https://t.cn/RujrWeg 我的评分:[星星][星星][星星][星星][半星]
「In Dough We Trust」
亮点推荐:上海,本地人最爱来的欧式咖啡下午茶,dough的意思是面团,在面团里我们相信!
☘️环境:就在永康路上,一家不大的咖啡馆,上海的浪漫和路两边的法国梧桐树,店内完全是欧式设计,中东风情的墙面陶瓷,油画,木质老家具。
「提拉米苏」店里必点的招牌,怪不得人人都爱吃,清甜不油腻,入口即化,香甜融化的糕点和奶油融化在你的口腔,每日新鲜现做!
「红丝绒」一层红色的纤维覆盖蛋糕表面,新鲜的水果点缀,芝士的味道浓郁。
「拿铁」咖啡倒没喝出什么,口感中上水平、喜欢上面美丽的拉花。
地址:永康路86号
交通: 陕西南路7号口400米
#上海[话题]##蛋糕[话题]##美食日常[话题]##周末去哪儿[话题]##下午茶[话题]##甜品[话题]##下午茶甜品[话题]#
「In Dough We Trust」
亮点推荐:上海,本地人最爱来的欧式咖啡下午茶,dough的意思是面团,在面团里我们相信!
☘️环境:就在永康路上,一家不大的咖啡馆,上海的浪漫和路两边的法国梧桐树,店内完全是欧式设计,中东风情的墙面陶瓷,油画,木质老家具。
「提拉米苏」店里必点的招牌,怪不得人人都爱吃,清甜不油腻,入口即化,香甜融化的糕点和奶油融化在你的口腔,每日新鲜现做!
「红丝绒」一层红色的纤维覆盖蛋糕表面,新鲜的水果点缀,芝士的味道浓郁。
「拿铁」咖啡倒没喝出什么,口感中上水平、喜欢上面美丽的拉花。
地址:永康路86号
交通: 陕西南路7号口400米
#上海[话题]##蛋糕[话题]##美食日常[话题]##周末去哪儿[话题]##下午茶[话题]##甜品[话题]##下午茶甜品[话题]#
#verb用时方恨少#
knead [niːd] vt 揉,捏;按摩
She kneaded Carol’s hand in her fingers. 她在指间揉捏着卡罗尔的手。
——《卡罗尔》,帕特里夏·海史密斯
He was kneading dough for making dumplings. 他在揉面准备包饺子。
She felt him knead her aching muscles. 她感觉到他在按摩她疼痛的肌肉。
knead [niːd] vt 揉,捏;按摩
She kneaded Carol’s hand in her fingers. 她在指间揉捏着卡罗尔的手。
——《卡罗尔》,帕特里夏·海史密斯
He was kneading dough for making dumplings. 他在揉面准备包饺子。
She felt him knead her aching muscles. 她感觉到他在按摩她疼痛的肌肉。
Black & white sesame wholemeal sourdough
Pan Syukunin flour ~ 46g(only left this much)
Super Melanger ~ 224g
Wholemeal ~ 30g
Levain ~ 25:25:25
Hydration ~ 230g
Salt ~5g
Black & white sesame seeds ~ 30g
10.05am ~ added levain
10.30am ~ added salt
10.50am ~1st S & F
11.30am ~ 2nf S & F
12pm ~ lamination (to add in seeds)
1.05pm ~1st CF
2.05pm ~ end of bulk fermentation
Total bulk fermentation ~ 4 hours
4th time using Aliquot jar to gauge, forgot to snap photo this time, shaped the dough when the sample in the jar rose to 100%,would try to 150% rise next bake.
Dough weight ~ 645g
After bake weight ~ 522g
Total water loss ~19.1%
4.30pm ~ lid on 35 minutes (max)
5.05pm ~ off lid, covered with tray for 25 minutes
5.30pm ~ Done
Pan Syukunin flour ~ 46g(only left this much)
Super Melanger ~ 224g
Wholemeal ~ 30g
Levain ~ 25:25:25
Hydration ~ 230g
Salt ~5g
Black & white sesame seeds ~ 30g
10.05am ~ added levain
10.30am ~ added salt
10.50am ~1st S & F
11.30am ~ 2nf S & F
12pm ~ lamination (to add in seeds)
1.05pm ~1st CF
2.05pm ~ end of bulk fermentation
Total bulk fermentation ~ 4 hours
4th time using Aliquot jar to gauge, forgot to snap photo this time, shaped the dough when the sample in the jar rose to 100%,would try to 150% rise next bake.
Dough weight ~ 645g
After bake weight ~ 522g
Total water loss ~19.1%
4.30pm ~ lid on 35 minutes (max)
5.05pm ~ off lid, covered with tray for 25 minutes
5.30pm ~ Done
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