請介紹麵包機


喂你地一個二個,米淨係話「我都用緊麵包機」!要報告埋牌子型號好壞先得架嘛。

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27 responses to “請介紹麵包機

  1. 我選Panasonic 因為佢有獨立 compartment 放 yeast, 到時到候部機會自動打開放yeast入粉團. 我經常用 overnight timer, 咁就唔怕太早太遲發拷影響outcome.

    so far 整得最多係麥包 (有時加埋 homegrown rosemary 扮意大利包); 其他 function 唔得閒試唔太清楚.

    平平地又係日本貨 , 都幾抵玩架!

  2. 係播,有獨立 compartment 放 yeast重要播!我之前用果個麵包機就係冇,D麵包總係頗硬頗乾,終於起碼有樣野可以俾我賴吓嘞。
    唔該晒!

    仲有冇人?

  3. Medela!

    From my internet research and experience, Zojirushi is the best. It’s probably the most expensive, but is worth the investment, because :-

    1. It lasts forever, & so works out cheaper. My previous Kenwood was fine for the first few years, but then it started to produce breads of uneven texture. The Zo is a good machine that produces consistent results over the years.

    2. Most machines use instant dry yeast (with more chemicals & faster rising), whereas the Zo uses active dry yeast. The result resembles more closely to hand-baked loaves.

    3. It is very, very quiet. I used to hear the Kenwood all over my flat (admittedly, it is not big at all), but with the Zo, I could hardly even hear it in the kitchen where it sits. This makes a difference when you use the timer function for your morning loaf and the machine kneads in the middle of the night.

    4. The mini-Zo, available from SOGO, bakes 1-pound loaves, which are the perfect size for my family of 3. Home-made bread tends to go stale more quickly.

    There are downsides:

    1. The breads are compact and substantial, not soft and fluffy as one would find in most local stores. Some people may not like that.

    2. Breads produced on the timer function are less superior than those without — personally, I don’t think the separate yeast compartment makes much difference. I suspect as long as the yeast doesn’t get in touch with the wet ingredients, it should be fine.

    Anyway, I shouldn’t bore everyone with the details. Please feel free to let me know if you need any further info.

    The link to the Zo machine is as follows :

    http://www.zojirushi.com/ourproducts/breadmakers/bb_hac.html

    Also, weather permitting, I would make a no-knead bread, which is like a godsend:

    http://www.nytimes.com/2006/11/08/dining/081mrex.html

    My little one (now 2 years old) loves bread, and I cannot imagine what it’d be like without a bread machine. Absolutely agreed about the poor quality of breads in HK’s bakeries😉

    Sorry for being so long-winded.

  4. Medela!

    Whoops! I sent a very long comment, and the system has been saying it is “awaiting moderation" for half an hour. Should I do it again?

  5. 我家用的是日本的象仔牌。

  6. C媽

    我用的是Zojirushi象印牌BB-HAC10, 因為細部省回不少地方.

  7. 嘩Medela多謝你!你要多D出聲呀!!(你買到合心的大帽未?南ㄚ島榕樹灣一上岸第一檔有帽賣,算幾大--大到大頭C睇唔到路:「我唔得睇呀。」但乾衣機縮一縮水就剛好。不過我還是很懷念那頂Baby Gap,可惜失了。)

    readandeat, C媽: 你們有Medela所說的問題嗎?即麵包較實淨,不夠鬆?

  8. 阿四:

    我們在N年前好像用過一次。不記得有沒有這些問題了。不過,是時候拿出來用了。

  9. 通告: 徵:鬆軟麵包 « 媽媽阿四

  10. Medela!

    Wow… 媽媽阿四: you have perfect memory. That’s a very good excuse for an outing to 南ㄚ島. I wanted to chip in more too, only that I am a work-at-home-mum-with-no-helper (yeah, yeah, am struggling), and reading your blog is already a luxury (but also a necessity!)😉

  11. 我見到大家有用, 都心郁郁想買, 但怕老公同奶奶話多餘, 但我又怕平時既bread有問題, 如何是好? 邊一隻慳地方同最易用? 當然價錢越平越好喇!!!

  12. 我用moulinex 麵包機,so far so good。

    但要麵包軟,可以先發yeast,做法請參考以下食譜:

    http://allrecipes.com/Recipe/Best-Bread-Machine-Bread/Detail.aspx

    網站重可以自己adjust output份量,佢會再打個材料份量出來,我自己就試過modify呢個食譜做麥包,大人細路食過都話好﹗

    裏面重有好多麵包機食譜的,有排玩有排試。

  13. 漏了一提,我的版本加入了雞蛋和奶粉(加鮮奶亦可,但要減去相等份量的水),和改用了olive oil,即使不用預設時間功能,之前一日做好,隔一兩日食仍然像街買般鬆軟。

    Happy Baking﹗

  14. C媽

    Hi, 四媽, 我沒有Medela說的麵包硬問題. 我跟象印食譜內去做, 很鬆軟. 放到後一天仍然可以接受, 當然比起有防腐劑有E幾幾那些麵包就一定冇得比.

  15. siugub

    之前用kenwood, 就算最少份量對一個三人家庭還是太多, 自製麵包又放不得耐, 所以成日好浪費. 而且做出來的包都偏硬.
    新機象印mini, 同medela同一款, 我個人覺得好食過kenwood的出品, 份量對三人家庭也剛好. 而且細細部放在流理台上沒有太阻地方.

    關於處理yeast, 朋友教我在麵粉堆中開一個洞埋起yeast, 同埋千萬要同鹽分開兩邊, 皆因兩者死敵也.

  16. 謝謝大家!

    嘉: 嘩好正的site!謝!請問你的moulinex體型大嗎?
    你說加雞蛋,是否也要減少相同分量的水?因那個tips page好像說蛋屬於流質?
    你說做麥包,那麼全改用wholewheat flour嗎?

  17. 1. 加雞蛋我無減份量,其實做麵包的份量無做蛋糕咁嚴謹,做少少modifcation都可以。

    2. 做麥包我未試過全部用wholewheat flour,我通常會同高筋面粉2:1咁落,因為面包機所送的食譜都係咁上下比例,我估要靠d高筋面粉令到個面包texture好d。

    3. 部機好鬼大,同電飯煲咁大,但勝在夠平(我特價時買四百多,平時六百多),象印那部雖然細一半,但價錢係三倍(一千八百幾)。

    順帶一提,taste有organic bread flour,以公斤除返開,重平過超巿另外唯一有得賣的大陸「面包麵粉」。

    報告完畢,期待你加入麵包機大家庭﹗

  18. 我們要不要搞一個麵包機同樂會?哈。

  19. 嘉: 太好嘞,你以後都要負責解答我所有麵包問題!
    hee hee

  20. 呵呵……我班門弄斧,唔係好識架咋,講真。

  21. moulinex 邊度有?

    象印又是否Sogo等日本百貨才有?

  22. moulinex我在the BEST買,象印我見到SOGO有,成$1900,吉之島也有得賣。

    我估…估咋,永安應該都有。

    其實我還有一個香港媽媽的麵包機食譜BLOG,佢先係專家,
    http://aulina.mysinablog.com/index.php?op=ArticleListing&postCategoryId=108968

    又再補充,如果你真係整,千祈唔好買港產YEAST,要買分開一包包每包7g(有兩種牌子,專康與百佳賣的不同,但兩種都可以)那種才發得起。

  23. cym

    各位好,請問是否一定要加糖,YEAST才會起泡?因我只加了暖水,YEAST好像有動靜、但沒有起泡,而暖水是否要保持在45度?不起泡算成功嗎?

  24. 糖是yeast的食物,所以好不幸地,不能缺。
    不過可以用果汁或蜜糖代替。
    用蜜糖的話,份量比糖多一倍。
    用果汁,水份就要減同樣分量。

  25. alice

    關於象印麵包機的操作 魚丸子正忙於準備十一月底的考試…

    我買了一台『象印麵包機』一年多了
    總覺得此台機器的操作模式 十分呆板,時間SET得好死,
    這台麵包機所給定的發酵時間 常常不夠用,
    尤其是我做的八殼麵包,所需的發酵時間就要更長,
    可是往往麵團還未發酵好,
    這台麵包機就已經進入烘烤程序,
    還未發酵好的麵團烘出來的結果當然很差,
    簡直像個鐵球 >︵︵<!
    http://hk.knowledge.yahoo.com/question/question?qid=7011111300136

  26. alice

    在此想請教用家,在使用這台麵包機時
    怎樣才可以 單獨使用某一段功能,
    因為我很想在麵團完全發酵好了以後,
    才使用此機的烘烤功能。
    請問可以做得到嗎?身為用家的您,試過這樣處理嗎?
    如果行的話,請教教在下魚丸子怎樣操作好嗎?
    謝謝!

    魚丸子現在只能用這機器幫我攪麵團,
    真有點大才小用的感覺!
    也為自己曾經付出過的1988元 感到很不值 >︵<!
    http://hk.knowledge.yahoo.com/question/question?qid=7011111300136

  27. alice

    這台機器現在對我的唯一好處是 幫我攪麵團,免得我的手粘答答的,
    等麵團做好,我會挪出放在適合地點 讓麵團發酵(約需一個半小時)。
    發酵好後,我只能把它蒸熟!
    我真是很希望能使用到這台象印麵包機幫我烘烤,
    但我又知道要如何 操作單單烘烤功能!
    還是這台機器根本不具備 『單獨烘烤功能』?
    請個位用家教教在下魚丸子吧,皮里士 >︵< !!!

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