.7. and my tin size is 1840 ml . So the dough should weight about 1840/3.7= 497 g
I change the yeast to fresh yeast due to it's eco-friendly so I am using always fresh yeast now.
This is the recipe for my dough today:
1. King Arthur bread flour 100% 280 g
2. water 65% 182 g
3. oil( I use butter) 5 % 14 g
4. salt 2% 5.6 g
5. sugar 4 % 12 g
6. fresh yeast 5.6 g
This is how I made it:
1. mix all the ingredients except butter well. Then add butter .( all mix with hand.)
2. using hand mixer to blend the dough until 25-26 degree. No matter what , temperature is the key.
3. since is not yet pass window test. I stretch and fold the dough every 30 mins 2 times .Total first prove takes about 1 hr.20 mins
4. divided the dough into 2 equal dough shape them into balls and rest for 25 mins
5. gently roll out the gas from the dough and use hand to tap out the gas on the edge . then make a 3 fold , seam side down and rest for 5 mins
6. roll the dough a bit longer and roll the dough not too tight seamed side down put into the tin
7. Proving in the oven with lights on and put a hot water pot under the tin in order to create a 30-35 degree humid environment .Prove about 40 mins and take out preheat the oven until 230 degree( mine takes 20 mins so it's a bit over proved) needs to shorten the final prove time.
After the tin with lid ship into the oven, turn the temp. to 210 degree for 20 mins then change to 200 degree for another 20 mins . And this is the result!
This recipe has not much ingredients but it has a very buttery flavor and I think if one added with coconut oil could be a everyday bread for vegan. Simplicity is the best....Thank you 太太的名字 for this challenging but tasty recipe

給一個我讀過的一些書的對於帶蓋吐司烘焙的數據. 四十年教學經驗的竹谷光司 先生所著的麵包科學一書中有提到. 以前模型容積比是3.6 方形是3.8 但最近都用4.0-4.2來分割. 在集各家熱賣吐司大成的" 吐司麵包的烘焙技術" 一書中. p.132有個無鹽無糖只有加酵母及水的橄欖形吐司容積比只有2.625.

所以~ 一條好的帶蓋吐司要有多重?你要自己去衡量~ 不要隨風起舞. #在你對於所有的食材在麵糰中扮演的角色不了解之下也不要任意評判你厲害你可以加減重量但不能增加或任意減掉食材. 連麵粉都有分粗細有分吸水度甚至也有品種的不同!!! 有好的組織好的口感就是好的麵包~

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食物鏈

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我目前住德國萊比錫的郊區. 因為德國人每天都得有麵包吃, 而我住的地方卻沒有轉角麵包店. 所以我開始鑽研麵包. 用不同的麥子的粉來做. 也因為我希望小孩不要忘記中式的食物. 所以我把中式麵點及食材也一起研究了. 手作有它自己的樂趣. 但了解食材會讓你有更深遠的想法 . 我很喜歡吃肉. 但為了地球環保. 我非常贊成一周吃一天素食所以也持續進行中. 如果您贊同我的理念. 當你有機會選擇時. 請選比較不耗能源的肉類. 盡量少吃大型家畜的肉. 讓我們一起為地球盡一份心力.
在這裡用食物串聯你我. 也說一些關於食物的故事. 分享今天的想法及心情.
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the fresh loaf 在 cook kafemaru Youtube 的評價

cook kafemaru By cook kafemaru

2016-01-20 19:27:50 有 3,429,077 人看過 有 80,500 人喜歡
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板チョコで絶品濃厚!!ガトーショコラ バレンタインにも!
Chocolate Cake (Gateau au Chocolat Recipe）
Moist and thick chocolate cake.
The important point is not to bake too much!
I recommend this cake to chocolate lovers!
バレンタインにおススメの濃厚チョコケーキです。
バター無しの生クリームレシピですが、板チョコで作ったとは思えない濃厚でとても美味しいガトーショコラです。濃厚なチョコケーキが食べたくて、板チョコをたっぷり使って何度も試作。板チョコ4枚で濃厚です!薄力粉を少し入れることで冷めても扱いやすいチョコケーキになっています。
コツは焼きすぎないこと! 真ん中辺りがレアーに焼き上げられれば、絶品です^^

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https://www.youtube.com/user/soramomo0403

【Ingredients】18×8×5cm　 loaf pan
200g 　chocolate
100g Heavy Cream(35% fat )
2 Egg→Beaten egg
1tbsp cake flour
*non melting powdered sugar
【Directions】
Preparation: Chop up the chocolate and put it in a heat-resistant container.
Line the pan with parchment paper.
Preheat the oven at 170°C.

①Simmer the heavy cream in a pot.
②Pour the hot heavy cream onto the chocolate and leave it for a moment, then stir slowly and melt the chocolate completely.
(When the chocolate doesn't melt completely, use a double-boiler.)
③Stir well until it gets thick.
④Add the beaten egg some by some.
⑤Sift and add the cake flour, and mix well.
⑥Pour the mixture in the pan. Drop the pan a few times to get the air out.
⑦Bake it in the preheated oven (170℃) for 22-24 minutes.
⑧When it's baked, remove the cake from the pan and cool it.
⑨When the cake is completely cool, sprinkle non melting powdered sugar and serve!

【材料】18×8×5cm　パウンド型(2cm幅でカットして9個取れます)
チョコレート　200ｇ
生クリーム　100g(乳脂肪分35%のものを使っています)
卵(L)2個(溶き卵にする)120g
薄力粉　大さじ1(9g)
*溶けない粉糖

【作り方】
準備:チョコレートは小さく刻んで耐熱容器などに入れておく。
卵は室温に戻すが、気温の低い真冬などは湯煎にかけて人肌程度に温めておくと、チョコに加えた時にチョコが固くなったりせずに綺麗に混ぜることが出来ます。
型にはオーブンペーパーを敷いておく。
オーブンは170℃に予熱スタート。
(オーブンは前もってしっかり温めておかないと、庫内温度が設定温度まで上がりきらずに焼くことになります、これだとなかなか焼けずに時間がかかるので、オーブンはしっかりと温めておきます)

①生クリームは鍋で沸騰直前まで温める。
②チョコレートの上から熱い生クリームを注ぎ、少しそのまま置いておき、ゆっくりと混ぜてチョコレートを完全に溶かす。
(溶け切らない時は、湯煎にかけて溶かす、不安な方は最初から湯煎にかけて溶かして下さい)
③ねっとりとするまでゆっくりと混ぜる。
④溶き卵を数回に分けて加える。
(洋酒を加えたい時はここで加えてください)
⑤薄力粉をふるって加え、よく混ぜる。
⑥型に生地を流す。生地の中の空気を抜くために型を何度か落とす。
⑦170℃に温めたオーブンで22分～24分ほど焼く。
⑧焼きあがったら、すぐに型から取り出し冷ます。
⑨完全に冷めたら上から溶けない粉糖をふって出来上がり!
プレゼントするときは直前に粉糖をふる(溶けないタイプの粉糖を使ってください)

●オーブン温度
*特に冬は、しっかりとオーブンは温めておきましょう。
10～15分前もってオーブンを温めておくといいです、また焼き加減をチェックするためにオーブンの扉を何度も開け閉めすると特に真冬は庫内温度がすぐに下がりますので気を付けてください。真冬では一度の開閉で20℃も下がってしまうこともあります。
*焼きたてはすぐは中は少しとろんとしています、冷めるとしっかり目になります。
極端に焼けずにドロッとしているときは、火が入っていません、その理由として考えられるのはオーブンの温度が設定温度にきっちり上がってないことです。
170℃に温めたつもりが150℃にしか上がってなかったら焼けません。
(これを知る方法としてオーブン用の温度計が売られています)
何度か焼いてみてうまくいかないときはこうしたオーブンの温度が原因であることも。
170℃で長めに焼いてうまくいかないときは、180℃で予熱でそのまま180℃で焼いてみてください。(オーブンの機種により変わりますので、温度調整してください。)
*22分位で一旦、竹串などで焼き加減をチェックしてください。
もろっと生地が付く少し前くらいが、ちょうどいい。
何もつかなくなるのは焼き過ぎです。
オーブンから出した後に余熱でも多少火が入ります。
●保存
*焼いた当日より、翌日以降の方が美味しいです。
保存はラップで包んで、冷蔵庫へ。食べるときは室温に戻した方が美味しいです。(真冬は室温が低いお部屋なら冷蔵庫に入れなくても大丈夫です。)
作った日を含め3－4日ほどで食べきって下さい。
真冬以外を除いて保存は冷蔵庫で。
食べる時は室温に戻すかカットしたものをレンジで数秒温めても美味しいです。

●小さな型で焼きたい時
オーブンの温度は同じでokです。火の入り方が違ってくるので、15～16分ほど焼いたら一度竹串で刺してみて様子をみてください。どろっとついてくるようなら、もう少しだけ焼く。ただ、オーブンのクセによりカップの位置でも焼き加減が違ったりしますので、途中で天板の前後入れ替えてください。カップが小さいほど焼けるのが早いので気を付けて焼きましょう。
●丸型で焼きたい時
このレシピの量だと12cm丸型がちょうどいい大きさです。
15cmは1.5倍、18ｃｍで作りたい時はレシピは倍量で。焼き時間調整してください。
21cmで作りたい時は材料は3倍に。25分位で一旦焼き加減をチェックしてください。
いずれも、オーブンの機種などにより火の通りは違ってきますので、自分の目で判断してください。
卵はL玉を使っています、ひとつ60g換算で、このレシピでは120ｇになります。
120gをもとに計算してください。
●材料について
(生クリーム)
*色は似ていますが成分が違いますので、生クリームは牛乳に置き換えないほうが美味しく出来ます。生クリームは液体のバターのようなものなので、コクのあるチョコケーキになります＾＾
*動物性の35%以上のものを使うと美味しく出来ます。
(チョコレート)
お好みでお使いください。
甘いのが好きな方は全量スイートで、ビターと半量ずつでも美味しいです。
カカオ成分の多いチョコを使うと大人の味になります。
また、洋酒を加える時は手順④で加えてください。
種類はラム酒、ブランデー、コニャックなどを大さじ1程度加えます。

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cook kafemaru

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2014年の1月末に初めて動画を投稿しました。 キャラ弁を作ってupしたことがきっかけとなり、投稿するようになりました。 最初の頃の動画は、早送りばっかりでひどいです 以前の動画を見て下さった方、ごめんなさい。 でもこのステップがあったからこれまで続けてくることが出来ました。 素人のおばさんですが、こよなくkawaiiお菓子や料理を愛します♡ すべて我流ですが、お菓子作りやお料理の楽しさを伝えられればいいなぁと思いながら、好きなものを日々作っています。
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the fresh loaf 在 MosoGourmet 妄想グルメ Youtube 的評價

MosoGourmet 妄想グルメ By MosoGourmet 妄想グルメ

2018-05-17 05:19:53 有 276,391 人看過 有 3,727 人喜歡
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#FruitSandwich #Rollups #くるくる #フルーツサンド #Strawberry
We made rolled up fruit sandwiches using eight whole slices of bread! After we took off the wrap, the sandwiches were kind of floppy, like the popular character, Gudetama. This looks healthy, but it actually isn't
Recipe
1. Line up an eight slices from a loaf of bread (each slice with a thickness of about 1.5 cm). We used a soft type of bread for this recipe, but it would be alright to use ordinary bread. If the crust is hard, make sure to slice it off beforehand.
2. Stack the slices of bread about one cm and use a rolling pin to press them down and connect them together.Use the rolling pin to press down on both ends so that they are easy to wind.
3. Coat (2) with canned yellow peach syrup.
4. Mix 300 ml of fresh cream and 15 gm of sugar to make a foamy mixture.
5. Coat (3) with (4)
6. Slice fruits of your choice and put them on (6)
7. Roll them from the corners
8. Cover it with a wrap and let it cool for about two hours in the fridge.
9. Slice it up with the wrap on.
10. Enjoy! We think it would have been better if used ordinary bread, wrapped it up more tightly and let it cool like a roll cake (we just cooled it for an hour). The fluffy bread we used had a soft crust -- probably too soft for this recipe.

8枚切りの食パンを一斤まるまる、くるくるくると巻いたフルーツサンドイッチ作りました。ラップをとったら「ぐでたま」みたいにぐでっとしちゃいました。一見ヘルシーっぽいですが、そんなことはないのでご注意を。
*レシピ*
１．8枚切り（厚さ 1.5センチ）食パンを並べる。今回、柔らかい食パンを使いましたが、普通の食パンでも作れます。パンの耳が固い場合は切り落としてから作ってください。
２．パンとパンを１センチほど重ね、麺棒で押さえ、つなげる。両端も巻きやすいように麺棒で押さえる。
３．黃桃の缶詰のシロップを２にぬる。
４．生クリーム 300mlに砂糖 15gを加え泡立てる。
５．４を３にぬる。
６．好みの フルーツを切り、５にのせる。
７．端から巻いていく。
８．ラップに包み、冷蔵庫で2時間程冷やし落ち着かせる。
９．ラップごと切り分ける。
１０．いただきます。もっとギュッと包んで、ロールケーキの様にしっかり冷やし（１時間しか冷やさなかった（汗））、普通の食パンで作れば、もっと上手くできると思います。耳まで柔らかの“ふんわり食パン”は今回のレシピには、ちと柔らかすぎました。

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MosoGourmet 妄想グルメ

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#OddlySatisfying & subtle humor. We are MosoGourmet. MosoGourmet is an everyday video channel of the ordinary homes in Japan. はじめまして！妄想グルメです。 妄想グルメは日常系ファミリーチャンネルです。 子どもに作ったお菓子やキャラ弁、買ったおもちゃや行った場所などを撮影している 日本の普通の家庭の日常生活動画です。料理動画というわけではありません。 時々、迷走グルメ、暴走グルメになります。最近はちょっと原点回帰中です。 詳細は活動歴まとめをご覧ください。mosogourmet.com ご連絡は妄想グルメのFacebookページのメッセージまでお願い致します。 よろしくお願いします。
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the fresh loaf 在 ぱらかるた(paracarta) Youtube 的評價

ぱらかるた(paracarta) By ぱらかるた(paracarta)

2018-05-21 16:00:00 有 254,913 人看過 有 874 人喜歡
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皆さんおはこんばんにちは♪
ぱらかるた(paracarta)のおさちーです٩( 'ω' )و❤︎

乃が美HP➡http://nogaminopan.com/inquiry/


◆週5～6回(水曜はお休み)に17時を目標に動画をUPしてます♪
管理栄養士・アロマ検定1級・カラーコーディネーターなどなど色んな資格をいかしてお料理や食レポを中心に動画を配信中です。
新作スイーツやアニメや漫画、ゲームも大大大好きです！

面白そう！共感する！って方はチャンネル登録是非ぜひお願いします(*^-^*)
ぱらかるた/パラカルタ/paracarta

Hello everyone ♪
I am "osachi" of ぱらかるた (paracarta).
I update youtube six times a week (Wednesday is a day off).

♥ ︎ cooking and food repo videos
♥ ︎Love new sweets, animation, manga and games
♥Recipe video is recorded in English

Please subscribe to my channel！ 😊


ぱらかるた2nd➡️https://www.youtube.com/channel/UCXGTsdY63tt7cvktQqorWdQ
Instagram➡️https://www.instagram.com/paracarta/
facebook➡️https://www.facebook.com/pommexapple
twitter➡️https://twitter.com/paracarta

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ぱらかるた(paracarta)

About author
皆さんおはこんばんにちは♪ ぱらかるた(paracarta)のおさちーです٩( 'ω' )و❤︎ 食を通して皆さんに『福』が来ますように…ﾟ･*:.｡..｡.:*･ﾟ というコンセプトでフクロウのキャラクターと美味しい動画を配信中??いつも17～22時の間に大体更新してるので、お仕事や学校が落ち着いた時間にまったり観て下さい♫ 実は管理栄養士の資格を持っていたりします? でも動画では栄養情報だけじゃなくて、食べる楽しさや作る楽しさを1番皆さんとシェアして行けたらなと思います！！ちなみにコメント欄やSNSに『つくれぽ』が来ると1日上機嫌です(´д`*) 旅行も大好きなのでメインでたまに旅行動画も? ゲームも大好きで2ndではゲーム実況もちょこちょこ更新中? チャンネル登録ぜひぜひお願いします? ぱらかるた/パラカルタ/paracarta Hello everyone ♪ I am "osachi" of ぱらかるた (paracarta). I update youtube at 5-10 p.m. ♥ ︎ cooking and food repo videos ♥ ︎Love new sweets, animation, manga and games ♥Recipe video is recorded in English Please subscribe to my channel！ ? ?お仕事のご依頼はこちら➡️[email protected] ?ぱらかるた2nd➡️https://www.youtube.com/channel/UCXGTsdY63tt7cvktQqorWdQ ?Instagram➡️https://www.instagram.com/paracarta/ ?facebook➡️https://www.facebook.com/pommexapple ?twitter➡️https://twitter.com/paracarta
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