Posted by: meh | November 2, 2013

麵包.狂熱 5

下午6點10分,我乖巧地提早去到教室,連阿雲姐也誇獎我。我跟師傅和阿雲姐一起準備上課,幫忙分配材料份量…原來他們也不用磅秤分份量耶!大概是沒什麼人記得這天要早點報到,6點半前就只有3位學員在場,這次是繼第一堂後,首次有學員缺席,而且是2位。
IMG_0656 IMG_0666 IMG_0667 千層酥的進化過程。
IMG_0657 IMG_0665 號角酥,秘訣是要麵條長和均勻。
IMG_0660 IMG_0668 IMG_0669 麵包學徒要3年才可以學牛角包。
IMG_0658 IMG_0664 我說它們很像螃蟹。
IMG_0674 IMG_0676 IMG_0675 一口牛角包是快樂之源,師傅還選了最漂亮的迷你牛角包。
IMG_0671 IMG_0677 收穫仍然豐富。


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