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波羅裡面的麵糰的發酵問題

Jul 9th 2013, 22:46

我有關於波羅的問題:
1.作波羅裡面的麵團時，水溫要多少?
2.是要水先放下去，之後再放酵母，還是水先跟酵母混合?
3.麵團要發酵時(我是要發酵完就作)，要常溫還是要在冰箱?
4.發酵時，當時的溫度最好是幾度?
5.發酵時，麵糰中心溫度要保持在幾度到幾度之間?
6.我在做麵團時，衣食譜上的比例下去揉，太黏了，我就加點麵粉，結果奶粉的味道就沒了，那我奶粉的味道怎辦呢?

請答題者幫我用:
Q1:作波羅裡面的麵團時，水溫要多少?
A1:答案答案答案答案答案
Q2:是要水先放下去，之後再放酵母，還是水先跟酵母混合?
A2:答案答案答案答案
Q3:麵團要發酵時(我是要發酵完就作)，要常溫還是要在冰箱?
A3:答案答案答案
謝謝!!

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