關於 chewy名字 ，我們在網路上蒐集到這些相關的討論、資訊與評價

自養酸種❤︎ 香草蕾絲歐包 Sourdough Dill&Cumin Lacy loaf サワー種ディルクミンカンパーニュ

為謂「蕾絲包」？一種夢幻極致的歐包組織。

絲絲入扣、千絲萬縷，如蕾絲般的內部組織，每個角落都得到了解放，開展到極致，筋性適中、發酵到位，氣孔從底到頂向上直衝，如花瓣四面奔放，每個氣孔緊貼交織，相互交錯撚繞，透明薄亮像極了蕾絲布，所以我給它取個優雅的名字「蕾絲包」。

將新鮮香草和香料種籽揉進麵團中，在貼合成形的過程中注意排除不必要的空氣和氣泡，全程留意麵團的溫度和狀態，每一步都得小心呵護。最後把新鮮香草整枝壓貼在麵團表面上，就好像替麵團紋身一般。麵包出爐，身上真的烙印了香草的模樣，當刀子切下麵包，看一看斷面，真的出現了夢幻的「蕾絲包」。

有興趣了解這顆「香草蕾絲」包的做法和配方法？請在留言處+1~~

What is so called "ultimate crumb" for sourdough bakers?

Sourdough bakers around the world, of course, including myself always love talking about "crumb" and never feel fed up with sharing "crumbshots" whenever we created "awesome" ones.

But why we are so passionate about pursuing "ultimate" crumb？ Why it is so important for us?

Bread "crumb" stands for the interior texture, gluten network, tenderness, and general feel of a bread. Personally, the "crumb" I desire most for a sourdough artisan bread is the one filled with uniform, even, airy and lace-like bubbles. This type of crumb is always evident to a well fermented dough, which symbolizes excellent texture of tasty and chewy bread.

This loaf I made today was exactly the one I have been craving for. In order to achieve the characteristic lacy crumb, I've experienced countless trials and errors, trying to figure out the mechanics behind it and I think I made it.

Sourdough baking is a kind of art. There’s so much mystery around it. I will keep learning, keep exploring, keep doing more trial and error.

Please give me+1, if you are interested in knowing more about how to make this loaf.

#酸種
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#鄉村麵包
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#野生酵母
#天然酵母
#蜜塔木拉
#野生酵母研究室
#蒔蘿
#孜然
#dill
#cumin
#sourdough
#levain
#lacycrumb
#crumbshot
#artisanbread
#wildyeast
#mitamura
#香草蕾絲歐包
#那古野酸種
#自家製酵母
#サワー種
#ディル
#クミン
#カンパーニュ

Oppa自家烘焙👨🏻‍🍳
名字從何而來？由名廚 @doriegreenspan 研發的World Peace Cookie意味著如果世上所有人都吃到它，世界就會和平了🌎 如果如此輕而易舉的事就可以解決目前的一切問題，我甘願用一生的時間去焗曲奇給地球上的每一個人...🙏🏼
我故意用Valrhona的可可粉和朱古力片製作，希望能夠帶出濃郁高級的巧克力味🍫 特別之處是它的口感。出爐當天會有點chewy，但過一晚後卻變得鬆脆可口🤤 食譜還提醒我必須加入海鹽。果然少少海鹽為整個曲奇提升了層次!🍪
This name is particularly heartwarming in times like these... How I wish one cookie could solve all the pain and hurt in the world😔 If this were the cure to all problems, I would willingly devote my whole lifetime to baking these cookies...🙏🏼
Purposely hunted down a recipe for these after trying the chocolate sables from B Patisserie in San Francisco🍪 They turned out a little different, but it was still a very pleasant surprise😍 They have an indescribable yet scrumptious texture if you let them sit overnight. Used Valrhona cocoa powder and chocolate chunks all the way, so you can imagine how lusciously chocolatey they are🍫 Of course, the pinch of sea salt added a killer touch. If only I could better control my oven heat, I’d be baking these day in day out! @ Hong Kong

#珍珠奶茶 始祖 #春水堂
雖然有些人對鋪頭的名字有遐想🤔 但春水堂自稱為珍珠奶茶發明家, 我很久以前去台灣已經從導遊口中聽過啦!
現在去香港西九高鐵站就能飲得到😁 茶質素高, 味道很濃😍 但他們選用了細珍珠--本人覺得不錯, 但有朋友就比較喜歡普通的大珍珠, 更有咬口🧐
The Orginator of Taiwanese #BubbleTea, now available in West Kowloon, HK!
Tea is of superb quality👍 The shop uses mini boba, which I don't mind. But most of my peers prefer the regular, bigger #boba since they are more chewy!😲
원조 버블티 숍 --- #춘수당
공차는 아주 잘 알리는 #버블티 전문점인데 춘수당은 버블티의 발명가래요😲
어렸을때 대만에서 한번 마셔 봤는데 이제 홍콩에서도 사 먹을 수 있어욥!😍

同学们好，今天给大家分享一道“红烧鲟鱼”，在第32期Vlog中我和四伯去参观鲟鱼养殖基地，很多同学就问能不能出一期鲟鱼的硬核教学，来看看鲟鱼这种不常吃的鱼类怎么做~这期视频满足大家的要求，鲟鱼和大多数鱼不太一样，所以处理方法也有所不同，希望能帮到大家~

大家好，我是王刚，也就是你们熟悉的美食作家厨师长。我一直在头条上发布做菜视频，但应网友呼吁也来到了YouTube，真心希望视频可以帮到大家。我会坚持做菜，坚持教大家做菜。也希望大家来订阅我的YouTube官方频道，欢迎大家点赞、分享和评论。在西瓜视频，头条和微博上也有我相同名字的账户“美食作家王刚”，微信公众号为“厨王刚丝球”，谢谢大家支持！