【RISE手製麵包學堂 - 魔鬼在細節】
每一個步驟、細節，對專業麵包職人來說都不可出錯。因此，在一開始量度份量時，也必須非常謹慎。
但是烘焙時，不少材料需要轉換形態（例如固體變液體），而令量重變得困難，所以我們多數以體積為基準，以減少因量度而出錯！
最重要的，當然是按照食譜中的份量，準確量度，也不要假設1ml水是1g呀！:P
想了解更多手製麵包的專業知識？立即到RISE BAKERS學習吧！
www.gotorise.com
【RISE Artisan Bread Academy】
A boulangerie professional is serious in each step of making bread, even starting at the beginning - weighting. Ingredients change their form and density under different environment - therefore in baking, weight is mostly used than volume. As a matter of fact, incorrect measuring is one of the major reasons that leads to failure - follow precisely the instructions from the recipes especially the quantity of ingredient (for example, do not make your own conversation to measure liquid with assumption of 1ml = 1g.)
One question which you probably heard when you were a kid : “Which weighs heavier – 1kg of iron or 1kg of cotton?
Want to learn more about the secrets behind handmade bread? Go to RISE BAKERS now!
www.gotorise.com
#RISE #RiseBakers #StephaneReinat #RiseBakersProfessional #BakersProfessional #RiseProfessional #TB #BreadTemperature #Tutorial #BreadTips #Baking #BakingTips #HowToBake #bakingtime #bakingclass #bakingfun #bakingworkshop
