常常溜达在Tina的‘家’研究她的一些作品。后来每次要等面团发酵，等得很闷，想到试一试冷藏发酵式，就依Tina这食谱。
做的那天，正是我去烤焙课的那天，早一天打的面团放在冰箱很久了，回来冲冲忙忙的，排气排不够，面包做得不够美。表皮还可以看到气泡。

做了三种款式来比一比，看看那个较美？我比较喜欢中间那个。那盘里的烤纸是我上完课，从同间店买回来试用。可以洗了重用，但不便宜，一绻要6元。我还以为很大张，原来只可以放一个烤盘。

相片里的做法是我特意拍下要给一位网友看的。我把正在睡觉的女儿叫醒，来帮我拍这张〈用手掌滚动面团成水滴状〉。

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  • #1 Well wisher on 2006/06/26 12:33

  • Having seen all the pictures posted here, I am more and more convinced

    that we shud live to eat.
  • #2 Well Wisher on 2006/06/26 14:45

  • I think we no longer believe in the old saying that we eat to live,

    not live to eat. It is no longer valid and relevant.
  • #3 lovelydd on 2006/06/29 18:17

  • Thank you Well Wisher (WW) for your supports.

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