馬斯卡朋乳酪和優格天然酵母

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發表者:Ann Koa
來源:布布優格社團討論連結

去年上網找優格機資料無意間逛到布布的布落格,發現許多豐富且用心的資料,然後發現FB社團加入,短短半年自製優格融入我每天的生活,除了當早餐、點心,做麵包、吐司、蛋糕取代牛奶(水分)。優格也能培養成有活力的天然酵母,做了柔軟又保濕的奶酥麵包。也嚐試用優格做出馬斯卡彭起司,完成提拉米蘇。感謝布布的付出與分享,讓優格不只是優格🥛❤

馬斯卡朋-
參考Carol老師做法 https://goo.gl/3Xwbuq
不過跟老師不同的是,我是放在優格機(優米機)裡製作,再用水切盒過濾

優格天然酵母-
參考"蜜塔木拉"分享的方式製做的,可在FB搜尋"蜜塔木拉咖啡"找到詳細圖文做法,https://goo.gl/64XjLc
因為我也是在學習天酵的新手,如果有興趣可搜尋"天然酵母烘焙研究會"

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入門必讀,12,布布優格,4,自製優格,32,乳品心得,10,發酵美人機,6,優格冰品,18,優格料理,18,優格烘焙,97,優格應用,41,
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布布優格: 馬斯卡朋乳酪和優格天然酵母
馬斯卡朋乳酪和優格天然酵母
馬斯卡朋 優格天然酵母
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