原本是要做帶蓋土司給身體不舒服的Honey G當早餐,可是陰差陽錯地做了這個山型土司。

沒關係啦。。。 我想男生應該不會察覺到這一點的。

只要是可以吃的,他們管它是帶蓋土司還是山型土司呢!



土司是用了doson的一絲一絲的土司配方。

這是在KO幸福的滋味在廚房討論區中找到的配方, 標題為:怎麼做出一絲一絲的土司

我用了這個配方很多次,非常非常不錯的說。

這一次的土司可算是比較沒那麽漂亮的一次了。

有興趣的朋友可以試一試!





(土司真的有一絲一絲的喲!)

Oppss 發表在 痞客邦 PIXNET 留言(16) 人氣()


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  • keong
  • oppss:<br />
    Woh..你終於做"roti"啦..還一次做4粒...<br />
    可以吃很久哦...你都用24兩的土司模嗎??<br />
    上次看你的照片好像沒那麼大...是12兩的...<br />
    能吃到有絲的roti是種幸福哦...<br />
    這recipi 我也曾做了好幾次...真的很棒...<br />
    你有去看那個web嗎??
  • 莎莎
  • Dear oppss~<br />
    <br />
    好幸福的土司<br />
    你的Honey G 吃了之後<br />
    一定會快快好起來的^__^<br />
  • oppss
  • Dear Keong,<br />
    <br />
    我不太熟悉“兩”。。。<br />
    我的土司模是1.5磅的,應該是18兩吧?<br />
    這次的roti發得好像不是太好,我猜想可能是yeast不新鮮了吧。<br />
    那個網站我去逛了一下,可是還沒有買下那本書。<br />
    最近花了很多錢,現在要節省一點先。>_<<br />
    謝謝你幫我找這個網站耶,Terima Kasih!!<br />
    <br />
    Dear 莎莎,<br />
    不知道他吃時有沒有很幸福的感覺。。。<br />
    可是睡醒有homemade的土司當早餐應該是件很不錯的事情吧?!<br />
  • Gloria
  • Dear Oppss,<br />
    <br />
    So this kind of bread is called "roti"? It looked yummy and I <br />
    want to try it! But I&#039;m not sure how much dough I should <br />
    prepare... I have two loaf pans, off the top of my head, their <br />
    sizes are approx. 9inch x 4.5inch and 9.5inch x 5inch... Can <br />
    you please give me a rough idea on how much flour I should use?<br />
    <br />
    I have only used these two loaf pans once, and that was to bake <br />
    Wendy&#039;s banana cake... I&#039;m all new to the bread world...<br />
    <br />
    Thanks,<br />
    <br />
    Gloria
  • oppss
  • Dear Gloria,<br />
    <br />
    In Malay, bread is called "roti". Yeah.. you have just learned <br />
    a Malay word~~<br />
    <br />
    I asked 婷 the same question before... here was her answer:<br />
    比如說我的烤模是 10cmx10cmx25cm=2500 : 4=625(即麵糰總量):4=<br />
    156,--(即是分割成每個小麵糰的重量)--〉做成方土司或山形土司狀。<br />
    因為種種原因我每次的麵糰量都會多過該模的麵糰總量,也不可太多麵糰會爆流出<br />
    來,一般多加20-30克左右。<br />
    <br />
    So, what you need to do is convert all the measurements into <br />
    cm.<br />
    Volume of the loaf pan = W(cm) X H(cm) X D(cm) <br />
    Total weight of the dough = Volume of the loaf pan divide by 4<br />
    Each portion of the dough = Total weight of the dough divide <br />
    by 4<br />
    <br />
    Since you have bought the loaf pans, do make use of them and <br />
    bake some yummy roti too~~<br />
    Let me know if you have any other question.. ^_^<br />
    <br />
  • amynny
  • 這個配方我也用過,真的會一絲絲的喔。
  • Gloria
  • Dear Oppss,<br />
    <br />
    Thanks for your detailed answer! I&#039;ll try to bake this roti <br />
    over the weekend and let you know the result... (I&#039;m glad I <br />
    learned a Malay word now... :))<br />
    <br />
    Gloria
  • oppss
  • Dear Amy,<br />
    真的耶,這個配方真的會有一絲絲的喔, 超棒的!!<br />
    <br />
    Dear Gloria,<br />
    Do keep me posted with your bori making. All the best!
  • Gloria
  • Oppss,<br />
    <br />
    I baked the roti yesterday... I made two actually with my two <br />
    loaf pans... The problem with that is, my two pans are of <br />
    different size and different material. The bigger one is non-<br />
    stick and the smaller one is glass. I baked them together and <br />
    didn&#039;t adjust temp/time for either of them. As you can <br />
    imagine, I got two different loaves... Overall they&#039;re good <br />
    (at least they are not like stones, I tell myself...:) But <br />
    they look different from yours... <br />
    <br />
    My question is, how long did you let it rise before final <br />
    baking? I put mine in a warmed oven with a bowl of hot water, <br />
    and let it rise for 50 minutes. But looks like the humidity <br />
    wasn&#039;t high enough, as there appeared a crust on the bread... <br />
    Also, I eggwashed them before and after the fianl rising... <br />
    Not sure if I should have done that. And I baked them at 350F <br />
    for 25 minutes... What do you usually do? (I printed the <br />
    recipe of doson and took it home...only to realize it didn&#039;t <br />
    hav
  • Gloria
  • Oops! Don&#039;t know why my last message wasn&#039;t complete...<br />
    <br />
    I meant to say "only to realize it didn&#039;t have instructions on <br />
    final rising and baking when I finished the previous steps..."<br />
    <br />
    Thanks a lot,<br />
    <br />
    Gloria
  • oppss
  • Dear Gloria,<br />
    I am glad that you have tried out that recipe. How did they <br />
    look like and what are the difference? Oh well, it&#039;s your <br />
    first attempt of bread making. At least it did taste good, my <br />
    1st bread was a disaster!<br />
    <br />
    1) Rise times in a recipe are always approximate and will vary <br />
    between 45 minutes to 1,2 hours or till it doubles in size. <br />
    During winter time, the rise times might be even longer. I <br />
    usually put mine in a warm microwave along with two cups of <br />
    hot water for final proving. I re-heat the water every now <br />
    and then to maintain the temperature inside the microwave.<br />
    2) I usually eggwash my bread right before I send them to the <br />
    oven. Don&#039;t normally see peopl eggwash the bread before the <br />
    final proving.<br />
    3) I baked mine at 350F for about 35-40 minutes.
  • oppss
  • Gloria,<br />
    Many other baking friends have tried Doson&#039;s recipe. You <br />
    might wanna check them out too as I am also one of the bread <br />
    baking beginner.<br />
    <br />
    Fei - http://www.wretch.cc/blog/iamjanepili&article_id=281221<br />
    Amigo - http://www.wretch.cc/blog/luckyest&article_id=737937<br />
    <br />
    You can also visit Jo&#039;s website <br />
    (http://jodelibakery.netfirms.com/). She has very detailed <br />
    instructions (including pictures) on bread making.<br />
    <br />
    Once again, the rise times and baking times in a recipe can <br />
    only be used as a guideline. Rise times depend on the <br />
    weather, the humidity, the type of yeast and etc. <br />
    <br />
    Practice makes perfect. Try again and see if it improves~~
  • Gloria
  • It&#039;s very kind of you, Oppss! Thanks for answering my <br />
    questions and providing me so many resources... I read the <br />
    message by Doson at Fei&#039;s and found it very helpful! I will <br />
    definitely try again! (but have to wait till my hubby and I <br />
    finish these two...:)<br />
    <br />
    I took a few pictures of them... How can I show them to you? <br />
    (Maybe I should apply for a webshots account or something <br />
    similar...?)<br />
    <br />
    Gloria
  • oppss
  • Gloria,<br />
    You are welcome!! Don&#039;t hesitate to ask any question you have <br />
    as we can always help each other to learn and to get better <br />
    together! I&#039;ve learned a lot from other baking buddies too~~<br />
    <br />
    Why don&#039;t you try baking the bread by using only one loaf pan <br />
    since you guys won&#039;t be able to finish all at the same time? <br />
    I bake one loaf of bread each time and yet, it still takes us <br />
    many days to finish it.<br />
    <br />
    Yaa... you should apply for a webshots account so that I can <br />
    see all your baked goods. For the time being, you can email <br />
    the picture to me~<br />
    <br />
    Oppss
  • 黑美人
  • oppss<br />
    這ㄍ我也做過,真ㄉ很好吃,可是我最大ㄉ問題是老公不吃隔夜(說比較硬)傷腦筋!
  • oppss
  • Dear黑美人,<br />
    隔夜會很硬嗎?<br />
    我覺得這個配方的土司不會太硬耶,隔天還是蠻軟的。<br />
    不然的話,就把土司切片后放入微波爐裏弄熱幾秒鐘,或許會好很多的。<br />
    你試試看行不行~~<br />
    ^o^
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